{"id":8936,"date":"2024-02-25T11:57:58","date_gmt":"2024-02-25T11:57:58","guid":{"rendered":"https:\/\/www.truthforhealth.org\/?p=8936"},"modified":"2024-12-01T14:49:53","modified_gmt":"2024-12-01T14:49:53","slug":"health-tip-from-dr-vliet-trunatto","status":"publish","type":"post","link":"https:\/\/www.truthforhealth.org\/es\/2024\/02\/health-tip-from-dr-vliet-trunatto\/","title":{"rendered":"HEALTH TIP from DR. Vliet – TruNatto"},"content":{"rendered":"

Shop\u00a0TruNatto\u2122<\/em>\u00a0Here<\/strong><\/a><\/p>\n\n\n\n

TruNatto\u2122 Nattokinase is all natural, and contains nattokinase<\/em>, a potent enzyme that is extracted from natto, a fermented soybean food<\/em> that has been consumed in Japan for over 1000 years. TruNatto\u2122 Nattokinase<\/strong> is highly purified and our product is a unique formulation designed to escape the action of digestive enzymes so that it is optimally absorbed from the small intestine.<\/p>\n\n\n\n

Nattokinase has been used as supplement for cardiovascular conditions<\/a> in Japan for many years due to its atherosclerotic and antithrombotic properties. It is made through the fermentation of boiled soybeans by the bacterium Bacillus subtilisin. Nattokinase has been the subject of many studies over decades.<\/p>\n\n\n\n

In 1980, during a series of in vitro experiments at the University of Chicago Medical School, Dr. Hiroyuki Sumi<\/a> discovered that natto could affect fibrin levels. Fibrin is a whitish, filamentous protein that is formed in blood after a trauma or injury to protect the body from excessive blood loss. Strands of fibrin can accumulate along the walls of blood vessels and affect blood flow. After Dr. Sumi discovered the effect of natto on fibrin, he proceeded to look for natto\u2019s active component. He then isolated and named this component \u201cnattokinase,\u201d which means \u201cenzyme in natto.\u201d<\/p>\n\n\n\n

Although Dr. Sumi named this active ingredient in natto as a \u201ckinase,\u201d it is not actually in the kinase family of enzymes!<\/em> The active ingredient in natto is in the protease family<\/em> of enzymes. The B. subtilisin bacteria used to ferment soybeans to produce natto produce the enzyme called subtilisin protease<\/strong><\/em>, which along with the enzyme bacillopeptidase F., acts directly on fibrin and also causes the release of substances that trigger the body\u2019s production of other important enzymes that help regulate fibrin formation.<\/p>\n\n\n\n

While other soy foods contain enzymes, it is only the natto preparation that is fermented<\/em> soybeans that contains the nattokinase enzyme. Unfermented, boiled soybeans, which is the source of most soy in the American diet, do not contain natto.<\/em><\/p>\n\n\n\n

Nattokinase works to support healthy levels of fibrin and healthy blood flow through the blood vessels of our body via protease enzyme action<\/a> (e.g., subtilisin in protease, bacillopeptidase F) and causes the release of substances that trigger the body\u2019s production of other important enzymes that help regulate fibrin formation<\/a>. Studies have also found that nattokinase helps to break down fibrin in blood clots, which means it has a complementary action to the anti-platelet aggregation effects of aspirin \u2013 but using them together should be done with your doctor\u2019s supervise to avoid risk of excessive bleeding with too much anti-clotting activity.<\/p>\n\n\n\n

Nattokinase also inhibits a key enzyme<\/a> that affects extracellular and arterial vasoconstriction, decrease red blood cell aggregation and low-shear viscosity, which is another way that nattokinase may be helpful in preventing blood clots. Dr. Sumi\u2019s research also showed a positive effect to help maintain blood pressure<\/a> in the healthy range in both rats and in humans.<\/p>\n\n\n\n

More current research has shown that nattokinase has a protective effect<\/a> against hepatic (liver) and neuro toxicity derived from environmental toxins and ionizing radiation. Nattokinase is also being studied to treat symptoms of COPD and bronchitis.<\/p>\n\n\n\n

WebM0D<\/a>\u00a0summarizes the health benefits of nattokinase, \u201cHigh natto consumption has been linked to the Japanese population\u2019s longer average lifespans and lower chronic disease rates. In particular, studies show that people with diets rich in natto have lower rates of death from heart diseases.\u201d Other benefits listed include:<\/p>\n\n\n\n