May you always be victorious while playing on Legendary difficulty…as we do now.
chek'd God digits
This is one of those If I Can Do It, Anyone Can things.
For those who've dug on nattokinase as I have, an almost endless, cheap supply of fresh and plentiful nattokinase, as well as very high levels of vitamin K2 (almost impossible to get anywhere outside of a pill) is to simply make natto at home.
I'm an older bachelor and don't cook to speak of and natto seemed to be a little too outside my wheelhouse. Until…I read a guy saying that he took cans of black beans from Costco and put some natto from a pack in it and warmed it in the oven with the light on for a day.
So, that's what I did. Washed off 2 cans of black beans from Costco in warm water, mixed about 5 grams of a Japanese natto pack into the beans, mixing it well, then put it in a casserole pan with some plastic wrap with holes poked in it.
I set that into my oven with just the light on and a thermometer and it perfectly nailed 99 - 100* and just waited 23 hours (I checked at 18 and gave it a bit more).
Perfect natto. Gooey and stringy. Literally better than anything I had bought…and no soy. A few hours in the fridge and viola' .
So easy, this Anon could do it. Like $2.
A little soy and super delicioso. All the health benefits (way more actually than just the capsules of nattokinase).
https://pubmed.ncbi.nlm.nih.gov/?term=natto&filter=datesearch.y_5
Try this black bean natto. Best of both worlds. I just took a pack of natto and cut into a tic-tac-toe pattern and put one cube into the whole pan and mixed it in thoroughly and covered it and waited. Srsly couldn't be easier. Costco cooked the beans, all I did was rinse and mix and wait.
Yw…drop a post and let us know how yours turns out. I'm set for a week or so and will freeze some for the future.
I bought several varieties at the Japanese grocery and saved some of the two I liked best for starter batches. After that it's just cloning. Apparently fresh homemade natto is much more healthy than commercial that's been on the move for a while…like Japan to US or EU.
https://pubmed.ncbi.nlm.nih.gov/?term=nattokinase&filter=datesearch.y_5
Come back when you are prepared.
Merry Christmas, safe travels. I did add a teaspoon of sugar sprinkled over the rinsed beans to give it a carbon source based on some Chinese bioreactor experiments. It seemed to help…I think.
I'm also trying a water bottle straight bioreactor with 2% sucrose and whey that worked, but needs to be dialed in. It burned through the 1% a little early, but whey is supposed to be an ideal substrate. Work in progress, but you talk about easy. A spoon, funnel and water bottle and into the oven with the light on.
If you are stupid, do not yell it to the world. Yet, you do, over and over. It is a mystery to me. You consistently walk into intellectual knife fights with a crayon. Why is that?
Of the superfoods, natto is probably the king. It has more vitamin K2 than the next closest food, by an order of magnitude or more.
So, the two primary health promoting components of natto are K2 and nattokinase. This has governments and industry the world over studying why it is so effective at improving the health outcomes of so many terrible diseases, from cardiovascular to Alzheimer's.
Perhaps you should eat more natto and spew less shit.
Here's a hint, sport…if you're walking around the flight line, keep your head away from the spinning propellors. But you never listen.
I used black beans, not soy and they were organic, so skipped the glyphosate too. But gotcha. I'm pretty much keto, so it's a meat fest all day everyday. When meat does what natto does, it'll be awesome, but for now…
This ^^^^^^^
Pure genius. Master of his own mind and the facts. And has one giant button that is so easy and fun to push.
Isn't that right, narcissist? Are you able to live independently yet? Some things just never work out, do they?
Not gonna eat there. What if the cook missed that note and added it anyways? Hard pass.
Precisely. The sugar is a carbon source and the whey is a nitrogen source. At least, this is my understanding after reading an entire write-up on some lab doing iterative testing to dial in the perfect formula. I'll see if I can it and let you read it for an aspie treat. ;) p2yka
Here ya go.. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620952/
You would know more than me…I've only done this once, but will shake this bone til it cracks.
I can tell you, that the bottle test started translucent and stayed that way until about 12 or 14 hours, clouded up, stayed mildly sweet, then clarified and got a little sour (fermentation occurred and consumed all the little sugar I used). The whey was still viable and it tasted like slightly acidic natto and whey. I used 1 tsp (abt 5g) sugar and 1 tsp whey powder. The sugar I estimated at about 1% in 500 ml water.
NOTABLE
Great minds. I've always wondered about what strains did what in those lists of probiotics and if starter cultures could be established. You're ten steps ahead of me. I'm great at imagining, the doing part gets a little unfocused. Merry Christmas kind anon.
wilco ;)