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[personal profile] firecat
The OH found this in Whole Foods and called me on the cell phone to tell me about it:

http://www.jarrow.com/product.php?prodid=245

NattoMax™

Jarrow FORMULAS® NattoMax™ is an extract of the Japanese superfood Natto, which is made using soybeans fermented with Bacillus subtilus natto.

NattoMax™ is concentrated without solvents. Each capsule offers 2,000 fibrinolytic units. Nattokinase is a fibrinolytic enzyme that promotes healthy circulation by its effects on serine protease-mediated digestion of fibrin.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Date: 25 Jul 2008 08:52 am (UTC)
From: [identity profile] micheinnz.livejournal.com
Here, borrow my wire brush.

enzyme chemistry

Date: 25 Jul 2008 02:10 pm (UTC)
From: [identity profile] betonica.livejournal.com
So, let me get this straight. They grow a particular bacteria on soybeans, and then pull out an enzyme called nattokinase that chews up fibrin (a blood clotting factor). You're supposed to eat it, and it's supposed to keep your blood from clotting (a "blood thinner" - like, but not really like, aspirin).

I wouldn't be happy with that if I thought it would work; dumping anti-clotting agents into your blood could be hazardous. Aspirin and ginger are strong enough, I'd think.

Thing is, though, that enzymes are specially structured proteins that need their structure in order to work. And guess what happens to proteins when they hit your stomach? Even if the enzyme weren't ripped to shreds in the stomach and small intestine, your gut wall will not absorb something that size intact (thousands of amino acids).

There. Ubergeek biochemistry lesson of the day. Aren't you glad you asked?

Date: 25 Jul 2008 04:09 pm (UTC)
From: [identity profile] abostick59.livejournal.com
"The goodness of natto, without the problems!"

Re: enzyme chemistry

Date: 25 Jul 2008 04:14 pm (UTC)
From: [identity profile] tedesson.livejournal.com
I didn't realize ginger was anti-clotting, I've only heard of it's anti-nausea, anti-bacterial properties.

Date: 25 Jul 2008 07:28 pm (UTC)
From: [identity profile] dreamalynn.livejournal.com
Isn't natto the stuff wot looks like something in a kleenex after an overly vigorous round of nose-blowing?

Re: enzyme chemistry

Date: 25 Jul 2008 10:15 pm (UTC)
From: [identity profile] betonica.livejournal.com
There was a lab checking out something having to do with blood clotting time, and they were using their own blood for the experiments. One guy's blood would never clot. Turns out he regularly ate about a quarter jar of ginger marmalade on his toast every morning.

There are probably at least 1000 research articles on ginger. I'm not really up on all of its uses.

All that and it tastes great, too.

Date: 26 Jul 2008 02:07 am (UTC)
From: [identity profile] mjlayman.livejournal.com
Yikes. When I need meds to thin my blood, I prefer ones that have been tested properly.

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