New Research About Natto Possibly Stopping Coronavirus Infection
Natto’s Effects on Coronavirus
I have been consciously trying to eat more natto — the Japanese fermented soybeans — this year to stay healthy. We all know fermented foods are great for a stronger immune system but this Japanese breakfast staple has more to it!
Early this year, Nagasaki University in Japan has discovered that an amino acid called 5-ALA found in Natto, has an infection suppressing effect against COVID-19 (Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7846235/ )
Natto, the Japanese breakfast staple is getting global attention now – my recent Japanese style breakfast from my Instagram post
Actually, this amino acid is found in many other foods like spinach and banana, but those foods only contain a small amount. Fermented foods such as sake, brown rice vinegar, soy sauce and miso contain more. However, they are more like seasonings so Natto is your best option if you would like to consume the amino acids in a bigger portion.
This July, another research was published in a study called Biochemical and Biophysical Research Communications showing that the extract from natto beans could prevent coronavirus infections by breaking down the spike proteins on the surface of a coronavirus. This is a fairly significant discovery because people become infected with COVID-19 when the spike proteins on the virus’ surface become attached to receptors on the human cell.
Scientists found extracts from Natto beans break down spike proteins on the coronavirus’s surface, stopping it from infecting other cells
Are you ready to eat natto? You may either love or hate natto. Natto can be a bit of an acquired taste, smelling like pungent aged cheese and the texture is funny; sticky, gooey, and even mucousy. But still, I would love to encourage you to give natto a try!
I wanted to share these researches for a while but it took me some time to read English scientific research papers (a very daunting task for me)!
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