For A Long Healthy Life: Natto, Blood Vessel and Bone

​Aging of a blood vessel is
(1) A blood vessel is clogged.
(2) A blood vessel is hardened.
 
Nattokinase is nutrition contained only in natto and dissolves blood clots which are formed in a blood vessel to stop blood flow and causes life-threatening condition like stroke and heart attack.
 
Nattokinase separates blood cells sticking together and also prevents blood clots from being formed.
 
Lecithin prevents the hardening of blood vessels
 
LDL cholesterol which is increased by disordered dietary life and others pushes cholesterol into the inside of blood vessels, forming something like a lump. Blood vessels are originally soft and elastic, but the blood vessel thickened by the accumulation of cholesterol gradually becomes hard.
 
Lecithin contained in the soy part of natto removes LDL cholesterol and prevents the accumulation of cholesterol.
 
Lecithin is the combination of phosphorus and fat which is the same as the main component of brain cells. Acetylcholine which is a neurotransmitter related to the abilities to memorize, think and focus is made of lecithin, so Lecithin contained in natto is also good for the health of brain.
 
Isoflavone contained in natto strengthens blood vessels
 
 
How to eat Natto to maximize Nattokinase
 
Q1. Which maximizes nattokinase that keeps blood vessels young?
(A) Mixing natto well before eating
(B) Not mixing natto very much
 
A1. (A) Mixing natto well before eating
Mixing natto well increases sticky substance and the sticky substance prevents nattokinase from being lost by stomach acid. The amount of nattokinase is not increased by mixing well, but mixing well increases glycoprotein that protects nattokinase from stomach acid.
 
The proper number of mixing is about 50 times or until threads appear.
 
The sticky substance also protects mucus membranes, so it can be effective to prevent seasonal allergies and a common cold.
 
Q2. Which maximizes nattokinase?
(A) Pouring the source for natto before mixing it
(B) Pouring the source for natto after mixing it
 
A2. (B) Pouring the source for natto after mixing it
If the source for natto is poured before mixing, natto doesn’t become so sticky as when the source for natto is poured after mixing. The taste of natto also gets better by pouring the source after mixing.
 
Q3. Which maximizes nattokinase?
(A) Pouring natto on cooled rice
(B) Pouring natto on hot rice
 
A3. (A) Pouring natto on cooled rice
Nattokinase is weak to heat. Nattokinase becomes inactive at 50 degrees C (122 degrees F) and all the function of nattokinase is lost at 70 degrees C (158 degrees F).
 
Q4. Which is more effective to maximize the effect of nattokinase?
(A) Eating natto for breakfast
(B) Eating natto for dinner
 
A4. (B) Eating natto for dinner
Blood clots that are the natural enemy of blood vessels tend to be formed while sleeping. That is because we can’t supply water even if we sweat while we are sleeping, so the water in blood decreases, making blood sticky.
 
Nattokinase is strong bacteria. Over eating of natto can kill other bacteria. Eating 3 packs of natto a day is too much.
 
Q5. Which can increase nattokinase and lecithin?
(A) Eating natto right after taking it out from the refrigerator
(B) Eating natto after leaving natto for a while after taking it out from the refrigerator
 
A5. (B) Eating natto after leaving natto for a while after taking it out from the refrigerator
Since natto is fermented food, if natto is left at a normal room temperature, fermentation is progressed and nattokinase increases. 20 to 30 minutes is appropriate.
 
A raw egg should not be mixed with natto
Natto contains Biotin that is good for the skin. The white of an egg prevents the absorption of Biotin. If you want to use a raw egg to mix with natto, using only the yolk of an egg is better.
 
Scallion and cheese are recommended as toppings for natto
Scallion contains Allicin that has the effect to prevent blood clots.
Cheese contains Lacto tripeptide that is effective to make blood vessels elastic.
 
Vitamin K2 contained in Natto produces high quality and healthy bones
 
Bones are replaced by new bones every 3 months to 6 months. All the bones in our body are replaced by new bones every 5 years.
 
To deposit calcium in a bone, Osteocalcin that is a type of bone protein is necessary. Vitamin K2 activates Osteocalcin and calcium is firmly deposit in a bone.
 
Recommended intake of vitamin K is 250-300 μg per day. A pack of natto (about 50 g) contains 300 μg of vitamin K.
 
Crushed natto (Hikiwari natto) contain 1.5 times more vitamin K2 than uncrushed natto. Crushed natto has more surface area because it is crushed, so more natto bacteria are attached to it including vitamin K2 (Fig. 1).