History of Natto and Its Relatives (1405-2012 - SoyInfo Center

fermented soy sauce and miso) but are strongly opposed to
the use of non-fermented soyfoods such as tofu and soymilk.
Soy-related recipes and information: Commercial soy
formulas are low in saturated fats and devoid of cholesterol
(p. 6). Today most of the fats in the American diet are
polyunsaturated and derived from vegetable oils such as
soy (p. 10). The cheapest oils, such as soy oil, are often
hydrogenated; this creates trans fatty acids (p. 14-15). Cows
lose valuable Activator X when fed high-protein soy-based
feeds. Lecithin is found in butter (soy, the main source of
lecithin worldwide, is not mentioned). Mother’s milk is
high in cholesterol because it is essential for growth and
development (p. 16-17).
Omega-6 (bad) and omega-3 (good) fatty acids in
soybean oil (p. 19). Fermented soy foods contain compounds
that resemble vitamin B-12 but they are not absorbed by
humans (p. 28). Isolated protein powders made from soy
are usually obtained by a high-temperature process that
over-denatures the proteins to such an extent that they
become essentially useless, while increasing nitrates and
other carcinogens. These isolated soy proteins can cause
osteoporosis (p. 29).
Beef should not be fed soy meal for protein, but rather
animal parts (p. 31). Avoid farm raised fi sh [aquaculture] that
have been fed soy meal (p. 32). Cultured soybean products
from Asia, such as natto and miso, are a good source of
food enzymes if they are eaten unheated (p. 47). The natural
glutamic acid in soy sauce and miso gives these foods
their rich, meat-like taste (p. 49). Many processed foods
contain MSG or hydrolyzed protein, “especially soy-based
concoctions” (p. 50).
Heavily yeasted foods, such as soy sauce and
Worcestershire sauce, often exacerbate the symptoms of
chronic yeast [candida] infection (p. 56). Beans cause
digestive problems because they contain two complex
sugars, farrinose [sic, raffi nose] and stachyose (p. 60).
The macrobiotic diet and soybeans: Use only as fermented
products like miso, natto, and tempeh. Problems with tofu,
soy milk, and phytoestrogens in soy (p. 62). The sickening
effect of soy on ruminants (p. 87). In Japan, a typical
meal contains miso, soy sauce, and pickles, all fermented
products. In Indonesia, they eat tempeh (p. 94).
Ode to naturally brewed tamari soy sauce and teriyaki
sauce (p. 147). Soy products increase the body’s need for
vitamin B-12 (p. 164). Soy in Chinese history. Miso soup.
Tofu in fi sh stock and soy sauce broth (p. 201). Macrobiotic
diets (p. 343). Soy foods block zinc absorption (p. 348). Eat
natural salmon; farm-raised salmon are fed inappropriate
soy meal (p. 418). Problems with soy fl our and modern
soy products: phytates, antinutrients, omega-3 fatty acids,
disagreeable taste, phytoestrogens, phytic acid, enzyme
inhibitors (p. 477, 495).
Soybeans are low in two essential amino acids (p. 496).
Textured soy protein contains three antinutrients: Phytic
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 510
acid, trypsin inhibitors, and isofl avones (p. 502). Person fed
soybean milk as an infant had a spleen fi lled with ceroid (p.
546). Infants should not be fed soy-based formulas which
contain phytic acid and estrogen compounds (p. 599, 603-
04).
Note: The fi rst edition was apparently published in 1995
by ProMotion Publishing (San Diego, California). Address:
California. Phone: (877) 707-1776.
1652. Kuda, Takashi; Tanaka, Chieko; Yano, Toshihiro.
1999. [Fermentation of autoclaved beans by Bacillus subtilis
(natto)]. Nippon Shokuhin Kagaku Kogaku Kaishi (J. of
the Japanese Society for Food Science and Technology)
46(10):669-71. [6 ref. Jap; eng]
• Summary: “We investigated the fermentation of six
autoclaved (121ºC, 20 min) beans–soybeans (yellow and
black), kidney beans (taisho-kintoki and uzura-mame), peas,
azuki beans, and lotus seeds by Bacillus natto strain TF 1.
During the fermentation, colony numbers of TF 1, the sticky
material, called itohiki in Japan, ammonia and L-glutamic
acid increased clearly in soybeans, particularly yellow
soybeans. The increase in itohiki and ammonia concentration
was observed in kidney beans, pea and lotus seeds, but not
shown in azuki beans” (from journal@rchive). Address:
Ishikawa Agricultural College, 1-308, Suematsu, Nonoichimachi,
Ishikawa 921-8836, Japan.
1653. Sumi, Hiroyuki; Yoshikawa, Misako; Baba, Tomoko;
Matsuda, Kiminori; Kubota, Hidefumi. 1999. [Elastase
activity in natto, and its relation to nattokinase]. Nihon Nogei
Kagakkai Shi (J. of the Agricultural Chemical Society of
Japan) 73(11):1187-90. Nov. [19 ref. Jap; eng]
Address: 1. Dep. of Physiological Chemistry, Kurashiki
University of Science and the Arts, 2640 Tsurajima-cho,
Kurashiki, Okayama prefecture 712-8505, Japan.
1654. Skiff, James. 1999. New Japanese law concerning
labeling of foods made with genetically engineered
ingredients (Interview). SoyaScan Notes. Dec. 22. Conducted
by William Shurtleff of Soyfoods Center.
• Summary: Jim is aware of this Japanese law, which was
passed in Oct. 1999 but does not take effect until 1 April
2001. Jim Echle, head of the American Soybean Association
offi ce in Tokyo, told Jim about the law; Echle is extremely
receptive to the needs of his Japanese customers, such
as tofu makers. ASA is also getting more involved with
issues involving identity preserved (IP) soybeans; they
are organizing an IP conference on Jan. 17 in St. Louis,
Missouri.
Skiff then faxes Shurtleff a provisional translation of
the labeling guidelines, in the form of a 1-page table. The
translation was done by ASA-Tokyo and sent to Skiff by
Jim Echle. There are three columns: (1) Classifi cation of
food: A. Not equivalent to conventional foods with regard