Our Articles
How Food Processing Changes What We Measure
Heating, drying, milling, fermentation and storage can change what we measure in food. Discover how processing affects food composition, why...
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Does Freeze-Drying Kill Probiotics? What It Means for Natto Powder
Does freeze-drying kill probiotics? Learn how freeze-drying works, why spore-forming Bacillus can be more resilient than many non-spore-forming bacteria, and...
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Can You Take Natto Every Day? Safety, Vitamin K and Medication Interactions
Can you eat natto or take natto-based supplements every day? Learn what to know about soy allergies, vitamin K, warfarin,...
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FU vs mg: How to Read a Nattokinase Supplement Label
Shopping for nattokinase supplements? Learn why milligrams and fibrinolytic units (FU) measure different things, how to compare labels, and what...
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World Osteoporosis Day: What Lifelong Bone Health Really Needs
Strong bones need more than one nutrient. This World Osteoporosis Day, discover how calcium, vitamin D, protein, exercise, falls prevention...
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Fermented Soy and Healthy Ageing: What a 92,915-Person Japanese Study Found
What can a long-term Japanese study of 92,915 adults tell us about fermented soy and healthy ageing? Explore the findings...
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Can Natto Powder Influence the Gut Microbiome? Inside the SONOMONO Study
A published study examined how SONOMONO Natto Powder Capsules may influence the gut microbiome over 62 days. Explore the findings...
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How Fermentation Creates Vitamin K2 MK-7: The Science Behind Natto
Natto is more than fermented soybeans. Discover how Bacillus subtilis transforms soybeans during fermentation and naturally produces vitamin K2 in...
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