I just saw an advertisement for Australia on Facebook and it was introducing some popular Australian dishes with colorful pictures. One of the dishes was avocado toast. As soon as I saw the photo, which was very eye-catching, I pictured myself sitting at a cafe in Australia and having it. Then, out of the blue, I felt it would go very well with natto.
I have been introducing some foods which can boost autophagy one by one, and today, I will list all of them together, adding some new ones, as well. There are more than seven, actually, but you don’t need to know too many, and seven is a lucky number, so I’ll just list seven.
One thing he discussed in the book which I hadn’t seen in other books on autophagy is spermidine. Spermidine is a polyamine that can activate autophagy. It is found a lot in fermented foods such as miso, soy sauce, and natto.
Recently, I have been making natto with steamed vegetables. This is pretty much the same with stir-fried minced veg natto.
Natto is another food supposed to be good for autophagy, according to Dr. Tamotsu Yoshimori, the author of Life Science Nagaikisezaruwoenaijidai no Seimeikagakukogi. He was a co-researcher of Dr. Yoshinori Ohsumi, the 2016 Nobel Prize winner in Physiology or Medicine.
I tried making fermented brown rice with long-grain rice but it didn’t work.
One of the readers asked me whether we could make fermented brown rice with long grain rice. I think we can but I have never made one, so I don’t know for sure.
I had a question from one of the readers that how I get the bacteria to start the fermentation when I make fermented brown rice. So, I would like to share the answer with you, too, since you might have the same question.
You can make fermented brown rice with black beans, too, but usually, they are a little too big, but I found black beans just the right size for fermented brown rice.
