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

soy ‘milk’ are not recommended” (p. 70).
Red clover has ten times more phytoestrogens than
soy, as well as much more bone-building minerals, such
as calcium and magnesium (p. 71). Sea vegetables are
second only to fl ax in concentration of lignans. Seaweeds,
not soy, are the real secret of health in the Japanese diet
(p. 72). “The phytoestrogens in dong quai, like those in
soy, promote the growth of cancer cells in petri dishes” (p.
73). Phytoestrogenic herbs: Fermented soy products (miso,
tamari, tempeh), ground fl ax seeds, whole grains, etc. are
rich in hormonal precursors and phytoestrogens. Use daily to
ease menopausal symptoms, prevent cancer, and lower heart
disease risk (p. 94). Lack of vitamin B-12 doubles the risk of
severe depression for older women; tofu and soy beverages
interfere with its absorption (Fallon 1999) (p. 114).
Preventing breast cancer: 75% of all breast cancers
occur in women over age 50. Reduce use of seed oils, such as
soy oil. For each 5 gm of polyunsaturated fat (from vegetable
oils), risk of breast cancer rose by 70% (Wolk 1997 [sic,
1998]) (p. 145). Eat more beans: “There is a relationship
between the large amount of fermented soy products (miso
and tamari) in the Japanese diet and low incidence of breast
cancer. But no relationship has ever been shown between
the consumption of processed, fake, imitation soy foods, and
breast cancer reduction. Soy beverage is used moderately, or
not at all, depending on the specifi c Asian country” (p. 146).
Herbal allies: Red clover is everything you thought
soy would be with none of soy’s drawbacks. It contributes
to bone health, normalizes the thyroid, and prevents and
counters breast cancer. “So do miso and tamari, but not other
soy foods. Red clover contains more active phytoestrogens
in greater quantity than soy... Red clover contains all four of
the major estrogenic isofl avones; soy has only two of them.
A cup of red clover infusion (not tea) contains ten times
more phytoestrogens than a cup of soy beverage, is richer in
calcium, has less calories, and contains no added sugars” (p.
161).
The section titled “Soy” (p. 163-64) praises fermented
soy foods (miso, tamari, tempeh, natto) but is quite critical
of tofu, soy milk, and “fake soy foods” (burgers, hot dogs,
soy cheese, etc.). Soy can reduce hot fl ashes and prevent
heart disease; fermented soy foods can protect against breast
cancer. Soy is not a good source of calcium and it is defi cient
in fats needed for healthy brain/memory functioning.
“Soy protein isolate, textured vegetable protein, isolated
isofl avones–processed soy foods come in more forms than
I can list. I eat miso and tamari freely, tofu and tempeh
occasionally, and other soy products not at all. Dosage:
50-200 grams of isofl avones per day, preferably from food.
Caution: Excess soy can cause liver damage and is said to
feminize men. Soy may be diffi cult to digest, may cause
allergic reactions.”
Interstitial cystitis: Tofu may cause problems (Ford
1999).
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 525
Heart healthy: Soy, whole grains, vitamin E (from
foods), essential fatty acids, and seaweeds are helpful (p.
210).
Osteoporosis risk factors: Being a vegetarian or vegan
who eats a lot of tofu or soy beverage (p. 218). “Eliminate
soy products except tamari and miso. (Unfermented soy
prevents you from utilizing calcium.)” (p. 220).
Aching joints: A tofu poultice may help (p. 229).
Vitamins and minerals for the menopausal years:
Vitamin B-12, calcium, and iron are depleted by unfermented
soy products (p. 248, 250-51).
Note: The author does not cite a single scientifi c
publication to support her many criticisms of soyfoods. In
fact, the scientifi c literature does not support her criticisms.
It is well known that the author is an admirer of Sally Fallon.
Address: P.O. Box 64, Woodstock, New York 12498-0064.
1717. Beumer, R.R. 2001. Microbiological hazards and
their control. In: Martin R. Adams and M.J. Robert Nout,
eds. 2001. Fermentation and Food Safety. Gaithersburg,
Maryland: Aspen Publishers. xi + 290 p. See p. 141-57.
Illust. 26 cm. [Jap]*
• Summary: There has never been an outbreak of illness
associated with the consumption of Bacillus subtilis in
fermented foods (such as natto).
1718. Kiuchi, Kan. 2001. Miso and natto. Food Culture
(Kikkoman Inst. for International Food Culture, Noda,
Japan) No. 3. p. 7-10. http://kiifc.kikkoman.co.jp. [6 ref.
Eng]
• Summary: This article makes several statements that, to
us, seem very surprising: (1) “Both miso (soybean paste)
and natto (fermented soybeans) are said to have originated
in China, but once introduced into Japan they inspired the
development of a variety of unique local soybean based
products” (p. 7).
Note 1. We believe that itohiki-natto, whose main
fermentation organism is Bacillus subtilis and which is
unsalted, originated in Japan, and that douchi (fermented
black soybeans), whose main fermentation organism is a
mold and which is salted, originated in China, long before
itohiki-natto is thought to have originated in Japan.
(2) “Whole soybeans are used to make natto, and
because only a single variety of natto mold is used in the
fermentation process, the beans retain the original shape” (p.
7).
Note 2. Natto (i.e., itohiki-natto) is not made with a
mold; it is made with a bacterium.
(3) Natto is thought to have originated in China’s
Yunnan province, although legend has it that itohiki-natto
(hereinafter simply called “natto”) was invented by accident
in Japan’s Tohoku region in the eleventh century when boiled
beans that were going bad were eaten and found to be rather
tasty.