Discussion Board

I just listened to an interesting interview with the author of a book on vitamin K2. She went into differences between K1 and K2 and highlighted the roles of K2 in bone and arterial plaque. Since the food sources were animal and fermented, I became concerned. I did a search here and only found a few discussions with only a brief mention. Jeff, can you enlighten us about this nutrient? In your professional opinion is their anything of importance or interest?

Thanks

They are all good excuses to eat natto.
f1jim

Never had natto, but what I've read does not excite interest. However, I've currently got 5 quarts of home made kimchi fermenting its little heart out, so maybe I'm covered?

I tried natto a couple years ago. Let's just say if you held a gun to my head I might, maybe, taste it again.

Not really as terrible as that, but not what I would call even close to pleasant.

I am also interested in this topic, I have been wanting to try natto for a while now but can't find any near me. I don't think I would like to risk making my own, especially when I don't have a reference to go by.

Check Asian markets if you want to try it.

Many sushi restaurants carry it. that's how I found out about it. I love it but it makes my wife gag!
f1jim

I've heard natto is like Vegemite. The ability to stomach it is hereditary: only certain Japanese and Australians, respectively, need apply. I've been afraid of it, but the podcast host loves the stuff, so it was discussed at length.

Well I'm not sure how I fit in then since I am half Mexican. But I always had a taste for odd culinary choices. Maybe there is a strange Aztec equivalent to natto that I should be aware of.
f1jim

Ok, well one website I visited just now said "If you like blue cheese you will surely like natto" so now I am intriqued. Guess I'll have to try and find some so I can get a taste. 'Cause I'm staying strictly away from cheese, but I wouldn't leave me alone in a room with a wedge of Stilton, if you know what I mean....

Go figure, I love blue cheese! But natto, not really on my list to repeat. Ever.

So, was it a texture thing, or what?

Sorry Jim, block your ears and sing "La-la-la-la" really loud for a moment while I chat w/Gweithgar.

Not texture really, I don't mind a bit of slime in my mouth on occasion though it is not my favorite sensation. Something about combined taste/smell. Not terribly strong really, just sort of "rotten". But not like aged cheese which also has a "rotten" smell, more like garbage to me, musty garbage. But you never know, you might really like it!

LOL!