Hello,
I am starting a new discussion about Natto, the Japanese fermented food. I have been consuming it occasionally for about nine months now. This food seems to be the subject of numerous studies regarding its impact on the gut microbiota, its most famous active enzyme (Nattokinase) and its fibrinolytic effects, as well as its Vitamin K2 content and its anti-inflammatory and neuroprotective benefits (specifically against neurodegenerative diseases).
I would love to hear your testimonials regarding your own consumption or use of Natto:
- What is your primary goal? (Is it simply for the taste? For gut health? Cardiovascular or brain health?)
- For those eating it for health reasons: What specific effects have you noticed, whether digestive or general?
I am also curious to know if there are regular consumers out of Japan (those eating it several times a week or even daily). I’d love to hear about your experience and your location especially if you live en France. Do you make your own Natto at home, or do you buy it? If you buy it, which shops or brands do you recommend?
Thank you!