Nattokinase Protocol
Uses nattokinase, an enzyme derived from the traditional Japanese food natto (fermented soybeans), to support cardiovascular and circulatory health by breaking down fibrin.
Overview
Nattokinase comes from natto, a traditional Japanese fermented soybean dish that's been eaten for over 1,000 years. In 1987, Dr Hiroyuki Sumi first discovered this powerful enzyme and found it could break down fibrin - the stringy protein that forms blood clots. While natto has been safely consumed for centuries, the concentrated enzyme supplements available today are much stronger than eating the food itself. The enzyme is made by beneficial bacteria during fermentation and has been extensively studied in clinical trials with thousands of people. Unlike prescription blood thinners, nattokinase works naturally through several pathways to support circulation with fewer side effects.
Key Benefits
Breaks down fibrin clots naturally, helping to support healthy blood flow throughout your body. Clinical studies show it can lower blood pressure after 8 weeks of use. Improves blood flow quality by preventing red blood cells from clumping together and reducing blood thickness. Research suggests it may help break down bacterial biofilms when used alongside antibiotics, potentially making treatments more effective against stubborn infections. Use pharmaceutical-grade nattokinase at recommended doses with proper medical oversight to get the cardiovascular benefits while minimising bleeding risks, especially if you're taking other blood-thinning medications.