Nattokinase is an enzyme that comes from a Japanese food called natto. Natto is made from boiled soybeans that have been fermented with a type of bacteria.
Nattokinase may thin the blood and help break up blood clots. This might protect against heart disease and conditions caused by blood clots such as stroke, heart attack, and others.
Nattokinase Degrades the SARS-CoV-2 Spike Protein
Properties against SARS-CoV-2
A study in July 2021 showed that Nattokinase was able to destroy the spike proteins in the body.
A recent article (from Dr Jesse Santiano) talks about a second study done in a research done in August 2022 (i hate to link to the NIH website, will change the link when i find a mirror). What is most extraordinary is that Nattokinase seems to be able to destroy the Receptor-Binding Domain (RBD) of the spike, which prevents the spike from doing any damage.
The Receptor-Binding Domain (RBD) is the part of the spike protein of the SARS-CoV-2 that binds to human cells before its entry. If there is no RBD, there is no cell entry.
Natto degrades SARS-CoV-2 Receptor-Binding Domain
The study found that the natto extract could degrade the RBD of the Wuhan isolate. They also tested it on two other recombinant spike proteins with the N501Y and V367F mutations.
The N501Y allowed the SARS-CoV-2 to spread in England, and the V367F mutation gave the virus a higher binding affinity to human cells. This part of the study shows that the natto extract is effective in other variants.
Nattokinase is also efficient against blood clots, which is a recurring issue with covid. This compound could very well save many lives, especially those who received the dangerous bioweapon mRNA injections, but it’s also a great supplement to get if you’re affected by shedding.
LongCovidPharmD wrote an excellent FAQ on the topic of Nattokinase, Lumbrokinase and Serrapeptase:
Nattokinase: a promising treatment against SARS-CoV-2 ?