Have you ever heard of natto? Natto is a fermented soy product prepared form boiled soybeans. Natto has been produced and consumed by the Japanese for over 1,000 years. It's sticky and slimy texture, pungent smell and sharp flavor sometimes keep people from trying it. It is sticky as okra and it tastes like But if well prepared and eaten with rice (preferably, brown rice), you can definitely give it a try.
Despite its taste and appearance, natto has been found to reduce blood viscosity (thickness) and to dissolve blood clots, therefore helping to relief many symptoms and outcomes of cardiovascular disease. In 1980, the chemist Hiroyuki Sume discovered the natto's enzyme responsible for thinning the blood and naming it nattokinase. Nattokinase is also useful to prevent hardening of the arteries or arteriosclerosis.
Therefore, if you want to prevent cardiovascular diseases or if you already have it and want to reverse the diagnosis, eat natto several days a week. However, if you find it very hard because of its intense taste, you can try taking the nattokinase pills. The only caution in taking natto or nattokinase is that it should never be taken with other blood-thinning agents, such as antioxidants, aspirin, ginko biloba, garlic, or vitamin E.
Despite its taste and appearance, natto has been found to reduce blood viscosity (thickness) and to dissolve blood clots, therefore helping to relief many symptoms and outcomes of cardiovascular disease. In 1980, the chemist Hiroyuki Sume discovered the natto's enzyme responsible for thinning the blood and naming it nattokinase. Nattokinase is also useful to prevent hardening of the arteries or arteriosclerosis.
Therefore, if you want to prevent cardiovascular diseases or if you already have it and want to reverse the diagnosis, eat natto several days a week. However, if you find it very hard because of its intense taste, you can try taking the nattokinase pills. The only caution in taking natto or nattokinase is that it should never be taken with other blood-thinning agents, such as antioxidants, aspirin, ginko biloba, garlic, or vitamin E.
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Legal Bela, não conhecia! Mas sempreq penso na soja me lembro da Monsanto e toda a transformação q a cultura da soja fez no modo de produção do alimento e isso me preocupa. Vc acha que a história do alimento não traz carga no seu DNA?
ReplyDeleteOi Jojo,
ReplyDeleteeu acredito sim que o alimento transgênico prejudica tanto a saúde dos consumidores como também a vida dos pequenos agricultores orgânicos pela covarde competitividade que o transgênico apresenta, e também dos grandes agricultores pela dependência causada pelo uso da semente hibrida de soja. Sem falar nos "royalties" que os agricultores têm que pagar à Monsanto qdo exportam suas sojas. Portanto, para não compactuar com a decadência da saúde humana ou com a dos agricultores, tente sempre comprar a soja de pequenos agricultores, de preferência certificados orgânicos. Ou pelo menos soja e derivados de soja que sejam certificadas NAO geneticamente modificadas.
Oi Bela eu amo esse blog, voce nos orienta muito por aqui, há seis meses mudei totalmente minha alimentação, agora só Vegan. Suas informacoes sao valiosas.
ReplyDeletebjo pra voce e para Flor.