Reply To: The Nattokinase experience

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Hi guys! I grew up eating natto and wanted to jump in with my two cents on the subject.

I’m not surprised that there is scientific research supporting natto as a candida-buster…it’s been a probiotic for the Japanese people for thousands of years!

The scary ingredients (mustard, vinegar, food coloring, etc.) on the packaging were referring to the condiment packets that come inside the styrofoam containers; you can easily discard them and still enjoy the natto. I don’t think I’ve ever seen those ingredients actually mixed in with the beans.

That being said, non-organic soy is a GMO nightmare. If you’re lucky enough to have a Uwajimaya or other large Japanese / Asian supermarket in your town, look for:

Which is the organic seal for Japan.

The taste has been described as an acquired one; it smells worse than it tastes and has a flavor profile very similar to a complex, aged cheese. The texture is was usually gets most Westerners…the word for it would be “slippery” or “silky” to be very poetic. I love love love love the flavor, but if you’re just getting used to it, I would toss it in a stir fry or be creative with how you use it, maybe in fried brown rice with onions and veggies. The traditional way to eat it is over rice with a little mustard and soy sauce.

If you eat it in great quantity, you can save some money (and a giant load of environmentally wasteful styrofoam) by making your own, which is not the easiest thing in the world and time consuming, but pays off!