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Natto or Nattokinase is an enzyme that
exhibits strong fibrinolytic activity. Natto is a kind of fermented soy
bean-cheese used in Japan. This characteristic is not from the soy but the
fermentation (produced from Bacillus subtilis). It is available in many Asian
grocery stores (refrigerated) and has a nutty taste (may take a little time to
'acquire' a taste for it).
See:
http://www.jafra.gr.jp/natto-e.html
I found that although it takes a
few days to get accustomed to its unusual texture and taste, that I had a
"healthy craving" for it 1-2 times a week. I noticed a jump in mental clarity -
suggesting that it affect different coagulation products than [piracetam,
serrapeptase, lumbrokinase or bromelain] did not effect. We are very fortunate
as we can get 5-6 different types at our local grocery store.
In late 2003, my daughter and wife
started taking Natto-K. Both of them found significant improvement within one
week (2 capsules per day).
Benefits
- appear to reduce lipid peroxidation and improve lipid metabolism.

- enhancement of the fibrinolytic activity, increase production of tissue
plasminogen activator.

- "inactivates plasminogen activator inhibitor type 1 and then potentiates
fibrinolytic activity"

- having four times greater fibrinolytic activity than plasmin.

- help to prevent arteriosclerosis, as they appear to reduce lipid
peroxidation and improve lipid metabolism

- Increased activated factor VII levels

Risks
- good dietary source of vitamin K.

- potential interference with oral anticoagulant treatment

- High tyramines
content - do not use if you are sensitive to moldy or fermented foods (blue
cheese, pickled herring, anchovies for example)

Sources
Care should be taken with mixtures -- often they have a high percentage of
cheaper components. (2004) Prices has come down. FU indicates the amount
of active ingredients.
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