Natto is made by fermenting soybeans. It produces slime, and as a food, natto is an “acquired taste”. For most people it tastes bad. However, the slime contains Nattokinase, which itself is odorless and tasteless.
And the Japanese discovered that it effectively and safely dissolves blood clots and atherosclerosis, hardening of the arteries. The bonus is that Nattokinase is cheap and easy to make. It is measured in fibrinolytic units (FU).
“After 12 months of supplementing with 10,800 FU/day of nattokinase, the participants’ triglyceride and LDL cholesterol levels significantly decreased, effectively mitigating their hyperlipidemia. Moreover, after nattokinase supplementation, their artery plaque size was reduced by 36%, as measured by ultrasound. This reduction could lower the risk of strokes and heart attacks, potentially leading to a longer life.”
My doctor suggested it.
Had never heard about it but it is nice to read this article.
Link added to my medical/health wiki.
10,800 FU/day …If they keep cursing at me, I’m not going to take it.