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.
I’ve been taking natto for years, take it with red yeast rice to clean plaque from the arteries. One study showed a 60% reduction in arterial plaque after 60 days!!! It’s gotten real expensive in the last few years for the powder. A little goes a long way though. It’s made from fermented soybeans and natto spores, you can make your own.
Soy is toxic
If you're talking about the Monsanto/Bayer GM variety that's Roundup-ready and has loads of glyphosate residue all through it, you're right. Organic soybeans are great in moderation, and miso, which is fermented beans, is rich in B vitamins and probiotics. Just don't overdo it if you're a guy. It has high levels of phytoestrogen.
I also exacerbates hot flashes because of the estrogen in it.
As for natto the dose in a freeze dried form is exceedingly small, I take about 250mg twice a day. Soy wasn’t bad till Monsanto started creating their Frankenstein monster beans. Bulk Supplements has natto that’s good.
Tofu and soybean oil = bad
Soy sauce and natto = good
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.
Not fermented soy. But most of the garbage people eat (it's also in processed foods) is UNfermented soy. And yeah - that is all kinds of bad.
That’s one of our big hurdles, getting farmers away from soy and corn farming and into growing a wide variety of crops that feed the community, even if it’s a small portion. The problem is, the equipment used is very specialized to the crops they grow. A combine is going to be useless picking broccoli for example.