From the fermentation of soybeans comes the nattoa typical Japanese dish which according to legend was discovered by the troops of Samurai Minamoto no Yoshiiewho were attacked while they were boiling some soybeans, so they quickly prepared the beans and ran away, opening the bags containing them only a few days later, when they were already fermented. They ate them anyway and found that they tasted good. Beyond history, what is true and certified by various scientific research is that natto – rich in vitamins, minerals, vegetable proteins, polyunsaturated fats and fibers – brings important benefits for the health of the heart and intestine, and contributes to reduce inflammation. Generally nattō is paired with rice, soy sauce and sometimes mustardand being rich in fibers it should obviously be consumed in the right quantities, to avoid problems with bloating and diarrhea.
Nattō: benefits for the heart and intestines
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The presence of polyunsaturated fats and fiber helps reduce levels of LDL cholesterol, the so-called “bad cholesterol”, and generally reduces the risk of heart disease. According to the researchers, this may be due to nattokinase, an enzyme produced by fermentation of food, which helps lower blood pressure, reduce blood lipid levels and keep arteries clear. This happens thanks to nutrients important for managing blood pressure such as calcium, potassium, magnesium, fiber and protein. It is also a low sodium food. Nattō is also a food rich in fiber, a key nutrient for gut health. The bacteria used for natto fermentation in fact they act as probiotics, live microorganisms that help the intestinal microbiome.
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Against inflammation
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According to studies, the isoflavones of soy, phytoestrogens naturally present in the seeds, can help reduce inflammation. In fact, these soy proteins are natural anti-inflammatories that reduce cytokine levels. Furthermore, it has been shown that even the lunasina, a peptide naturally present in soybeans, inhibits proinflammatory cytokines. Furthermore, nattō is also rich in vitamins And minerals such as Vitamin C, vitamin K, thiamine, selenium and riboflavin
