Fermenting Fava Beans
 

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.

good luck.
you might do better to sprout them, l-dopa is higher after 8 days of sprouting them.


http://www.ncbi.nlm.nih.gov/pubmed/23905090

fava beans have l-dopa but they also have other amino acids that might interfere with absorption.

Your idea seems interesting.

What organism are you going to use as the fermenting agent?

How are you going to measure its efficacy?

You may be interested in my report on "Fermented banana" (banana because it contains dopamine).
http://neurotalk.psychcentral.com/sh...hlight=ferment

John

I'm going to use some frozen Natto from the local Asian store. The bacteria are real survivors. I have seen other posts that say this works. If that were not available I would just order a Natto starting kit. The same bacteria are used for many beans. There seem to be different strains but that does not matter to me yet.

Just in how I feel. Dopamine is a excitatory transmitter. That may improve thinking or heart rate. I would look at clarity of thought (assuming everything else is good) and the ability to think things through then watch out for over-thinking or nervousness due to over-thinking.

There is one lab test I do like for this but it is not very simple and only available at one lab. It is the OCT urine test by DBS Labs. The lab involves taking 4500mg of Cysteine / day for 1 week. Folic acid and selenium are added for other reasons. The lab test would have to be taken more than once and dopamine levels compared with secondary factors kept to a minimum. Additionally, it would be necessary to have someone in something they call Phase III to get a good dopamine reading. Phase III can take up to 6 months to 'fill up' on aminos and get the body (or OCT gates) in a known position. This is crazy complicated, I would only do this is someone else paid for it (in a study I guess) -ha At least I believe or would likely be in Phase III already.. moving on...

Truly fascinating. I am happy for all the warnings there. In retrospect it makes me glad there are so many people testing Natto! This is really interesting as bananas are so easy to grow and are therefore inexpensive to buy. This is a great way to remove there sugar too. Obviously I would want to build up my digestion first so that any bad bacteria would reek less havoc on the system. I'll go to that link to discuss it further.

do you have parkinson's?

I have no parkinson symptoms. I was showing some symptoms like a direct family member with Ataxia. I have every reason to believe I suffer from low dopamine. I hope you don't mind me posting here, we all have a vested interest in the topic.

Thanks for the tip and research link on sprouting...

Do i mind that you are posting here because you think you have low dopamine?
To put that in the same category as someone suffering from parkinson's to me is truly self indulgent and selfish. Just my opinion. Putting you on ignore.

I have considered fermenting sprouted fava beans for a long time, but really don't know how to start...thought about putting them in with some papaya to ferment, just a small amount separate amount so that I wouldn't spoil the whole batch of papaya. Will read about fermented banana.. perhaps need to grow a banana tree...wouldn't trust one from a store.