Article got long - main points the Life Extension product is our best bet so far/still for Vit K2 supplementation or eat a 1/2 cup of Natto fresh per day. Also, Mega SporeBiotic by Microbiome Labs
I'm still trying to find a way to prepare it to be not slimy, without heat (so the nattoninase and enzymes don't get destroyed.)
that's around $1 each sitting at the local Asian food market price. if I figure out how to prepare it so it doesn't gag me, I'd be likely to try to culture my own soy from a store bought frozen package.
I don't think I could convince myself to eat it as is (spoiled American first world texture sensation issue.)
thanks. I'd read on the traditional serving methods and none would fix my pickiness about not eating slimy foods (okra is a big yuck even cooked down in gumbo.)
most flavors I can handle even if strong, so overpowering the flavor isn't my issue.
forcing it down is an option but chewing and mixing with saliva is too helpful for digestion just to gulp it outright, and it's when the slime is in my mouth where it bothers me.
I'll try your garbanzo gravy suggestion, and maybe some variants of that. that tactic seems most likely to cover the texture enough to eat it without offending my mouth sensors.
Cooking idea for reducing sliminess - make a gravy with some garbanzo bean flour, gently cook a bit after stirring the flour into a smooth paste/slurry with some water, or lumps will happen instead of a gravy. Then mix the gravy into the Natto and let it combine into a new consistency, possibly needing to sit overnight (in the refrigerator) to form a new resistant starch combination.
Tapioca and arrowroot starch make a stringier/slimier texture in Jello or pudding and I found that using a couple spoonfuls of garbanzo bean flour mixed in the starch slurry, a little less starch, grand total of flour to water ratio still needs to not add up to rubber bouncy ball thickness... back to the point - the garbanzo bean addition makes a creamier pudding that has less mozzarella like resistance to being eaten.
That technique might work to modify the starches in the Natto that give it the slimy effect, without losing the health benefits. ***I don't really know how it is traditionally eaten in a meal, and I haven't tried it. I haven't read much about it outside of PubMed references which don't get into culinary tips.
Slimy is part of the acquired taste I imagine. Trying to prepare okra without sliminess is suggesting that the okra be reduced to straw basically - the sliminess is the health benefit in part.
Any suggestions... go skim back through the early part of the post as I added more detail on the K2 supplement and a link and I found one other K2 supplement product.
My main suggestion was in the initial post though - work on improving your gut microbe balance so the gut microbes are making it for themselves and you. The Mega SporeBiotic product is my suggestion for that - or if you have some natto, trying to eat a couple spoonfuls would be helping seed your gut with that species.
Is this helpful? I found a source for K2 MK7 powder. I use a digital scale with three digits to the right of the decimal point to measure the weight in thousandths of a gram. I bought a set of measuring spoons with a smallest measurement of 1/64 of a teaspoon. I take just a fraction of that tiny measuring spoon to get close to the recommended dose of 9 mg. Here’s the link to Bulk supplements:
I have that product in previous posts in the series - I didn't link it all though, sorry. The problem is the filler and dosing - you are getting micrograms following the package directions, not milligrams. The dicalcium phosphate filler is 99% of the product so if you take a larger dose then you get a much larger dose of calcium and phosphorus too. I am using some of what I bought enough for about a 10 mg dose of K2. More than that seems like it mathematically adds up to too much phosphorus and calcium to help with goals of decalcifying soft tissue. "Two grams of the Dicalciumphosphate/vit K2 powder would be giving ~ 460 mg of calcium, 455 mg of phosphorus and only 20 mg of vitamin K2" excerpt from this post: https://open.substack.com/pub/denutrients/p/bulk-k2-addendum?r=os7nw&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false I have several in a row or near each other on K2 and ototoxicity - hearing risks.
I am hoping we are receiving enough vitamin K2 from all of the grass fed beef and butter we consume. I am hoping we are receiving enough vitamin K2 from all of the grass fed beef and butter we consume. Thank you for the advice, I will look into your K2 recommendations.
Most of the world does not eat natto -- or get that much K2. Yet they live well. There is something else going on in the body that it can function just fine without this. It's probably hidden in the mess of pubmed or some high priced journal as to why non natto diets are sufficient. Have you checked Bulk Supplements? $16 for 1111 servings of 90mcg
90 mcg is the low end of standard. My quest/series is about a higher medicinal dose for reversing or preventing soft tissue calcification - which is quite common in modern life rather than being rare.
My premise is that we make our own vitamin K2 adequately if our gut microbiome isn't messed up.
eat a half cup of natto?
I'm still trying to find a way to prepare it to be not slimy, without heat (so the nattoninase and enzymes don't get destroyed.)
that's around $1 each sitting at the local Asian food market price. if I figure out how to prepare it so it doesn't gag me, I'd be likely to try to culture my own soy from a store bought frozen package.
I don't think I could convince myself to eat it as is (spoiled American first world texture sensation issue.)
any suggestions?
I made a follow up post expanding on my comments and linking to a traditional Japanese style article on Natto eating tips. https://open.substack.com/pub/denutrients/p/natto-how-to-eat-it?r=os7nw&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true
thanks. I'd read on the traditional serving methods and none would fix my pickiness about not eating slimy foods (okra is a big yuck even cooked down in gumbo.)
most flavors I can handle even if strong, so overpowering the flavor isn't my issue.
forcing it down is an option but chewing and mixing with saliva is too helpful for digestion just to gulp it outright, and it's when the slime is in my mouth where it bothers me.
I'll try your garbanzo gravy suggestion, and maybe some variants of that. that tactic seems most likely to cover the texture enough to eat it without offending my mouth sensors.
appreciate the response and added data.
Cooking idea for reducing sliminess - make a gravy with some garbanzo bean flour, gently cook a bit after stirring the flour into a smooth paste/slurry with some water, or lumps will happen instead of a gravy. Then mix the gravy into the Natto and let it combine into a new consistency, possibly needing to sit overnight (in the refrigerator) to form a new resistant starch combination.
Tapioca and arrowroot starch make a stringier/slimier texture in Jello or pudding and I found that using a couple spoonfuls of garbanzo bean flour mixed in the starch slurry, a little less starch, grand total of flour to water ratio still needs to not add up to rubber bouncy ball thickness... back to the point - the garbanzo bean addition makes a creamier pudding that has less mozzarella like resistance to being eaten.
That technique might work to modify the starches in the Natto that give it the slimy effect, without losing the health benefits. ***I don't really know how it is traditionally eaten in a meal, and I haven't tried it. I haven't read much about it outside of PubMed references which don't get into culinary tips.
1/3 cup? ;-)
Slimy is part of the acquired taste I imagine. Trying to prepare okra without sliminess is suggesting that the okra be reduced to straw basically - the sliminess is the health benefit in part.
Any suggestions... go skim back through the early part of the post as I added more detail on the K2 supplement and a link and I found one other K2 supplement product.
My main suggestion was in the initial post though - work on improving your gut microbe balance so the gut microbes are making it for themselves and you. The Mega SporeBiotic product is my suggestion for that - or if you have some natto, trying to eat a couple spoonfuls would be helping seed your gut with that species.
Hold your nose and swallow fast?
Is this helpful? I found a source for K2 MK7 powder. I use a digital scale with three digits to the right of the decimal point to measure the weight in thousandths of a gram. I bought a set of measuring spoons with a smallest measurement of 1/64 of a teaspoon. I take just a fraction of that tiny measuring spoon to get close to the recommended dose of 9 mg. Here’s the link to Bulk supplements:
https://www.bulksupplements.com/products/vitamin-k2-mk7
Of course, you can certainly measure out any amount exceeding 45 mg, if that’s your goal.
I have that product in previous posts in the series - I didn't link it all though, sorry. The problem is the filler and dosing - you are getting micrograms following the package directions, not milligrams. The dicalcium phosphate filler is 99% of the product so if you take a larger dose then you get a much larger dose of calcium and phosphorus too. I am using some of what I bought enough for about a 10 mg dose of K2. More than that seems like it mathematically adds up to too much phosphorus and calcium to help with goals of decalcifying soft tissue. "Two grams of the Dicalciumphosphate/vit K2 powder would be giving ~ 460 mg of calcium, 455 mg of phosphorus and only 20 mg of vitamin K2" excerpt from this post: https://open.substack.com/pub/denutrients/p/bulk-k2-addendum?r=os7nw&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false I have several in a row or near each other on K2 and ototoxicity - hearing risks.
Good catch!
I am hoping we are receiving enough vitamin K2 from all of the grass fed beef and butter we consume. I am hoping we are receiving enough vitamin K2 from all of the grass fed beef and butter we consume. Thank you for the advice, I will look into your K2 recommendations.
I really appreciate you research. Sincerely thank you.
Most of the world does not eat natto -- or get that much K2. Yet they live well. There is something else going on in the body that it can function just fine without this. It's probably hidden in the mess of pubmed or some high priced journal as to why non natto diets are sufficient. Have you checked Bulk Supplements? $16 for 1111 servings of 90mcg
90 mcg is the low end of standard. My quest/series is about a higher medicinal dose for reversing or preventing soft tissue calcification - which is quite common in modern life rather than being rare.
My premise is that we make our own vitamin K2 adequately if our gut microbiome isn't messed up.
The key to everything - the gut.🙂
having an allergy to soy beans can be a bummer at times.