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Natto: The Japanese secret to healthy circulation
For decades, Japan have been at the top of the list when it comes to a healthy population. Not only is the country home to the oldest population in the world, it’s also home to one of the most unique foods out there: natto (Pronounced na-toe).
Made from fermented soybeans, Natto has been a staple of Japanese dining for over a thousand years. It’s sometimes referred to as “Japanese Cheese” because of its gooey texture, high calcium content, and how it easily mixes with other Japanese dishes. For those trying natto for the first time, you won’t forget its distinct smell and “unforgettable” taste. ....

United States , Acta Haematologica , Hiyosuki Sumi , University Of Cincinnati , Miyazaki Medical College , International Journal Of Molecular Sciences , American Journal , Preventative Medicine , Blood Flow , Healthy Head , Toe Blood , Medical College , North American , Natto Japanese , Cardiovascular Diagnosis , Cardiovascular Disease , International Journal , Integrated Blood Pressure , ஒன்றுபட்டது மாநிலங்களில் , பல்கலைக்கழகம் ஆஃப் ஸிந்ஸந்யாடீ , மியியேஸாகீ மருத்துவ கல்லூரி , சர்வதேச இதழ் ஆஃப் மூலக்கூறு அறிவியல் , அமெரிக்கன் இதழ் , ப்ரெவெஂடேடிவ் மருந்து , இரத்தம் ஓட்டம் , ஆரோக்கியமான தலை ,