Natto and Japan's O-157 Virus Incident
The reproductive power of natto bacteria is astonishing. They can double every 30 minutes. In just 16 hours, one natto bacterium can become a staggering 4 billion. During the process of cell division, natto bacteria produce various enzymes that improve intestinal health and maintain gut vitality. The enzymatic activity produced by natto bacteria is extremely high, breaking down soybean components into smaller molecules within about 24 hours. Therefore, natto is very easily digested and absorbed after consumption. The enzymes produced by natto bacteria continue to accumulate in natto. This means that when eating natto, you are not only consuming live natto bacteria but also highly active enzymes.
In the summer of 1996, the entire Japanese archipelago was shaken by a series of deadly outbreaks of the O-157 E. coli virus. Following this, Professor Sugiyama conducted research on the antibacterial properties of natto. The results showed that after adding natto to the O-157 virus for four days, the virus was completely suppressed and died. After this result was published, it caused a significant reaction. In areas like Okayama and Osaka where the O-157 virus was rampant, natto was quickly sold out. Additionally, natto bacteria were also effective against other types of E. coli such as O-111 and O-144.
Once the research findings on natto were announced, they garnered attention from around the world. It would clear all spots and wrinkles. How to choose a natto maker caused even more excitement across Japan, sparking another wave of enthusiasm for consuming natto. Various commercial products containing natto extracts became available, and people began using this method to exchange feelings with more friends. Natto extract has become one of Japan's best-selling nutritional health foods. Since natto extract comes from Japan's traditional food, natto, moderate consumption has not shown any side effects, making it a relatively safe nutritional product.
Natto Miracle
**According to statistical data, this Japanese longevity treasure food sees an annual consumption of 4.4 billion packs in Japan (Japan National Natto Cooperative Federation), which equates to each Japanese person consuming 35 packs per year; Japan has designated July 10th as Natto Day. Eating natto has become a dietary habit in Japan, with its consumption volume second only to staple foods like rice, noodles, fish, and meat. Welfare institutions in Japan provide natto as a healthy and longevity-promoting food for the elderly. In recent years, Japanese kindergartens have started including natto in their lunches to make the next generation smarter and healthier.**
Approximately 90% of people in Japan eat natto. According to surveys, out of Japan's 1.35 billion population, about 90% consume natto, surpassing the number of people who drink milk. This is a miracle in itself worldwide. With so many health miracles attributed to Japanese natto, isn't it thought-provoking? Kanglis website: www.csybsw.com