Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - surfsteve

Pages: 1 2 3 [4] 5 6 7 8 9 ... 28
Hot Topics / Dried natto tastes great!
« on: May 08, 2019, 10:58:13 pm »
I put my natto back into the dehydrator for another 10 hours and when it came out it tasted amazing.

It's kind of a pain to make. Soak beans for 24 hours. Pressure cook them. Cool them. Inoculate them. Culture them for another 24 hours and then dry them for 24 more hours and peel them off the wax paper...  I guess that's why it is so expensive to buy! Powdering them would be even one more step but the whole beans taste amazing and if I were making dressing I'd just be grinding them up in the food processor anyway...

I guess it's worth it. I ate every last one of them in one sitting. They would make an awesome food to take anywhere, where fresh natto is pretty much only eaten right out of the refrigerator. I got my spare pressure cooker/yogurt maker out and am making a double batch. I've made salad dressing with store bought dried natto and it is very good. Can't wait to try it with my own whole dried natto beans. I don't care for the dressing when it's made with fresh natto because it's too slimy. It also doesn't taste vinegary enough. With dried I can rehydrate the beans with vinegar instead of all that water!

Hot Topics / Dehydrated Natto is weird.
« on: May 07, 2019, 10:20:51 pm »
I only put my natto in the dehydrator for 15 hours. When I looked at it this morning it looked like raisins. I am eating some right now and it's the weirdest food I ever ate. It even reminds me of raisins while eating it except they stick to my teeth a lot more and aren't sweet. Not sure whether I should keep drying them or just eat them like this...

Hot Topics / Re: Anyone Ever Made Natto?
« on: May 06, 2019, 11:52:15 pm »
Oh yeah. I forgot to say that I had forgotten how good it tastes. I still hate the slimy texture though. If you are considering eating natto I can't recommend strongly enough to start off with the dried natto till you get addicted to the taste before trying slimy fresh natto.

I wonder how drying my own natto in my dehydrator would work. Probably have to dump it out on wax paper. I just put that on my shopping list...

Hot Topics / Re: Anyone Ever Made Natto?
« on: May 06, 2019, 11:46:23 pm »
I went back to carnivore and stopped eating natto for several days in a row because I sort of got tired of it and I woke up with terrible leg cramps yesterday. Been eating natto again. I think just a bowl a day is plenty but I remember now that I haven't gotten leg cramps since I started eating it. Not even once. Not sure why.

Hot Topics / Dr Stevens. The plant paradox
« on: May 05, 2019, 12:48:38 am »
This guy is saying that the reason we should exercise is not for us but for out microbioms. Covers the damage of Roundup and long distance and cross fit exercises are not good and that we should be doing high intensity training.

My guess would be that your pancreas is not producing enough lipase to digest the fat. This could either be because your pancreas is not used to it or that it is working slow. Probably a combination of both. Perhaps eating raw animal pancreas would fix that, though it is also high in fat. Pancreas goes by the name of belly sweetbreads. My butcher has neck sweetbreads which are the thymus gland. They are one of my favorite raw organ meats, though I consume them by making organ meat smoothies which is frowned upon by many in this forum. I say any way you can get them down...

I used to eat a lot of clay. Don't know why I stopped. Maybe I shouldn't have. The clay should say it is edible and also be calcium bentonite, not sodium bentonite which made me sick when I  tried it. Both kinds work exceptionally well for insect bites. My clay has been hydrating for years. I just add clay and water to it when it gets low or too thick. Could have a lot of microbes growing in it. You don't need to hydrate it that long. A couple of days will help greatly. If you don't and consume a lot of it there is a danger of it sucking up too much water in your gut and creating a blockage. Clay can absorb up to 50 times it's weight in water. At one time I was eating it like gravy, dipping raw meat in it. I guess I just ate too much and got tired of it. I also think I was eating so much that it was preventing my body from absorbing nutrients. Maybe I just over did it and ate too much of a good thing!

Off Topic / Re: Plea by scientists for public to eat more offal
« on: April 10, 2019, 10:36:32 pm »
How many scientists does it take to screw in a light bulb?

I probably haven't; but I really feel like I've perfected the art of making natto. Sterility and ventilation are two opposing forces that must be dealt with. I've made a few batches without ventilation but I discovered the strong coffee like nutty taste is virtually gone when you do this. The more ventilation  the stronger the nutty, coffee like flavor it develops but this also increases the risk of natto failure due to contamination. You can reduce the risk of contamination by inoculating with more spores or more fresh natto and also by adding layers of sterility and redundancy. When I first started I covered my natto directly with a sterilized towel and this worked if I used an entire tray of natto to inoculate but not so good using spores or less natto. Instead of the towel I started using 2 layers of plastic wrap, punctured hundreds of times with a tooth pick. One laying directly on the natto and another on top of the bowl. I just make sure not to let the tooth pick come in contact with the natto. The plastic wrap is virtually sterilized when it comes from the factory. I just pull past the first layer that's been exposed to air making sure it never comes in contact with the culturing natto. I still use a towel but it suspended way above the beans and serves as a spacer for ventilation purposes. I also spray everything with a 50/50 mixture of bleach water from a spray bottle and wipe it off with a clean paper towel. Much like washing windows. I do this for everything, even the inside of the pressure cooker and everything that goes in it, despite it's going to be sterilized by the heat of the pressure cooker anyway.  Aging the natto greatly improves the taste. I make sure to bleach spray and wipe the tupperware that the finished natto is  going into as well, adhering to my double redundancy principal. I do my best not to breath on the natto while I'm inoculating it but I refuse to wear a mask. You gotta draw the line somewhere! Almost forgot. I no longer add any honey, molasses or anything to boost the spores. I think this was messing up my natto and increasing the chances of contamination. I thought maybe this helped give it more of the coffee like taste that is so greatly sought after or increase the stringiness but I was wrong. It's best to just keep it simple. I also found that filling the water all the way up, touching the bottom of the steamer makes the beans more tender but don't go too much above or you'll be boiling the beans which takes the skins off and makes a mess. One last tip. Don't get greedy and try and make too much at one time. An inch deep layer of beans will culture up just fine but if you go too much beyond that bottom layers wont get enough ventilation.

Hot Topics / Re: Anyone Ever Made Natto?
« on: April 05, 2019, 11:56:15 pm »
I started a batch of red bean natto and it has 4 more hours of culturing left before I age it in the refrigerator. I also bought some black beans from the store yesterday.

I didn't brush my teeth this morning and when I ate my natto they felt like they had been brushed. That has to be a good thing. It's not just acting on my teeth. It's doing the same thing to my entire digestive system.

Also I was wondering how paleo natto actually was. I know the cooked beans are the antithesis of paleo but it seems the bacteria that feed on them surely must be. I would think a healthy paleo person would have lots of these favorable bacteria and very few of the harmful ones that proliferate in modern foods and circumstances. Were these bacteria present in much larger proportions before we started on the path of sterility and antibiotics? So it seems to me that the raw material of which natto is made is not paleo but the bacteria that feed on it are very much so. I also wonder if there is any benefit breathing in the natto fumes that are stinking up my kitchen. I am looking forward to summertime, and airing this place out. For next year I am considering making natto outside. Maybe even sooner...

Science / Re: Anti-aging drugs trial
« on: April 04, 2019, 09:58:09 am »
Suspicious that it doesn't say what the drug is...

Hot Topics / Natto Recap
« on: April 04, 2019, 08:15:53 am »
I am still making natto everyday. Haven't had a batch fail in a long time! I use bleach to sterilize everything now because it's so much easier to spray it on and just wipe it down with a paper towel than messing around with boiling water. I also quit messing around with fresh natto and just use the spores. I use plenty of them and found them really cheap in .3 gram packets on ebay. Around 25 bucks for 8 boxes of 10 premeasured packets!

I use the duo-instant pot exclusively. Very convenient to pressure cook the beans and culture them in the same pot. The timer is also nice. I just set it and forget it...   Found a 2nd used one on Ebay so I can make 2 batches at once. My dogs love natto and fight over it. I give them the cheaper pinto bean natto, which I sometimes eat and save the non GMO soybeans for myself.  I heard it also tasted good with red beans and a friend promised to give me some that they don't use. Want to try some with black beans too for variety!

I've gone from boiling the beans to steaming them above the water in a steamer basket that I bought for 3 dollars. While they are still very hot I transfer them to a sterilized bowl to culture them, covering them with plastic wrap and letting them cool before inoculating them. They are only in the open air for a few seconds when I pull off the plastic and add the innoculant. Then I add a fresh layer of wrap, poke it full of holes with a clean tooth pick, press that down and add a 2nd layer of plastic wrap which I also poke holes in. The plastic wrap is sterilized from the factory unlike the towel I used to cover them with which doesn't always get sterilized by microwaving it.

Making natto has become a ritual and takes less prep time than it took to write this post.

As someone who only eats beef and fish raw or undercooked I'll refrain from judgment. There are both good and bad parasites. Getting bad parasites seems to come from exterminating the good ones. Usually from antibiotics. I know little or nothing about tapeworms though. Were some movie stars in the news a while back from trying tape worms to loose weight or was that some other parasite?

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 19, 2019, 01:21:52 am »

The batch I made yesterday came out good again.  I'm making a new batch today and intend on inoculating it with spores while the beans are still fairly hot. I'm also going to use extra salt and a lot of molasses instead of my expensive honey in the inoculate solution and I steamed them in a steamer basket in the pressure cooker instead of cooking them in a bowl as a double boiler.

I think where I went wrong on my bad batches besides letting the beans cool down was draping a clean towel over them to help the fumes escape so I'll be steaming the towel by dampening it and putting it in the microwave for at least 5 minutes from now on. Boiling the spoon in a cup of water in the microwave works plenty good for sterilizing it. I didn't even bother to sterilize the spoon on the first batch that failed.

I'll let you guys know when I perfect the art or at least get close to it. This batch turned out as good or better than commercially produced natto.  I learned a lot from the two failures I had so I don't regret them. After tomorrow I should have enough to start feeding it to my dogs again. I fed them some of the failed batches and even ate some myself but neither of us cared for it like the way we love it when it turns out really good! I'm anxious to see the difference between making it with molasses instead of honey! Oh and the salt seems to have affected the culture and given it more of a coffee like taste. Really good!

Oh yeah. One last, last note. I forgot I had one of those gun type infrared thermometers and got it out. My beans got done while writing this and were 220 degrees after pressure cooking, 175 degrees after the seal went down, 155 degrees when I pulled out the steamer.  My inoculate solution also 155 when I added the spores. By the time I dumped  out the steaming water and got everything back into the cooker, set it to yogurt and covered it with a hot towel  before putting the lid back on it went down to 135 degrees. The use of this thermometer will help me to turn it into more of an exact science! Let's see if they are right about the spores being ok at these extremely high temperatures! I will find out tomorrow!

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 18, 2019, 02:59:44 am »
OK. So I thought I had become an expert at making natto but apparently it was beginners luck. Even the oriental grocery store knows little about natto. When I bought it for the 2nd time the same boxes were sitting in the refrigerator. The expiration date was several months from now. The problem was the date was for keeping the natto frozen and it was being sold as refrigerated. By the time I got my 2nd batch home it was already too spoiled for making natto but I've learned a few tips since then:

One thing I learned (I will post links at the end) is that the spores I ordered can tolerate very high temperatures and can even survive being boiled for up to an hour. Though to be safe you should not exceed 175 degrees F. when inoculating. I reasoned that the opposite was true and  that the naked spores could be killed instantly as opposed to being protected by being in the beans. Nothing could be further from the truth and one website went so far as to say the spores should be shocked by inoculating while the natto is steaming hot, much like the way some seeds proliferate after a forest fire. No wonder my natto from spores failed!

I was also worried that maybe my natto had failed because of the honey. Honey is sterile and I thought maybe the honey had steralized them. Though neither of the links I am about to post recommend using honey they do recommend using salt for minerals and sugar or molasses to help give the spores a head start in addition to the heat shock treatment.

I also read that Bacillus subtilis, the strain of bacteria that produces natto is somewhat essential to the human gut and that it is very rare, only found in a few cheeses and very few other foods. Though most bacteria are killed by stomach acid, Bacillus subtilis spores survive the journey surprisingly well and once introduced proliferate in the small intestine.

Also natto is one of the few fermented foods that is alkaline, a PH of 9.0 and virtually every other fermented food is acid.

For more information kindly read the links below:

Thanks for putting up with my natto obsession.


Health / Re: Allergies, Immunity, and Healing
« on: March 17, 2019, 10:51:48 pm »
It's weird but I can now eat certain foods that used to cause me allergies without problems. Are these foods still bad for me? I don't know. Maybe improving in one area allows me to lax in other areas. I wonder if there is a threshold that if you go above certain foods start bothering you that previously didn't.

If any of you guys are looking for something (cooked,) quick, easy and cheap (If you're willing to buy in bulk) to make that is nutritious I highly suggest miso soup!

I can make a cup of semi authentic miso soup just as fast as anyone can make a ramin noodle or cup-o-soup!

While a cup of water is coming to a boil I throw a large pinch of wakame seaweed, small hand full of dried tuna flakes, a teaspoon of kelp poweder and squeeze an ounce of miso as if it were tooth paste into a cup. It takes me well under a minute to do this and I have to wait another minute or two for the water to come to a boil.

$11 for a kilogram of miso, enough to make 60 cups.

$35 for a kilogram of wakame seaweed, enough to make 500 cups.

$20 for a pound of dried tuna flakes, enough to make 200 cups

and $13 for kelp powder, enough to make 250 cups. All quantities are conservative estimates and the cups I make are huge! Prices are all obtainable from Amazon and include USA delivery.

If you loved Ramin noodles but don't eat them anymore because they are so unhealthy you will most likely be interested in making miso soup.

I got my kelp from Amazon. The brand was Starwest. It wasn't true Icelandic kelp but rather off the east coast of Canada near Iceland. I paid 12 something for a pound but for double that you can get 3 pounds from them which would last quite a long time.

I don't eat too many leafy greens myself. Just a small handful of dandelion and leaf lettuce in a huge salad with zucchini, baby carrots, radish, turnips, rutabagas and green onions. Sometimes I add hard boiled egg and have recently been adding cheese which used to give me terrible allergies but don't seem to be bothering me lately. My old salads were lettuce, tomato, cucumber and celery. I stopped the tomato on account of nightshades and celery because of phytotoxins. I don't know why I stopped using cucumber. It just doesn't appeal to me lately so I been using zucchini instead. I guess maybe I been craving starchy vegetables. I've also been eating a lot less meat since I started eating natto. So far no negative effects from doing so, in fact I been feeling better than usual. Though I haven't been hitting the gym. I've also been cheating a little on my diet with coffee and occasional ranch dressing on my salads. More of the meat I've been eating has been grass fed as I've learned to find the sales and load up my freezer when I find them. Still no luck at all in finding grass fed organ meats. Who eats that stuff? They must all be putting it in pet food. One guy I called admitted to doing this because he didn't have any demand for it. He pretty much told me that I wasn't worth saving it for in so many words. I think I could have convinced him if I lived locally but in order to drive 150 miles each way I would have to pick up a decent sized order. Also he only offered liver for sale. I wasn't about to drive 300 miles for a single beef liver and he wasn't willing to save them till he had enough to make it worth driving for. I suspect due to their age grass fed animals have small thymuses. For now I'll stick to calves liver which is the closest thing to grass fed that I can find. Boy did I get off track!

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 15, 2019, 08:40:55 pm »
They didhn't have the same cheap brand of natto to use as starter at the oriental grocery store yesterday but the brand they had worked just like before.

I had high hopes for using dry natto or the spores. Too bad they didn't work.

How am I going to make natto during the zombie apocalypse or if Trump doesn't get reelected in 2020?

I went back to eating salads. I am still eliminating night shade vegetables and eating tons of natto. Natto isn't really a vegetable it is a bacteria cultured on cooked beans. So I don't know what to make of it. Only that I feel super healthy when I eat it. I also started making miso soup which isn't raw at all. I really didn't notice anything good from it till I added a spoon full of Icelandic Kelp. Oh man what a difference! I hardly need any sleep. My teeth feel really clean and 100 percent of my back pain is gone. I feel like a teenager! Kelp must be what I've been missing.

I'm sure it has to be Icelandic kelp though as several years back I got some from Japan. It was giving me flu like symptoms and when I tested it with my Geiger counter it was well over double background radiation. The difference between Japanese and Icelandic kelp is like night and day!

Hot Topics / My first natto failure!
« on: March 15, 2019, 12:37:16 am »
As insurance I ordered some dry natto spores and made a batch of natto as usual. After 8 hours I stirred the natto and I had zero cultivation so I added some powdered natto into the batch and checked it again this morning. I still have zero cultivation even after 16 hours. I added some more powdered spores but I'm not expecting natto to cultivate. What a waste! Both the spores and powdered natto have failed to produce natto. I'm headed to the oriental grocery store to buy more fresh natto. This seems to be the only source that works. I'm buying two packages and putting one in the freezer for emergency. Never tried making natto from frozen natto but apparently it works.

Since I started eating natto my health has gone up several notches.

It's very disappointing not to be able to make natto from either of the dry sources because natto would be a really good food to make in a SHTF situation. I think I'm going to order a bag from the same source as when I first tried dried natto. The new stuff doesn't even taste like natto, just plain old dried and powdered soy beans. I wonder though why the spores didn't work. Going to give it another 8 hours and if it doesn't work by the time this new batch of beans are done soaking, throw away the whole mess. My dogs are begging for natto but I'm eating it all myself till I can grow enough for them!

Who knew?

I been cooking my meat that way for years. I still never developed a taste for completely raw though. I use spices but stopped using pepper as it is a night shade.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 10, 2019, 01:10:07 am »
To conclude: I'm eating a 3rd bowl of natto this morning. (1st and 3rd bowl from batch 2 and 2nd bowl from batch 1.) I believe the more it's cultured, the stronger the cheesy cocoa taste it develops. Even after only 12 hours of culturing it's pretty stringy and doesn't get much stringier after 30 hours, I think it's pretty much the taste that changes. My first batch I only had a tiny bit of starter natto left but I used a huge tablespoon from that batch to make the 2nd one, that plus the honey plus the additional culture time made the taste a lot stronger.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 10, 2019, 12:45:22 am »
I am eating my 2nd batch of soy natto that I cultured from the last batch. It is noticeably less stringier but seems to have a slightly stronger carob or bitter cocoa flavor. I'd have to say that the culture probably breaks down like yogurt does, probably due to contamination and that you should probably make it from store bought natto every time unless you know a trick to keeping the culture pure or are doing it under laboratory conditions, which I don't.

Yeah. I'm eating a batch of the first natto and it's definitely stringier but doesn't have coco like flavor. I think the 2nd generation batch definitely tastes better but isn't as stringy. This could be due to the extra honey I added to get the culture started. I might point out that there is no sweet taste at all. I suspect the sugar is completely broken down from the microbes.

I think this thread is winding down. If I can figure out for sure what gives it that cocoa like taste I will add to it. ( maybe more culturing time?) Also I will try and post what it tastes like when I make it from dried powdered natto. I noticed they sell spores specifically as starter that are very expensive. I wouldn't waste my money on them but if you do I'd be interested to hear how the natto turned out.

Take care,
and I hope someone enjoys this thread!

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 08, 2019, 12:01:06 am »
I ate a huge bowl of the soybean natto I made yesterday and I can really feel the difference. I can still taste it this morning and I feel an almost high from it. It would be interesting to find out the vitamin content of natto made from different types of beans. The soybean natto is the mildest tasting and all the extra honey really fed the microbes and got them going quickly. About halfway through the fermentation process I stir the beans and added more water to them. The last batch was noticeably more fermented than any previous batches. To the point where it was half beans and half stringy ferment which is sort of like gravy. OK maybe not sort of but enough to remind me of it.

I'm adding a monster sized tablespoon of honey to my next batch and planning on fermenting it for 30 hours. I'm also out of store bought natto so I'm inoculating it with the natto I made from the previous batch. I wonder if it will reduce the quality the way it does when you do it with yogurt. It seemed with yogurt that after 3 or 4 generations the quality was noticeably worse.

Hot Topics / Re: Anyone Ever Made Natto?
« on: March 07, 2019, 06:21:05 am »
One thing I can say after eating natto is that I have been unintentionally cutting down on my meat consumption. I don't think there are any vegans here among us but if there are I would definitely say, eat natto if you want to be a healthy vegan. In addition to vitamin K there's definitely loads of B vitamins in this stuff because it makes my pee yellow just like I took a vitamin. After eating it a while I'd have to say it's more like a meat than it is like a vegetable.

If you just want to get used to natto I would recommend you start off eating the powder first because it's not slimy and then when you make it don't add a lot of water and little or no honey to start the culture. I wouldn't recommend decreasing the fermenting time though because the longer it ferments the more it vents off the stinkiness. Also it tastes better when it's aged in the refrigerator a few days.

Pages: 1 2 3 [4] 5 6 7 8 9 ... 28
SMF spam blocked by CleanTalk