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This is the Japanese secret to a long, healthy life

Homepage Articles This is the Japanese secret to a long, healthy life

This is the Japanese secret to a long, healthy life

In this country, food is not only a way to satisfy hunger, but also an art form and an element of culture. Although the taste of this dish is controversial to many people, for Asians it is a true feast for tasting cups. For centuries Japan has delighted the world not only with its rich culture and traditions but also with its extraordinary culinary diversity. One of the dishes originating in Japan is natto fermented soybean grains with a very specific, sticky consistency and intense aroma.

Table of Contents

1. How to eat natto

There is also an alternative way to serve natto, which may be an element of a dish known as Tamago kake gohan, a raw egg served on rice. The younger generations of Japanese people are experimenting much more with fermented soy and adding it to to toast with mayonnaise and cheese, salads, soup, pasta, and egg dishes such as omelettes or eggs.

2. The nutritional values of natto

Fermented soybeans in this form also contain high amounts of fiber, iron, potassium and calcium, as well as some B vitamins (especially B6 and folic acid). For comparison, daily demand for this ingredient is 55 μg in women and 65 μg for men (M. Natto is unique not only in taste but also in nutritional value. Among other products, natto has an extremely high content of vitamin K2 almost 1000 μg/100 g. Jarosz et al. 2021).

3. The health effects of natto

They act as a shield against free radicals these natural ingredients promote blood vessel and heart health and contribute to reducing the risk of cardiovascular disease (S. Fujita, Y. The main active ingredient in natto is nattocinase, an enzyme with potential anticancer properties. In addition, regular intake of natto can help reduce blood pressure by enlarging blood vessels, which in turn can reduce the risks of coronary heart disease, such as stroke (G.H. Nattoxin is also involved in reducing triglycerides, a protein known as LDL and cholesterol, which can also help to reduce the levels of cholesterol and cholesterol in the blood, as well as reducing blood pressure in blood cells caused by blood clots such as triglycemia and stroke).

4. The digestive system

Additionally, it may promote the maintenance of proper body weight by regulating blood glucose levels and increasing satiety after a meal, thereby reducing intestinal permeability and preventing inflammation and autoimmune diseases (M. Natto plays an important role in maintaining digestive health due to its prebiotic and probiotic properties. In addition, natto contains probiotics that are beneficial to health, which support the balance of gut microbiota, support digestion (e.g. by producing enzymes), and strengthen the food barrier Aflito and Bonneta, and in this process, it promotes and supports digestion.

5. The bone system

Research clearly indicates that vitamin K2 supplementation can protect the body from loss of mineral bone density, which reduces the likelihood of fracture, especially in older age (S.S. 100 g of natto covers up to 17% of the daily calcium needs of Vannucci et al. 2018). All of these elements demonstrate a proven effect in preventing the development of osteoporosis and promoting bone health (M. Robinson, A. As mentioned earlier, natto is one of the richest sources of vitamin K2, MK7, which is extremely important for the proper functioning of the bone structure.

6. The resistance

Its high content of vitamin K supports the production of cytokines, or chemicals involved in inflammatory reactions. It acts as a physical barrier against pathogens and at the same time participates in the production and production of immune cells. Lefevre et al. 2015). It is primarily rich in protein, which provides the body with amino acids needed to produce antibodies and immune cells necessary to defend the body against infections. Additionally, fermented soybean seeds in natto contain beneficial probiotic bacteria that support the balance of the food microbiota.

7. Natto as an elixir of longevity?

However, despite the promising results, further studies are needed to confirm these effects and to understand the underlying mechanisms. It was found that people who consumed at least 45 g of fermented soybean products per day had a 15% lower risk of death from all causes than those who did not eat them. The mortality rate was up to 23% lower in the regular population after less than a percentage of deaths (R. This study suggests the potential health benefits of consuming fertilised soybeans such as natto in the context of long-term and reduced mortality risk.

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The author of the article is Dietspremium