Japanese Longevity Secret: Eat Bacteria Infested Soybeans
Better Than Fish Oil and Less Risky Than Aspirin, Nattokinase Can Help Lower Heart Disease and Stroke Risk
OSAKA, JAPAN--(Marketwire - November 15, 2007) - Next time your food spoils, think twice before
you throw it out; you may have stumbled on a medical breakthrough.
When it comes to major health discoveries, accidents have proven to be an
important step in science. Penicillin was discovered accidentally from
moldy bread in 1928 by Alexander Fleming, and a famous Japanese warrior,
Yoshiie Minamoto, stumbled upon a new discovery in reversing cardiovascular
disease with his spoiled lunch.
Boiled soybeans, a popular food of warriors, were packed in rice straw bags
for transport with the army, but on one trip, a bacteria called Bacillus
subtilis natto found its way into Minamoto's soybean bags and fermented to
produce what's now commonly known in Japan as natto (pronounced "nah'-toe")
or vegetable cheese.
Fast forward to 1980, at the University of Chicago Medical School where Dr.
Hiroyuki Sumi discovered that natto produces an important enzyme during the
fermentation process called nattokinase that can be a powerful ally in
assisting the body's ability to prevent thrombosis, dissolve blood clots
and lower blood pressure.
Reducing plaque build-up and blood clots is really important, especially as
we age. With every beat of our heart, the body makes a decision to "clot
or not to clot" as it seeks to repair any cut, injury or stress endured by
our veins and arteries. Medical experts say that as we age our production
of fibrin, the protein involved in the blood clotting, increases and can
create a backup in our blood vessels and may be the common denominator of
over 300 independent cardiac risk factors.
Most people at risk control blood flow with pharmaceutical medications or
aspirin. However, scientific studies have shown that both have serious
side effects including stomach hemorrhage and intestinal lining damage.
Nineteen studies including five human trials have demonstrated that
nattokinase helps enhance the body's natural ability to fight blood clots
and stimulate the body's own production of plasmin and other clot
dissolving agents. Research has shown that it may be more effective than
fish oil, which only coats blood platelets to keep them from sticking in
the blood vessels. Studies have shown that nattokinase gets to the root of
the problem and helps dissolve excess fibrin, reduce blood platelet
aggregation and decrease blood pressure to improve circulation.
On average the Japanese eat four to five pounds of natto per capita each
year, and have been doing so for centuries. It may be the link to why they
have the highest average longevity in the world. In the United States,
more than 2,500 Americans die from heart disease each day.
But it's unlikely Americans will be convinced to eat fermented Japanese
soybeans anytime soon. Your best bet is to get the nattokinase enzyme in
powder form and sprinkle it on your food or take it as a dietary
supplement. Look for products that contain certified NSK-SD nattokinase,
which is fermented with the authentic bacteria (Bacillus subtilis natto)
and has been reported in studies to have the highest activity (greater than
20,000 fibrin units per gram). Studies have shown that NSK-SD is also the
only real form of nattokinase that removes vitamin K2. Vitamin K2 occurs
naturally in the natto but is not considered safe for patients who are
taking pharmaceutical blood thinning medications like Coumadin and
Warfarin. Learn more about the NSK-SD nattokinase ingredient at Japan Bio
Science Laboratory's website, http://www.jbsl-net.com, and click on the
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