Japanese scientists found a way to destroy the Spike protein.
🧐 Research Wanted 🤔
We introduce one potential natural way of destroying spike protein that has been proposed in a published paper: a suggestion that nattokinase which can be found in Japanese natto food can destroy the spike protein found on the surface of cells in a laboratory setting. Another added benefit is that nattokinase is apparently the best-known natural compound that prevents fibrin aggregation of clots.
Depends on the soy. Non-GMO soy is a different issue. Fermenting the soy, like with natto, reduces much of the isoflavones that bind to estrogen receptors that can cause either weak estrogenic or anti-estrogenic activity. The two main soy isoflavones, genistein and daidzein, inhibit thyroid peroxidase, an enzyme necessary for making thyroid hormone. Fermentation also destroys the lectins and phytic acid in fresh soy that can be nutrient zappers - something vegans and vegetarians may not be aware of. However, the one down side to fermented soy is the histamine produced in the fermentation process. Some people may be sensitive. Nattokinase is the purified enzyme that is extracted from the natto so it is not like eating the natto itself - although one could make the natto at home using good soybeans.
It’s good to note that when we say fermentation, we mean fermentation as in growing a culture on a medium “soy beans” and not creating alcohol. It’s more like making yogurt, well exactly like making yogurt. If you have a rice cooker with a yogurt making function, you can make natto easily, you can buy the culture online, then you freeze a little and use it as your starter the next time. The trick is keeping everything as sterile as possible as not to introduce any competition for the starter.
Thanks for the clarification.