Toss the Fish Oil and Eat more Bacteria Infested Soybean

Japanese Longevity Secret: Eat Bacteria Infested Soybeans
Better than Fish Oil and Less Risky than Aspirin, Nattokinase Can Help Lower
Heart Disease and Stroke Risk

Next time your food spoils, think twice before you throw it out; you may have
stumbled on a medical breakthrough.

When it comes to major health discoveries, accidents have proven to be an
important step in science. Penicillin was discovered accidentally from moldy
bread in 1928 by Alexander Fleming, and a famous Japanese warrior, Yoshiie
Minamoto, stumbled upon a new discovery in reversing cardiovascular disease
with his spoiled lunch.

Boiled soybeans, a popular food of warriors were packed in rice straw bags for
transport with the army, but on one trip, a bacteria called Bacillus subtilis
natto found its way into Minamoto's soybean bags and fermented to produce
what's now commonly known in Japan as natto (pronounced "nah'-toe") or
vegetable cheese.

Fast forward to 1980, at the University of Chicago Medical School where Dr.
Hiroyuki Sumi discovered that natto produces an important enzyme during the
fermentation process called nattokinase that can be a powerful ally in
assisting the body's ability to prevent thrombosis, dissolve blood clots and
lower blood pressure.

Reducing plaque build-up and blood clots is really important, especially as we
age. With every beat of our heart, the body makes a decision to "clot or not
to clot" as it seeks to repair any cut, injury or stress endured by our veins
and arteries. Medical experts say that as we age our production of fibrin, the
protein involved in the blood clotting increases and can create a backup in
our blood vessels and may be the common denominator of over 300
independent cardiac risk factors.

Most people at risk control blood flow with pharmaceutical medications or
Aspirin. However, scientific studies have shown that both have serious side
effects including stomach hemorrhage and intestinal lining damage.

Nineteen studies including five human trials have demonstrated that
nattokinase helps enhance the body's natural ability to fight blood clots and
stimulate the body's own production of plasmin and other clot dissolving
agents. Research has shown that it may be more effective than fish oil,
which only coats blood platelets to keep them from sticking in the blood
vessels. Studies have shown that nattokinase gets to the root of the
problem and helps dissolve excess fibrin, reduce blood platelet aggregation
and decrease blood pressure to improve circulation.

On average the Japanese eat four to five pounds of natto per capita each
year, and have been doing so for centuries. It may be the link to why they
have the highest average longevity in the world. In the United States, more
than 2,500 Americans die from heart disease each day.

But it's unlikely Americans will be convinced to eat fermented Japanese
soybeans anytime soon (it's an acquired taste). Your best bet is to get the
nattokinase enzyme in powder form and sprinkle it on your food or take it as a
dietary supplement. Look for products that contain certified NSK-SD
nattokinase, which is fermented with the authentic bacteria (Bacillus subtilis
natto) and has been reported in studies to have the highest activity (greater
than 20,000 fibrin units per gram). Studies have shown that NSK-SD is also
the only real form of nattokinase that removes vitamin K2. Vitamin K2 occurs
naturally in the natto but is not considered safe for patients who are taking
pharmaceutical blood thinning medications like Coumadin and Warfarin. Learn
more about the NSK-SD nattokinase ingredient at: http://www.jbsl-net.com,
and click on the English tab.