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Do you make natto or supplement K2

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  • Do you make natto or supplement K2

    I've been reading about K2 and how important it is, so I've gone and ordered natto bacteria starter. Anyone here make/eat natto? I hope I can eat it. I like blue cheese and strong flavors, so hopefully can acquire a taste for it. It's a very cheap K2 supplement.

    If I can't stomach it, any suggestions for getting it down, or pill recommendations?

  • #2
    i've had natto in japanese places -- super pungent and weirdly slimy. it was with seaweed and rice. i sometimes have it at home with scrambled eggs and seaweed. i don't eat it much now because it's soy this way. what do you do with the starter?

    since june, i have been taking butter oil, which is a big source of k2, as well as eating grass-fed dairy. i no longer have cracking joints and my two pinky toenails, which were always "weird" and kinda broken, are healthy and normal now. those pills have run out and i'm waiting for k2 to arrive, hopefully today. will see if there is a difference. i ordered carlson labs brand.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

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    • #3
      Cheese.
      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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      • #4
        I barfed when I tried Natto, and I have an Iron stomach. Good luck.

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        • #5
          Originally posted by tfarny View Post
          Cheese.
          I eat cheese and recently I started to eat natto. I actually like the taste of the one I bought - yes, I like blue cheeses and I like/miss steak tartare. There are others which look too slimy.
          I eat the way I should - I mix, mix, mix with soy sauce, mustard and chopped onions and add to hot white rice.
          There are countless videos - just google "How to eat/make natto." I don't make my own.
          Last edited by anna5; 10-02-2012, 09:37 AM.

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          • #6
            why don't you eat steak tartare? i love the stuff.
            As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

            Ernest Hemingway

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            • #7
              I am afraid of raw meat. I think that it's probably too expensive in some fancy restaurants where they possibly know what they are doing.
              Last edited by anna5; 10-02-2012, 09:37 AM.

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              • #8
                Originally posted by noodletoy View Post
                i've had natto in japanese places -- super pungent and weirdly slimy. it was with seaweed and rice. i sometimes have it at home with scrambled eggs and seaweed. i don't eat it much now because it's soy this way. what do you do with the starter?

                since june, i have been taking butter oil, which is a big source of k2, as well as eating grass-fed dairy. i no longer have cracking joints and my two pinky toenails, which were always "weird" and kinda broken, are healthy and normal now. those pills have run out and i'm waiting for k2 to arrive, hopefully today. will see if there is a difference. i ordered carlson labs brand.
                Do you know how much K2 you are taking in via the butter oil supplements? I'm having a hard time finding any dosage recommendations.

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                • #9
                  Originally posted by vb66 View Post
                  Do you know how much K2 you are taking in via the butter oil supplements? I'm having a hard time finding any dosage recommendations.
                  I think that natto has much, much more.

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                  • #10
                    Originally posted by anna5 View Post
                    I think that natto has much, much more.
                    I make tartar, it is DELISH, & oh so good for you. It's bascially cerviche w/ beef. I've eaten tons of natto, when I was macrobiotic. also when I was in Japan, mixed w/ morning eggs. Many Japanese hate it, the smell, the sliminess & the strong french cheesy taste. Others relish it. I do & will slurp down some natto with the best of 'em. Nattokinase is made from natto ONLY. Butter oil is great, but imo, the two are unique & different eating experiences, & also the effects are likely quite different (jmho, never looked into it, just surmising). One is a fully fermented transformed soy product eaten in very small quantities. The other is a dairy product eaten in fairly liberal quantities.

                    Energtically, according the traditional Asian &/or TCM theory, they are nothing alike actually once ingested. On a K2 basis, they share that of course, but that's a narrow, reductionist/mechanistic western way of viewing food, imo.
                    Last edited by Betorq; 10-02-2012, 11:25 AM.
                    "Science is not belief but the will to find out." ~ Anonymous
                    "Culture of the mind must be subservient to the heart." ~ Gandhi
                    "The flogging will continue until morale improves." ~ Unknown

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                    • #11
                      The K2 in natto is MK-7, while the K2 in dairy fat is MK-4. I think I've heard that they are both beneficial, but they are certainly different.

                      Green Pasture doesn't put nutrition facts on their products because they vary from batch to batch. They do have sample data on their website though: Test Data - Green Pasture

                      They don't break it out by K2, they just have a Quinone column (K2 MK4 and MK7 are types of quinones).

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                      • #12
                        I take a supplement for it, as an experiment to help heal a tooth with a cavity in it.
                        Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                        My Latest Journal

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                        • #13
                          FOOD VITAMIN K2 (MCG/100G)
                          Natto 1103.4 (0% MK-4)
                          Goose Liver Paste 369.0 (100% MK-4)
                          Hard Cheeses 76.3 (6% MK-4)
                          Butter 15.0 (100% MK-4)

                          But I dont know if this is grass fed butter, or how much MK4 or 7 high vitamin butter oil has.
                          Looks like natto has hundreds of times more K2 than any other food.

                          I think fermenting the soy cancels the negative effects that soy normally has.

                          I hope that I can eat natto without puking! I'm okay with other fermented stuff. Even tried fermented squid in Korea. Like kimchi. Am ok with slimy textures. Here's hoping!

                          I wonder if I can blend up natto into a slurry and drink it down with pinched nose. Anyone tried that? You don't need much natto to get a lot of K2

                          I ordered natto bacterial culture from GEM cultures ($3). A bunch of dried soybeans are cheap too. So if my experimaent fails theres not much harm done. Apparently you just add a little culture to hot cooked soybeans and let ferment at about 100 degrees like yogurt for 24 hrs. Then freeze in small portions. (freezing doesn't kill the fermentation, the culture can survive in extreme temps) One batch should last me forever. Anyone want to go on a natto making adventure with me?
                          Last edited by camel; 10-02-2012, 11:36 AM.

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                          • #14
                            I love stinky cheese, fermented food, fermented fish sauce, etc. having grown up in Asia, I'm open to a wide variety of flavor and tastes. I've eaten balut and other foods most people wouldn't touch with a pole.

                            That said, my first taste of natto was my last. If something could make me lose my appetite, that was it. Dear lord the stuff is foul.
                            F 28/5'4/100 lbs

                            "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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                            • #15
                              Long time lurker first time posting, Here is a very good article about Mk-4 and MK-7. In the paragraph titled where has all the vitamin K2 gone item three talks about Mk-7 and the importance of natto being the best source for it. I make my own it's cheap and easy to do. My source for the natto starter is cultures for health. I use organic non GMO soy beans from my local health food store. I cannot find the small soy beans traditionally used for natto, so I use the regular beans and they work fine.

                              The Mystery of X-Factor Butter Oil and Vitamin K2: Solved

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