Friday, March 2, 2012

Vitamin K2 | Natto, Natural Menaquinone Source - Mercola.com

I first heard of Natto, an ingredient in Japanese cooking, on Iron Chef Japan. Natto is made from soybeans fermented with Bacillus subtilis. It is a rich source of protein and probiotics.


According to Dr. Mercola, research has shown that Natto is high in Vitamin K2 which includes "Menaquinone 7" or "MK-7". Dr. Mercola states that another source of Vitamin K2 is cheese, particularly, curd cheese. Curd cheese is also a good vitamin K2 source because it’s lower in fat (animal fat) than regular cheese. However, when compared to Natto in equal portions -- Japanese food Natto contains over 27 times more vitamin K2 than curd cheese.




An article published in the Journal of Nutrition, titled "Dietary Intake of Menaquinone Is Associated with a Reduced Risk of Coronary Heart Disease: The Rotterdam Study" confirms the health benefits of Vitamin K2.


So how can we incorporate Natto into our diet? I found a website -- Shizouka Gourmet -- that teaches you how to make Natto from scratch and also provides a number of easy recipes for both vegans and health-conscious omnivores like me.


Making Natto from scratch may be a stretch for some of us, so I suggest that you check out what is already available and ready to use from your local Japanese grocery store such as Uwajimaya.




Source -- click on the link below to read more:


Vitamin K2 | Natto, Natural Menaquinone Source - Mercola.com


Disclaimer: The statements regarding the nutritional and medicinal properties of the various foods have not been evaluated by the Food and Drug Administration. These items are not intended to diagnose, treat, cure, or prevent any disease. Please consult your own physician for guidance regarding your health and nutrition.

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