Modern natto overcomes all the shortcomings of traditional natto, and is loved by people for its ease of use, odorlessness, reasonable formula, and outstanding efficacy.
Originally, traditional natto is a kind of health food fermented by natto bacteria, originated from China and produced in Japan. Natto started as Chinese tempeh, which is similar to Chinese fermented beans and odd-flavored beans.
Around the Nara and Heian eras, natto was first eaten by monks, and later evolved into a nutritional product for the Japanese royal family, nobility, and samurai. During the Edo period, natto began to go to the people, especially around Tokyo, where natto was sold along the streets. It was once described, "There are days when the crows don't caw, but there are no days when natto doesn't come to be sold."
The Japanese call natto "dango" or "salted natto" and use it as a nutritious food and a condiment. The main types of natto consumed are salted natto and lassi natto. Traditional natto was rejected by many people because of its strange taste, short shelf life, and inconvenience. Modern natto adopts capsule dosage form, which avoids the loss of active ingredients and is favorable for human absorption, and also has the feature of convenient taking; according to the human body's needs, modern natto also adds Pueraria lobata, zejiao, Poria, cassia seeds and other traditional Chinese medicines, which can lower blood pressure and regulate blood lipids, so as to make the efficacy more prominent and the nutrition more comprehensive.
What is the health effect of natto
Research has learned that soybean protein has insoluble, and made into natto, become soluble and produce amino acids, and raw materials do not exist in a variety of enzymes will be due to the natto bacteria and associated bacteria to produce, to help gastrointestinal digestion and absorption.
Research has found that natto contains nattokinase, which is the best substance for preventing and dissolving thrombus, and is more than 47 times stronger than the commonly used urokinase. This substance can quickly dissolve blood clots, remove blood waste, improve blood circulation, prevent arteriosclerosis, and prevent cardiovascular infarction, as well as a strong platelet inhibition, and help prevent hypertension and arteriosclerosis and other related diseases.
Of course, the health care function of natto cannot be separated from other important ingredients, such as natto bacteria, natto polysaccharide, natto polypeptide, superoxide dismutase, trace elements, saponin, isoflavones and other 10 kinds of substances.
Research has shown that natto is rich in saponins, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and atherosclerosis, inhibit HIV and other functions; contains free isoflavones and a variety of beneficial enzymes in the body, in the removal of carcinogens in vivo, improve memory, and delay aging and other aspects of the effect is obvious; the intake of live natto bacteria It can regulate the balance of intestinal flora and prevent dysentery, enteritis and constipation; the viscous substance produced by fermentation of natto can protect the stomach and intestines, as well as relieve intoxication and protect the liver.
Professor Yang Xiaoguang, a researcher at the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control, introduced that every 100 grams of natto contains hundreds of millions of natto bacteria, and the enzymes secreted by them are able to unclog blood vessels. Natto contains a large number of physiological active substances such as soy lecithin, which has health benefits.
Which people can take natto
It is understood that every year in China, hundreds of thousands of people die of coronary heart disease, more than 1 million people die of cerebral infarction and cerebral hemorrhage, 80% of these cases are due to the formation of blood clots in the blood vessels. Patients often have a "hidden thrombus" before the onset of the disease process, that is, the thrombus has been formed but has not yet led to acute cardiovascular and cerebrovascular disease.
Experts pointed out that natto contains nattokinase, natto bacteria and other substances, can exclude the blood triglycerides and other chemicals, can dissolve the body outside the thrombus, especially to dissolve the "hidden thrombus", play a role in purifying the blood for myocardial infarction, cerebral vascular infarction, stroke, and other patients is very beneficial.
How to take natto? China Food Fermentation Industry Research Institute engineer Li Hong suggested that traditional natto can be eaten cold. Nattokinase is the most important active ingredient in natto with thrombolytic effect, the active ingredient will disappear after heating. To do this, mix diced onion, shredded cabbage and natto together with some soy sauce, mustard and chili oil. Alternatively, as an after-dinner snack, you can put some natto in a fruit salad and mix it with diced fruit and salad dressing to create a delicious flavor.
Experts recommend eating natto at dinner for the best results. This is because, between 1 hour and 12 hours after consuming natto, nattokinase can play the function of dissolving blood clots. According to statistics, cerebral infarction, myocardial infarction and other kinds of thrombosis, the onset of time is mostly early in the morning and Monday. Therefore, every night or Sunday dinner to eat the best results. At the same time, to insist on eating every day. After Nattokinase enters the body, its activity is maintained for 12 hours. Therefore, the ideal is to eat 30g ~ 100g per day. of course, it is more convenient to take modern natto every day.
Bean juice is a unique traditional Han Chinese snack in old Beijing, with a history of 300 years according to written records. Bean juice is made from mung beans, and after the starch is filtered out to make vermicelli and other foods, the remaining residue is fermented to produce it, which has the effect of nourishing the stomach, detoxifying and clearing the fire. Soybean juice is made from mung beans, the starch is filtered out to make vermicelli and other foods, the remaining residue of fermentation, with the stomach, detoxification, clearing the fire, and because the starch content is almost zero, it has a positive effect on the control of blood glucose.