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.
Also. Soybean oil is basically toxin for your body. I don’t see how fermenting it makes it healthier. I could be wrong. Just not sure what fermentation does to health properties of basically a toxin.
vitamin k2 helps d3 absorb and pulls vitamins and minerals from the blood to the bones , so that makes perfect sense
I take it with red yeast rice and boron.
Is that a good thing or bad?
Good.
Soft plaque pops like a pimple and causes blood clots.
Inflammation causes plaque to soften.
Our diet from childhood onward is critically important if you don't want plaque. Once you have it, it's hard to reverse.
My doctor just advised me to start taking K2 to reverse atherosclerosis and to keep my bones strong. Praying that it helps as I have little to no trust in managed care doctors.
Natural Grocers offers a GREAT D3/K2. Store brand--a little cheaper. Good stuff, tho.No NG near you? Order online.
Thanks, I ordered from Thorne. It wasn't very expensive but I'll take a look at NG.
Read about this years ago. Can't recall what the process does to the soybean to render it healthy instead of basically a crap toxin, but...yeah. It's a real thing. Fermented = fine. Unfermented = terrible.
Don't quote me, but I've heard that problem with soy (hormone disruption) is with the varieties grown in North America. Asian soybeans don't do that, supposedly? Anyone interested can dig on this.
I make it with non-gmo, organic soy beans. The natto culture create a sticky slime over the soy, in the process it deactivates any estrogen in the bean. It’s like making yogurt. It’s not really appealing to the western palate so I freeze dry it. I would love to build a business and make it commercially as it’s getting very expensive and hard to find in stock. Most supplies come from…. You guessed it, China. It’s starting to sound like a gold mine opportunity though.
Had not heard that before, but considering how genetically modified they are....this would not surprise me at all. Look at what they did to wheat here. We have friends who can't eat bread in the states, not in any form, or they'd be sick as dogs. They went on a bit of a Mediterranean tour and had heard that the bread was healthier so they tried it and said they had NO problems! So they ate ALL the bread they could get their hands on XD IIRC our wheat was not only sprayed with glyphosate, it was also hybridized with a grass seed, so it isn't truly even wheat anymore.
Like I said, I wasn't 100% sure about the soy, but I am 100% in agreement about the wheat. I also have trouble with wheat flour but not if it's imported from Italy. Europe may have its own craziness, but their stance against GMO is a good thing indeed.
One of God's oddities.
I agree. There are many types of soy. There are GOOD soy and BAD soy. Natto is a GOOD type soy. Simply because it is FERMENTED. Sources, studies at https://draxe.com/nutrition/natto/
https://archive.ph/BZp3d
Summary
Not sure who downvoted you, but you're right. Our crap GMO is not to even be compared with the natural plant. Were being poisoned. Our soy is very unhealthy, and that's probably why it's in damn near everything. That oil, unfermented is nothing better than a gender bending toxin.
Soybean oil, specifically, is toxic because it’s highly processed, and the processing causes it to be oxidized and unstable. [1]
These same principles apply to almost all vegetable oil, causing them to be toxic as well. Incidentally, these oils are used in just about every processed or pre-made food available, as well as restaurants. Because it’s cheap.
None of this necessarily applies to soybeans themselves, and I believe natto comes from fermenting the whole soy bean, unprocessed.
That said, fermentation is controversial in its own right. Alcohol is poisonous, but other fermented foods like Kimchi and Kefir have reported benefits. I’m undecided on this so far myself.
[1] https://www.ourpaleolife.com/soybean-oil/
Thanks for the in depth info. I was totally unawares. I’m always suspicious of people saying eat _____ especially if it is soy. But that’s usually lefty cucks wanting me to eat lab meat, aka processed soy burgers. Or the gross oils used in 99% of consumer foods when those oils were not even initially developed as food oils. (Vegetable, canola, palm, etc.)
Pesticide concentrates into oils. We should be pesticide testing our oils
Nearly every culture on the planet has some kind of fermented food as part of their traditional diet.
These foods are natural probiotics and many are typically high in vitamin k2.
Kimchi for Koreans, sauerkraut for Germans, buttermilk and traditionally made butter and cheeses from goat, sheep, or cow's milk, etc.
I wasn’t arguing against fermenting. It was more so against soybeans.
I understand.
There's a reason the Japanese didn't eat anything but fermented soy products for centuries. They are toxic if not fermented, but there is absolutely nothing wrong with soy sauce. Fermentation destroys the lectins and phytic acid in fresh soybeans.
Soy milk, on the other hand...
Different cultural diets.