More and more people are incorporating fermented foods into their diets, and experts praise pickled foods for their long list of health benefits. Sure, you could handle sauerkraut or pickled carrots, but would you find natto, a fermented soybean paste that’s popular in Japan, palatable?
Natto is made by soaking whole soybeans, then steaming or boiling them for many hours before the concoction is injected with bacteria and fermented. The result is a lumpy, gooey, brown mixture with a cottage cheese-like texture and a pungent smell that some compare to stinky feet. However, it’s also loaded with good bacteria, protein, fiber and other nutrients. We asked Matt Riemann, a personalized health expert, to explain why you might want to add natto to your plate.


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