The benefits of regularly consuming natto are incredible, so we wanted to share some insider details on this traditional superfood. ❤️🔥
Natto is a traditional Japanese heart medicine, and Western Science is just catching up to what this culture has known about for a long time!
According to research Natto, thanks to its nattokinase and Vitamin K2 content, has been shown to:
- Thin blood and support circulation
- Break down fibrins, proteins and clots
- De-calcificy blood vessels, tissues and glands
- Promote new bone growth and bone density
- Support growth of healthy tooth enamel
🤎 More Natto Facts:
- Not all Natto is created equal. Quality is key. Light Cellar natto is made from non-GMO, Canadian grown, organic soybeans
- Natto is an alkaline ferment, and is fermented with a special bacteria (bacillus subtilis) for three days which produces the nattokinase
- There are 8 - 10 grams of protein per 50 gram serving size (one container of Light Cellar Natto)
- Natto is very beneficial for the microbiome and digestive health. It contains a unique spore-based probiotic that survives harsh stomach acid, and is able to travel deep into the gut, reaching areas most probiotics are unable to get to
- Once in the gut, the probiotic can survive for up to four days, allowing it to do lots of good work
- The stringy, sticky like quality of natto is what allows for this spore probiotic to be so effective and potent!
- Natto is also rich in isoflavones shown to have a regulating effect on women’s hormones
Natto-Curious
Natto has an interesting umami flavour. Some consider natto an ‘acquired taste’ - but the key to acquiring the taste is knowing how to prepare natto properly! Check out the testimonial below for more on the flavour!
Tips for eating Natto: 🥣
- Stir Natto 100 times to create sticky strings, what the Japanese call “neba-neba", as this activates the Natto
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Natto is great served with rice
- Rice bowl
- Sushi roll
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Best paired with bright, zingy and grassy flavours
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Something acidic or fermented
- Yuzu juice, vinegar or another bright citrus
- Light Cellar Ferments
- Fresh or pickled ginger
- Green onion
- Cilantro
- Avocado
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Something acidic or fermented
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Pair with an umami rich sauce
- Light Cellar Natto Sauce
- Light Cellar Seabuckthorn Ponzu
- Nama Shoyu, Tamari or Soy Sauce
- Generally, Natto pairs well with Japanese-inspired flavours!
✨ Other tips:
- If adding to hot food - add once the active cooking is over to keep the probiotics active
- Store in the refrigerator once received
- Eat Natto 3 times a week to reap the benefits
What makes Light Cellar Natto special? 🏮
- Quality of ingredients
- We only use organic, non-GMO, Alberta grown heirloom soybeans
- We only use filtered and revitiazed water
- Never frozen
- Very fresh - with new small batches crafted weekly
While it’s possible to get Natto from common Asian markets, this Natto is always frozen, is not made with organic soybeans, and is often paired with other ingredients that are not health-supportive (that we've come across anyways).
We currently aren't aware of any other company in Canada that is currently making Natto with the quality that we are!
And .. we ship Natto across Canada! We do a young ferment, so the Natto is actively potent, but still fresh by the time you get it. ✈️
💫 And if you purchase five Nattos, you get the sixth one free!
Our elixir bar also offers a delicious Natto bowl! (pictured above)
Dive Deeper into the Benefits of Natto
Brief history
Natto is a traditional Japanese food that has been consumed for over 900 years. It was unintentionally created when some Japanese soldiers, busy in battle, abandoned their soybeans, which then fermented.
While the benefits of eating Natto have long been known in Japan, the specific actions of Natto through a western scientific lens were corroborated in 1980, when Hiroyuki Sumi, a Japanese researcher at the Chicago University Medical School, discovered that natto could dissolve an artificial fibrin. He named this new fibrinolytic enzyme “nattokinase”.
🫀 Antithrombotic Properties
The published paper "Nattokinase: An oral Antithrombotic Agent for the Prevention of Cardiovascular Disease" points to studies that demonstrate that the nattokinase found in natto “can break down blood clots by directly hydrolyzing fibrin and plasmin substrate”. Nattokinase is a “versatile and potent fibrinolytic enzyme that can be used to combat blood clots.”
Further the “research shows that nattokinase can shrink blockage-causing nasal polyps and thin mucus, improving airflow while reducing discomfort. Because of these effects, scientists continue to study the enzyme to treat symptoms of respiratory conditions like chronic obstructive pulmonary disease (COPD) andbronchitis.”
Richest Food Source of Vitamin K2
Additional benefits of Natto can be attributed to its high vitamin K2 content. In fact, Natto is considered to be the richest food source of Vitamin K2.
Vitamin K is crucial to healthy blood coagulation (originally named vitamin K from the German word - Koagulation, as it was noted for its ability to regulate proper blood coagulation).
Vitamin K has also been shown to de-calcify blood vessels, glands (such as pineal and thyroid), and tissues like the heart and kidneys by modulating calcium.
According to the paper Proper Calcium Use: Vitamin K2 as a Promoter of Bone and Cardiovascular Health, “adequate intake of vitamin K2 has been shown to lower the risk of vascular damage because it activates matrix GLA protein (MGP), which inhibits the deposits of calcium on the walls”
Vitamin K is also required to activate osteolactin, a growth factor which stimulates new bone growth and density, particularly vital to menopausal and post-menopausal women. Osteolactin also regenerates dentin, crucial for healthy dental enamel.
The mighty bean!
I won’t lie.. I was afraid to try this.. the “acquired taste” comments always made me think I was going to eat something funnnnnnnkay…. I assumed this would smell like rotten durian. Potent. Skunky and strong. How amazingly surprised I was to try it and be reminded of slightly more fermented “pinto bean/refried bean”. One could also liken the texture to a tempeh feel without that kind of sour fermented taste. It blends beautifully with a high quality soy sauce on fresh rice. It almost has a sweet flavor! Don’t be afraid of this magic bean. It will heal your gut, surprise your taste buds and love you back ten times more 😄
Lisa A.
