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Messages - surfsteve

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Hot Topics / Re: Anyone Ever Made Natto?
« on: March 07, 2019, 05:38:12 am »
I just made natto for my first time using soy beans. It turned out super slimy and gooey! I used extra honey and water in the inoculation but even so, I think it was the soy beans that had something to do with it. I been making a batch every day or so while the previous one is soaking. I even got my dogs eating it! Now that I'm used to making it I can definitely say it's no harder to make than yogurt!

Most days I make a salad out of leaf lettuce, dandelion, zuchini, green onion, carrots, radishes, turnips and rutabagas.  I used to use tomatoes and peppers before I gave up nightshades. I been smothering it in a natto, olive oil, vinegar, salt, pepper and dill weed dressing.

Hot Topics / Re: Fermenting rice?
« on: March 05, 2019, 12:12:03 am »
Yeah. I was thinking that fermenting it raw would have to be done with wild local bacteria. You could cook it and inoculate it with yogurt bacteria or natto for that matter. Cooking rice and adding whey to it is much different than  culturing the rice with whey. That would seem more like taking the rice and simply letting it spoil.

I'm not familiar with how toxic rice is raw. It doesn't seem like it would be as toxic as beans.

The reason I started eating natto was because I liked cooked pinto beans already and it seemed like a super good way to multiply their nutrition and introduce some raw bacteria into an otherwise cooked food. It also multiplied the taste factor to the same degree. I think a sour tasting, yogurt like, rice, would have the same promising possibility.

Yogurt bacteria are more refined than whey. I wonder if I have been to conditioned too much to accept rice that has been cultured by whey.

When I google cultured yogurt rice the only recipes I found were simply adding yogurt to rice and didn't involve culturing it at all. That would be a step down in nutrition to my present diet. Realizing this I was planning on abandoning the idea. I have plenty of things I can already eat in other areas for variety but if I ever get tired of them I will explore culturing rice a little more in the future. I still might give the idea of culturing cooked rice with yogurt bacteria a try. But chances are slim if it hasn't been done already and been popular enough to be recommended in an internet recipe that I will find it palatable.

Hot Topics / Fermenting rice?
« on: March 04, 2019, 01:53:10 am »
I am interested in fermenting rice. Rather than do it with natto bacteria I think it might be better to inoculate it with yogurt. I'm going to see if I can find any videos on it before I try it. I'm hoping that it has a sour yogurt taste and also that the fermenting destroys the carbohydrates.

Welcoming Committee / Re: Journey back to health
« on: March 03, 2019, 11:56:57 pm »
Welcome to the forum. I been either very low carb or zero carb for several years. I generally don't eat legumes but recently came off zero carb by adding salads and natto to my diet lately and it's nice to have some carbs back in it. It sounds like you are on the right track. Some people here treat paleo as a religion. For myself I'm just here because most of the foods that agree with me are paleo and the bulk of my diet is raw. Good luck and I hope you find what you are looking for.

Funny you should mention David Icke being banned from Australia. I was banned from the David Icke forum yesterday. You reap what you sow David!  It sucks for the reason they banned him though. There is substantial evidence that vaccinations are unhealthy but probably little for whatever lizard people reason David Icke wants them banned.  Power corrupts and from what I've seen by the way David Icke abuses what little power he has, he would be just as bad if not worse than Hillary if he were in charge. Thank god for Trump. He's far from perfect but a huge improvement on the likes of either of them!

It only seems natural that the most successful search platform would be the most censored and loaded with spyware. If it weren't named google it would probably be whatever next one was inline. The problem is much bigger than google I fear. It seems do be a problem with human nature and the level that we have progressed.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 02, 2019, 01:27:25 pm »
Here's a video about making natto with the pot I just bought. Mine came in the mail today!

DIY Instant Pot Natto

She made that look too easy. I still have a ton of natto so I should probably wait before making anymore but I just can't wait to try it with my new gizmo. Wow she paid $100 for hers? The one I bought was half that. Other than a few smudges that looked like fingerprints it was brand new!

Fair enough.

I use google and I have a right to complain. I think your Starbucks analogy isn't quite on because you can just go down the street and buy cheaper and better coffee but other search engines are not as good and some of them are just as evil. I could say it's like complaining about the government and continuing to draw social security rather than starve but that would be the other extreme. The truth probably lies somewhere in the middle of our two examples.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 01, 2019, 04:50:27 am »
I'm ten minutes away from inoculating my 2nd batch of pinto beans I just cooked up. I boiled an ounce of water and a spoon full of honey in the microwave that is cooling down enough to add my natto starter. The honey will help it multiply faster. I think I forgot to mention it last time. I left the spoon in the honey water so it will be sterilized as well.

Once I take it out of the microwave I'm going to microwave a damp towel 3 minutes to sterilize it.  I feel the towel needs to be sterilized this time because I made such a big batch that it's going to come in direct contact with the bowl of beans I placed inside my yogurt maker which is full of water. This could contaminate my natto.

Hope this batch turns out as good as the first one did.

Oh yeah I also didn't drain all the water from the beans. Left an ounce or two. I am hoping this will make it stringier as there will be more liquid. In hind sight I suppose I should have just used more water with the honey.

Here I go!

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 01, 2019, 01:31:39 am »
I just ordered some bonita flakes I found on Amazon for under $20 a pound. I couldn't make them myself that cheap. Probably made from more than 5 pounds of fresh tuna.

Here's the link if anyone is interested:

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 01, 2019, 01:14:50 am »
You might try throwing a few sprouted garbanzo beans in with some other assorted vegetables and letting them ferment in a jar of water naturally. I've pickled all sorts of vegetables. Carrots, celery, onions and cauliflower all mixed together are my favorite. Sometimes I throw in a little sliced cucumber. I always add salt and spices. The salt makes them crisp I guess by favoring bacteria that like salt. If you don't use it your pickling will turn to mush.  Oh yeah. I used to throw in some cayenne pepper to spice it up but that's before I stopped doing the nightshade thingy.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 01, 2019, 01:02:57 am »
Oh my. I completely ignored the part about sprouting the beans. Yeah if you can eat them sprouted you can certainly eat them fermented but I got a feeling that they would turn out more like pickles due to cross contamination from the predominant bacteria already in the air. Would probably be good though!

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 01, 2019, 12:59:46 am »
I'd be interested to find out how that works out for you. I don't think it will work though. What about inoculating some other food that can be eaten raw with the natto bacteria? No wait. That probably wont work either due to cross contamination. Raw foods already contain bacteria of other species. If you inoculated raw cucumbers that already contain their own bacteria you'd most likely just be making pickles.

Another example would be sour milk vs yogurt. If you don't boil the milk to kill off the competing bacteria you don't get yogurt it turns out more like curds and whey.

No. I don't think beans can be eaten raw because they make you sick and I don't think the natto bacteria would detoxify them to prevent that. But I could be wrong. Let us know how it goes and what you decide to try!

While I respect youtube looking out for their advertisers they are throwing the baby out with the bath water banning all advertisements on conspiracy videos etc.

I think instead they should have an op-out option in the form of a drop down box for their advertisers that allows them to select which types of videos their advertisers don't want to advertise in.

Freaking liberals always want to get into everyone's business. How about offering everyone a choice? How hard could it be to design an algorithm that fairly charges everyone for the types of videos they want their advertisements to be featured on?

STOP USING ADVERTISEMENT AS AN EXCUSE FOR CENSORSHIP and find other ways to make a profit besides screwing everyone out of their freedom! Whatever happened to google's motto "DON'T BE EVIL"?

Hot Topics / Re: Anyone Ever Made Natto?
« on: February 28, 2019, 11:56:23 pm »
I just googled natto fish and the word bonito came up. I've had bonito before, it is a dried fermented tuna and tastes very good but I didn't see anything anywhere about throwing fish in with soybeans to make natto.

Here's a wiki that came up when I googled bonito

Hot Topics / Re: Anyone Ever Made Natto?
« on: February 28, 2019, 11:46:55 pm »
What do you guys think about fermenting beans rice and fish together? I'm a little worried that the meat could develop botulism but I don't think it would, since cooking it should kill all the bacteria. You'd just have to make sure not to get any cross contamination so that the meat is only inoculated with natto bacteria. If I ever try that it will be way on down the road and I will probably want to read about others doing it and having success with it before I try it myself. Seems a little to risky unless you are dying for natto-tized fish. I think I'd rather have mine cooked at 112 degrees F. or more on the side and the natto only cooks at 105 F.

Hot Topics / Re: Anyone Ever Made Natto?
« on: February 28, 2019, 11:37:22 pm »
Cool Eric!

I would also like to try it with garbanzos myself! One of the videos I posted used them in it and it turned out fine. I wonder if you could ferment beans and rice, or beans rice and fish? I probably wont be trying that last one. I soaked my 2nd batch overnight and got them started cooking this morning as I write this!. I can't wait till my all-in-one cooker gets here to see if it does just as good a job as my rice cooker and yogurt maker method. It's a huge 6 quart cooker so I will be able to make giant batches to share with everybody I know. Plus it's a pressure cooker too. I just hope it can function as a yogurt maker with a towel over the cover to vent the natto fumes! I don't see why not!

Speaking of venting. My 2nd batch is going to be bigger than my 1st. I noticed the lady at in the natto company video didn't stack the beans too thick while fermenting them. I hope my stacking them a little deeper than her still allows them to vent the natto fumes off of them properly. When I get my 6 quart machine I shouldn't have to worry about that. My current rice cooker is only 6 cups!

Oh yeah. I let my dogs lick the dish afterwards and even they seem to like natto!

It's hard to believe I am the first one to make natto on here. I would have figured with the high meat threads and all, that several of you guys would be experts at making it. I tried making yogurt again a year or so back and found it to be highly inflammatory and it gave me sinus problems. The natto doesn't seem to do that and seems to be a great substitute for cheese!

General Discussion / Re: Raw food beauty secrets
« on: February 28, 2019, 11:04:54 pm »
I remember In old movies whenever somebody got punched in the eye they would apply a steak over it to draw out the bruising! I guess meat really does heal. Well raw meat anyway. I couldn't imagine somebody putting a cooked steak over their eye.

General Discussion / Re: Raw food beauty secrets
« on: February 28, 2019, 06:01:59 pm »
I thought maybe it would say she was a carnivore and put raw meat on her face.

General Discussion / Re: How much calcium do you really need
« on: February 28, 2019, 05:55:19 pm »

Hot Topics / Re: Nightshade Sensitivity
« on: February 28, 2019, 05:54:25 pm »
I'm thinking my nightshade sensitivity is strongest with peppers too. I seem to have less and less back pain in the mornings every day. My back pain was also gone when I went totally carnivore but once I started making paprika sauce and dumping an eighth inch layer on my steaks it came back with a vengeance.

« on: February 28, 2019, 05:47:13 pm »
I had to take a client to the emergency room and I got back a few hours later than my natto was supposed to be done. I've already eaten half of it. It came out really wonderful. I don't think it matters what kind of beans you use. The texture is different with the pinto beans but the taste is exactly like the soybean natto I bought from the oriental market. I wonder if there are different strains of natto like there are different strains of yogurt. Mine actually came out a little stringier than the natto I bought at the market to use as starter. Maybe it's because I fermented it a little longer.

I was worried when it smelled up the kitchen earlier but every hint of stinkyiness was gone when I got home and not only did the kitchen not smell but there wasn't even a trace left in the natto it's self. OK maybe just a little but no more then brie cheese and It had that chocolaty brie taste just like the natto I used as starter. 

I started another batch already. I'm so glad I discovered natto and took the time to find out how to make it. The best part is it should totally clean out my arteries, melt all the fiber that was causing sore muscles and I will never have to take a vitamin K supplement ever again.

Hot Topics / Re: Anyone Ever Made Natto?
« on: February 28, 2019, 07:18:15 am »
I just checked on my natto and it seems to be doing fine. It has another ten hours to go in the yogurt maker before I refrigerate it. This morning it didn't looks so good but it's starting to get really stringy. When I checked on it this morning it was looking very dry. When I reviewed how to make it I saw that I should be filling the yogurt maker base that the bean pan is sitting in with water. It wasn't till I did that that it started getting stringy.

One bad thing is it's stinking up the house with an ammonia smell. I was afraid to taste it because of the smell but I tried a spoonful and once I put it into fresh air it didn't smell at all so I guess the smell isn't going into the food. It's just a gas the microbes give off while making it. It did have a pinto bean taste but there was a definite natto flavor along with it. I ordered some soybeans to try. Got a feeling that using them will make it just as good as the stuff I buy from the store.

I'm also thinking that if I don't let the gas escape it will either cause the natto to fail or be forced into the flavor of the food. Summer is coming so I wont have to worry about the smell once I turn on my swamp cooler. I suppose I could just set the yogurt maker outside. It's not really that bad...

General Discussion / Re: How much calcium do you really need
« on: February 28, 2019, 06:36:06 am »
I don't think it's a question of how much calcium but how to get it where it belongs. Most people die from too much calcium in the form of heart attacks built up as plaque in their arteries or from strokes caused by calcium build up in the brain. Calcium also builds up in the muscles and causes pain in the form of bursitis. Ironically most of these same people have a lack of calcium in their bones.

Also I've read that calcium is not needed at all if you get enough available silicone in your diet. I read about an experiment where chickens were totally devoid of all calcium and the group that was given no silicone at all died while the ones that were given plenty of silicone in their diets developed a healthy normal skeletal structure.

I've read that vitamin D and K are responsible for depositing calcium. I think that vitamin D helped the body retain it and vitamin K got it to go where it was needed from where it was not. For a while I was taking a vitamin K supplement but didn't notice any effects, good or bad from it. I been trying to get vitamin d from plenty of sunlight and vitamin K from my diet. Leafy greens and organ meats are to of the highest sources of vitamin K in food but one of the reasons I been interested in natto lately is because it is by far the richest natural source of vitamin K on the planet. No other food comes even close.

Diatomaceous earth is the easiest source of silicone to come by. I'm not sure how absorbable it is. Bamboo extract is supposed to be more absorbable. I can't think of any food sources of silicone at the moment. Oat straw tea is supposed to contain a lot of it.

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