Guest guest Posted October 20, 2004 Report Share Posted October 20, 2004 What a concept; liquid natto, fresh daily ! This may be the answer I'm seeking. It is so simple and obvious as to be ridiculous! I have been playing with natto for a few weeks now - I'm taking Tamoxifen which has as a side effect an increased tendency toward thrombosis and so I thought to consume natto to offset this tendency. But really, I 'm not fond of this stuff. It's the first ferment I've ever made that I find unpalatable so I've been working on correcting that. First I made a pate' of natto, leeks, coconut oil and worcestishire(sp?) sauce whirled in the food processor and covered in a peppery aspic. The aspic proteins dissolved in the enzymes, so it got all runny, but the flavor was tolerable and the slimy factor was not an issue. It still wasn't good enough to find me eating it with the necessary frequency, but it is edible and smells rather like normal food. Next I low temp dried a batch and ground it up in my grain mill - that worked pretty well and is sprinkleable on most anything, esp into a big glass of kefir, but it can't sit on anything too long before it breaks down some of the proteinaceous components and emits that odor and flavour. And hoooooeeeeee does my house smell with the dehydrator blowing all day and night. It's really quite special. The next batch I was planning to rinse the slimey portion off and centrifuge it; I saw some studies using the centrifuged material and thought that might reduce the size and offensiveness of a good daily dose. I particularly hate soybeans since my hippie days when making tofu was de rigeur. I can't tolerate the smell of boiling soybeans to this day. But jeepers! It never occurred to me to simply rinse the things off and consume the rinsewater directly without further processing. Duh! Sometimes I really can't see the forest for the trees. And a direct ferment like this will be even easier than batch processing, methinks. By this time tomorrow I should have a nice jar of water natto ready as a nightcap. Whooo hoooo! Thanks, Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2004 Report Share Posted October 20, 2004 Hey Terry, I hear wasabi, soy sauce and green onions go well with natto. I did'nt have the wasabi so I used yellow mustard instead and it was ok. I'm sure wasabi would be much better though. The green onions seems to " stop the natto in it's tracks " as you bite into them. Interesting.. Also a cup of miso to go with the natto on maybe rice, is the very most excellent " chaser " Or a taste of Sake...? According to this site that was refered to in the previous post http://www.jafra.gr.jp/sumi-e.html " It is possible to obtain enough vitamin K2 from one packet (100 g) of natto. One hundred grams of natto contains approximately 1,000fÊg of menaquinone 7. A normal person is supposed to consume 1fÊg per 1 kg of body weight each day, which means that a person of 60 kg should consume 60fÊg of menaquinone 7. Therefore, 10 g of natto supplies enough menaquinone for one day. If the colon bacillus is weakened, a packet of natto supplies a sufficient amount of menaquinone 7. " I wonder how much 10 grams actually is? Probably a couple spoonfuls only? Take Care, Beau B. Re: water natto What a concept; liquid natto, fresh daily ! This may be the answer I'm seeking. It is so simple and obvious as to be ridiculous! I have been playing with natto for a few weeks now - I'm taking Tamoxifen which has as a side effect an increased tendency toward thrombosis and so I thought to consume natto to offset this tendency. But really, I 'm not fond of this stuff. It's the first ferment I've ever made that I find unpalatable so I've been working on correcting that. First I made a pate' of natto, leeks, coconut oil and worcestishire(sp?) sauce whirled in the food processor and covered in a peppery aspic. The aspic proteins dissolved in the enzymes, so it got all runny, but the flavor was tolerable and the slimy factor was not an issue. It still wasn't good enough to find me eating it with the necessary frequency, but it is edible and smells rather like normal food. Next I low temp dried a batch and ground it up in my grain mill - that worked pretty well and is sprinkleable on most anything, esp into a big glass of kefir, but it can't sit on anything too long before it breaks down some of the proteinaceous components and emits that odor and flavour. And hoooooeeeeee does my house smell with the dehydrator blowing all day and night. It's really quite special. The next batch I was planning to rinse the slimey portion off and centrifuge it; I saw some studies using the centrifuged material and thought that might reduce the size and offensiveness of a good daily dose. I particularly hate soybeans since my hippie days when making tofu was de rigeur. I can't tolerate the smell of boiling soybeans to this day. But jeepers! It never occurred to me to simply rinse the things off and consume the rinsewater directly without further processing. Duh! Sometimes I really can't see the forest for the trees. And a direct ferment like this will be even easier than batch processing, methinks. By this time tomorrow I should have a nice jar of water natto ready as a nightcap. Whooo hoooo! Thanks, Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 > > According to this site that was refered to in the previous post > http://www.jafra.gr.jp/sumi-e.html > " It is possible to obtain enough vitamin K2 from one packet (100 g) of > natto. > (snip) > I wonder how much 10 grams actually is? Probably a couple spoonfuls only? Beau, You're right - the onion makes a world of difference for me. The traditional natto breakfast, which I've tried, is a bed of rice with natto, soy sauce, green onions, and mustard with a raw egg plopped atop. It wasn't bad, but it wasn't good - I'm not big on sauces and toppings as a general rule. I rather like things just the way they are, with natto, soybeans, and eggplant the glaring exceptions. Yes, 10 grams would be only a couple of spoons, but the article was calling for 100 grams - you dropped a zero somewhere along the line. I could consume 10 grams in a heartbeat - I don't start gagging until the 5th or 6th spoonful and to a large degree I think that's a function of having a soybean substrate. The studies I've seen dealing with thrombolytic activity are using 200 grams twice a day - that's bout 1 1/2 small deli containers per day. Gotta try a few of the alternatives, methinks. I haven't gotten to the water natto yet as I didn't have anything soaked & cooked, but I've got one brewing now that should be ready tonight. And happily, it's not soybean based! Thanks, Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 Hi Terry, Here's the snip that the info came from, I think it's saying that 10g is a enough of a daily amount natto for an average person. But if the colon bacillus is weakend for some reason then the whole 100g is necessary. " One hundred grams of natto contains approximately 1,000fÊg of menaquinone 7. A normal person is supposed to consume 1fÊg per 1 kg of body weight each day, which means that a person of 60 kg should consume 60fÊg of menaquinone 7. Therefore, 10 g of natto supplies enough menaquinone for one day. If the colon bacillus is weakened, a packet of natto supplies a sufficient amount of menaquinone 7. " Take Care, Beau B. Re: water natto > > According to this site that was refered to in the previous post > http://www.jafra.gr.jp/sumi-e.html > " It is possible to obtain enough vitamin K2 from one packet (100 g) of > natto. > (snip) > I wonder how much 10 grams actually is? Probably a couple spoonfuls only? Beau, You're right - the onion makes a world of difference for me. The traditional natto breakfast, which I've tried, is a bed of rice with natto, soy sauce, green onions, and mustard with a raw egg plopped atop. It wasn't bad, but it wasn't good - I'm not big on sauces and toppings as a general rule. I rather like things just the way they are, with natto, soybeans, and eggplant the glaring exceptions. Yes, 10 grams would be only a couple of spoons, but the article was calling for 100 grams - you dropped a zero somewhere along the line. I could consume 10 grams in a heartbeat - I don't start gagging until the 5th or 6th spoonful and to a large degree I think that's a function of having a soybean substrate. The studies I've seen dealing with thrombolytic activity are using 200 grams twice a day - that's bout 1 1/2 small deli containers per day. Gotta try a few of the alternatives, methinks. I haven't gotten to the water natto yet as I didn't have anything soaked & cooked, but I've got one brewing now that should be ready tonight. And happily, it's not soybean based! Thanks, Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 Beau, Ok, I got it this time - thanks. As a kefir-ite I would hazard a guess that my colon bacilli are pretty healthy and happy and abundant . I can only hope that 10 grams contains enough nattokinase also, as that's the part that does the lysing (or is that de-lousing?) . Terry Quote Link to comment Share on other sites More sharing options...
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