Vitamin K2 source from all wild fermented beans (without innoculants!), not just soybeans. Anybody try this?

Answered on January 07, 2014
Created January 04, 2014 at 7:21 AM

FYI: To avoid any paleo die-hards from nagging me on the beans not being paleo subject, fermentation breaks down anti-nutrients into available nutrients.

So I was watching a video of Dr. Mercola interviewing the wild fermentation specialist Sandor Katz and Sandor stated that the bacteria that produces k2 known as bacillus subtilis is spontaneously present in all beans not just soybeans and he also mentioned how an innoculant is not even necessary in other words it can be fermented naturally without the addition of any starter and still produce k2. This is fascinating news that I thought was worth spreading particularly for those like myself who are in the process of reversing cavities. Any body try this or know where I can find more info on this topic? I've looked all over google and no luck.

If your interested in the video it's posted below. He starts talking about it at 6:55




on January 05, 2014
at 12:38 AM

"I'm curious as to how much k2 mk-4 black beans, lentils or garbanzo beans produce"...I would say zero, from what i have read mk-4 is only found in animal products.

animals (including us) can convert K1 in to K2 mk-4 (& i think we can also convert K2 mk-7 to K2 mk-4 as well, would need to check tho)

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on January 04, 2014
at 04:40 PM

Thanks for the link. I'm curious as to how much k2 mk-4 black beans, lentils or garbanzo beans produce once fermented naturally without a starter, if it's high enough it would be more conveniently available for the average person, which would be cool.



on January 04, 2014
at 10:05 AM

afaik, all fermented vegetables will naturally have vitamin K2 (mostly mk-7), just not as much as natto. cheeses (fermented dairy) also contain K2 (mostly mk-7).

westonprice has a list of K2 containing foods here

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2 Answers



on January 07, 2014
at 09:58 PM

While natto bacteria are a very common soil bacteria, I don't think it is quite accurate to say they occur naturally on all beans. They are very common in soil where soy beans have been grown; not so much so in other soils. They are particularly well suited for breaking down the protein found in soy beans, but also do well on several other beans. It is interesting and surprising that you can actually cook beans until soft, then natto ferment them without further inoculation if they already had natto spores present. I have fermented uncooked soy beans with natto and used those as an inoculant with other uncooked soy beans and cooked them together in basket in a pressure cooker. The beans were soft in an hour, so this was above boiling temperature and the inoculation was successful. While you can use naturally occurring natto for inoculation, you can also buy spores quite inexpensively or use commercial natto for starter. You can find more information about alternatives to soy for making natto, where to get spores, how to ferment and how to get used to the taste at the natto support group at: http://groups.yahoo.com/neo/groups/nattosupport/info




on January 04, 2014
at 05:02 PM

Um, the only issue is how do you know what species of bacteria you've got doing the work for you? If it's one of the gram negative ones, they're usually detrimental to human health. It's very easy to get your hands on some real Natto, and use it to infect properly soaked and cooked beans, or better yet, use lentils as they've got less anti-nutrients than beans.

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