In the lifting world, Nattokinase is well known for helping break down scar tissue, so it definitely makes it past the gut.
Evidence that oral nattokinase gets past the stomach?
ctviggen
(Bob M)
#22
I did not know that about the scar tissue.
This is the study:
Hereâs natto, the right-most column is in ng of K2 per gram of natto:
The best cheese is Munster, at 801 ng/g:
In one gram of natto, you get about 11 micrograms of K2, and youâd have to eat almost 14 times the Munster to get the same K2.
Assuming for my recipe, which uses 300 grams of beans, that I get all of that (and I donât because some of the beans escaped when I was rinsing and the like), it takes me around 2-3 weeks to eat it all. I only have a few spoons a day, and I forget to eat it some days. So, weâre looking at 14 grams or so per day on overage for 3 weeks, so 154 micrograms of K2 per day. I could get the same if I ate 8 ounces of Munster per day.
I remade natto this week not using the baking soda idea. It came out fine. I think I have to figure out a better way to keep the vessels at 100F, as it takes 36 hours in my oven. I made 3 vessels, two of them had a lot of white âstuffâ which means theyâre done, but the third one did not. I mixed all 3 together, so it should be fine, but I think there must be some issue with making it in an oven.
Shinita
#24
Wow! There are these insane items⌠Like pig brain for cholesterol, bear liver for vitamin A and apparently, natto for K2!
Is eating much natto dangerous too? I have no idea about how much K2 is too much.
And natto seems like a food that is easy to eat it significant amounts. I only had it once and it was neutral, not great, not bad. I definitely could eat it regularly if I was sure about the benefits. I donât really feel I need other things beyond my carni food but itâs just a lack of obvious problems so who knowsâŚ
kib1
(KM)
#25
Just out of curiosity, whatâs the carb count of an appropriate amount of natto? Does the fermenting process change it from that of ordinary beans?