Health benefits associated with Natto:
In natto, soybeans are fermented by a single bacterial strain, Bacillus subtilis (BS). BS is an important natural resident of the healthy human gut and has been shown both to promote the growth of other species of beneficial microbes and to inhibit growth of potentially harmful microbes.
- During natto fermentation, BS produce and secrete an enzyme called Nattokinase into the sticky film surrounding the beans. Nattokinase is a natural protein-degrading enzyme which inhibits blood clotting and is commonly used medicinally to help prevent stroke and progression of cardiovascular disease.
Calcium regulation & Bone health:
- Natto is the most concentrated known food source of vitamin K2, which functions in calcium transport/deposit from blood to bone, promoting bone growth and strength.