Have you tried natto? We have just had it for dinner tonight! :D In Japan, Natto is often eaten at breakfast with rice and, sometimes, with mustard, soy sauce, broth, vegetables or a raw egg. Natto is a fermented soy food with a distinctive, powerful smell that has been described as musky and similar in pungency to ripe cheese. It often comes wrapped in rice and seaweed. Natto has a strong, nutty and salty flavor and a slippery texture. Because of its pungent odor, odd texture and assertive flavor, its a challenging food for most westerners (and some Japanese as well) to enjoy. Nutritionally, natto does have a lot to offer. A serving provides the same amount of protein as a similar amount of beef, but with fewer calories (a three ounce portion contains 15 grams of protein and 178 calories). Like other fermented soy foods, natto contains vitamin K, which we need for normal blood clotting and regulation of calcium in the body, keeping it in the bones and out of the arteries. Adequate vitamin K intake also appears to reduce the risks of both heart disease and cancer. In addition, natto provides vitamin E and vitamin B2 and contains an enzyme called nattokinase, produced during the fermentation process, which is said to help prevent blood clots and which is being studied for it health benefits. Here are some of the many health benefits of natto: ＊Natto is especially rich in vitamin K2, which could reduce bone loss in post-menopausal women by as much as 80 per cent. ＊Fermented soybeans such as natto contain Vitamin PQQ, which is very important for the skin.PQQ in human tissues is derived mainly from diet. ＊Vitamin K is repeatedly shown to reduce blood clots by slowing arterial calcification, enhance liver function and encourage the flow of urine. ＊Vitamin K2 has a better bioavailability that K1. Studies show that this molecule remains in the body for a longer period and is more effective at lower doses, hence is much more bio-effective. ＊Additionally, natto suppresses immune reactions. meguminatto/about_natto.html
Posted on: Sat, 08 Mar 2014 03:30:05 +0000
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