We’re getting a lot of interest in natto, our latest and newest addition to our line of traditional fermented soyfoods. This one can be a lifesaver for many reasons, but the main one at the top of the list below, is for its nattokinase content.
– Nattokinase, disintegrates blood clots
Natto has the highly beneficial fibrinolytic enzyme nattokinase, which is also known to aid indigestive disorders, especially those caused by antibiotic use.
Nattokinase is essential in proper blood clotting mechanisms and has been suggested to break down the plaque associated with Alzheimer’s disease.
– Richest food source of vitamin K2, for strong bones
Vitamin K2 is essential in making sure that the calcium ends up in the bones and not in the vascular system which often happens to improperly absorbed calcium.
Studies also link proper vitamin K2 intake to reduced risk of certain cancers, diabetes, among other benefits.
– PQQ, for healthy cell function
Pyrroloquinoline Quinone (PQQ) is an essential nutrient which actively promotes the formation of mitochondria, subunits in cells that are responsible for the healthy functioning of cells. Studies have found their beneficial role in maintaining memory,
cognitive health, and as a cardio and neuro protective compound. New research have shown natto to be a uniquely high source of PQQ.
– Probiotic, for healthy digestive system
Natto is fermented by the Bacillus subtilis bacteria.
– High Quality Vegetable Protein
Natto has 10 grams of protein per 2 oz serving.
Dietary changes and the industrialization of food production has lead to deficiencies unimaginable 50 years ago. Fermented foods such as natto, tempeh, miso, sauerkraut, pickles, and so on, play an important part in regaining the health we once took for granted.
http://www.jafra.gr.jp (search “natto” for many results).