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