Japanese Natto is a Powerful Health Food!

Check out the link below for an exciting article on the power of Natto!

Natural Enzyme in a Japanese Food Dissolves Blood Clots

“Studies have confirmed that an enzyme present in a Japanese fermented soy food is effective in lowering blood pressure and dissolving clots. The food, natto, has been eaten by the Japanese for 1,000 years because of its taste and also as a remedy for heart and vascular diseases. No problems have been identified with its use. The enzyme, nattokinase, is present in natto, a fermented cheese-like food which is produced by adding the beneficial bacteria Bacillus natto to boiled soybeans. Nattokinase, literally ‘enzyme in natto’, was discovered in 1980 by Doctor Hiroyuki Sumi, who was researching natural substances which could dissolve blood clots associated with heart attacks and stroke. Its properties closely resemble plasmin, an enzyme produced by the human body which breaks down such blood clots. Besides its ability to dissolve clots, nattokinase has other advantages over the traditional clot-dissolving drugs, such as activase, urokinase, and streptokinase. It can be taken orally instead of intravenously and its effects last longer – eight to ten hours longer. This is because the intravenous drugs wear off shortly after their administration to the person is stopped. In addition, this enzyme acts to enhance the production of the body’s natural clot-busting substances like plasmin, adding to its power.”