Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 I highly recommend that you buy your nori pre-toasted. Eden is the best brand. It's the only one that tastes good IMHO. A health food store that carries Japanese products is not likely to have natto; you probably need a real-live Japanese market. Nina Re: Nattokinase > > Eat what you are comfortable eating and don't force yourself to eat > anything > > you don't like. Natto isn't a supplement you take, it is a food eaten > daily > > in parts of Japan, often for breakfast. Those parts of Japan have better > > bone density than other parts. > > > I happen to love natto, but it absolutely is an acquired taste. > > > Nina > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.409 / Virus Database: 268.13.24/514 - Release Date: 11/2/2006 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 I Adore Nori, Eat it like candy. YUM. Friday, November 3, 2006, 4:34:14 AM, you wrote: > >> > Eat what you are comfortable eating and don't force yourself to > eat >> anything >> > you don't like. Natto isn't a supplement you take, it is a food > eaten >> daily >> > in parts of Japan, often for breakfast. Those parts of Japan > have better >> > bone density than other parts. >> > I happen to love natto, but it absolutely is an acquired taste. >> > Nina >> -- >> No virus found in this outgoing message. >> Checked by AVG Free Edition. >> Version: 7.1.409 / Virus Database: 268.13.24/514 - Release Date: > 11/2/2006 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 OK I found a place where I can order online and they ship it frozen by 2nd Day Air Trouble is they have 5 different varieties, but absolutely no information on how each is different, can someone help me choose? http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWCATS & Category=1486 thanks zoe Thursday, November 2, 2006, 7:17:24 PM, you wrote: > It is definitely an acquired taste and smell. I was brought up > eating it but my siblings won't go near it. Luckily there are natto > enzyme supplements that give concentrated amounts of it in a > capsule. It may benefit the cardiovascular system as well women > with fibroids. > >> > >> Bonnie, >> The gist of it is that Nina was saying fermented soya products were >> good for bone health, and health in general. When she stopped soya >> she lost bone and regained it when she resumed taking it. She says >> fermented products are okay for thyroid sufferers. I know what the >> other fermented products are but not natto. She says she gets it at >> Japenese markets. I don't think we get Japenese markets here and i >> don't even know wether i'm going to like it anyway. I'm still not >> sure if it is sauce or solid, Nina eats it with raw saurkraut. I >> think it was also the product she mentioned along with radishes for >> maintaining acid/alkaline balance with acid producing meals. I > might >> just have tofu and shoyu and forget the natto. Can't stand Miso >> soup yuk. >> Sally >> > Sally: >> > >> > What is everyone taking Natto for? What good is it? I can't > keep >> up with all these supplements. >> > >> > Thanks, >> > Bonnie >> -- >> No virus found in this outgoing message. >> Checked by AVG Free Edition. >> Version: 7.1.409 / Virus Database: 268.13.24/514 - Release Date: > 11/2/2006 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 I think they are all the same, just made by different mom-and-pops. Good find, and good courage for being willing to try. Nina Re: Re: Nattokinase OK I found a place where I can order online and they ship it frozen by 2nd Day Air Trouble is they have 5 different varieties, but absolutely no information on how each is different, can someone help me choose? http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWCATS & Category=1486 thanks zoe -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.409 / Virus Database: 268.13.25/515 - Release Date: 11/3/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2007 Report Share Posted December 19, 2007 I believe it's made from fermented soy, at least that's the case with " natto " , the food condiment, so that may make it tolerable for most people. But I suppose it's best to check with the specific manufacturer... d. > > Is Nattokinase made from soy? If so, what are some alternatives? > > Thank you!! > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2007 Report Share Posted December 19, 2007 You could try Lumbrokinase , Bromelain or Serrapeptase also see kens website for more info on these :- http://lassesen.com/cfids/supplements/ > > Is Nattokinase made from soy? If so, what are some alternatives? > > Thank you!! > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 Roni, I am not sure I am understanding this correctly but if this is from soybeans would that not be a problem for you in regard to you being hypoT? Soy is a big no no for us. I may be not understanding but I read thru it pretty fast. Venizia -- In hypothyroidism , Roni Molin <matchermaam@...> wrote: > > I use this stuff, because I didn't want to take Coumadin after seeing what it did to my mother. > Roni > > What Is Nattokinase? > Nattokinase is an enzyme found in Nattô, a popular Japanese cheese made from fermented soybeans. This enzyme has been found to dissolve blood clots. Clots that form inside a blood vessel in the absence of a wound may restrict the blood flow and lead to heart attack or stroke. Nattokinase can diminish this risk. According to legend, about a thousand years ago, the warrior Minamoto no Yoshiie found and tasted boiled soybeans that had been left on straw and had fermented. That was the discovery of Nattô. It is believed that by the end of the Edo period (1603-1867), Nattô had become a regular part of Japanese cuisine in some areas. It is no secret that the Japanese live longer, have less cardiovascular disease and are not affected by heart attack and stroke as frequently as people in the Western world. Many now believe that Nattô has been the secret to their well-being. > How is Nattô made? In the past, bundles made from rice straw were filled with steamed beans and then stored in a warm, humid environment. This resulted in fermentation by Bacillus Nattô, a bacterium that lives in rice straw. During fermentation, proteins and glucide contained in the soybeans decompose, generating the distinctive Nattô strings, which can stretch up to 20 feet. > Nowadays, Nattô is mass-produced in automated factories, where steamed soybeans are sprayed with the ideal amount of Bacillus Nattô. The beans are then transferred to small containers by machine. A conveyor moves them to storage, where preset temperature and humidity levels allow the beans to ferment and mature. > In 1980 Japanese researcher Hiroyuki Sumi accidentally discovered that Nattô had the ability to dissolve blood clots. He then set out to isolate the enzyme within Nattô primarily responsible for this clot busting ability. He purified and isolated the enzyme, which he called nattokinase, literally Nattô enzyme ( Interview with Doctor of Medicine Hiroyuki Sumi, Japan Bio Science Laboratory Co., Ltd., 1998). > When we suffer a cut or wound, our blood has the ability to seal off these breaks to prevent us from bleeding to death. In response to the emergency, the blood-vessel walls or the clotting factors in the blood release a chemical into the bloodstream. This causes fibrinogen, an inert protein found in blood plasma, to be converted into fibrin. The fibrin molecule is unique in its ability to link together, forming long threads that wrap around the platelet plug. The threads act much like a spider-web, catching more platelets, red blood cells, and other substances to form a clot. The newly formed, jellylike clot is about 99 percent water. So two proteins are released by the platelets, causing the clot to contract and squeeze out the fluid. A solid clot has now formed. On the skin surface, where the clot has been exposed to air, it is commonly called a scab. > Once begun, the process must be stopped so that the clot does not become so big that it blocks the vessel and cuts off blood circulation. How is it stopped? After the mending work is done, blood flow rapidly returns to normal and disperses the clotting factors. There are also several anticoagulants in the blood that prevent excessive clotting and keep platelets from collecting together when there is no emergency. > However, unnecessary blood clotting can also occur in the absence of a wound. Why does this occur? Our body produces only one enzyme that has the ability to break up clots by dissolving fibrin – plasmin. As we age, the body produces less plasmin. On the other hand, fibrinogen levels increase as we age. The older we get, then, the more clotting and the less clot busting ability we have. Thus, millions of Americans each year suffer heart attacks or strokes resulting from unnecessary blood clots – leading to death or permanent disability (Montalescot, G. et al. " Fibrinogen as a risk factor for coronary heart disease. " Eur Heart J 1998, 19 Suppl H:H11-17). > Nattokinase Benefits > > > > --------------------------------- > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2009 Report Share Posted February 23, 2009 Nattokinase in assisting with thick blood:Blood clotting is an essential protective mechanism that helps control excessive bleeding (like, for instance, when you cut yourself). The blood clotting process relies upon fibrin, a protein strand that forms fibrogen, which is crucial for effective blood clotting.However, when you are affected by chronic viral and/or bacterial infections, nutritional deficiencies, toxins, and autoimmune disorders, the protective mechanism that causes blood clotting becomes stuck in high gear, and fibrin is overproduced.When your body is operating in a pro-inflammatory state due to chronic conditions, the blood begins to thicken abnormally because the blood clotting process is overactivated. Once blood becomes thickened throughout the body, treatment of chronic conditions becomes less effective because blood can't circulate as effectively as it should. Viruses, bacteria and other toxins can literally become stuck in the thickened blood, making it more difficult to eliminate these toxins from the body.Nattokinase is an extracted fibrinolytic enzyme produced by fermenting boiled soybeans and a special bacterium (probiotic) called bacillus natto. It has been used for over a 1,000 years in Japan as an effective aid for efficient blood circulation and sustained cardiovascular health.The extracted enzyme most closely resembles plasmin, the only enzyme in the body that can break down fibrin, the protein involved in producing blood clots. Nattokinase has been shown to mimick the effects of plasmin, by directly breaking down fibrin, and it also has been shown to stimulate the production of plasmin within the body.It's also important to note that quantities of plasmin diminish as we age. Reducing fibrin and increasing plasmin levels can greatly enhance cardiovascular health in later years of life. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 I began taking it, and I had a TIA. Can't prove a cause and effect relationship, but seems so. Josie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 In regard to your post: " I have considered nattokinase/ lumbrokinase, have to read up a bit (e.g.. not clear if that works for the blood, I would guess only in the gut). "  Nattokinase does work in the blood. It works for me. I take a lot every day, and i would be very much afraid not to. I make sure i never run out.  I used to read about it on a blood clot forum. Finally i read enough and have been taking it ever since. I would be really scared not to. As you know it dissolves fibrin, and blood clots are made with fibrin. A girl from Switzerland on the forum described how the nattokinase dissolved a blood clot which went from her groin to her knee.   I always wondered what else is made of fibrin. Now i've run across 2 other bad things that use fibrin: one is  Candida fungus, the other is cancer. A cancer website said that the specific fibrin creations of cancer can only be dissolved by protease. People use pancreatic enzymes to dissolve this part of cancer.  Here's a quote of what i read: QUOTE: Cancer tumors produce a thick fibrin protein to help protect them from the immune system. This also helps to stick the cancer tumor to wherever it is.  Enzymes in the bloodstream can digest and dissolve the fibrin coating. Large amounts of enzymes would need to be taken, and they would need to be enzymes high in protease.  //www.cancer-prevention.net/  ----purpleffoxglove ----------------------------------------------      ----purpleffoxglove@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 > Now i've run across 2 other bad things that use fibrin: one is >  Candida > fungus, the other is cancer. A cancer website said that the specific fibrin > creations of cancer can only be dissolved by protease. I guess this is more the exception than the rule, and not a major issue in development of these problems. Candida makes their own fibers, why would they use our fibrin? I can imagine it is easier for them to grow in our blood vessels if there are remains of fibrin networks (but normally this fibrin only develops for a reason, e.g. if there was damage to the arterial walls). And cancer comes in hundreds of very different flavors, I'm sure only certain categories produce/use fibrin, definitely not all of them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 This subject is so interesting!!! Lately I have been doing research on muclase. My doc just added it as I have been suffering from migraines again. He prescribed SPS30 3 4xday. I had been taking Digest Gold which was almost the same (lots of protese) except didn't have the muclase. Here is one of the articles I found http://www.curezone.org/forums/am.asp?i=1276095 The Digest has almost double the protese but no muclase. Anyone tried these? W _____ From: [mailto: ] On Behalf Of purple ffoxglove Sent: Sunday, September 13, 2009 2:51 AM Subject: Re: [ ] nattokinase In regard to your post: " I have considered nattokinase/ lumbrokinase, have to read up a bit (e.g.. not clear if that works for the blood, I would guess only in the gut). " Nattokinase does work in the blood. It works for me. I take a lot every day, and i would be very much afraid not to. I make sure i never run out. I used to read about it on a blood clot forum. Finally i read enough and have been taking it ever since. I would be really scared not to. As you know it dissolves fibrin, and blood clots are made with fibrin. A girl from Switzerland on the forum described how the nattokinase dissolved a blood clot which went from her groin to her knee. I always wondered what else is made of fibrin. Now i've run across 2 other bad things that use fibrin: one is Candida fungus, the other is cancer. A cancer website said that the specific fibrin creations of cancer can only be dissolved by protease. People use pancreatic enzymes to dissolve this part of cancer. Here's a quote of what i read: QUOTE: Cancer tumors produce a thick fibrin protein to help protect them from the immune system. This also helps to stick the cancer tumor to wherever it is. Enzymes in the bloodstream can digest and dissolve the fibrin coating. Large amounts of enzymes would need to be taken, and they would need to be enzymes high in protease. //www.cancer-prevention.net/ ----purpleffoxglove ---------------------------------------------- ----purpleffoxglove <mailto:----purpleffoxglove%40> @ Quote Link to comment Share on other sites More sharing options...
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