**Updated** Nattokinase
Nattokinase
Barbara Myers, ND, MH
**Update** I published this blog post a few years before covid. There is much new information about how nattokinase is effective in degrading the spike protein in people who have taken the covid vaccinations. The study I have a link to here was done by the NIH and can be found in pubmed. Those who are denying the damage done by the covid vaccinations have targeted doctors who agree that the vaccinations have harmed people. I have seen, on the internet, this information being attributed to some of these doctors in an effort to further harm their names and reputations. While blaming these doctors they call this results of this study ‘false claims” “conspiracy” and all the usual names they call those who do not agree with them. Please follow this link to read the study for yourself for your information.
https://pubmed.ncbi.nlm.nih.gov/36080170/
**This was my original post in 2017**
Nattokinase is a proteolytic (protein digesting) enzyme extracted from the popular Japanese food natto. Natto (the food) is made from fermented soybeans and has been eaten in Japan for over 1000 years.
Nattokinase is believed to be very useful in reducing heart disease by thinning the
blood and dissolving excess fibrin & clots. Alternative health practitioners have called
this enzyme a “clot-buster” for its ability to dissolve blood clots.
Nattokinase was first discovered in the 1980’s by Dr. Hiroyuki Sumi, a University of
Chicago researcher. His studies found that the enzyme in natto had fibrinolytic (clot
busting) abilities. He named this enzyme Nattokinase. In one study he placed
nattokinase on blood clots at body temperature and the clots completely dissolved
within 18 hours.
We have a protein in our blood called fibrinogen and when we are injured our bodies
convert the fibrinogen into fibrin – a thread like web that is part of the clotting
process, which stops the bleeding, forms a scab and induces healing. Once the
healing is completed our body uses plasmin, a protein we produce which breaks up
and dissolves fibrin. As we age, our plasmin production decreases and the fibrinogen
production increases, so excess fibrin can accumulate in our blood vessels. If fibrin is
not eliminated, it can thicken and form clots which can then lead to more serious
issues such as heart disease, heart attack and stroke. Nattokinase is very effective at
dissolving fibrin.
Nattokinase also contains vitamin K2. Vitamin K2 is necessary for proper blood
clotting and it prevents hardening of the arteries which can lead to cardiovascular
disease, heart failure and dementia. Vitamin K2 is also necessary for building healthy
bones. Without K2 our bodies will not properly utilize calcium and Vitamin D to build
bone. Nattokinase can reduce bone loss as we age because of the K2 in it. A study
published in the Journal of Nutrition in 2006, found that, “Women who ate more than
four packets of natto per week (40 grams/packet) reduced bone mass loss at the top
of their thigh bone by over 80% and in their lower arm by 60%.”
Natto is a very popular food in Japan. Many believe this natto consumption is one of
the reasons that the Japanese people live longer and have fewer heart attacks.
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