The Traditional Japanese Diet’s Way To Prevent Blood Clots And Blood Pressure
Natto is one of these natural, little Known Ways to avoid blood clots and high blood pressure.
Its made of fermented soybeans and has been part of the Japanese Diet for ages.
Lets be straightforward about this the taste of Fermented soybeans isn’t that great… some say it tastes like Vegemite (the Australian paste) or marmite (the NZ equivalent).
Either way-Japanese eat it in small amounts to flavor sushi, noodles and even ice cream.
Like Miso soup which is also made from fermented soybeans, both Natto and Miso are a very rich source of protein.
Here’s The #1 Reason To Eat Natto
Soybeans are the most complete source of vegetarian protein and Vitamin B12.
The major health benefits of fermented soybeans are blood clots prevention and blood pressure control.
There’s an extract made from the fermented soybeans called Nattokinase. it is marketed as a dietary supplement.
Studies have shown that taking Nattokinase regularly leads to a mild improvement of blood clots.
The fermented soybeans also have an antibiotic effect, and were used as a medicine by the Imperial Japanese Army before World War II.
If you want to enjoy the health benefits, try this Recipe…
A Fast And FUN Way To Prepare It
Natto can be bought in small packages. A typical package contains 2 or 3 containers, each of 40 to 50 g.
Each container is intended to flavor a small bowl of rice.
A popular Japanese recipe:
- Stir It.
- Pour in the soy sauce and the mustard (that usually come with the package), stir together.
- Add finely chopped spring onions.
- Put a spoon of the mixture on steamed rice or Udon (Japanese noodles) and eat them together.