Podcast Episode 257 Why Natto Is So Good For You
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- Опубликовано: 8 сен 2023
- Natto is a superfood that I have been wanting to make for decades. It's fun to make and the health benefits for help with preventing high blood pressure and strokes are huge, not to mention the huge amounts of Vitamin K2 it contains. Tune in to learn more about how to make this superfood!
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Warmly,
❤Donna❤ 
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The time has come for NATTO to shine! I have immersed myself in Japanese tradition this winter learning to make all of their beautifully healthy foods. thank you for getting this information out! Natto rocks!
I am so excited that you are talking about natto!! ❤ I want to tell you a story ( It happened 15 yrs ago). I had pills called nattokinese. They were several years past the expiration. A friend broke her ankle on my icey doorstep..😢 The doctor told her not to walk at all because of the danger of blood clots. She had to work, to survive. I gave her my EXPIRED nattokinese Capsules because it was all I had. She went to work (on her feet all day). 4 weeks later her doctor said, "Well, I am glad to see you stayed off your feet." !!!!! Absolutely no blood clots!
You can definitely make this in the instant pot, it works great! The medium yogurt setting is perfect, and the lid does NOT block oxygen when it's not pressurized.
I'd recommend removing the rubber ring in the lid though, it will get stinky if you make natto in there
I love natto. It was my snack growing up in Japan. You can make it literary out of thin air. The bacteria is everywhere- celery, green onions, and more.
Can you use celery to ferment soybeans?
Yep.
❤We also rely heavily on almond cashew yogurt with breakfast fruit bowls. We add nuts and seeds to cherries and blueberries and pineapple and dates, etc. It's loaded with protein and good fat. Natto for dinner in one form or another, including steamed veggies. Very adequate!
One very important note. Yes the organism itself is resilient to heat BUT the enzyme nattokinase is not! If you are eating it for the health benefits of this food you do NOT want to heat it. Again, the organism in natto survives the heat but the enzyme with all the health benefits is destroyed by heat. Just wanted to clear that up. Keep eating natto!!!
I make mine in my 10qt Instant Pot. I use a 3-layer stainless steel insert. I distribute 7 cups worth of dried soybeans (soaked overnight). I use the Yogurt Low setting for at least 24 hours. If the white powdery layer is a bit “meh”, I add about 4-8 more hours. It lasts over a month in my fridge. If you freeze natto, it has to be eaten within a week.
Is that 7 cups of dry soybeans or 7 cups after soaking?
@@dianna5724 7 cups dry before soaking. It’s a lot, but, I give some to my parents, sell some to my sisters (at cost for $4 for 16 oz in weight). After, this lasts us for about a month with 2 adults eating every day (about 3 rounded tbsp each).
@@NN-mg3mo I’ve heard of that too. However, many of those commercial natto in styrofoam containers are frozen. Yet, the Japanese are buying them. I’m guessing there is a loss; I don’t know to what degree.
I’ve never frozen mine though.
Why , does it lose it’s efficacy in the freezer after a week?( I’m sure what’s in the supermarket freezer might be older?)
@@sophiepoint6270kills the bacteria; they are alive & great for your gut
I love the step by step pictures on your website. I realized the pictures were so helpful to me when I fermented L. Reuteri. I’m looking forward to buying your natto & adding it to chili.Thanks for all your hard work.
Yay!!! I was hoping you’ll eventually venture into this superfood. I started making natto 3 years ago for my husband who was diagnosed with atherosclerosis. I ate it with him in solidarity and didn’t know I was going to benefit from it too. My dental health had improved a lot, I recovered from dental surgeries faster, PMS are almost non-existent. Natto also contains PQQ, spermidine , and if you look into the nutritional data, it contains a chockful of nutrients and amino acids.
BTW, I find using black soybeans makes it even milder. I mix it in my spaghetti or salad sometimes. If I have to eat it by itself, I douse it with kimchi or use the banchan sauce.
Has your husband’s atherosclerosis since improved at all? Thanks for sharing ✌️
@@GB-ji1sv That part is hard to tell without another CAC scan. He doesn’t like getting injected with Gadolinium to get the contrast if he can help it. He’s a Physics major and worked in lab for his masters, so, he’s very aware of the risks.
He had issues that had definite improvement when he started eating natto: brain fog, palpitations, dizziness, fatigue, erratic high blood pressure, feelings of doom. Working from home due to the pandemic helped also (less stress because of commute times and dealing with some difficult coworkers). He said his libido had improved.
Adding the L. Reuteri and PS128 “yogurt” this year to our diet had improved his focus, energy, anxiety levels, hair volume, sleep quality.
@@Starcraftghost amazing! Thank you for sharing. Hope things continue to improve :)
P9ppplll
Never heard of Natto until I listened to Dr. McCullough lessons on removing the spike protein from the jabs.
Started using Natto 2000 mg daily. My brain function is so much better!
Where can I buy this in Canada
@@colleenjohnson1508Amazon or natural health stores.
@@colleenjohnson1508try buying NATTOCINASE from health food store
I think, it caused Hiroshima, & Nagasaki to survive.
Today, Hiroshima, is headquarters of DAISO STORES
Great subject... Love this food... ask at a Japanese restaurant for some live culture starter product... and wrap some up as a sushi filling... Hope to see you try Natto culture with other beans - lentils, blackbeans etc. for variety....
@@davidking3699 to use other beans, I assume you must add natto culture...?
Yay! Another informative talk! ❤❤
It’s so wonderful because I was going to bay and star used and I bought from you the kefir grains,and the yogurt maker thank you 👏👏😊
I love natto, yes I eat it with rice and salted seaweed, this way it tastes way better. The gooey texture doesn't bother me, I only dislike that it sticks to my chin and my chin becomes very sticky and gooey after eating. So I need to wash my chin lol. But nice to eat when I feel lazy to cook!
I TRIED. Truly. So many benefits, I want to like it. The taste. The TEXTURE. Donna, do you really eat this? I even tried disguising it in a smoothie. I just can't do it. And I love love love all things fermented. But the sliminess makes me gag and the taste is pretty unpleasant as well. I mixed it with soy and mustard, with kimchi, rice. I will try it again with my next batch of chili. Is this one of those things that you can learn to tolerate by eating it more frequently? Gosh I sure hope so. When I read comments that say "I love this food" I'm completely mystified. HOW??? Such great benefits give me motivation to try to find a way, hoping something works.
It’s the texture of chunky snot
Period
It’s the one of THE most disgusting things to put in ur mouths. Srsly.
Idk how ppl not raised eating it, get it in their mouths.
N then chew it?
N swallow?
N not vomit it?
I can not do it.
@@YeshuaKingMessiah I hear ya! Truly disgusting.
Think only of all the benefits your body will get. Don’t dwell on the taste. Mind over matter.
Smash the beans and add to hummus, chile, taco meat, get creative and appreciate this heavenly gift of nature..
May i know if you personally noticed any benefits after started consuming natto?
My luvelle yogurt maker goes to 38C (100F) max. They didn’t have any units going over this temp. How do you get it to heat to 110?
What do you think the shelf life of Nattokinase is? I've had mine for probably over a year and just haven't taken it yet
Thanks! Will go to my favorite Asian grocery store. But this got me thinking. Spinach has vitamin k. Many leafy veggies do, i think. I can't imagine marinating it. But if i were to marinate some other kind of bean or vegetables, what probiotics whey would i use as a starter? L reuteri whey? Coagulans whey? Or should I just let whatever probiotics in and on the plant pop up naturally? And reap the surprise benefits? Thanks.
The K in plants isn’t the one we need.
The culture used in making natto has the correct vitamin K in it thus when you eat it, it’s not the soy beans-it is the culture on them. The beans & are more the matrix & food for it.
Once again, humans need critters to make the best food for them.
Hiw big of a yogurt maker and what brand? Amazing video. Just heard about Natto this year. Want to make it myself. I make kefir and kombucha. Been following you fie awhile. Excellent. Open heart a year ago.
Luvelle is the yogurt maker.
Donna Schwenk has a link to the yogurt maker Luvelle on her website.
How do you know the soy was affecting your thyroid? Why do you recommend “non-gmo”?
Great Addition to the pre-probiotic items on your web/ items. Have you ever considered adding Tofu?? I am thinking about making this Natto like hummus. Just exchanging one bean for this soybean. I will need to adjust the taste factor though.That’s the reason I ordered 3 this time. I have given my 8 week old kitten small bites of all the yogurts I am making. He licks them all down. Nice addition to their making my body great .
Can natto be dried in the oven like salted peanuts?
They have it in pill form
4:30
Hi , my instapot sits at 106 degrees, is that to hi for my L Reuteri?
I will try this too .
Yes 106F is too high for L.Reuteri because the temperature will kill the L.Reuteri.The best temperature is 100F.
Dr. Davis says 106°F is okay for L Reuteri when fermenting with the other two Super Gut book) . But I keep my yogurt maker at 100°F to be sure.
I've made natto before using an Instant Pot. It can be a bit tricky to get right. Natto is high in the MK7 form of K2. It is not high in the MK4 form of K2. MK4 is the form of K2 that keeps calcium out of your arteries and puts it into your bones. One should really have both types.
MK4 is hard to get by naturally in high quantities and have a very short half-life. Also, all the animal products that are the sources of MK4 ate grass. We are animals too though. I am not suggesting we eat grass. Depending on the gut bacteria, those green leafy vegetables that are initially K1 some of that get converted to K2. So far no studies cannot quantify how much is converted to MK4 vs MK7.
Here’s a food for thought though: Consumers of natto in Japan has less incidence of osteoporosis vs non-natto eaters. It is safe to say that eating natto is good for the bones.
The Japanese are amongst the healthiest people on earth, particularly in Okinawa. Natto is consumed for the most part on a regular basis. Heart disease is pretty much nonexistent compared to the US. K2 is K2, I never heard of MK4.
@@Starcraftghostwe are not animals, let alone ruminants
We certainly don’t have multi-chambered stomachs to actually digest grass and any cellulose.
@@Ken-ol2kxk2 is not k2
MK4 & 7 is something u could research
@@YeshuaKingMessiahYes, we are animals & part of the animal kingdom. But, we definitely are not cows.
Also, there are grasses that we can eat.
I like to put Natto in my smoothies to consume it.
🤮
Kudos to u
Idk how u do it!
Wish I could ingest it in any way
@@YeshuaKingMessiah you can’t taste it in the smoothies when you have something sweet like apple, carrot, beets, ect. Basically you cover up the taste with everything you’ve added to your smoothies.
Have had better success using a Hydrofarm thermostat/hot plate combo in the oven method as shown on youtube by Natto Dad.
Hello. So antibiotics don’t kill this sub till us bacteria? 🙏
Yes antibiotics will kill the subtilis bacteria in natto.
I am thinking of going full vegan, something I saw written by donna about something that could be made like meat. I am not sure of its name… Tem something.along with natto and fermented veggies & many cultured yogurts. Can anyone help me with the name? Please Thank you in advance for any help
Tempeh
@@dianna5724thank you
There’s also seitan
@@dianna5724ur “yogurt” would be cultured soy beverage then
We also rely heavily on almond cashew yogurt with breakfast fruit bowls. We add nuts and seeds to cherries and blueberries and pineapple and dates, etc. It's loaded with protein and good fat. Natto for dinner in one form or another, including steamed veggies. Very adequate!
Can it not be made in an instant pot?
Yes. It can. Use the IP to cook the beans first. Next, pour out the liquid and let the beans cool down to room temperature. After that, mix the natto culture into the beans and incorporate it well. Put the pot with the beans back into the instant pot with the lid on and use the yogurt setting to ferment for 24 hours.
Yes it works great in the instant pot, on the MEDIUM yogurt setting. You can use the lid too, since the instant pot doesn't get pressurized during this process, it never seals up, so there's plenty of oxygen coming in through the vent hole.
I would recommend removing the rubber ring from the lid though, that will get stinky after a few batches of natto
Oh my goodness… I can ONLY chew/swallow while blocking my “Dose” 🤭🤭🤭❣️❣️❣️🤢🤮
My sentiments exactly 🤮
But u can get sum in u - KUDOS
It’s real good at lowering your testosterone levels
Natto transforms cholesterol into testosterone. .