First blog in the series on "food is medicine".
By Jeanne Rungby, specialist doctor
Natto is cooked fermented soybeans: When the soybeans are fermented with a bacterium, Bacillus subtilus, they get a sticky stringy consistency, with a cheesy flavor. Many Japanese eat it with gusto. Nattokinase has been eaten by the Japanese for more than 2000 years for its cardiovascular benefits. Natto is eaten in many Asian countries including China.
Natto contains an enzyme, Nattokinase, which has fibrinolytic (breaks down blood clots and scar tissue), antithrombotic (prevents blood clots), antihypertensive (lowers blood pressure) and reduces lipids in the blood and neuroprotective effect (protects nerve tissue). In addition, nattokinase can increase libido (sex drive).
Nattokinase can be consumed either as a dietary supplement or as part of a meal.
Dietary supplements:
Daily dose In the form of dietary supplements: 100 mg = 2000 fibrinolytic units twice a day for adults (80 kg.) The dose can be increased to 200 mg = 4000 units 2 times a day, but should not be combined with other blood-thinning preparations without the advice of your own doctor.
Since natto is eaten as part of a meal, side effects are thought to be relatively rare. However, too much natto can cause headaches. Heating above 99 degrees will destroy the enzyme, which then becomes ineffective.
Natto in meals:
Can you make Natto yourself?
When buying natto culture, you can make your own natto and experiment with putting it in dishes. Primarily, the soybeans must be boiled for a long time (approx. 1.5 hours) before the pot is taken off the stove. The temperature in the pan after stirring must be below 99 degrees Celsius. Use thermometer. The bacillus subtilus culture is then added in small amounts and stirred. Now the pot with boiled soybeans added to the culture must be wrapped in a couple of duvets and left there for 1-2 days, just like rice porridge. It can then be put into smaller containers and stored in the fridge for a long time. The culture can also be frozen (max minus 30 degrees).
Some love the cheesy taste, others hate it
Once you have made a large production, smaller portions can be put into stews and salads. The stews, e.g. chili con carne, must only be added to natto when the temperature is below 99 degrees Celsius, as the effect of the enzymes in natto are temperature sensitive.
Natto can also be put in a salad with boiled beetroot pieces, chopped red onion, apple squares and feta cheese and roasted pumpkin seeds. A mustard dressing can be added. This dressing will completely remove the natto taste if you don't like it. The beneficial effect is maintained.
If you cannot tolerate soy, the culture can also be grown on cooked lentils.
If you can't bear to make nattokinase yourself, natto can be bought in specialist shops with an Asian audience.
The nattokinase culture itself in powder form can be bought at hemmeriet.com, where you can also find recipes.
Natto extracts contain proteases (enzymes) that prevent viral infections because the viral proteins are broken down by nattokinase. This applies to both the spike protein from SARS-CoV-2 and from Covid-19 "vaccines" as well as other viruses, including certain types of herpes viruses.
Research:
What research exists on nattokinase? Below is a selection of important studies documenting the effect of nattokinase.
These studies can be divided into in vitro studies (in test tubes), in vivo studies (in the body) and review articles. In vitro studies generally do not take into account a possible breakdown of the product in the stomach acid. Since in vivo studies take place in humans or animals, they will always weigh more heavily. However, in vitro studies should always be performed before in vivo studies for reasons of safety for living beings. Review articles are studies that review many different studies on the same topic.
In vitro studies:
Research has shown that nattokinase has a degrading effect on the spike protein.
In a well-conducted in vitro study from July 2021 (1), Oba et al found that natto extract completely prevented infection with both SARS-CoV-2 and bovine herpesvirus 1 (BHV-1). They also discovered that glycoprotein D of BHV-1 letter degraded into smaller pieces detected by Western blot analysis and that recombinant SARS-CoV-2 receptor binding domain (RBD) was degraded if added to the natto extract. Even the receptor binding domains of mutated spike proteins were degraded. This is a very promising result, as we know that mutations occur in the coronavirus, as well as off-target proteins are formed in a number of individuals who have received Pfizer's Covid-19 "vaccine" In addition. If the natto extract was heated to 100 degrees Celsius, it lost its ability to break down both types of glycoproteins from SARS-CoV-2 and BHV-1, which were then able to infect the cells. The study also showed that the active ingredient in nattokinase is an enzyme called serine protease. Thus, the conclusion from the study is that nattokinase is able to break down the infectious proteins from viruses by means of proteolysis and thereby prevent infection.
Another in vitro study by Tanikawa et al from 2022 has shown that the breakdown of spike proteins into smaller units has a clear correlation with the given dose in a temporal context. In this study, spike protein from SARS-CoV-2 and then nattokinase were added to a liquid with cells
Immunofluorescence analysis showed that the spike protein on the surface of the cells was degraded when nattokinase was added. Hereby, the results from the study suggest that nattokinase represents a potential for breaking down spike protein and thereby preventing SARS-CoV-2 infection (and remedying damage caused by the Covid-19 "vaccine spike proteins").
In vivo studies:
In this prospective cohort study from Japan by Nozue et al, the authors chose to investigate whether consumption of fermented soy products had a beneficial effect on cardiovascular disorders (CVD) and the incidence of total cancer. The authors included 79,648 participants (42,788 women and 36,860 men) aged 45 – 74 years, with no history of myocardial infarction (blood clot in the heart), stroke (blood clot in the brain) or cancer. Participants completed a dietary intake questionnaire. The result showed significantly fewer cases of cardiovascular and stroke among women who consumed fermented soy products including natto and isoflavones. Unfortunately, similarly significant results could not be demonstrated for men. No significant results were found for the reduction of cancers either.
There are many more studies on nattokinase, which can be seen in the references to the studies mentioned here.
Overview articles
In the following, reference is made to an overview study on nattokinase.
Because cardiovascular disorders are the leading cause of death in the world, studies of foods and food items with preventive and beneficial treatment effects on the circulation are of great interest. Regular consumption of nattokinase has been shown to have a beneficial effect on a number of cardiovascular factors such as fibrinolytic effect when breaking down blood clots and scar tissue in the walls of blood vessels, antihypertensive effect (lowering of blood pressure), anti-arteriosclerotic effect (prevention of "calcified" blood vessels), reduction of lipid levels in the blood, blood thinning and nerve tissue protective effects. Through these mentioned effects, a reduction of cardiovascular-based mortality has been shown (4.)
These conclusions above are reproduced from a review article by Tanikawa et al from October 2023. The article reviews the main pharmacological effects with relevance to cardiovascular disorders. The authors conclude that nattokinase is a unique natural product and a promising alternative for both the prevention and treatment of cardiovascular disorders.
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