Core Tip: As the scorching summer arrives, gastrointestinal diseases begin to enter a high-incidence period. Experts remind us that summer gastrointestinal diseases are often related to excessive cold consumption and weak gastrointestinal function. For those who love cold foods and individuals with chronic conditions, it is advisable to consume more foods that are beneficial for intestinal health, such as natto.
From a nutritional perspective, soy protein is considered the most ideal protein source for humans. As a traditional fermented soy food, the nutritional value of natto deserves attention. Originating in China and popularized in Japan, natto is a traditional fermented soybean product that is safe and healthy to eat. Professor Li Hong, Director of the Natto Research Center at the China National Research Institute of Food & Fermentation Industries, pointed out that natto contains a large amount of beneficial components such as natto bacteria and natto kinase, which have certain therapeutic effects on intestinal health, immune enhancement, prevention of chronic diseases, and anti-aging.
"Eating natto in the summer is 'just in time'," Li Hong noted. As the "Sanfu" days (the hottest period of summer) approach under the scorching sun, not only does the throat feel 'heaty,' but the internal organs also feel a sense of 'burning.' At this time, people like to turn on the air conditioner, drink cold beverages, and eat fruits and vegetables just taken out of the refrigerator. Research shows that when iced drinks and fruits enter the gastrointestinal tract, the cold stimulation causes the blood vessels in the gastrointestinal tract to constrict suddenly, which can easily lead to spasmodic contractions and cause abdominal pain. At the same time, cold stimulation can also disrupt the function of the digestive system, affect the secretion of digestive juices, and weaken immunity.
Furthermore, statistics show that nearly 30% of patients with gastroenteritis in the summer suffer from "refrigerator disease." The temperature in the refrigerated compartments of most household refrigerators is between 4°C and 10°C. For some psychrophilic bacteria, this temperature is ideal for growth; for instance, E. coli can proliferate in a cold and humid environment. If food placed in the refrigerator is contaminated by these bacteria and is eaten directly, the bacteria can invade the gastrointestinal tract, causing gastroenteritis, abdominal pain, and diarrhea.
However, natto, made from fermented soybeans, can play a very good role in preventing summer gastrointestinal diseases. "Natto bacteria can regulate the balance of intestinal flora, inhibit harmful bacteria in the intestines, and solve problems like constipation, enteritis, and diarrhea. Some studies have also shown that natto bacteria have a strong inhibitory effect on pathogenic E. coli," Li Hong pointed out.
In addition, chronic disease patients are prone to gastrointestinal diseases in the summer, often due to a weak constitution. Especially for patients who already have chronic gastritis, it is necessary to proactively prepare for a 'battle to protect the gastrointestinal tract' in advance.
In addition to containing high-quality soy protein, carbohydrates, unsaturated fatty acids, and other nutrients, natto also contains many physiologically active substances: such as soy lecithin, saponins, natto kinase, natto bacteria, superoxide dismutase, choline, isoflavones, pyridine dicarboxylic acid, vitamins B, E, K2, etc. These have excellent regulatory effects on human health. The viscous substance produced during natto fermentation coats the surface of the gastrointestinal mucosa, effectively protecting the stomach and intestines, making it an "excellent health food" for patients with chronic gastritis.