Open (More or Less) Post on Covid 96

[ecosophia]

As we proceed through the second year of these open posts, it's pretty clear that the official narrative is cracking as the toll of deaths and injuries from the Covid vaccines rises steadily and the vaccines themselves demonstrate their total uselessness at preventing Covid infection or transmission. It's still important to keep watch over the mis-, mal- and nonfeasance of our self-proclaimed health gruppenfuehrers, and the disastrous results of the Covid mania, but I think it's also time to begin thinking about what might be possible as the existing medical industry reels under the impact of its own self-inflicted injuries. 

So it's time for another open post. The rules are the same as before: 

1. If you plan on parroting the party line of the medical industry and its paid shills, please go away. This is a place for people to talk openly, honestly, and freely about their concerns that the party line in question is dangerously flawed and that actions being pushed by the medical industry et al. are causing injury and death. It is not a place for you to dismiss those concerns. Anyone who wants to hear the official story and the arguments in favor of it can find those on hundreds of thousands of websites.

2. If you plan on insisting that the current situation is the result of a deliberate plot by some villainous group of people or other, please go away. There are tens of thousands of websites currently rehashing various conspiracy theories about the Covid-19 outbreak and the vaccines. This is not one of them. What we're exploring is the likelihood that what's going on is the product of the same arrogance, incompetence, and corruption that the medical industry and its tame politicians have displayed so abundantly in recent decades. That possibility deserves a space of its own for discussion, and that's what we're doing here. 
 
3. If you plan on using rent-a-troll derailing or disruption tactics, please go away. I'm quite familiar with the standard tactics used by troll farms to disrupt online forums, and am ready, willing, and able -- and in fact quite eager -- to ban people permanently for engaging in them here. Oh, and I also lurk on other Covid-19 vaccine skeptic blogs, so I'm likely to notice when the same posts are showing up on more than one venue. 

4. If you don't believe in treating people with common courtesy, please go away. I have, and enforce, a strict courtesy policy on my blogs and online forums, and this is no exception. The sort of schoolyard bullying that takes place on so many other internet forums will get you deleted and banned here. Also, please don't drag in current quarrels about sex, race, religions, etc. No, I don't care if you disagree with that: my journal, my rules. 

With that said, the floor is open for discussion.

Comments

natto

[michele7]

A few posts back, the benefits of natto on covid had a small but lively thread. One person asked about fermenting natto without using commercial spores. I'd like to share my experience. After falling down the YouTube rabbit hole of watching umpteen "how to make natto" videos using plants as a source of the Bacillus subtilis, I used celery stalks as my bacillus source. I have celery growing in my garden, so I cut a few stems, stripped off the leaves, boiled them for a minute to get rid of any other bacteria. The fermentation was successful, but the natto sticky threads were not as strong as the commercial natto spore batch. I did find one source that used fig leaves and stated that the natto threads were as strong as commercially made natto. That will be my next batch since I have fig trees in our garden. I encourage any one who wants to try natto, but doesn't or can't get the spores to give a plant source of natto spores a try. Some videos I watched used mint stems, basil leaves and celery stalks.

Re: natto

[(Anonymous)]

Did not see the previous discussion on natto - I used store-bought natto as starter, 24hours in the yogurt crock-pot. Stringiness (ie.sliminess) is as in the seed patch. It truly is strange stuff, I need to make myself eat it, but just a little peek on overall effects makes me a convert. I am thinking the biofilm, the slime is probably the good stuff. Difficult to think offering it to anyone to eat, but the benefits are pretty convincing. An interesting thing to think about: are we eating for pleasure or utility? If you need to choose, can you (can I) choose utility?

Re: natto

[(Anonymous)]

Thank you for this. In answer to your question, and, well, I don't know if this is an answer, more a response: I think some things become an acquired taste.

Re: natto

[(Anonymous)]

I first heard about natto from Rintrahs' blog-he recommends mixing the slimy bits with soy sauce and mustard. Might make the texture and taste a bit more pleasant? I am taking the storebought supplements-no slime involved, but not a long-term option as collapse accelerates.

Re: natto

[(Anonymous)]

For me natto was an acquired taste: at first it made me want to gag, then I came to tolerate it, and now I quite like it.

It's worth trying a few different ways to eat it - I like it spread on hot-buttered toast with some seeds sprinkled on top.

Re: natto

[(Anonymous)]

Oh! Thank you for this. I read the whole previous discussion, and it never once occurred to me in all that, that my instapot has a yogurt setting, and that you could culture from a commercial batch... the exact same way I inoculate new batches of kraut with brine from the old batch, and have made kombucha using the dregs from a purchased drink. doh!

Sometimes the old lightbulb has to buzz and flicker for a minute before it blinks on ;)

Re: natto

[(Anonymous)]

When I lived in Japan as a teen, they taught me to mix it with mustard, soy sauce and a raw egg yolk, and then mix it into hot (japanese) rice. It is one of my favorite breakfasts ever.

But then again I am weird. YMMV.

--Ms. Krieger

Re: natto

[(Anonymous)]

Thank you!

Re: natto

[(Anonymous)]

Thank you very much for this! I had not heard of celery roots or fig leaves as a source. I just started making natto following the "All Day Long I Eat Like a Shark" u tube channel instructions. The japanese brand natto maker he uses is possible to find on ebay and makes the whole process very, very easy.

Re: natto

[(Anonymous)]

My experience with several batches this winter produced much the same result-- definite fermentation, even a hint of the ammonia smell. but the finished product lacked really sticky threads

I'm too far North for figs, but we have mint galore. Will give your technique a try this summer.

Till then, I'll just use commercial natto spores bought from an entity our host calls the "big slimy river." ;-)

*Ochre Harebrained Curmudgeon*

Re: natto

[(Anonymous)]

i've struggled to make natto at home, too. i hadn't realised that soya beans took so long to cook, 5 hours simmering! i've got some on the go at the moment after 2 failed attempts using a thermal cooker (insulated saucepan, like a thermos flask, that retains heat for many hours), plus some natto spores bought from aliexpress (they actually did come on a slow boat from China, delivery was 6 weeks). i'll try the fig leaf idea if that too fails, so definitely curious to hear if anyone has success from will harvested bacillus subtilis.

Re: natto

[michele7]

Try steaming the beans in a pressure cooker. Soak the beans for 24 hours. Drain and set in a mesh basket in your pressure cooker with an inch or so of water in the bottom. Bring to pressure and cook for 40 minutes. This is the method I use and I get perfect texture each time.

Re: natto

[(Anonymous)]

thanks, i'll give it a go. i read that properly prepared natto should have a strong ammonia smell immediately after the fermentation, and i haven't had that at all, so i'm cautious as to what bacteria i'm actually culturing!

Re: natto

[scotlyn]

Fun story. A few years back I picked up a hitchhiker, and spent a large part of the day taking her to see sights and meet people (as you do in Southwest Donegal). She was Japanese.

In those days personal devices usually had one function. Think - calculator. But she was carrying a personal translating device. And it was a great help in keeping the conversation going.

So, at one point the question arose - what is a typical Japanese breakfast? Out came the personal translation device... tap, tap tap... and the answer included a thing the translator called "go bad beans". I recognised that "go bad" probably was an attempt to translate "fermented", so I asked her "miso"? this being the only Japanese "fermented bean" thingy I knew anything about. She shook her head - "no". And proceeded to tell me the Japanese name, which I did not consign to memory.

However, after all of these years, I do get a giggle, every time natto gets mentioned, wondering if that was the thing that the personal translating device wanted to call "go bad beans".

Re: natto

[sinners4diseasecontrol]

I've used store-bought natto as a starter, too, but originally, spores came from rice straw bags in which boiled soybeans were placed and then, legendarily, carried on horseback for a day or two for some reason (see Wikipedia: https://en.wikipedia.org/wiki/Nattō ), after which they were sampled and found good.