September 3, 2010

This powerful nutrient
dissolves blood clots and protects against Alzheimer's

I've told you in the past about nattokinase. This wonderful enzyme from fermented soy breaks down blood clots and restores normal circulation. But now there's evidence that natto also can prevent and treat Alzheimer's disease.

As you may know, Alzheimer's disease occurs when there's a build-up of amyloid. Amyloid is oxidized protein. It's a waste product that builds up inside all non-dividing cells. This includes the cells in your heart, brain, kidneys, etc. It builds slowly. And it slowly shuts down the ability of your cells to properly function. It irritates them, sort of like a chigger on your skin. Your brain cells are particularly sensitive.

It's rare to find a compound that can dissolve amyloid. But recently, researchers discovered that my favorite enzyme, nattokinase, cleaves to the protein and enhances its removal. What's interesting is that other protein dissolving enzymes, including trypsin and plasmin, don't do it. Trypsin is a protein-dissolving enzyme made by your pancreas. Plasmin is a protein in your blood that dissolves clots.

Interestingly, nattokinase got its fame as a clot buster or clot preventer. Now science is showing its superiority in dissolving this other unwanted protein.

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Obviously, if you have atrial fibrillation, a tendency toward thick blood, or high blood pressure, nattokinase already should be on your list. But, if you are concerned about Alzheimer's or diabetes risk, you might want to consider it as well. Whether you have Alzheimer's or are simply at high risk for it, you should take natto. It can treat and prevent the disease.

Advanced Bionutritionals make an excellent product. They assay it to prove its activity. Many manufacturers do not assay their nattokinase products. Since it can bust up blood clots and dissolve amyloid, you want to be sure you are getting an active product. You can order Advanced Natto Formula by following this link.

Ref: J Agric Food Chem. 2009 January 28;57(2):503-8.

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