A Japanese study published on 24 August 2022 titled “Degradative Effect of Nattokinase on Spike Protein of SARS-CoV-2” by T. Tanikawa et al found that natto (納豆 [なっとう]) can degrade the spike proteins.
This is not surprising considering that natto is generally good for cardiovascular health and has anti-coagulant effects. The in vitro study was conducted at 37ºC, no doubt to simulate normal body temperature. At high temperatures (100ºC), the degradative effects were lost. The application of protein inhibitors also negated the effects.
The important thing is that at normal temperatures, natto seems to have positive effects in as little as 3 hours.
Nattokinase possesses the potent degradation activity for SARS-CoV-2 S protein and has also been shown to exert anti-atherosclerotic, lipid-lowering, antihypertensive, antithrombotic, fibrinolytic, neuroprotective, antiplatelet, and anticoagulant effects.
The obvious question is if or to what extent natto and nattokinase can degrade vaccine-induced spike proteins and clotting. And then there is also the question of the amount required and frequency of intake necessary.
On a related note, there is the issue of where the natto is sourced and made. Although I generally trust Japanese food producers, we (including the Japanese) are not told what the true impact of Fukushima has on Japan (the east coast, weather, soil etc).
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