In the Western culture is increasing the osteoporosis. Osteoporosis eats our bones, and eventually, our bones break easily. The causes are our dairy products and calcium supplements. Both are good for osteoporosis.
Actually, we all have too much calcium in our blood and that leads to clogged veins, heart attacks, and strokes.
We need to drive the calcium in our blood to the bones… And for that, we need Vitamin K2.
Natto contains far more Vitamin K2 than any other food ever tested. It is also the only significant plant-based, vegan food source of Vitamin K2 available. About 90% of Natto’s K2 are in MK-7 form, the type of vitamin with is the best for bone health benefits.
Natto is a Japanese dish made from fermented soybeans. It’s high in many nutrients that promote good gut health and is the richest source of vitamin K2 available. One tablespoon of Natto contains 150 micrograms of vitamin K2, about twice the recommended intake.
Natto taste like cheese, not so delicious for non-Japanese. Just mix them under your salad, and don’t heat them up.
How to make Natto?
We can buy Natto bacteria culture from China or Japan.
The Japanese Natto is pulverized and in one package of 10g are 10 single packages of 1g Japanese Natto bean powder.
1g Natto is good for 1kg boiled Soya beans…
For 1Kg boiled Soya beans you need to boil 420g of dried Soya beans with water.
You blend 1g Natto powder with 100ml water and then you mix it under the boiled Soya beans.
You can use the Japanese Natto powder 3 times, for the first Natto with the Natto powder, then you do the second and third Natto with your own self-made Natto…
How to do it?
I bought a digital 220V 5A Thermostat for $3.
A mini stove for traveling, 500W with thermostat for $6.
A high-pressure cooker for 4 to 5l is about $20.
A cool box, 2 Tupper plastic containers.
A small steel pot with water and vinegar; put it on the mini stove (turn the stove on low heat), inside of the cooling box.
840g Soya beans for 2 Kg boiled Soya beans
2g Natto powder with 200ml water blended.
Connect the thermostat with 220V and with the stove and put the temperature sensor on the container with the Soya beans.
The Soya beans should be covered with a plastic foil and inside of the plastic foil, you pinch some holes.
The temperature should be between 40 and 45 Celsius…
Adjust the thermostat to 39.8 and 40.0 Celsius…
The procedure:
I take 840g dried Soya beans for 2l boiled Soya beans.
Clean the dried Soya beans with water…
Soak them with plenty of water, and add some vinegar to the water…
(Protection for fermenting, you can add also salt…)
It depends on the temperature… The soaking time is between 12 and 24 hours…
Again, wash the soaked Soya beans.
Fill them in your high-pressure cooker, cover them with a lot of water, and add 1Tea-spoon salt.
Boil them under high pressure for a half hour.
Let the pot cool down.
Rinse the beans with cold water.
Wait, until that the Soya beans are about 35 Celsius warm.
Dissolve the Natto powder in cold water, for 1g take 100ml water.
Mix them with the Soya beans.
Fill the Soya beans in the Tupper container,
So that the Soya beans are only filled 2-4 cm high in the containers… cover them with plastic foil and pinch some holes inside.
Put them in your cooler box, I put one above the first one, a distance of 3-5 cm…
Put the mini stove inside the cool box, adjust LOW power;
put a small steel pots with water and vinegar on the mini stove… …
Place the temperature sensor on one container…
Close the box…
Connect the stove with the thermostat and the 220V as I have described…
Turn the thermostat on to 40 Celsius.
Relax
Wait for 24 hours.
Put the Natto in the refrigerator for 24 hours…
It is ready…
You can store the Natto for 5 days in the fridge…
The rest of the Natto you freeze…
Fill the Natto in small plastic bags to 50g…
And freeze them… The nutrition will not be affected through freezing.
You should eat the Natto directly after defrosting them.
My Video: Natto, the best food for your bones. https://youtu.be/uVM2zfiemKc
My Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast2/The-best-food-for-your-bones.mp3