What is natto? What are the benefits? 1. Why mention natto? 2. What is natto? 3. Can natto cure diseases?

Hello, hello everyone, I am a nutritionist Gu Zhongyi, today to talk about natto.

This article is 1000 words, 2 hours to write, and takes about 2 minutes to read

- Table of Contents -

1. Why mention natto?

2. What is natto?

3. Can natto cure diseases?

▎ Nattokinase

▎ Vitamin K

▎ Soy products are inherently nutritious

Speaking of natto, many friends may feel more familiar, because it was more publicized in related health care products, such as nattokinase.

The reason why it is mentioned today is because yesterday there was a news on the hot search, and there was a shortage of natto supply in many parts of Japan, because it is said that there are no new crown pneumonia patients in the origin of natto, and many people think that this is the efficacy of natto.

Natto is essentially very simple, the soybean is cooked after fermentation, but it has a specific flavor, in addition it is very sticky, there are some differences in form, in addition, it is not only unique to Japan, the earliest originated in China, just said that the Japanese they have been fermented, found that there is a bacillus subtilis, used for fermentation, natto can be quality and quantity, the effect is very good.

A lot of people pay attention to natto, I think it is because soybeans it is a kind of health care products that have been publicized for a long time, 9 years ago I was very impressed that there was a time when I went to the community to do nutrition consultation, and as a result, an old lady came to me and said that she read some health books that said that meat skin can prevent cancer, and the result was to eat more meat skin, and then high blood lipids.

In addition, she only spends more than 100 yuan a month to prescribe medicine, but she eats nattokinase for three months, and a course of treatment is more than 6,000 yuan, the reason why she wants to eat it, because some doctors said yes at the time.

In the end this thing is good or not, first of all, you can look at its active ingredients, according to the current research, there are natto, kinase, bacilli, peptidase, as well as vitamin K and other components, but most of these ingredients are fermented foods will have, the most special is nattokinase, soybean kinase It mainly has a certain decomposition of protein fiber, for blood clots in blood vessels, there are some similar fibrinolytic antithrombotic effects with heparin, but this is mainly some in vitro experiments, lack of human experiments, It's not that there are at least a few human trials, but first most of them are sponsored, and secondly, they are slightly larger, such as those registered on clinical trial websites, and 2019 should have ended long ago, but no papers have been published so far.

There are also some animal experiments, but also some in vitro experiments, in vitro experiments and animal experiments, the results are still very satisfactory. But after all, the dosage and the human body eat it are two different things.

In addition, because it is a fermented product, there will be some vitamin K2 in it, and I will share with you in the next issue that the role of vitamin K has some correlation with bone health theory, but it is easy to get enough by eating foods such as green leafy vegetables.

Natto itself since it is a kind of soybean products, very high-quality, soybeans have high-quality protein, unsaturated fatty acids, there are more dietary fiber, as a fermented food also has a lot of benefits, such as some studies think that it can affect the intestine, first of all, there is a role in regulating the microflora, but that test can not rule out the effect of miso soup, constipation, there is a study found that eating 50 grams of natto a day seems to be effective, but this sample size is how much, the paper actually did not mention, I think it may not be very credible.

In short, my advice to natto is not worth mythologizing, and it is still good for us to eat some soy products every day.

The above is today's sharing, I am a nutritionist Gu Zhongyi, see you in the next issue.