13 Jul Natto – Japanese superfood and why it is so good for our health
There is much debate surrounding soy and soy-based products such as natto. With conflicting claims from researchers and health professionals, many individuals are unsure whether soy is beneficial or harmful to health. The reality is that it varies. Soy has been marketed as a miraculous health alternative for almost everything. Soy milk, soy protein, soybean oil, soy lecithin, and even soy soap can be found in most supermarkets. However, many forms of soy are not as healthy as food manufacturers claim. The soy found in these products is not the traditional Japanese crop. In fact, the majority of soy in grocery stores is genetically modified (GMO), produced differently, and lacks the same nutritional benefits. On the other hand, when soybeans are fermented, a completely different product with a unique set of nutrients is created. This is why when it comes to soy, the safest and most beneficial way to consume it is through fermented foods like miso, tempeh, or natto.
Natto, a staple in Japanese cuisine, is made from fermented soybeans. Those who prioritize healthy eating should consider incorporating this nutritious ingredient into their diet. Let’s explore the specifics of natto and its beneficial properties.
What is Natto?
Natto is a traditional Japanese food made from fermented soybeans. The fermentation process is carried out by Bacillus Subtilis bacteria. Natto is widely regarded as a highly nutritious food and is becoming increasingly popular not only in Asia but also in Europe. The dish in Japan has a long history, dating back to the eighth century. Natto is easily recognizable by its distinct aroma and gooey consistency. Despite its unappealing appearance, it is both delicious and nutritious. Natto soybeans are packed with health benefits, including the enzyme nattokinase produced during fermentation. Dr. Hiroyuki Sumi made the discovery in 1980. Subsequent testing revealed that the enzyme has a significant impact on blood density and viscosity, effectively preventing the formation of blood clots in blood vessels.
Properties of fermented soybeans.
Fermented soybeans, also known as Natto soy, are rich in valuable ingredients like phytoestrogens, vitamins K, D, and isoflavones. These components offer various health benefits, including:
1. Decreasing cholesterol levels – Regular consumption of natto can lead to a reduction in cholesterol levels by up to 10%. It also aids in lowering blood sugar levels.
2. Strengthening bones – The calcium, vitamin K2, and D3 found in soy help fortify bone structure and provide protection against fractures and osteoporosis.
3. Lowering the risk of uterine fibroids – Soy’s phytoestrogens, recommended for women, have been linked to a decreased likelihood of undergoing fibroid removal procedures among Japanese women who consume high amounts of soy.
4, Natto’s proteins contribute to lowering blood pressure, and its bacteria effectively cleanse the intestines of mucus and deposits, supporting overall intestinal health.
5. Consuming fermented soybeans not only enhances metabolism and alleviates constipation issues, but also aids in weight loss.
6. Natto, known for its beneficial properties, is often suggested as a valuable addition to various dietary plans. The presence of Vitamin K2 MK7 in natto contributes to the treatment of conditions such as varicose veins, Alzheimer’s disease, multiple sclerosis, atherosclerosis, and kidney stones.
Here is a very interesting study on Natto, A medicinal and edible food with health function.
And Nattokinase: A promising alternative in prevention and treatment of cardiovascular diseases.
If you would like to try making your own natto, please watch the video where I share a very simple method that I had been following for many years with a great results. Making your own natto not only assure the best quality as you are in charge of the ingredients used and the process but also is very cost efficient.
I hope you are ready to give a try to this wonderful superfood. Cheers to your health!
With love,
Basia