The magical natto is not unique

Kangqiao sunset view: various foods, for different consumer objects, have both advantages and disadvantages. In our analysis, we should not only look at the merits and ignore the defects, nor should we exaggerate the dangers and ignore the benefits. In-depth research in some areas is the basis for the development of the food industry and technological advancement. However, if the media is lack of comprehensive and objective reports, it may give consumers the illusion of blindness and touch. It is hoped that Mr. Cloud's article can give a little more thought to consumers.

The earliest natto originated in China. It has been popularized by the Japanese. In recent years, it has also become popular in China, because "scientific research shows that" natto has a "healthy function" such as "dissolving blood clots" and "lowering blood pressure", and it is expensive. So is this thing really unique?

Natto is the product of fermenting soybeans after they are cooked. The traditional fermentation was carried out in straw. Later, the Japanese separated the bacteria responsible for turning soybeans into natto. It is customarily known as natto, which is actually Bacillus subtilis. Modern natto production can be carried out using purified natto bacteria, making natto more convenient and controllable.

All soy products are good for health, and fermented soy products are more conducive to the absorption of many beneficial ingredients. The Japanese study of natto is quite sufficient. They found that natto produces a protein called "nattokinase." This substance can decompose the protein fibers in the blood vessels, resulting in a "thrombolytic" effect. There are also some experiments found that natto or natto extract can also help with symptoms such as high blood pressure.

Therefore, it is not groundless to say that natto has some "health care functions." However, it should be noted that these experiments are often done on animals, or on very small scale human trials. Moreover, they are all obtained under certain conditions. For consumers, how much to eat and how to eat can play a role? Compared with other “health care methods”, is it better to use natto or natto extract and nattokinase capsules? These issues still require further research. They are allowed to be sold not because their functions have been "confirmed" like drugs, but no one has reported that they are harmful to the human body.

More importantly, "there is no use" needs to be compared with something. For example, all soy products are good for cardiovascular health compared to foods such as meat, eggs, milk, rice, and taro. If it is compared with other soy products, natto is fermented soy products, it will have some of the benefits of fermentation, such as protein more easily absorbed, and bacteria produced some "functional proteins" and so on.

If compared with other fermented soy products, natto may not be so unique. In rural areas such as Sichuan, there is a kind of food known as "water pods." Its production process is exactly the same as that of natto and its appearance is quite similar. The usual "bean pods" are also fermented by Bacillus subtilis of the same type of natto bacteria. There are also some similar fermented soy products in Korea. From these foods, substances that have the same function as nattokinase have also been found. The reason why Natto has gained more attention is because the Japanese have conducted more in-depth research on it, and therefore there are some scientific data supporting the natto's "health care function."

As fermented soy products, whether it is natto, soybean meal or Korean miso, there will be similar ingredients beneficial to the human body. As a flavored food, nature is "Delicious is the king." As for the pursuit of its health care function, it may only be said that “what is better than nothing?” There is an experiment conducted in Japan. Volunteers eat 200 grams of natto every morning to demonstrate the effect of thrombolysis. For most people, this is really a huge amount.