From 100PercentFedUp - READ ORIGINAL
Some media, including videos, may only be available to view at the original.
You might not be familiar with nattokinase, but if you have any concerns about heart health, it’s something you might want to explore as this enzyme has powerful effects on blood clots and other cardiovascular health threats.
Article by Ethan Huff, republished with permission from Naturalnews.com
It is found in natto, a traditional Japanese dish that is made using soybeans fermented with the bacterium Bacillus subtilis natto, which is rich in nutrients such as zinc, vitamin C, magnesium, calcium, iron, potassium and copper. The dish has been enjoyed in Japan for more than 1,200 years, but unlike other Japanese imports such as sushi and miso soup, it has only recently caught wider attention in the West on account of its health properties.
Natto is commonly consumed at breakfast in Japan, often with rice and pickled vegetables, and Japanese grocery stores offer numerous varieties of it, much like the abundance of yogurt varieties found in the U.S. There are various accounts of its origins, with one of the most popular theories claiming that it can be traced to soldiers who consumed boiled soybeans that had been packed in bundles of rice straw before they had a chance to cool down after they sat for several days. They reportedly found the resulting food delicious and nourishing and soon began requesting it; rice straw contains the Bacillus subtilis natto bacterium, so it was essentially discovered by accident.
Scientists would later discover that nattokinase can degrade fibrin, which is an important structural component of blood clots. This means it is useful in preventing blood clots, reducing blood pressure and potentially even addressing Alzheimer’s disease.
Here is a closer look at some of its top benefits:
- Preventing blood clots: A blood clot is largely made up of fibrin, and nattokinase’s fibrinolytic and antithrombolytic properties mean that in addition to stopping clots from forming, it may even be able to help dissolve them.
- Reducing cholesterol: Some studies have pointed to nattokinase’s ability to reduce total and LDL cholesterol, in addition to triglycerides.
- Slowing atherosclerosis: Atherosclerosis, or the hardening of arteries, is associated with the formation of blood clots. Nattokinase’s anticoagulant and antiplatelet properties mean it could help clean arteries and stave off atherosclerosis.
- Reducing blood pressure: High blood pressure is often associated with serious cardiac events such as strokes and heart attacks. Nattokinase has demonstrated an ability to reduce systolic and diastolic blood pressure in individuals who have hypertension, and its effects are especially noticeable in men.
- Boosting brain health: Studies in animals have shown that nattokinase degrades amyloid fibrils; these are the proteins that can contribute to Alzheimer’s and Parkinson’s diseases when they bind together. It has also been shown to enhance brain function in stroke patients.
- Stroke rehabilitation: A small study showed that people recovering from a stroke who supplemented with nattokinase for 60 days had better blood pressure and cholesterol control.
- Detoxifying from COVID-19 vaccines: During the pandemic, some experts, like Dr. Peter McCullough, suggested that given nattokinase’s ability to fight blood clots, it could dissolve spike proteins and help people detoxify from COVID-19 “clot shots.”
As a traditional dish that has been enjoyed by Japanese people for centuries, natto does not generally have any side effects. However, like many foods, some people may be allergic to it. Scientists believe that it could lower blood pressure too much in some people and potentially cause blood clots to relocate as it breaks them down, which may shift them to a less favorable position, such as the brain or lungs. It’s not a good idea to take it with blood pressure medication or blood thinners.
Where can you find nattokinase?
The traditional Japanese dish natto may be the most obvious source of nattokinase, but it has a smell that has been compared to that of Gorgonzola cheese and a strong flavor that may not appeal to everyone, not to mention a sticky and slightly slimy texture.
There are several supplements on the market that can be useful for those who do not have easy access to this food or do not enjoy consuming it, but it is important to seek reputable sources.
Sources for this article include:
PeterMcCulloughMD.Substack.com
RELATED REPORT:
CONFIRMED: Dr. Peter McCullough On How Nattokinase Could Counteract Spike Protein Damage!
While Fauci was lining the pockets of big pharma by peddling dangerous and experimental mRNA vaccines, Dr. Peter McCullough has been hard at work determining safe, scientific ways to combat spike protein effects.
As the nation’s preeminent cardiologist, and one of the most trusted medical voices during the pandemic, Dr. McCullough is dedicated to determining what are – and what are not – effective ways to overcome COVID19 and COVID19 vaccine injuries.
And now, this research is bearing fruits.
The ingredient that Fauci and big pharma don’t want you to know about is – Nattokinase.
Nattokinase is one of the key ingredients in The Wellness Company’s Spike Support formula (plus, ordering through this link and the links below benefits We Love Trump).
In recent articles, Dr. McCullough highlighted the safety of nattokinase in counteracting spike protein and potential cardiovascular damage:
“Approximately 15% of Americans who took a COVID-19 vaccine have some new medical illness and regret the shot. Many are looking to nattokinase in formulations of Spike protein support supplements.
Chen et al reviewed human studies before the pandemic on the use of nattokinase with this introduction: ‘Natto, a cheese-like food made of soybeans fermented with Bacillus subtilis, has been consumed as a traditional food in Asian countries for more than 2000 years. Natto consumption is believed to be a significant contributor to the longevity of the Japanese population. Recent studies demonstrated that a high natto intake was associated with decreased risk of total cardiovascular disease mortality and, in particular, a decreased risk of mortality from ischaemic heart diseases.
Before the 1980s, very little was known about the mechanism by which natto consumption led to overall cardiovascular health. In 1987, Sumi et al discovered that natto contained a potent fibrinolytic enzyme called nattokinase. Since then, a considerable amount of NK research has been performed on NK in Japan, Korea, China, and the United States, and these studies confirmed that NK, an alkaline protease of 275 amino acid residues with a molecular weight of approximately 28 kDa, is the most active ingredient of natto and is responsible for many favourable effects on cardiovascular health. First, nattokinase has potent fibrinolytic/antithrombotic activity. In addition, in both animal and human studies, NK also has an antihypertensive, anti-atherosclerotic, lipid-lowering, antiplatelet/anticoagulant, and neuroprotective actions…
The most unique feature of nattokinase is that, as a single compound, it possesses multiple cardiovascular disease preventative and alleviating pharmacologic effects (namely, antithrombotic, antihypertensive, anticoagulant, anti-atherosclerotic, and neuroprotective effects). There are no other drugs or drug candidates with multiple pharmacologic properties similar to nattokinase. In addition, nattokinase is a natural product that can be administered orally, has a proven safety profile, is economical to use, and provides distinct advantages over other pharmaceutical products.’
In summary this review is reassuring that the ever-increasing use of nattokinase in post-COVID-19 and after COVID-19 vaccine injuries is safe and reasonably well tolerated. There may be additional benefits on the cardiovascular system.”
