Spinning noses exist, and a significant number of Japanese individuals manage to reach the centenarian mark despite consuming their varied diet.
Natto, a traditional Japanese food made from fermented soybeans, has become a popular choice for health-conscious individuals seeking a nutritious and flavourful addition to their diet. This fermented soybean product, produced using the bacterium *Bacillus subtilis var. natto*, offers a unique taste and texture, as well as numerous health benefits.
One of the key advantages of natto is its ability to support digestion. The probiotics produced during fermentation promote healthy gut bacteria and aid digestion, making it an excellent choice for those seeking to maintain a balanced gut flora.
Natto is also rich in vitamin K2, a vital nutrient for bone health and bone formation. This vitamin ensures proper calcium absorption by bones, helping to prevent osteoporosis and maintain strong, healthy bones. The consumption of natto in regions with the highest consumption has been linked to a life expectancy that is 2-3 years higher than the national average.
In addition to its benefits for bone health, natto has been found to lower cholesterol and blood pressure levels. The soy protein in natto is believed to decrease oxidative stress, which may contribute to these cardiovascular health benefits. Furthermore, natto is nutrient-dense, providing essential vitamins and minerals such as manganese, iron, calcium, and vitamin C, which support immune function.
Another significant component of natto is nattokinase, an enzyme that has potential heart health benefits. Nattokinase helps break down blood clots, potentially reducing the risk of stroke. An 18-year study at Tsukuba University supports this claim, demonstrating that nattokinase improves blood circulation and reduces the risk of stroke.
Natto is often consumed as a breakfast food in Japan, and it can be easily found in supermarkets throughout the country. For those new to natto, a small portion (1 tablespoon) is recommended as a starting point. To help mask its strong aroma and taste, it can be mixed with soy sauce and Japanese mustard. Freezing natto for 30 minutes before eating can also help reduce its smell and stickiness.
For those who prefer alternatives to natto, there are options such as tempeh, a fermented soy product with a milder smell, and kefir mixed with flax seeds, which can provide beneficial bacteria. Sauerkraut, a probiotic alternative, can also be considered.
In conclusion, natto is a fermented soybean product prized not only for its unique flavor and texture but also for its multiple health benefits, especially for digestion, bone health, cardiovascular health, and immunity. While consuming one natto won't guarantee longevity, it is part of a comprehensive Japanese approach to nutrition that includes lots of vegetables, fish, and moderate portions. Embrace the benefits of this traditional Japanese food and add it to your diet for a healthier lifestyle.
- Beyond its unique taste and texture, natto is rich in health benefits, including supporting digestion and maintaining a balanced gut flora due to its probiotics produced during fermentation.
- Natto is abundant in vitamin K2, a crucial nutrient for bone health, specifically aiding in proper calcium absorption and helping prevent osteoporosis.
- The consumption of natto has been associated with improved cardiovascular health, as soy protein in natto contributes to lower cholesterol and blood pressure levels by decreasing oxidative stress.
- Nattokinase, an enzyme found in natto, offers potential heart health benefits as it helps break down blood clots, reducing the risk of stroke.
- A healthy diet and lifestyle can include incorporating natto, alongside other alternatives like tempeh, kefir mixed with flax seeds, and sauerkraut, for their numerous health benefits, including digestion, bone health, cardiovascular health, and immunity support.
