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From: NYTimes.com <[log in to unmask]>
Date: August 2, 2016 at 6:31:55 AM EDT
To: [log in to unmask]
Subject: My Alerts: Nutrition (1 article)
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{ "@context": "http://schema.org", "@type": "EmailMessage", "description": "Read article from your 'Nutrition' alert on nytimes.com", "action": { "@type": "ViewAction", "url": "http://p.nytimes.com/email/re?location=4z5Q7LhI+KUPcT7snurzN09anQA2MM49IhNWGFarU5HLpYYth3RbcVEeLuXUSJA6Gnfcks9ASEAZ43VfqxS5k2ERjulVcJVjBB1sTbkHNy0=®i_id=48044459&email_type=my_alerts_email&&emc=edit_tnt_20160802&gmaill_btn=true", "name": "Read on nytimes.com" }, "publisher": { "@type": "Organization", "name": "The New York Times", "url": "http://nytimes.com", "url/googlePlus": "https://plus.google.com/+nytimes" } } My Alerts - The New York Times
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Well
A microbiologist turned food entrepreneur says natto, a fermented soybean paste popular in Japan, is a potent source of healthful bacteria.
Are You Ready to Eat Your Natto?
By RICHARD SCHIFFMAN

A microbiologist turned food entrepreneur says natto, a fermented soybean paste popular in Japan, is a potent source of healthful bacteria.

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