America and Europe have a very high rate of deaths due to Cardiovascular Disease each year. In fact according to the European Heart Network cardiovascular disease remains the main cause of death in the EU; and in America americanheart.org states that the rate for deaths amongst men in 2007 was 289 per 100,000 and women 150 per 100,000. This is compared to Japan which has a much lower rate (one of the lowest in the world) with 170 per 100,000 men, and 69 per 100,000 women.
And yet, Japan has a higher percentage of smokers than America (21%) and many countries in Europe including the UK (24%), with 26%, that’s about 33million people. Why is this? Some people believe it’s due to the health giving effects of an ancient and traditional daily Japanese food, Natto.
Natto has been eaten in Japan for over 1000 years, and legend has it was discovered during a battle campaign waged by a great samurai Minamoto no Yoshiie in northeastern Japan in 1083. His soldiers were attacked while boiling soybeans for their horses, and quickly packed the beans in straw in their bags. A few days later the beans had fermented, they ate them, and liked the taste. One source puts it’s origin even further back in time to the Jomon period, between 10,000BC and 300BC!
Regardless of its origin, natto has been consumed on a daily basis by millions of Japanese from Samurai to Salarymen (the Japanese word for business men), for its nutritional and health benefits. However, the food has a very distinctive smell often compared to strong cheese, and a strong flavour and sticky consistency that makes it unappealing to a Western consumer.
Medical research has shown that natto contains an enzyme called Nattokinase which can reduce blood clotting, improve blood circulation and may also have a cholesterol lowering effect. It also contains a large quantity of Vitamin K2 which assists in the formation of bones and preventing osteoporosis. As well as many chemicals alleged to prevent cancer such as daidzein and genistein.
Nattokinase was discovered by Dr. Hiroyuki Sumi of Japan while conducting research at Chicago University in 1980. It was shown to have 4 times greater fibrinolytic activity than plasmin. Plasmin is the naturally occurring enzyme in the body that breaks down fibrin, the enzyme that causes blood clotting. As we get older however, the amount of plasmin produced by the body decreases. Nattokinase supports the body’s production of plasmin and thus can help to fight blood clots.
H.E.C. Group International of Japan export worldwide a highly active and high quality Nattokinase powder developed by Dr. Hiroyuki Sumi for use as an ingredient of health food, supplements and food additives. For more details please contact http://www.hecgroup.com.
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