Natto is an acquired taste.
The smell and appearance of Natto may turn you off at first;
Nattokinase- This enzyme is an extract from a Japanese food called Natto.
In contrast, a higher intake of fermented soy products(Natto and miso) was associated with a lower risk of mortality.”.
NOW MK-7 contains a highly biologically active
form of Vitamin K2 derived from non-GMO Natto, a traditional Japanese fermented soyfood.
A fermented soybean product known as Natto is considered an excellent source of vitamin K2,
which is important for bone health(21).
Natto is made by soaking soybeans(you can
also use black beans, kidney beans, or adzuki beans) then steaming them and adding the bacteria Bacillus subtilis.
The study also found that men and women who ate Natto had a lower risk of cardiovascular mortality
than those who did not eat Natto.
However, another 12-month study found no significant difference in bone
loss between women whose diets were supplemented with Natto and those who did not take Natto.