How to Make Japanese Dish Natto for Various Health Benefits including Vitamin K2-MK7 and Nattokinase

[@lisan3836]

Best explanation of natto prep that I’ve seen and with excellent results!!

[@KnowledgeforQOL]

Thanks, it was helpful. Few of years ago, when I shared my Natto with Natto Dad to get his feed back and his reply was as follows: "Woah! Great strings!! Out of hundreds of videos and pics people send me, there are only a handful of people that reach this level of natto making. I have nothing else to show you. Welcome to the elite stringy natto club. Natto Dad"

[@lisan3836]

@@KnowledgeforQOL I would agree! I like that you took a scientific approach in your natto making and explained that in your teaching.

[@KnowledgeforQOL]

Thanks! I have been a student of science all my life and try to reflect on those learning in my other videos as well.

[@sandypflug4180]

Thanks Nadir for posting a link to this video on FB! Your instructions are clear and easy to follow. I recently made my second batch of natto following your process for pressure steaming the beans but used my instant pot (yogurt setting) to ferment. It turned out beautifully! About a year and a half ago I decided to make some changes to my diet by eliminating most animal products and adding more fermented foods. Last fall I learned that I had osteoporosis which prompted me to inform myself about the condition and possible treatments. I am trying my best to do what I can naturally to mitigate the progression of the disease. Through my research I eventually ran across information on the benefits of natto but was disappointed that I could only find frozen natto locally. Generally, I like to make foods from scratch where possible but natto seemed intimidating initially. I love that natto is a also a great protein source, so important for bone health and aging. I'm feeling very confident about continuing to make natto thanks to generous people like you so willing to share their process. I will encourage others to do so as well and will refer them to your channel.

[@KnowledgeforQOL]

Thanks, I hope and pray that you benefit from your diet, and it helps in stopping and eventually reversing the T scores. My wife has osteopenia as well, and she is following the protocol through diet as well. The vitamin D, k2, C, Mg, protein, etc. all play a role in the building of bones. I am waiting for Ecolight RMS in chicago as I read that it has better accuracy than the dexa scan for measuring bone density. As per late Dr. Robert Heaney one needs 1.2 gm of protein per kg weight of body weight daily. So, we are tackling each and everything, including yoga and exercise. Stay tuned for many more videos.

[@sandypflug4180]

Nadir, I'm sorry that your wife also has this diagnosis. It's a challenging one to understand and so different for each individual. There are many contributing factors, some that may have occurred decades earlier as well and those that typically happen through the aging process. Furthermore, the DXA scan which is the "gold standard" in diagnostic tools for osteoporosis can give seriously flawed results in the wrong hands. I highly recommend that your wife have the REMS Echolight scan done as well if you can find it in your area. It will offer more information to reach a better understanding of her condition. I'm aware that Drs Andy Bush and Kimberly Zambito conduct mobile clinics in some parts of the US. I was quite surprised to find REMS available through Osteosound here in Ontario, Canada and had a scan done in January. Both hips were scanned with T scores of -2.3 and my spine scan showed a T score of -2.0. The fragility score was the most encouraging piece as I landed in a range where the scan results compared to a segment of the database of people who had not sustained any fractures so I have good bone quality. Compare those results to my DXA which was done last Oct as a baseline with T scores of -2.2 (total hip), -2.6 left femoral neck and -3.7 in my spine. With such a low spine score I requested an Xray to see if I had sustained any compression fractures as I understand some many go unnoticed or undiagnosed. The Xray showed no fractures but some scoliosis which I think may have confounded the reading of the scan of my spine. My doctor didn't know where to refer me so I requested an Osteoporosis clinic at a hospital in Toronto. I'm still waiting for an appointment. It's given me lots of time to dive into this subject and I'll have lots of questions for them when I eventually get there. I don't think medication is warranted in my case, esp as I'm 63. Perhpas I'll have to face that sometime down the road but I will do everything I can to avoid it for as long as possible. Regarding exercise, I'm very inspired by the success of the LIFTMOR Randomized Control Trial in Australia to actually increase bone density in the participants. Since Nov I have been working with a Bonefit trained physiotherapist to strengthen my core and back extensor muscles. I'm now in the process of looking for the right kind of support locally to move further along the path toward weight lifting. I look forward to seeing more of your videos and the wisdom you have to offer. Initially, I was blindsided by this diagnosis but now see it as a chance to learn, grow and refocus my energy to find a better path forward in the aging process. My best wishes to you and your wife on your quest for better health. Please know that I'm happy to share more information with you on this subject esp if you have questions regarding the REMS Echolight.

[@KnowledgeforQOL]

Thanks for your helpful reply. Make sure that you are good at your vitamin D level, k2, mg, etc. Specially, pay attention to k2. My last vlog discusses the APOE Genotype for k2 clearance. Get yourself checked for this APOE Genotype test. If you are 3/4 or 4/4 then you may need more k2 just like my wife. My wife is 3/4. Now, she is taking around 700mcg of mk7 and 25 mg of mk4.

[@nyraolazo3004]

Sir Nadir, I will make my own natto because this vlog is very inspiring. I do have some questions. First, what bulb wattage should I use to maintain an oven tempt of 98 to108 F? Second, once the natto is taken out of the oven, can eating it right away give you the same k2mk7 and nattokinase benefits or you still need to leave it inside the ref for a few days before consumption? Once again sir thank you for sharing your knowledge to people who want to learn so they can help themselves become healthy and strong.

[@KnowledgeforQOL]

Thanks, and I am glad that it's helpful for you. You can try 60 watts bulb, and that's what I use. But if it doesn't give you the desired temp range, then try 75 Watts or 100 watts. You have to play with the setting. You can consume right away, but leaving in the fridge will enhance the taste and texture both. Yes, eating right away will provide you k2 and Nattokianase as well. Good luck!

[@wcbibb]

I purchased an Instant Pot electric pressure cooker and ordered some natto starter. Thanks for this instruction video.

[@KnowledgeforQOL]

Glad it was helpful! It's a great source of vitamin k2 and Nattokianase.

[@majedasweedan3933]

Very good . Thanks alot .

[@KnowledgeforQOL]

You're welcome!

[@khaledsmatte7379]

I will try it at home, thanks for the video.

[@KnowledgeforQOL]

Excellent, please let me know how it turns out!

[@khaledsmatte7379]

@@KnowledgeforQOL In fact, that lamp is not sold here, I do not own a yoghurt maker, it is not sold here in Algeria, so I ordered one from China, and I also ordered the natto starter powder, I will try your recipe when I receive the tools, then I will tell you the result.

[@KnowledgeforQOL]

You can use any heating medium that provides temperature of 98 deg F to 108 F. It could be controlled heater or anything else. This is the temperature range for natto to ferment.

[@khaledsmatte7379]

@@KnowledgeforQOL I have an electrical resistor, but I don't know if using it inside the oven is a good idea.

[@KnowledgeforQOL]

@khaledsmatte7379 , I wouldn't use the resistor inside the oven. If you have a gas range oven, then there may be an option for bread proof, which gives a temperature close to 95 to 96 F. I did it once when my bulb was fused, and it was during the fermentation process. Since that time I have been buying long life bulbs and keep a spare.

[@bottien]

Hi Nadir,I have been making natto for about 1 year now but I don't get it as sticky as yours.what i’am doing wrong?I use a yoghurt maker for the fermentation.

[@KnowledgeforQOL]

As I said in the video that one needs oxygen for Natto to breathe during fermentation. Yogurt maker is a confined space and will not get enough oxygen during fermentation. I started in instant pot, and it was producing not enough strings and slime. Oxygen during the fermentation increases bacteria to multiply, which eventually increases the slime. One needs proper steamed beans, the right temperature, humidity, and oxygen for good Natto. Also, Natto making is very tricky until you get it, and it comes with practice and patience. So, keep working at it and I am certain you will get it close to mine. It took me over two years by many trial and errors.

[@bottien]

Thank you Nadir for the quick information, indeed the problem could be too little oxygen supply. I will try to solve it, thank you very much for the quick information.

[@KnowledgeforQOL]

Try opening the lid few times during the fermentation and let natto breathe. Also, if there is a rubber seal of any type in the lid then remove it for the fermentation.

[@dat219]

Thank you

[@KnowledgeforQOL]

Welcome to the community of learners!

[@majedasweedan3933]

Where i live too difficult to find fresh nato. Can u teach us how to obtain mato from scratch?? Thanks in advance

[@KnowledgeforQOL]

If you can't find frozen Natto in your region to use as a starter culture then you can get Natto spores and use that as a starter culture. Also, you can try to ferment the steamed beans in rice straws.

[@bengeorge69]

Hi Nadir, Is it ok to make to garbanzo beans? Get the same effect?

[@KnowledgeforQOL]

@bengeorge69 Yes, you can make it with garbanzo beans as well. Since the garbanzo beans are bigger in surface area as compared to kotsubu beans (smaller size soybeans), it will not produce a lot of slime ( Nattokianase). Are you concerned about eating soy due to estrogen or something else? I have made it with garbanzo as well, but I like my Natto with smaller size beans. If you decide to make it with garbanzo beans then make sure to steam the beans perfectly.

[@bengeorge69]

My issues is getting non gmo glyphosate free from local store.

[@KnowledgeforQOL]

@bengeorge69 , where are you located? If you are in USA then you can get it shipped from Laura soybeans. They are local farmer in Iowa. Amazing non gmo certified beans. I get it from them in 5 lbs bag.

[@bengeorge69]

⁠Texas will do saw it on Amazon. Thanks for the info!

[@KnowledgeforQOL]

@bengeorge69, you can also get it shipped from Laura soybeans. laurasoybeans.com/?srsltid=AfmBOorKfcmhjih3KIjUeaNqQk7PhqCH4wy0O8uoyt1S5FpfZsFHn-Lp

[@khaledsmatte7379]

Are all types of soybeans suitable for making natto?

[@KnowledgeforQOL]

Any soybeans would work but Kotsubu beans produce the best Natto. Kotsubu beans are smaller in size that I use, since the surface area of beans are smaller and if property steamed, the bacterias attach better in consuming the natural sugar on the surface, producing lot of neba neba (polyglutamic acid ) which is the sticky enzyme and it's called Nattokianase.

[@khaledsmatte7379]

@KnowledgeforQOL Understood, unfortunately I don't have a steamer, I will cook it using a pressure cooker with boiling water, I don't have enough money to buy one. The soybeans sold here are only the small ones, which they said they import from Egypt. I had tried making natto with mint, but it did not work, because I did not find natto starter powder in stores. Unfortunately, there is no Japanese food culture here in Algeria. I ordered it plus a yoghurt maker from China and it is waiting now. Thanks for this information, have a nice day!

[@PatrickDequina-l9z]

Can you make Natto without the store bought natto? I want to see the difference

[@KnowledgeforQOL]

I have tried it with Natto spores, but I didn't like the end result of Natto. It didn't turn out extremely slimy and stringy as I got it from store bought Natto. Also, I use 1/9 cube of one serving as my starter which is very small quantity.