I had to laugh when I read your article about natto. Back in my hippy days of the late 60's and early 70's, I made natto from a starter and soybeans, kind of like you make yogurt. My daughter to this day, loves to tell people the story about the hidden fungal slime that I grew in the bottom shelf of the kitchen cabinet and how afraid she was of it!
That said, I have a serious question for you. I stopped all soybean products a few years ago due to a thyroid problem. Since you mentioned tofu, soymilk, etc. had some anti-nutrients, that the fermented product does not, does that affect its goitrogenic effect? What about tempeh, another of my favorite soyfoods, and miso? I'd love to start having them again in my diet, but I am leery of the effect it might have on my thyroid. Thanks. Diana
Mercola.com has quite a bit of info about fermented soy foods. My strong impression was that fermented soy foods are not goitrogenic and have very much been given the green light. I also have a thyroid problem and have consumed natto. I find I need to disguise it with mustard, sauerkraut and mayonnaise. You can make your own using aduki beans and a pressure cooker. You cook the beans in a glass bowl within the pressure cooker and then cool them and add commercial natto as a starter. Next you leave it for about 3 days with a tea towel over it and voila - stringy slime! Just discovered that here in New Zealand, the indigenous Maori people had quite a repertoire of fermented food prior to the arrival of Europeans - one variant was sow thistle (puha) and mussels know as toroi.
Interesting.
The silly thing posted before I was done typing.
Interesting. I tried natto once at a sushi restaurant and I didn't care for it. You give a lot of good reasons to add it to my diet. I'm going to try adding it to a salad as you mentioned. With something else but rice it might not be as unpleasant to me.
Hi as i am type 2 and have hypothyroidism too ,
I would expect soy and soya products should be avoided,
see Dr Mercolas view and throw in your 2 cents worth thanks,
http://www.thehealthyhomeeconomist.com/mercola-is-wrong-fermented-soy-is/
regards
sK
The wonderful things about natto include: approx 1/4 pkg eaten every other day gives a good dose of the long acting form of vit K2, which moves calcium from our arteries into our bones, and somehow helps our liver as well. The other benefit is nattokinase, which helps dissolve blood clots for perhaps 6 hrs (benefit demonstrated in volunteers taking long flights). Although 85% of Japanese apparently eat this for breakfast daily, most of us in USA have a harder time getting used to the slimy taste. My mom found that freezing hers in portions and pouring a little balsalmic vinegar over her spoon helped her take her portion more easily. I just mix mine up with my quinoa/salad and some mustard. BTW, it can be refrozen 5 times without losing the K2 potency. I didn't notice much change in flavor from my point of view. I was very glad to find this brand with organic soybeans from USA, even though it is more expensive. Good luck everyone!
From Primal Body , Primal Mind which I am currently reading.
Fermentation - and fermentation only - largely neutralizes trypsin inhibitors and phytic acid. Goitrogens or thyroid inhibitors, however, remain intact even following fermention, so care must be taken not to overconsume foods like miso, natto and tempeh.
From Primal Body , Primal Mind which I am currently reading.
Fermentation - and fermentation only - largely neutralizes trypsin inhibitors and phytic acid. Goitrogens or thyroid inhibitors, however, remain intact even following fermention, so care must be taken not to overconsume foods like miso, natto and tempeh.
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A great post! You not only researched it, but, as important in my book, you actually tested it. I hope others will do the same.