Eating cold fruit or a salad makes me cold so I don't eat it so much in the winter. A major key to the Okinawan longevity was a lifetime of calorie restriction. It also is proven in mice and worm models.
Your homemade natto recipe with mint sticks from the garden has been helping me so much. I made it several times with varying levels of success. I have a question. My natto loses all of its mucus after only 1 Day in the refrigerator. The taste also changes. It only tastes good when I first take it out of the pot. This is a problem because I make enough to last for one week. What can I be doing wrong or what can I do to make the mucus stronger and last longer?
if you do a youtube search 'TWO WAYS OF MAKING NATTO' by keiko brown, easy to follow. I just buy frozen natto from a local asian market and use a little bit as a starter, its easy, cheap and fast. i make a big batch then put into ice cube trays and re freeze then keep a bit for the next batch and its still going strong over a year now.
I used to have success most but not all of the time. Some batches just went "flat" after a few days, just as you describe. Until I started making my own natto powder and used it to infuse each batch. I dehydrate a good batch and grind it into a powder. It's good to have on hand for various recipes, especially for family members who don't like the texture or look of fresh natto. When making a new batch, I mix a baby spoonful of powder with some of the cooled bean water and stir evenly into the cooled beans. About 120 degrees Fahrenheit. 24 hours in my 100 degree F oven (bread proof setting) and I have success. All of the time.
I was using stems while I ordered a 10 pac of Natto starter from China on Ebay for like $3.77. Arrived in less than 2 wks and has worked good at 104 degree temp on well cooked beans.
How many Japanese centenarians-or centenarians in general-actively practice extended fasting beyond the occasional skipped meal (like breakfast or dinner) simply due to a lack of appetite? I assume the percentage is quite low?
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Eating cold fruit or a salad makes me cold so I don't eat it so much in the winter. A major key to the Okinawan longevity was a lifetime of calorie restriction. It also is proven in mice and worm models.
Thanks for the video! :)
Your homemade natto recipe with mint sticks from the garden has been helping me so much. I made it several times with varying levels of success.
I have a question. My natto loses all of its mucus after only 1 Day in the refrigerator. The taste also changes. It only tastes good when I first take it out of the pot. This is a problem because I make enough to last for one week. What can I be doing wrong or what can I do to make the mucus stronger and last longer?
You might be making it too cold. Try splitting up a batch: fridge, no fridge, middle range place like box with cold packs.
@@wildswan221 but after the natto has been fermented, it needs to be refrigerated doesn't it? Otherwise it will be contaminated and dangerous
if you do a youtube search 'TWO WAYS OF MAKING NATTO' by keiko brown, easy to follow. I just buy frozen natto from a local asian market and use a little bit as a starter, its easy, cheap and fast. i make a big batch then put into ice cube trays and re freeze then keep a bit for the next batch and its still going strong over a year now.
I used to have success most but not all of the time. Some batches just went "flat" after a few days, just as you describe.
Until I started making my own natto powder and used it to infuse each batch. I dehydrate a good batch and grind it into a powder. It's good to have on hand for various recipes, especially for family members who don't like the texture or look of fresh natto.
When making a new batch, I mix a baby spoonful of powder with some of the cooled bean water and stir evenly into the cooled beans. About 120 degrees Fahrenheit. 24 hours in my 100 degree F oven (bread proof setting) and I have success. All of the time.
I was using stems while I ordered a 10 pac of Natto starter from China on Ebay for like $3.77. Arrived in less than 2 wks and has worked good at 104 degree temp on well cooked beans.
How many Japanese centenarians-or centenarians in general-actively practice extended fasting beyond the occasional skipped meal (like breakfast or dinner) simply due to a lack of appetite? I assume the percentage is quite low?
Those skipping breakfast eat junk food 😂