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So, what is natto anyway? It’s a traditional Japanese food, made up of soybeans fermented with the Bacillus subtilis bacteria. To most Westerners, it tends to look less than appealing – a dollop of reddish brown, mushy beans stuck together in a stringy cheesy goo that a biochemist would describe as a chain of glutamine amino acids. And it’s aroma and taste? Well, that can take a little getting used to, but it’s well worth the effort when it comes to boosting your heart and gut health.


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