FERMENT IT: NATTO
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.