Production of Nattokinase
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What Is Nattokinase?
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Nattokinase is an enzyme extracted from natto. Natto is a Japanese food made by fermenting boiled soybeans. For the past thousand years, natto has been a popular food in Japan for its taste and as a folk remedy against dysentery and heart troubles. Dr. Hiroyuki Sumi, the researcher credited with discovering nattokinase in 1980, found was that natto contained a strong fibrinolytic and thrombolytic enzyme. What this means is that nattokinase eats blood clots (thrombi) and the proteins that blood clots attach to inside of veins. It has also been proven to survive in the body for several hours, instead of only a few minutes like other antithrombin treatments such as urokinase.
Making Natto
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According to Dr. Sumi, it is possible to make natto out of beans other than soybeans, but the bacteria, Bacillus natto, thrives best on soybeans. Natto can actually be made at home using a pressure cooker, a package of store-bought natto in order to obtain a culture of Bacillus natto, and rice straw (see Resources). Traditionally, natto is buried in a warm place while it ferments. Natto looks like beans with strings attached, and has a strong odor and flavor--it is an acquired taste despite its many health benefits. Nattokinase is a purified pill form of natto.
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Uses for Nattokinase
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Nattokinase can be used to not only treat but help prevent a number of cardiovascular diseases. It can even assist in the management of blood pressure. However, as of 2003, there had only been two human trials of the pill form, but the long track record natto has enjoyed in Japan speaks to its effectiveness.
In short, for those who cannot stomach natto, Nattokinase offers a palatable alternative to garner the health benefits of this food.
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