Has anyone thought about fermenting Fava beans? The benefits should be two fold: 1) improving digestion and absorption of dopamine and co-factors, 2) supplying some dopamine.

This must be even more unusual than making the more popular Natto (fermented soy beans). I could not find a heated Natto making on Amazon. I am very excited, however, I just ordered a low end yogurt maker with no timer (same temperature range but the duration is longer). So, I'm about to start fermenting organic soy beans to make Natto. I figure, why not re-hydrate and ferment those old Fava beans too! There is science behind this stuff. I wonder what this might do to the bio-availability of the dopamine.