Natto: Japan’s Probiotic Superfood

[@adamv4951]

My elderly friend was on death's door due to diabetes. I introduced him to Natto. He loved the flavor and is now consuming 3-4 servings of Natto per day. His energy is returning and his cellulitis in his legs has greatly reduced. Also, the brown skin on his legs is going away. It's incredible.

[@pw1592]

I eat about 1.8 oz which is one little packet. Is that enough to reap the benefits of it?

[@daleval2182]

That's great

[@loriakelly7969]

Love it. FYI playback speed at 1.5 is fabulous!

[@Mitolicious]

1.5x... makes a world of difference for maintaining focus. Thanks for the suggestion! Incredible information!

[@digitalsamurai42]

Great suggestion

[@ckordiolis]

I’ve learned to love natto after learning about how healthy it is! Great presentation!!

[@EvolvedApe]

If more people ate Natto, there would be far fewer older people with broken bones. Hip replacements in the US would drop to almost zero. The reason is Natto is high in K2 (mk7), which is responsible in bone strengthening. There is a misconception that calcium makes strong bones. not exactly accurate. K2 is more important because it tells the calcium where to go. Calcified arteries would almost disappear also.

[@LenkaSaratoga]

Thank you for explaining natto and calcium interconnection.

[@Chris-dy5fy]

Yeah calcium making bones strong is a huge mistake on the milk companies part. Vitamin d, k2, potassium, magnesium, calcium and other micronutrients all play a part. If u get ur calcium but ignore all the rest, it's going to do more harm than good. Calcium without these other nutrients is though to be toxic to the body. And that's really because mishandled calcium in the body leads to disease.

[@LenkaSaratoga]

thank you for explaining how it all works. Will eat natto today and often! Happy Valentine’s everybody!

[@eugeniebreida]

MK4 is actually the better studied , most healthful 'K2' in Natto, from what I am learning.

[@MrBobWareham]

I make my own and have taken it for two years my arteries are now un-clogged so it does work at the age of 73 so eat it it is very good for you

[@sevehrsevehr6001]

how much do you eat?

[@nobakwaas5161]

Which brand spore u recommend

[@pw1592]

I have partially clogged arteries. How many ounces did you eat daily???? I buy it in little packages that are 1.8 oz each. Any help you can provide is greatly appreciated.

[@LenkaSaratoga]

Thank you for sharing, Sir

[@LenkaSaratoga]

@Goseth Jones if unclogged arteries is your objective, please accept a recommendation. Dr John MacDougall. A lot of his work on KZbin here. If you take that approach the results will be start within 10 days.

[@rawmark]

I make my own natto too but plastic free. And in my instant pot. Takes me a day and... whoila, fresh natto.

[@ghabaessentials4900]

We dont get natto here or any starter .can i use rice straw

[@ogadlogadl490]

@@ghabaessentials4900 You can buy starter on Amazon. If you can leave a comment on KZbin you can easily order the Natto starter off line.

[@cherylperkins7538]

Research Instapots. VERY BAD. PFAS

[@lollypokemon]

Love this, thank you for uploading this

[@robertthompson5501]

First serving of Natto tonight on toast. I am sold. Delicious!. Thank you🍽🙏

[@LenkaSaratoga]

Still eating natto? Any other way you discovered?

[@LyreBliss]

I just try Natto the first time of my life tonight!!! It’s so yummy mix with rice. I’ll have this add to my diet. 🤤

[@姓名-t6b]

To mask the smell of Natto: add some chopped green onion, dried sea vegetable (Nori) , raw egg yolk and sesame. You can also season Natto with "Dashi Tsuyu"(Shoyu-based dense fish stock) instead of Shoyu.

[@lLushKitty]

Natto is one of those "required taste" foods. A lot of people find it offensive not just for its "smell" but for its sliminess and stickiness. But as you have offered, it's so true to add additional aromatics to make natto much more palatable. I am a cook at a popular Japanese restaurant in my hometown and you're correct about tsuyu mixed with tamago... Although I no longer eat raw eggs (kake gohan) due to biotin from the yolk not being able to be absorbed into the body compared to cooked yolks... Rather, I choose to mix natto with onsen eggs and a sprinkle of freshly grated garlic.

[@stevlehr]

I injured my shoulder hitting serves in tennis. I studied the problem and decided to try supplementing with serrapeptase and natto kinase, in the form of capsules. Both originated in Japan. I found pain relief, which has so far become permanent. Serrapeptase removes scar tissue.

[@nadagabri5783]

This woman and her partner her husband are truly doing a great service. This is the best NATTO I have ever had. I love that they package it in glass jars. She is just fantastic..

[@philippederome2434]

I have tried this for my breakfast in recent times and now feel more encouraged to use it in a greater variety of ways. The biofilm was not a turn off to me, although it was a bit surprising. I feel that after eating escargots, frog legs, or oysters in the shell, natto is not strange, and I like all of the above. I am now encouraged to make my own to avoid the freezing part of the purchased type and improve the health benefit.

[@Alwayscatlike]

Mix it with diced fresh avocado, cilantro over sweet brown rice, you can add a bit of soy sauce or mustard or both and sliced green onion. What ever you taste buds like...Oh don't forget the wasabi, if you like spicy. I am making my first batch at home today!

[@gregmeissner9960]

I just don't smell anything skinky at all in natto. I've been eating it for a year now, and I find it's small nutty, and a bit like coffee or cacao. I don't taste much flavor at all, but it's great in salads and other vegetable dishes.

[@PaulYoungMinnesota]

at first I tasted turpentine for cleaning paint brushes in- then after the 5th time or so eating it, that sesation went away. I can buy it at only ONE store in minneapolis, so I make it using the Japanese Natto as the STARTER and I worry that the K2 amount is diminished by not using real spores as a starter.

[@kathleenking47]

I've just ate some. It had a packets.one was wasabi and I didn't know it... I put it on some of the beans..its good without it

[@user-kl1on3nw7y]

Yeh same it has no smell

[@Violet_Lotus_]

I'm a big fan of your natto, Ann. Well done!!

[@thetruthserum2816]

Between Nattō, and Koji Kin rice, Japan has given us at least 2 superfoods! So K2 is good to take calcium from the blood, and make it available in bones? Science has been looking for why Japan has a lower incidence of Osteoporosis, could the K2 in natto be a cause? Luckily I love Nattō!

[@kathleenking47]

I wonder if natto, and green tea, allowed Japan to bounce back easily from Hiroshima/Nagasaki bombings Green tea is a super drink...without sugar

[@linhjahnke2111]

Japan also gave us George Oshawa founder of Macrobiotic, the Yin and Yang cooking with brown rice and roasted sesame seeds, has cured cancer, heart disease, diabetes, etc…it has helped me twenty years ago with diet number 7.

[@aroundandround]

Enjoyed the talk and even her slow low-blood-pressure way of speaking grew on me.

[@puentecorto2688]

Natto, a cup of Miso soup with Tofu with steamed spinach and grilled salmon every morning for breakfast In my state with 1.2 million residences. nobody is infected with Corona virus so far. 5/27/2020 so far.

[@islandbuoy4]

and where are you?

[@puentecorto2688]

Good question

[@puentecorto2688]

@@islandbuoy4 We are way below the average your countries. Your countries counting every deaths as Corona victimes. what a shame/

[@evelynmedrano2874]

I love nattōu! It's so darn good for you. Soo yummy, delicious and healthy. Not to mention, nattōu is also good for bone health 😊

[@juliewaterman5141]

I loved her presentation - so relaxed and easy to understand and follow! I have lived in Japan for 27 years, but have never seen the black natto she talked about - the one that tastes like "chocolate and coffee flavor?!" Could maybe get my husband to try that one!!!!!

[@Willie3]

I'm a American Spaniard. I love original national! Please don't change it. Thank you, wonderful talk.

[@jeffstone2585]

If you speed up play back rate by 1.5 - perfect! What about taking the supplement Nattokinase?

[@timberline1487]

I've read so many good things about natto. I just ordered some from an artisan natto maker in New York. I hope I can grow to like the taste (or at least tolerate it).

[@soniapalmisano8158]

Just mix it with other foods and it still works even at high temperatures. Good luck

[@leeboudreaux6698]

I make Natto with Navy beans, using insta pot. Cook regular setting. Ferment on the yogurt setting. Recipe on internet.

[@eugeniebreida]

THANK YOU! May I ask you from where you acquire the ferment starter? (I am in Seattle, could drive to a Japanese supermarket . . )

[@aroundandround]

37:40 “I need to speed along here”, you don’t say!

[@bpotter9769]

Wow ❤ what a nice primery school narration,👍🙏

[@myhusbandsrib]

Where can I buy ready made authentic natto?

[@calebhuang2429]

If you live in US, find a Mitsuwa or buy frozen online

[@Violet_Lotus_]

mail order hers from her company, Nyrture (dot com?) I can tell you, it's a high quality product. I adore it. Also, on the website, it will tell you stores that carry it.

[@Violet_Lotus_]

@@calebhuang2429 she said the frozen is lacking in nutrients, plus it'll be made by the big companies which tend to use lesser quality raw materials. Dude... try to order hers, it's worth it.

[@SarahPerine]

I would like to know if nutrition is similar making natto with beans like adzuki, chickpea, etc.

[@eugeniebreida]

Also - How about lentils or white beans/navy beans? I wish the narrator would come to this comment section on occasion.

[@harrybrooks8514]

Nattō-breakfast of champions

[@jakobw135]

Is it a good idea to combine NATTO with KIMCHI?

[@digitalsamurai42]

Sounds like a great idea to me

[@Gravitron89]

First day of fermenting it smells so much like athletes foot lol. I made a batch though, super easy and worth a go. Along with tempeh, soy milk, tofu and miso

[@kdmill7563]

How long do you age it before eating it?

[@ogadlogadl490]

KD Mill It’s already aged, it comes fermented.

[@gomcocramp]

she speaks so slowly and non energetic with so many pauses that i killed myself

[@mikev5655]

gomcoclamp then don’t listen , it s so simple

[@CasperCarver]

under settings you can speed up the sound/video X 2. helps on many videos.

[@lailahayworth2982]

You need Natto to clean that brain of yours! Lol

[@aroundandround]

Is it possible natto reduced the speaker’s blood pressure so much that she can only vocalize one word per second? 😅

[@USONOFAV]

I have this as a snack with kombucha

[@PetitePalateBaby]

Is the dried natto as healthy as the fresh?

[@scottcheney6955]

Does the fermentation process reduce or eliminate the phytoestrogens?

[@fevrierswag]

Yes, well so I've read

[@ab78001]

To some extent for sure. But you can also make natto with other beans that are far less phytoestrogenic than soy beans.

[@eugeniebreida]

@@ab78001 That is terrific, as I fear a soybean allergy/sensitivity. Which beans would you recommend for Natto-like food? Would green lentils work?? Or Navy beans/smaller white beans? Thank you.

[@ab78001]

@@eugeniebreida I use chickpeas and it works out great.

[@mintardinagarabani343]

I makes home natto each week

[@petervandijk7533]

Nice talk but such a pity you suggest that (deep)frozen natto loses quality. I thought this not to be the case and had this confirmed yesterday by a friend (professor specialised in biotech and former dean of the biology faculty of VU university in Amsterdam, Netherlands). He was adament: this suggestion is nonsense. The freezing process doesn’t make the natto less ‘effective’. By saying this, you discourage ppl outside Japan to eat natto (to buy if fresh in the Netherlands for example, is incredibly expensive, and not everybody will be motivated or able to produce it themselves). And if it were true, why are so many Japanese ppl living outside Japan use frozen natto as a starter. Unless you can provide solid science behind your statement regarding the negative effect of the freezing process, I will happily buy deepfrozen natto from a Japanese shop in my city until I manage to make it myself or until I can buy reasonably priced freshly made natto.

[@starlawarfey]

Interesting critics, and yes, also living in The Netherlands I had similar questions on the freezing process!

[@racoonfrenzy3617]

I use the store bought packs and create my own by mixing about 1/6 to 1/4 pack of them into steamed soy beans (2 cups dry) and it completely works to ferment it. So that means the bacillus from the frozen packs are still active.

[@ab78001]

Same here. Frozen is just fine.

[@GraceDollesin]

Same here. Natto can survive in the freezing point and in the heat of 110 Celsius Fahrenheit.

[@jocelynhamilton7624]

@@GraceDollesinIn terms of notations, ”Celsius Fahrenheit” is a contradiction. It makes no sense.

[@cat-tzu1234]

Very informative. Thank you. One question: is there any food one should NOT eat natto with?

[@daleval2182]

I made my first natto yesterday at home all sticky cheesy stringy, it leaves a wowrd mouth feel , but next morning perfect bowel 😮

[@ogadlogadl490]

Some one give her a glass of water please!

[@jaysilverheals4445]

how can a person in the US get the non gmo soybeans shipped to japan for natto?

[@evelynmedrano2874]

Nattōu is just good for you 😊 Good for your bones and immunity.

[@ogadlogadl490]

The biofilm is still there once stirring the unfrozen Natto. Won’t the “nebaneba” be nonexistent if it was “dead”?

[@ab78001]

Agreed. The bacteria just goes dormant upon freezing. I've successively made homemade natto by using store-bought previously frozen natto. So obviously the bacteria didn't die.

[@kenburroughs7709]

To me food is medicine, let medicine be your food. Give me the facts jack, I bought this stuff, and I can assure you it is the real deal. Try it and see how you feel.

[@gutsandgrittv5076]

Natto eggs Benny! Yum 😋

[@zhouzen5172]

Natto smells like coffee and its tasteless, tastes like coffee bitter and nutty. Nothing scary. Mainstream people are dumbed down, Natto is most mundane thing I've tasted. But its good in its own way. Soybeans make tofu, both which are tasteless. Why wouldn't you eat Natto?

[@Sammy-x8y]

She said the styrofoam packaging was rather sad and unattractive. However, it saves on costs. Why pay for expensive packaging when all you needed was the actual product to be consumed? Especially now with record inflation of grocery prices. So long as the packaging makes it to a landfill in proper trash bags then you're gold

[@carterri04]

I love Natto but anybody who thinks that Natto can become popular in the US is seriously delusional.

[@LenkaSaratoga]

Ditto

[@helenbrooks4787]

In America, not many people care about their health, until they have health issues. They don't care about preventing problems, they just try to deal with them when they come around, not too smart, but we are trained for life by our parents, who are taught that Doctors are the only ones who can keep you healthy.We have commercials, and advertisements everywhere for food that is terrible for our health, and nobody ever talks about eating healthy, or how to stay healthy, unless you look for it yourself on the internet. If you eat healthy, in America, it is by accident, or from a relative randomly getting into health.

[@levissk8boy]

Ayyeee saw your comment! 😎

[@ChristiansPrayingTogether]

I'm so excited to order your Natto 💓 The health benefits far outweigh any taste issues 💓 I am curious if dried Natto loses it's probiotics and nutritional value ? Also how much does one eat each day and/ or weekly to get health benefits - I've heard everything from 1 cup a day to 1 teaspoon a day ? Also there might be an issue for people that are tyramine sensitive ( causes occular migraines ) I am tyramine sensitive but if I watch my tryamine consumption I am praying I will be able to work this in without any issues. I'd love to order your Natto . Thank you so much for a fantastic presentation 🌅

[@kathleenking47]

It's like GREEN TEA.. I drink without any sugar. Its great for teeth

[@PaulYoungMinnesota]

for my Covid vaccine I answered NO to being on blood thinners. However, does Natto act as a blood thinner to the degree of a drug?

[@ab78001]

No. Because vit K2 and the nattokinase enzyme in natto compartment each other.

[@sgill4833]

Yes it does.

[@daleval2182]

Why did she rattle paper and pencil the whole discussion, nerve twitch is not fixed by Natto she says i never frreeze my natto but make ice cream ? She needs to hire me for marketing, shes better in the lab im sure

[@aroundandround]

Beware, the nebaneba wraps biofilm around your tongue making your speech slow.

[@rexalad]

Is the clicking sound somebody eating natto?

[@harrybrooks8514]

Too subjective to describe taste. Ya gotta eat it.

[@sami-pe1no]

Could eating Natto harm the prostate ?

[@ShahidKhan-qw8yk]

No definitely not, but it will actually improve, Please consult with your doctor.

[@danielhanlon8431]

Why are you pronouncing NATTO as N_A_C_H_O_S?

[@nedflanders5629]

Why are Japanese so concerned about GMO soybeans? my understanding is that pesticide free is a much higher concern than some odd or manipulated genetics

[@sw6118]

Your body wasn’t designed to handle GMO or pesticides. Our bodies grew as the world around us did. GMO may be fine, it may be a disaster. The same way some pesticides are an issue for us and others appear not to be.

[@jimmyfortenberry945]

Us grown Soy is GMO and sent to Japan so how can it be heslthy?

[@adamv4951]

Not true. Laura Soybeans are grown in the U.S.A. and are non-GMO.

[@karolkupec2044]

Fermentation changes the nature of the original soy into something else, same goes for other fermented foods.

[@NorthHollywood]

36:41 Probably no point in eating it then. Even if it formed spores, I would most likely get more out of other non-frozen probiotic foods than imported natto.

[@petervandijk7533]

Would be no point if the suggestion was correct. It is not. The freezing process does not significantly reduce the health benefits. See my comment.

[@miroslavananiev4066]

Watch at x1.5 or higher. Thank me later.

[@gomcocramp]

for real

[@PaulYoungMinnesota]

1,75 for my taste

[@doriscastillo2232]

All the way from Republic of Ireland fililipino

[@aroundandround]

Hmm, professor who has a company selling natto is promoting natto, conflict of interest much?

[@fredericboninpissarro5789]

Good info, she's just so sloooowwww, and at one point she says that she thinks she is going too fast and needs to slooowww dooowwwwnnnnn ....Then I played it at 1.5 speed, much better!

[@Beverly-e4z]

It looks disgusting......I wasn't raised with it and have always been a picky eater. Texture can make me like or hate a food. I've been like that since I was a baby after having pneumonia. I'm 66 now and have learned to enjoy many more foods but seriously......

[@AndieJ32209]

Interesting topic - slow speaking, monotone, boring presentation.

[@Violet_Lotus_]

..not a nice thing to say! She's not a professional public speaker. I liked her. She was intelligent and clever.

[@yvievandevegte2573]

I agree constructive criticism never hurts

[@LenkaSaratoga]

@@Violet_Lotus_ exactly - not a speaker, but the doer

[@aroundandround]

Was Obama a student of this professor or the other way round? 😅

[@cherylperkins7538]

My dear, fix your glasses. It was such a distraction !!

[@sarahturps1384]

will natto make me an extremely boring speaker?

[@juliewaterman5141]

I loved her speaking style - relaxed and easy to understand and remember!

[@laragreene8328]

Look you dont need natto......do your own research...All this was solved back in the 1940s! PPl must be attracted to BS these days.

[@frankchen4229]

where the fuck did she explicitly say you NEED natto? It's literally been around for centuries. it's not some stupid trend.

[@ogadlogadl490]

What was exactly solved back in the 1940s?

[@laragreene8328]

@@ogadlogadl490 RESEARCH IT!

[@ogadlogadl490]

@@laragreene8328 Research the 1940’s? How are people to educate themselves if you don’t provide any information to your riddle.

[@kenburroughs7709]

Greene?