Soy Natto

In the U.S., soy is most often consumed in the form of the food ingredients soy protein isolate and soy flour, and as tofu or whole beans in a cooked form of one kind or another.

In the Orient, soybeans are often cultured in a way similar to how we make yogurt, and somewhat differently from how we make tofu. This unique live-culturing-method yields powerful benefits which are only faint shadows in Americanized, machine-processed soy foods.

Levels of the phytonutrient isoflavones and sulfurophanes are remarkably higher in the Oriental-type cultured soy.

This could account for the greater benefits observed in soy-rich Asian diets over American soy diets. Results of the recommended increases in dietary soy to reduce breast cancer risk may fall short of expectations unless the specific, high-isoflavone / high sulfurophane soy forms are specified.

Soynatto is an isoflavone optimized and sulfurophane optimized form of traditionally cultured soy, carefully handled, using specially developed techniques to preserve the vital qualities. Iridesca provides 200mg of Soynatto, plus another 200mg of isoflavone and sulfurophane-rich soy sprouts per serving.

Soy Natto is a fermented soy beans food in dried form. Fermentation of soy beans produces more taste, more nutrition and more functions than soy itself and reduces undesirable properties. As fermented soy beans, Natto has recently received healthy attention because of its natural enzyme, Nattokinase. Nattokinase prevents and/or dissolves blood clots which contributes to arteriosclerosis, heart attacks, strokes and senile dementia. Soy Natto products support a healthy and nature conscious diet and life style.