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Many find the taste unpleasant and smelly while others relish it as a delicacy. Nattō is more popular in some areas of Japan than in others. Nattō is known to be popular in the eastern Kantō region, but less popular in Kansai. [11] For those who dislike the smell and texture of natto, "dried natto" and "fried natto" were developed around 1990.
Nattokinase is an enzyme derived from natto, a common food in Japan. Dietitians explain the supplement, its health benefits, risks, and if you should take it. This Supplement Promises Longevity.
There was a study that was done that compared life expectancy and incidence of disease between different regions of Japan and they found that where Natto was consumed daily before 8am or so, the incidence of embolisms and other ailments was severely cut and their life expectancy was higher. 75.142.234.137 04:37, 5 June 2011 (UTC)
Japan: A bean paste that includes fermentation in its preparation. Nattō: Japan: Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired ...
Adding even ten minutes of exercise to your daily routine can result in a longer life, per a 2022 study in JAMA Internal Medicine. You could use these ten minutes to take your dog on a walk, try ...
Heart disease is the No. 1 cause of death in the U.S. Yet, according to the American Heart Association, half of Americans are unaware of this sobering statistic. The good news is that a diet ...
Nattokinase (pronounced nuh-TOH-kin-ayss) is an enzyme extracted and purified from a Japanese food called nattō.Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans.
Hara hachi bu is a Japanese philosophy of stopping eating when you’re 80% full. Dietitians share why the method may benefit your health and boost longevity.