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Joined: Jan 2015
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So if the Bacillus subtillus became dormant when cold, if I heated it up would it be back and active again?? Also - would commercially bought natto work too?

Edit: Zark, could you email me at james.livengood@gmail.com?

Last edited by FredSonoma; 02/12/15 11:50 PM.
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Hi Fred, I live in Australia.. not sure how shipping a live culture overseas would work out, but I shall contact you.

Natto is my best guess for why my starch tolerance has changed so much, yet it is just a guess. I spent about a year trying to kill off fungus in my body (living on skin, digestive system, and perhaps elsewhere). Fungus is incredibly resilient, we all have it but when it gets out of control the mycotoxins cause weird diseases and metabolic disturbances.


what I can eat on the diet (click here) -- my blog -- contact me (PM is broken)
"Some men, in truth, live that they may eat, as the irrational creatures, 'whose life is their belly, and nothing else.' But the Instructor enjoins us to eat that we may live." -- Clement of Alexandria (about 200 AD)
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This is really interesting. Two silly questions - apologies if answered elsewhere:

• Is Natto low starch?
• Does it matter if it is frozen Natto? Or does it need to be fresh?

(Not a big Natto fan, but I will learn to like it if it can be of help!)


• Spondyloarthritis since 2013
• Taking: Meloxicam, Omeprazole
• Was taking: Sulfasalazine (but stopped due to side effects)
• Low starch diet: 15th Feb 2015 - 15th April; 29th May - now
• Supplements: Vitamin D, Vitamin C, Magnesium, Zinc, Calcium
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That is so awesome!!


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I ate 1 and 1/2 small containers of my natto that I got last month, but haven't had any in a while now. Started eating lots of starch, pizza, potatoes, rice, nothing processed though. Experiencing no pain or any other difference. Can the good bacteria stay that long in the system, last time I ate it was couple of weeks ago ?

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MarkyT, awesome to hear!!! Were you able to eat any starch before that?

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Well over a decade ago I tried natto at the suggestion of a friend's wife (she was Japanese) and I had trouble eating it. It was pretty gnarly. However, with this thread y'all are making me want to try natto again!!!!


"But I also have to say, for the umpty-umpth time, that life isn't fair. It's just fairer than death, that's all." -- from William Goldman's _Princess Bride_
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I have some seriously amazing news.... Been eating Natto and EM-1 (http://www.newtreatments.org/doc.php/WisdomExperience/97) and have been able to re-add starch. Not only do I not have the normal joint pain that I would get the next day... I feel amazing. Lots of energy, good mood, been bouncing off the walls I have so much energy.

PLEASE TRY NATTO!!! Go to Google Maps, type in "asian grocery store" call the nearest one and ask if they have Natto... they most likely do. (if there are none near you try this: http://www.amazon.com/Japanese-Dried-Fer...;keywords=natto )

I don't know about you but I have NEVER read anywhere about people was AS being able to re-add starch, and I am the third in this thread to say that after eating Natto they can. PLEASE TRY NATTO

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ALSO! In the Natto ingredients you might see some stuff you can't eat - that is from the SAUCE which is in a completely separate package you can throw away. I have yet to find a natto in which you can't get the fermented soybeans completely isolated w/o any bad ingredients added.

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Fred, whats a safe amount to consume?

Also I see from the link you posted, its dried...does it matter if its dried or not?

Last edited by Eska; 04/01/15 03:46 PM.
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