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Natto Vegetable Health Benefits

Natto has a long history as a super food. It has a stringy consistency, strong smell and an acquired taste. Natto is a traditional Japanese dish made from soybeans fermented with Bacillus subtilis.

 

The fermentation of soybeans is common in traditional Asian and African culinary practice.

 

Primarily eaten as a breakfast staple in Japan for over 1,000 years, natto is a great source of protein and is low in calories.

 

But it goes even further to enhance your inner and outer health.

 

Natto also contains vitamin K2 and isophrabon, which help to prevent diseases such as osteoporosis and breast cancer and to slow down the aging process. 

 

Natto has been used as a folk remedy for diseases of the heart and circulatory system (cardiovascular disease) for hundreds of years.

 

An extract from natto containing nattokinase is available as a dietary supplement.

 

Studies have shown that oral administration of nattokinase in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats and dogs.

 

One of the main reasons why natto is healthy is because its soybeans are fermented.

 

While processed, non-fermented soybeans can cause health problems like thyroid and hormone dysfunction, the fermentation process eliminates these issues.

 

Moreover, fermented soy contains a lot of beneficial bacterial cultures that aid our digestive health and serve as a natural laxative (making natto a good cure for constipation).

 

Nattokinase also possesses a number of other health benefits.

 

The enzyme has been shown to stabilize the gastrointestinal tract, aid in muscle pain and spasms, prevent heart attack and stroke, and decrease fibrocystic tissue.

 

The nutrient can also be used to treat chronic fatigue, fibromyalgia, endometriosis, varicose veins, peripheral heart disease and a number of other conditions.

 

To make natto, soybeans are soaked overnight and then steamed for about an hour.

 

Next they’re sprinkled with powdered natto bacteria (Bacillus subtilis) and allowed to ferment for up to 24 hours.

 

It then must be cooled and aged for at least a week to allow its characteristic flavour and texture to develop.

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