Guest guest Posted January 9, 2012 Report Share Posted January 9, 2012 I have not needed to take the Natto products, but I just have a very big desire to make or grow things,,I love the challenge and amazment of how things develope, I did some extensive reading when I was still working at night,,my shifts ran for 8 to 10 hours, I had a laptop and spent up to 6 hours each night reading,,,what I understood (I could be wrong) was that the enzime or the fungus that is the power of Natto was not from the soybeans. but from the medium that they put the pot of beans in, which was some kind of hay...but they (orientals) used the cooked beans to grow it in, because that is what or where it originated,,so I did grow mine in navy beans, and it was very slimy and stringy just like the origial stuff. I purchased a frozen small serving from a Oriental store. It is just like making your own yougart, butter, or kefier..you put the germ or starter in a medium, keep it warm, and wholla, it grows. But, I have never tasted it, and I hope I never have to eat it naturally..but I could put it in big capsules and swallo it!!! ________________________________ To: DimethylSulfoxide-DMSO Sent: Monday, January 9, 2012 7:00 PM Subject: Re: Natto/  I have a friend from Japan who eats Natto daily. The one she buys comes in little round containers and it is kind of 'yukkie'...she gave me one to try but I prefer the capsules. I alternate between the Natto and the Serrapetase <sp?. It is kind of expensive. -Biz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2012 Report Share Posted January 10, 2012 I think I could stand sauerkraut a lot easier. Gerry > > I have not needed to take the Natto products, but I just have a very > big desire to make or grow things,,I love the challenge and amazment > of how things develope, I did some extensive reading when I was still > working at night,,my shifts ran for 8 to 10 hours, I had a laptop and > spent up to 6 hours each night reading,,,what I understood (I could be > wrong) was that the enzime or the fungus that is the power of Natto > was not from the soybeans. but from the medium that they put the pot > of beans in, which was some kind of hay...but they (orientals) used > the cooked beans to grow it in, because that is what or where it > originated,,so I did grow mine in navy beans, and it was very slimy > and stringy just like the origial stuff. I purchased a frozen small > serving from a Oriental store. It is just like making your own > yougart, butter, or kefier..you put the germ or starter in a medium, > keep it warm, and wholla, it grows. But, I have never tasted it, and I > hope I > never have to eat it naturally..but I could put it in big capsules and > swallo it!!! > > ________________________________ > From: biztekmom <biztekmom@... <mailto:biztekmom%40yahoo.com>> > To: DimethylSulfoxide-DMSO > <mailto:DimethylSulfoxide-DMSO%40yahoogroups.com> > Sent: Monday, January 9, 2012 7:00 PM > Subject: Re: Natto/ > > > > I have a friend from Japan who eats Natto daily. The one she buys > comes in little round containers and it is kind of 'yukkie'...she gave > me one to try but I prefer the capsules. I alternate between the Natto > and the Serrapetase <sp?. It is kind of expensive. -Biz > > Quote Link to comment Share on other sites More sharing options...
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