Natto

What is Natto?

Natto is a traditional Japanese food made from fermented soybeans. It is known for its strong flavor, sticky texture, and distinctive smell. The fermentation process is carried out by the bacterium Bacillus subtilis, which breaks down the soybeans and produces beneficial nutrients, including vitamin K2 and probiotics. Natto is commonly eaten with rice and can be found in various Japanese dishes.

Why Do I Have an Intolerance to Natto?

Intolerance to natto may stem from several factors. Soybeans, the main ingredient, are a common allergen and can cause digestive issues or allergic reactions in some individuals. 

The fermentation process can also result in high levels of histamines, which may trigger symptoms in sensitive individuals. Additionally, natto's unique texture and strong flavor might be unappealing to some people, leading to digestive discomfort or aversion.

What Can I Do About It?

If you have an intolerance to natto, consider avoiding it and opting for other fermented foods that are less likely to cause issues. Choose alternative sources of vitamin K2 and probiotics, such as fermented vegetables or dairy products. Pay attention to ingredient labels and option for soy-free options if soy is a concern.