Tag Archives: Nattokinase

Nattokinase-Natural Defense Against Cardiovascular Disease

NattoThe third leading cause of death in the United State is stroke and heart disease, and statistics are showing us that this rate is increasing with obesity affecting a large percentage of the population in this country.  Cardiovascular or heart disease involves a complex interaction between a number of factors including  diet, genetics, blood pressure, exercise, cholesterol levels and mental health. As plaque is formed on the inside of the arteries, it creates a narrowing. As a result of the narrowing of the arteries, blood flow is impeded and other problems such as inflammation and creation of blood clots can occur. If the blood clot breaks loose and is transported to the the brain or heart, a stroke or heart attack may result.

There is established protocol developed by the medical community to deal with these issues. However, nature has given us a natural substance that is a fibrinolytic enzyme that destroys clots and prevents the formation of clots. The Nattokinase benefits is that it acts as a natural clot buster thus preventing heart attacks and strokes.

The history of Nattokinase is very interesting.  Japanese tradition holds that natto was first produced during the Jomon period or in 1083 when a famous samurai, Yoshiie Minamoto  was fighting in a battle campaign in northern Japan with his army.  While boiling soybeans for the horses to eat, they were attacked by the enemy. He quickly gathered and packed the beans, but was unable to open the straw baskets until a few days later after the battle. As a result the beans fermented, but the hungry men ate them anyway and enjoyed the new taste. It was noticed by the samurai warriors that this food increased their strength and endurance. As a result, they also fed it to their horses.

In Japan for over one thousand years, natto, a fermented food, has been a folk remedy for heart and cardio-vascular disease. It is well established fact that the Japanese people have the lowest rate of heart disease in the world, and attribute this to their diet.

The natto is produced by boiling soybeans and adding Bacillus natto, thus producing the nattokinase enzyme. A researcher, Dr. Hiroyuki Sumi employed at the Chicago University Medical School in 1980, was looking for a a natural product to dissolve blood clots.

Over 173 natural foods were tested by Dr. Sumi in the research center. But  while eating lunch one day, he placed a small portion of natto onto artificial thrombus. The result was outstanding.  After eighteen hours, the thrombus was completely dissolved.  He found that the sticky part or threads exhibited a blood clot dissolving activity. He named his new discovery Nattokinase, and believed in the significance of his research for healthy cardiac activity. We can only wonder if Dr. Sumi was familiar with the Japanese folklore pertaining to natto.

This ancient medicinal food is a challenge to the pharmaceutical best medicines for blood-clot removal. In recent years, Nattokinase has attracted  popularity throughout the world. Many believe that Japan has a high longevity rate due to the high consumption of natto by the populace. If you have a cardiac condition, check with your health care provider to determine if nattokinase would be beneficial for your condition.