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Four Fermented Foods For Women



Natto helps women live through menopause

What's more, if you ask the Japanese how to pass the Spring Festival, it's a secret for Japanese mothers.

Natto is a kind of soybean processed product after cooking and fermentation. The protein of soybean is decomposed by fermentation, and its nutritional value is more easily absorbed. Especially, it is rich in vitamin B2, which is four times more than that of general soybean. It is essential for the metabolism of fat and sugar. It has a direct effect on preventing obesity, arteriosclerosis, lowering blood fat and recovering fatigue.

In recent years, "nattokinase", which is often heard in recent years, has been proved to dissolve thrombus and prevent myocardial infarction, cerebral infarction and other diseases. Generally, thrombosis occurs in the morning, which is why many Japanese eat nattokinase at breakfast, which is considered to be a very effective diet therapy.

Natto zinc and flavonoids, can supplement the body estrogen deficiency, not only can significantly improve menopause symptoms, but also contains calcium and vitamin K2, can also prevent female osteoporosis.





Miso is anti-cancer and anti-aging

In addition to natto, miso is absolutely indispensable on the Japanese table. Miso is fermented by soybean, rice yeast and salt together. It is said that it is derived from the "sauce" of China. It is only that the method of wheat yeast fermentation is abandoned and rice yeast mixed with soybean is used instead.

Experts said that although the mechanism is still unknown, secondary metabolites of fermented legumes have also been found to inhibit tumor growth. According to a study published by the National Cancer Research Center of Japan, women who drink more than three bowls of miso soup a day are 40% less likely to get breast cancer than those who only drink one bowl a day, and those who drink two bowls a day also have a 26% lower risk of developing breast cancer. Another Japanese study also found that miso can prevent stomach cancer, and those who drink a bowl of miso soup a day are only one-third as likely to develop stomach cancer as those who don't.

Miso is also rich in soy isoflavones, which can prevent menopausal disorders and osteoporosis. Its vitamin E, daidzein and saponin also have antioxidant effect, which helps to prevent aging.

Experts said that miso is rich in iron, potassium, phosphorus, sulfur and other mineral components, and the iron is blood matrix iron, the human body absorption rate is also high, it is very suitable for the prevention and improvement of anemia symptoms.



Korean pickles prevent cancer and help lose weight

There is a saying in South Korea that "kimchi is half a grain". No matter how luxurious the banquet food is, pickles are indispensable on the table. Before winter, every household uses about 100-150 cabbages to pickle pickles, which is the most important housework of the year.

Korean kimchi is not only food, but also contains a variety of lactic acid bacteria. The bacteria content per gram is about 10.7-10.9 billion, which is almost the same as the national standard. Therefore, it has been selected as one of the world's top five healthy foods by health magazine of the United States.

The study also found that the pickled pickles for 2-3 weeks could reduce the number of cancer cells by more than 70% in a short time; in addition, it was also found that pickles could prolong the survival period of anti-aging cells, and the survival rate was as high as 80%.

In addition, pickled chili peppers contain capsaicin, which can promote fat burning and reduce cholesterol. It is an ancestral secret recipe for Korean women to maintain their figure. The pungency of pickles can also promote gastric acid secretion and help digestion and absorption.

Experts also mentioned that in addition to eating rich dietary fiber, phytase in microorganisms is activated by fermentation, which can decompose 80-90% of phytic acid in vegetables, and lactic acid bacteria can also produce organic acids with small molecules, which is conducive to the human body's absorption of minerals such as iron and zinc, and increase the bioavailability.

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