Husband is Japanese. He watches Japanese news every day on You Tube. He also says Japan recently conquered "shingatacoronawirus." He doesn't know about ivermectin, but some Japanese doctors with clout started coming forward to support the use of it. Probably partly they trust it because it was discovered in Japan and won a Nobel, and anyway we know it works. Sadly, reportedly most Japanese already took the jabs, including several members of my Japanese family. Also when DH tunes into Japanese news, I see they are promoting the "dangers" of Omicron 24/7. Hardly anyone can enter Japan now, and when they do, they have to take a saliva test and drive solo to their self-selected quarantine location for 14 days. No public transportation is allowed until after quarantine. Please believe me, I have a long term Japanese connection.
BTW, a Japanese food called "natto" helps prevent/control blot clots. It works sort of like blood thinners, but it is fermented food nutrition. If you take Coumadin, which is rat poison used as a blood thinner, you are not allowed to eat natto, because natto powerfully thins the blood. You can bleed to death on a high dose of Coumadin. I believe the active ingredient is "natto kinase," which you can buy as a food supplement. In food natto, it is the stringy "neba neba" which contains the natto kinase. It also contains a very high source of Vitamin K2. A doctor in Japan studied natto for a long time, and he religiously eats one pack a day to keep blood clots away. It stinks, but it tastes a bit like Marmite/Vegemite. Many Japanese eat it on rice for breakfast. If you do, I recommend adding egg yolk because the saturated fat helps absorb natto nutrients and adds flavor. You can put the raw yolk on top of the hot rice, and it will cook just a little. Natto also tastes pretty good on buttered toast. Use real butter (not toxic margarine). It makes the natto toast taste better, and also sat fat aids in nutrient absorption.
If you have a Japanese food store near you, it will be sold in frozen three packs. You can also buy US made natto online, just google around. It can also be made at home with cooked soy beans. Google natto recipes. Yes, too much soy, such as tofu, is bad, but fermented soy is safe to eat. Before eating natto, you can add a little soy sauce for seasoning and then stir it up a bunch. This increases the nutritious "neba neba" and also improves flavor.
You're welcome. Maybe everyone should start eating natto every day. It might help save some lives.
It sounds like Japan has the same level of deception as other nations but for some reason aren’t completely resistant to Ivermectin. Do you know why that is?
Husband is Japanese. He watches Japanese news every day on You Tube. He also says Japan recently conquered "shingatacoronawirus." He doesn't know about ivermectin, but some Japanese doctors with clout started coming forward to support the use of it. Probably partly they trust it because it was discovered in Japan and won a Nobel, and anyway we know it works. Sadly, reportedly most Japanese already took the jabs, including several members of my Japanese family. Also when DH tunes into Japanese news, I see they are promoting the "dangers" of Omicron 24/7. Hardly anyone can enter Japan now, and when they do, they have to take a saliva test and drive solo to their self-selected quarantine location for 14 days. No public transportation is allowed until after quarantine. Please believe me, I have a long term Japanese connection.
BTW, a Japanese food called "natto" helps prevent/control blot clots. It works sort of like blood thinners, but it is fermented food nutrition. If you take Coumadin, which is rat poison used as a blood thinner, you are not allowed to eat natto, because natto powerfully thins the blood. You can bleed to death on a high dose of Coumadin. I believe the active ingredient is "natto kinase," which you can buy as a food supplement. In food natto, it is the stringy "neba neba" which contains the natto kinase. It also contains a very high source of Vitamin K2. A doctor in Japan studied natto for a long time, and he religiously eats one pack a day to keep blood clots away. It stinks, but it tastes a bit like Marmite/Vegemite. Many Japanese eat it on rice for breakfast. If you do, I recommend adding egg yolk because the saturated fat helps absorb natto nutrients and adds flavor. You can put the raw yolk on top of the hot rice, and it will cook just a little. Natto also tastes pretty good on buttered toast. Use real butter (not toxic margarine). It makes the natto toast taste better, and also sat fat aids in nutrient absorption.
If you have a Japanese food store near you, it will be sold in frozen three packs. You can also buy US made natto online, just google around. It can also be made at home with cooked soy beans. Google natto recipes. Yes, too much soy, such as tofu, is bad, but fermented soy is safe to eat. Before eating natto, you can add a little soy sauce for seasoning and then stir it up a bunch. This increases the nutritious "neba neba" and also improves flavor.
You're welcome. Maybe everyone should start eating natto every day. It might help save some lives.
It sounds like Japan has the same level of deception as other nations but for some reason aren’t completely resistant to Ivermectin. Do you know why that is?
Home-grown Nobel Prize for its discovery may have something to do with it.