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.
Originally Posted by anna5
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 at 11:25 AM.
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