My elderly friend was on death's door due to diabetes. I introduced him to Natto. He loved the flavor and is now consuming 3-4 servings of Natto per day. His energy is returning and his cellulitis in his legs has greatly reduced. Also, the brown skin on his legs is going away. It's incredible.
If more people ate Natto, there would be far fewer older people with broken bones. Hip replacements in the US would drop to almost zero. The reason is Natto is high in K2 (mk7), which is responsible in bone strengthening. There is a misconception that calcium makes strong bones. not exactly accurate. K2 is more important because it tells the calcium where to go. Calcified arteries would almost disappear also.
Yeah calcium making bones strong is a huge mistake on the milk companies part. Vitamin d, k2, potassium, magnesium, calcium and other micronutrients all play a part. If u get ur calcium but ignore all the rest, it's going to do more harm than good. Calcium without these other nutrients is though to be toxic to the body. And that's really because mishandled calcium in the body leads to disease.
I have partially clogged arteries. How many ounces did you eat daily???? I buy it in little packages that are 1.8 oz each. Any help you can provide is greatly appreciated.
@Goseth Jones if unclogged arteries is your objective, please accept a recommendation. Dr John MacDougall. A lot of his work on RU-vid here. If you take that approach the results will be start within 10 days.
I just don't smell anything skinky at all in natto. I've been eating it for a year now, and I find it's small nutty, and a bit like coffee or cacao. I don't taste much flavor at all, but it's great in salads and other vegetable dishes.
at first I tasted turpentine for cleaning paint brushes in- then after the 5th time or so eating it, that sesation went away. I can buy it at only ONE store in minneapolis, so I make it using the Japanese Natto as the STARTER and I worry that the K2 amount is diminished by not using real spores as a starter.
Natto smells like coffee and its tasteless, tastes like coffee bitter and nutty. Nothing scary. Mainstream people are dumbed down, Natto is most mundane thing I've tasted. But its good in its own way. Soybeans make tofu, both which are tasteless. Why wouldn't you eat Natto?
Between Nattō, and Koji Kin rice, Japan has given us at least 2 superfoods! So K2 is good to take calcium from the blood, and make it available in bones? Science has been looking for why Japan has a lower incidence of Osteoporosis, could the K2 in natto be a cause? Luckily I love Nattō!
Japan also gave us George Oshawa founder of Macrobiotic, the Yin and Yang cooking with brown rice and roasted sesame seeds, has cured cancer, heart disease, diabetes, etc…it has helped me twenty years ago with diet number 7.
To mask the smell of Natto: add some chopped green onion, dried sea vegetable (Nori) , raw egg yolk and sesame. You can also season Natto with "Dashi Tsuyu"(Shoyu-based dense fish stock) instead of Shoyu.
Natto is one of those "required taste" foods. A lot of people find it offensive not just for its "smell" but for its sliminess and stickiness. But as you have offered, it's so true to add additional aromatics to make natto much more palatable. I am a cook at a popular Japanese restaurant in my hometown and you're correct about tsuyu mixed with tamago... Although I no longer eat raw eggs (kake gohan) due to biotin from the yolk not being able to be absorbed into the body compared to cooked yolks... Rather, I choose to mix natto with onsen eggs and a sprinkle of freshly grated garlic.
Natto, a cup of Miso soup with Tofu with steamed spinach and grilled salmon every morning for breakfast In my state with 1.2 million residences. nobody is infected with Corona virus so far. 5/27/2020 so far.
I injured my shoulder hitting serves in tennis. I studied the problem and decided to try supplementing with serrapeptase and natto kinase, in the form of capsules. Both originated in Japan. I found pain relief, which has so far become permanent. Serrapeptase removes scar tissue.
Why did she rattle paper and pencil the whole discussion, nerve twitch is not fixed by Natto she says i never frreeze my natto but make ice cream ? She needs to hire me for marketing, shes better in the lab im sure
I have tried this for my breakfast in recent times and now feel more encouraged to use it in a greater variety of ways. The biofilm was not a turn off to me, although it was a bit surprising. I feel that after eating escargots, frog legs, or oysters in the shell, natto is not strange, and I like all of the above. I am now encouraged to make my own to avoid the freezing part of the purchased type and improve the health benefit.
Mix it with diced fresh avocado, cilantro over sweet brown rice, you can add a bit of soy sauce or mustard or both and sliced green onion. What ever you taste buds like...Oh don't forget the wasabi, if you like spicy. I am making my first batch at home today!
In America, not many people care about their health, until they have health issues. They don't care about preventing problems, they just try to deal with them when they come around, not too smart, but we are trained for life by our parents, who are taught that Doctors are the only ones who can keep you healthy.We have commercials, and advertisements everywhere for food that is terrible for our health, and nobody ever talks about eating healthy, or how to stay healthy, unless you look for it yourself on the internet. If you eat healthy, in America, it is by accident, or from a relative randomly getting into health.
First day of fermenting it smells so much like athletes foot lol. I made a batch though, super easy and worth a go. Along with tempeh, soy milk, tofu and miso
Nice talk but such a pity you suggest that (deep)frozen natto loses quality. I thought this not to be the case and had this confirmed yesterday by a friend (professor specialised in biotech and former dean of the biology faculty of VU university in Amsterdam, Netherlands). He was adament: this suggestion is nonsense. The freezing process doesn’t make the natto less ‘effective’. By saying this, you discourage ppl outside Japan to eat natto (to buy if fresh in the Netherlands for example, is incredibly expensive, and not everybody will be motivated or able to produce it themselves). And if it were true, why are so many Japanese ppl living outside Japan use frozen natto as a starter. Unless you can provide solid science behind your statement regarding the negative effect of the freezing process, I will happily buy deepfrozen natto from a Japanese shop in my city until I manage to make it myself or until I can buy reasonably priced freshly made natto.
I use the store bought packs and create my own by mixing about 1/6 to 1/4 pack of them into steamed soy beans (2 cups dry) and it completely works to ferment it. So that means the bacillus from the frozen packs are still active.
To me food is medicine, let medicine be your food. Give me the facts jack, I bought this stuff, and I can assure you it is the real deal. Try it and see how you feel.
mail order hers from her company, Nyrture (dot com?) I can tell you, it's a high quality product. I adore it. Also, on the website, it will tell you stores that carry it.
@@calebhuang2429 she said the frozen is lacking in nutrients, plus it'll be made by the big companies which tend to use lesser quality raw materials. Dude... try to order hers, it's worth it.
Agreed. The bacteria just goes dormant upon freezing. I've successively made homemade natto by using store-bought previously frozen natto. So obviously the bacteria didn't die.
I've read so many good things about natto. I just ordered some from an artisan natto maker in New York. I hope I can grow to like the taste (or at least tolerate it).
It looks disgusting......I wasn't raised with it and have always been a picky eater. Texture can make me like or hate a food. I've been like that since I was a baby after having pneumonia. I'm 66 now and have learned to enjoy many more foods but seriously......
She said the styrofoam packaging was rather sad and unattractive. However, it saves on costs. Why pay for expensive packaging when all you needed was the actual product to be consumed? Especially now with record inflation of grocery prices. So long as the packaging makes it to a landfill in proper trash bags then you're gold
I loved her presentation - so relaxed and easy to understand and follow! I have lived in Japan for 27 years, but have never seen the black natto she talked about - the one that tastes like "chocolate and coffee flavor?!" Could maybe get my husband to try that one!!!!!
@@ab78001 That is terrific, as I fear a soybean allergy/sensitivity. Which beans would you recommend for Natto-like food? Would green lentils work?? Or Navy beans/smaller white beans? Thank you.
Why are Japanese so concerned about GMO soybeans? my understanding is that pesticide free is a much higher concern than some odd or manipulated genetics
Your body wasn’t designed to handle GMO or pesticides. Our bodies grew as the world around us did. GMO may be fine, it may be a disaster. The same way some pesticides are an issue for us and others appear not to be.
I'm so excited to order your Natto 💓 The health benefits far outweigh any taste issues 💓 I am curious if dried Natto loses it's probiotics and nutritional value ? Also how much does one eat each day and/ or weekly to get health benefits - I've heard everything from 1 cup a day to 1 teaspoon a day ? Also there might be an issue for people that are tyramine sensitive ( causes occular migraines ) I am tyramine sensitive but if I watch my tryamine consumption I am praying I will be able to work this in without any issues. I'd love to order your Natto . Thank you so much for a fantastic presentation 🌅
36:41 Probably no point in eating it then. Even if it formed spores, I would most likely get more out of other non-frozen probiotic foods than imported natto.
