FERMENT IT: NATTO
FERMENT IT
Beautiful Beans
Natto could deter heart disease and revolutionize
your breakfast. BY ERIC SMILLIE

Stinky and sticky, natto would be disgusting if it weren’t so
delicious — or so good for you. Though still hard to find
in the United States, this fermented soybean recently hit
food fad status in Japan, where it has been made for centuries.

Research suggests that eating natto and Bacillus subtilis, the bacteria that creates it, breaks down blood clots to encourage circulation, boosts the immune system, helps prevent osteoporosis, and encourages healthy digestion. Thanks to the magic of fermentation, the bacteria produces fungicidal antibiotics that defend the precious, slimy jewels from spoilage, while it breaks down proteins and soluble sugars into easily digestible forms that cancel out unwanted performances by the musical fruit.