- Hardcover: 360 pages
- Publisher: Crestline Books (2011)
- Language: English
- ISBN-10: 078583589X
- ISBN-13: 978-0785835899
- Product Dimensions: 8.2 x 1.3 x 10.2 inches
Natto is kind of sticky and not too appealing to Western palates. It doesn’t help that it has an odor reminiscent of eau de New Jersey Turnpike. Back in 1945 when the United States occupied Japan, it prohibited the sale of natto because it thought that cholera and typhoid were likely caused by 'such a rotten food.' And yes, folks, it sure does smell like rotten eggs. But natto is a rich healing food, and the enzyme nattokinase may be your best (natural) weapon against stroke and a tremendous weapon against heart disease. Read on.
Natto has been a traditional Japanese food for more than 1,000 years; ancient Samurai consumed natto on a daily basis and even fed it to their horses to increase their speed and strength. Natto was also given to pregnant women to ensure healthy newborns. To this day, the people of Japan consume natto regularly, and it may be one of the reasons why they live longer. In his excellent book Reversing Heart Disease, Stephen Sinatra, M.D., suggests eating natto two or three times a week for both prevention and as part of a therapeutic program.
Kidney stones are hardly a modern ailment. Scientists have found evidence of kidney stones in 7,000-year-old Egyptian mummies. Today, they’re one of the most common disorders of the urinary tract, causing 2.7 million visits to health-care providers and more than 600,000 emergency room visits yearly.
Kidney stones are hard masses that can grow from crystals forming within the kidneys. Women get them, but men are more likely to get them. About three-quarters of the stones are made out of calcium oxalate (more on that in a moment), but stones can also contain uric acid, cysteine, calcium phosphate, or struvite (magnesium ammonium phosphate). The uric acid stones are most commonly found in gout.
Jonny Bowden, Ph.D., C.N.S., a board-certified nutritionist with a master's degree in psychology, is a nationally known expert on nutrition, weight loss, and health. He is the author of several best-selling titles, including The 150 Healthiest Foods on Earth, The Most Effective Ways to Live Longer, and The 150 Most Effective Ways to Boost Your Energy. He is the nutrition editor for Pilates Style, a contributing editor for Clean Eating, and a columnist for Better Nutrition. His work has been featured in dozens of national publications (print and online) including The New York Times, Forbes, Time, Oxygen, Marie Claire, Diabetes Focus, US Weekly, Cosmopolitan, Family Circle, Self, Fitness, Allure, Essence, Men's Health, Weight Watchers, Prevention, Woman's World, Fitness, Natural Health, and Shape. He lives in Woodland Hills, CA. Visit www.jonnybowden.com.
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