Re: You Eat Natto?!?!

Date: 2024-06-01 05:51 pm (UTC)
michele7: (Default)
From: [personal profile] michele7
A quick google search found nattokinase to be heat stable to 60 degrees C. And the fermentation process that turns soybeans into natto is around 40 degrees C. I don't think it's a problem.
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