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Unique Health Benefits of Natto
Posted by: jtprindl ()
Date: December 10, 2017 06:51PM

Natto

1.) Extremely rich in vitamin K2 (menaquinone), which reduces arterial stiffness and promotes strong bones and teeth. Vitamin K2 is rare in the plant kingdom.

2.) Contains nattokinase, a powerful proteolytic enzyme that significantly reduces blood pressure, cleans the blood and breaks apart Alzheimer's plaques.

3.) By far the richest food source of PQQ (pyrroloquinoline quinone), which induces mitochondrial biogenesis — the growth of new mitochondria in aging cells. It also has strong antioxidant and neuroprotective effects.


And of course because it's a fermented food, it's rich in probiotics.

www.phytopanacea.com



Edited 1 time(s). Last edit at 12/10/2017 06:53PM by jtprindl.

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Re: Unique Health Benefits of Natto
Posted by: RawPracticalist ()
Date: December 10, 2017 11:06PM

It is not a vegetable grown by nature

It is human made with the possibilities of many errors.

Quote

BEFORE MAKING NATTO
Be sure the entire process, including all utensils, pots, cheese cloth, etc. are as sterile as possible. (Boil utensils for 5 minutes prior to using.)
The jar of natto spores comes with a special small spoon; be sure to use the small spoon to measure the appropriate quantity for the recipe.
The fermentation process requires the natto be kept at approximately 100°F degrees for 22 to 24 hours. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators.
Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time.
SUPPLIES:
Sterilized Cheesecloth or butter muslin
Non-reactive pot (i.e., stainless steel, enameled, etc.)
Large stainless steel spoon
3-4 oven-proof glass containers with lids

INGREDIENTS:
Volume Ounces Grams
4 cups soybeans
2 tsp. water, boiled for 5 to 10 minutes to sterilize
1 spoonful Nattomoto Powder (use the special spoon that comes with the Natto Spores)

INSTRUCTIONS:
Wash the soybeans and soak for 9 to 12 hours (longer soaking time recommended during colder months). Be sure to use approximately 3 parts water and 1 part soybeans to allow for expansion. You will end up with 8 to 12 cups of beans.
Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours.

Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of natto spores into 2 teaspoons of sterilized water.
Immediately pour the natto spore solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon.
Place a thin layer of beans in each of the 3 to 4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch.

Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven or a dehydrator to 100°F. See our article on Incubating Tempeh for more incubation ideas.
Place the covered containers in the oven, dehydrator, or warmer and allow the natto to ferment for 22 to 24 hours being sure to keep the temperature steady at 100°F.

At the conclusion of the fermentation period, let the natto cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the refrigerator at least overnight. The Natto can be consumed as early as the next morning and are often served as a Japanese-style breakfast. Natto can also be aged in the refrigerator for 3-4 days.
[www.culturesforhealth.com]



Edited 1 time(s). Last edit at 12/10/2017 11:07PM by RawPracticalist.

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Re: Unique Health Benefits of Natto
Posted by: Tai ()
Date: December 10, 2017 11:43PM

Raw Practicalist,
Asian fermentation seems to me to be very wise. Sproutarian Man found a Korean soy dish very rich in B-12, due to prolonged fermentation.

The only problem with Natto, other than a strict rawist would oppose it because the beans need to be cooked before culturing, is that it's slimy and repulsive. But sometimes medicinal things are very unpleasant, so that's part of the karma of being sick...that the medicine is very unpleasant to chew and swallow.

Natto is sold very cheaply at my local Japanese supermarkets next to the miso in the refrigerated section.

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Re: Unique Health Benefits of Natto
Posted by: RawPracticalist ()
Date: December 11, 2017 12:56AM

Good points Tai but I would be hesitant eating fermented foods from Asian Markets.

The problem is that food markets becoming globals and the need to make money traditional practices are thrown out and people resort to all types of methods to get their products into the markets.

Here some examples from Asian fish farms.

Quote

Tilapia in China's fish farms, are fed pig and goose manure — even though it contains salmonella and makes the tilapia "more susceptible to disease."

In Vietnam, farmed shrimp bound for the US market are kept fresh with heaps of ice made from tap water that teems with pathogenic bacteria.

Bloomberg also notes that at the same company "there’s trash on the floor, and flies crawl over baskets of processed shrimp stacked in an unchilled room."

Like US meat farmers, Asia's shrimp farmers rely heavily on antibiotics, many of which are banned for use in the United States.

In May, ABC News bought 30 samples of imported farmed shrimp from across the country and had them tested for antibiotic traces. The result: Three of the samples contained detectable levels of these dangerous antibiotics.
[www.businessinsider.com]

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Re: Unique Health Benefits of Natto
Posted by: jtprindl ()
Date: December 11, 2017 03:14AM

Quote
Tai
Raw Practicalist,
Asian fermentation seems to me to be very wise. Sproutarian Man found a Korean soy dish very rich in B-12, due to prolonged fermentation.

The only problem with Natto, other than a strict rawist would oppose it because the beans need to be cooked before culturing, is that it's slimy and repulsive. But sometimes medicinal things are very unpleasant, so that's part of the karma of being sick...that the medicine is very unpleasant to chew and swallow.

Natto is sold very cheaply at my local Japanese supermarkets next to the miso in the refrigerated section.

What dish?

www.phytopanacea.com

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Re: Unique Health Benefits of Natto
Posted by: fresh ()
Date: December 11, 2017 02:36PM


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Re: Unique Health Benefits of Natto
Posted by: John Rose ()
Date: December 11, 2017 03:30PM

The Trivium & Quadrivium Deception - Part 5
[www.youtube.com]
4:53 Minute Video

Published on Dec 10, 2016
In Part 5 of this Video Series, John Rose takes a closer look at the works of Dr. Weston Price and how he not only Proved that Processed Foods are Harmful, but that he also noticed the Benefits of what he identified as Activator X and what we now call Vitamin K2. John goes on to explain how Activator X or K2 is a Level 2 Nutrient and should not be used as an excuse to keep making the Mistakes that created a Subsequent Need for K2 or any other Level 2 Nutrient.

The Trivium & Quadrivium Deception - Part 6
[www.youtube.com]
4:55 Minute Video

Published on Dec 11, 2016
In Part 6 of this Video Series, John Rose takes an even closer look at the works of Dr. Weston Price, especially Activator X aka Vitamin K2. John, once again, goes on to explain how Activator X or K2 is a Level 2 Nutrient and should not be used as an excuse to keep making the Mistakes that created a Subsequent Need for K2 or any other Level 2 Nutrient.


The 2 Videos above came from this Video Series...

The Trivium & Quadrivium Deception - Parts 1-8
[www.youtube.com]
1:18:23 Minute Video

Published on Dec 24, 2016
In this Video Series, John Rose takes a closer look at the Trivium & Quadrivium Deception and how those Promoting this Ancient Educational Method are part of Controlled Opposition and are planning on using their twisted version to Control the Truth Movement.

The Trivium & Quadrivium Deception - Part 1 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 2 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 3 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 4 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 5 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 6 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 7 - [www.youtube.com]

The Trivium & Quadrivium Deception - Part 8 - [www.youtube.com]
.

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Re: Unique Health Benefits of Natto
Posted by: Tai ()
Date: August 30, 2018 03:33AM

actually natto is not really that nasty. I have been eating the certified organic occasionally with a tomato sauce.

It makes sense to eat natto because the K2 supplements and nattokinase are sold separately and end up costing a lot. Making natto would be inexpensive compared to buying the supplements. I am going to make it myself when I have time.

It's interesting how raw foodists view the concept of living food. I remember Lou Corona mentioned using chickpea miso. Technically, the chickpeas and any beans would need to be cooked to kill preexisting bacteria, fungus, etc, to not compete with miso culture. Then the miso culture would be added and the food would be "living" again with the live culture. The same with natto. The substrate is cooked but the culture is alive.

85 g natto soybeans:
15g protein
calcium 18%
iron 39%
calories 178


I find the expiration date really counts. The older it is, the less potent it seems, perhaps a decrease in enzymes. This is what Megumi natto says about shelf life:

[www.meguminatto.com]
What is the shelf life of NATTO?
Because NATTO is a fermented food product, it is difficult to answer questions regarding shelf life. It is suggested that imported frozen natto be consumed within a week after defrosting, but based upon our experience of manufacturing and selling fresh NATTO in the United States for two years, and in order to consume at its peak flavor, we suggest that you eat the Tezukuri NATTO within four weeks and the organic Megumi NATTO within six weeks.
Both can be eaten past these suggested dates, but fermentation will continue and the flavor and smell will become stronger.
Also, as the NATTO ages, white specks will form—these are amino acid crystals that have formed on the beans, and are completely safe to eat. They have a certain crunch to it, so if that is not something you enjoy, you may want to consume the NATTO before that occurs.

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