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Dietary supplementation with fermented soybeans suppresses intimal thickening. Suzuki Y, Kondo K, Ichise H, Tsukamoto Y, Urano T, Umemura K. Nutrition. 2003 Mar;19(3):261-4. PMID: 12620531

The soybean, a seemingly unremarkable legume related to clover and alfalfa, is an fact an extraordinary food product. In aaddition to its use as a food source

Promotion of bone formation by fermented soybean (Natto) intake in premenopausal women.\nKatsuyama H, Ideguchi S, Fukunaga M, Fukunaga T, Saijoh K, Sunami S.\nJ Nutr Sci Vitaminol (Tokyo). 2004 Apr;50(2):114-20.\nPMID: 15242015

ScienceDaily (Feb. 20, 2009) - A vegan food renowned in Asia for its ability to protect against heart attacks also shows a powerful ability in lab experiments to prevent formation of the clumps of tangled protein involved in Alzheimer's disease, scientists in Taiwan are reporting. \n\nRita P. Y. Chen and colleagues point out that people in Asia have been eating natto - a fermented food made from boiled soybeans -for more than 1,000 years. Natto contains an enzyme, nattokinase, that has effects similar to clot-busting drugs used in heart disease.Nattokinase is sold a dietary supplement to impro