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Natto Experts: Where to Find the Best Quality Natto Starter?

Commented on March 22, 2014
Created March 21, 2014 at 7:33 AM

I am looking for the best quality natto starter, does anyone have a clue what website sells them?

I imagine a good quality starter would last indefinitely and never stop repopulating just like the difference between good quality milk kefir grains and low quality ones which don't repopulate (Body Ecology, Cultures for Health etc)?

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 22, 2014
at 09:11 PM

I appreciate you warning me off. But at this point I will find out on my own how long it takes to really lose potency. If it is only twice, you are basically buying starter from them every six months. I would like to be independent. It is possible that twice is for the average fermenter. I have fermented for 17 years, and because I started with beer, I am ultra-clean. I will try to post when I run into problems.

Medium avatar

(246)

on March 22, 2014
at 09:04 PM

I just got off the phone with cultures for health and they just confirmed the natto starter loses it's potency after the second batch so if you keep culturing after that, essentially your just doing a wild fermentation at around the third batch and onward so don't expect the high k2 mk-7 at that point.

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 22, 2014
at 06:39 PM

I am saying that it is a nutritious food, and because it is fermented it is "better" than similar foods with similar contents. I also mentioned nattokinase, and should have mentioned fermentable fiber. By now I have fermented not only soybeans, but lentils and adzuki which have a lot less of the uninteresting vegetable fats. Please let me know if you find another food, or even combination of two foods, with this particular nutrient profile.

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 22, 2014
at 06:35 PM

I think so. I have fermented just about anything in my life, and I am surprised that I do not see even an hint of contamination. I have done natto inside an ice chest, with 90%+ humidity and I have kept the temperature even a bit too high (closer to 110 the second time). Obviously if you miss once you will have to start over.

Medium avatar

(246)

on March 22, 2014
at 05:00 PM

I am taking natto for it's high k2 mk-7 content which will help support the reversal of my dental cavities.

Medium avatar

(246)

on March 22, 2014
at 04:58 PM

But can you make an endless amount of new batches from the original batch?

Cbad09eef2dc0bf4b5f174b8e0c99100

(0)

on March 22, 2014
at 02:41 PM

I dont know about quality, but I have seen some on ebay. I dont think you can find a natto starter anywhere out of Japan.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on March 22, 2014
at 12:44 PM

@raydawg , Are you saying that we can get magnesium, potassium and K2 from sources OTHER than Natto?

96440612cf0fcf366bf5ad8f776fca84

(19413)

on March 22, 2014
at 12:25 PM

so, are you saying that magnesium and potassium are only found in natto, and nowhere else? No? Really, does it have to be natto?

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 21, 2014
at 02:13 PM

good point, but there is the nattokinase, the Mg, and the K in there. Them northern Japanese not only have little osteoporosis, they also have almost no strokes.

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2 Answers

0
96440612cf0fcf366bf5ad8f776fca84

(19413)

on March 21, 2014
at 02:00 PM

Realize, there is K2 in liver and in egg yolks, don't stress the K2. If you can find some Natto, great. If not, it's not that much of an issue anyway - eat more eggs and liver.

Like you I spent a bit of time trying to find somewhere to get Natto from, and in the end once I saw liver and egg yolks have K2, I thought, why bother? Even if it's not as concentrated, it's plenty.

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 21, 2014
at 02:13 PM

good point, but there is the nattokinase, the Mg, and the K in there. Them northern Japanese not only have little osteoporosis, they also have almost no strokes.

Medium avatar

(246)

on March 22, 2014
at 05:00 PM

I am taking natto for it's high k2 mk-7 content which will help support the reversal of my dental cavities.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 21, 2014
at 01:37 PM

I have used natto originally prepared with Cultures for Health starter, to make second and third batches. No problem at all. Make sure you follow directions exactly, in particular for temperature.

Medium avatar

(246)

on March 22, 2014
at 04:58 PM

But can you make an endless amount of new batches from the original batch?

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