Extract of Natto Bacilli Culture.
Sponsored by The Really Healthy Company.
Natto NKCP® is an extract of Natto Bacilli Culture (an actual enzyme) and is a food supplement produced from natto fermented soybeans. Natto is consumed widely in Japan and for many centuries has been regarded as beneficial to health, particularly the heart and vascular system.
Natto NKCP is odourless, suitable for vegetarians and contains no Vitamin K or genetically modified ingredients.
If you are a health-conscious person, then you already know about natto, tempeh and other Japanese delicacies that really require an acquired taste. You either love these or hate them. I don't mind tempeh but natto, is just too much.
The reasons why natto is not very popular in the West are 1) it has an unpleasant smell and taste, 2) it contains high levels of vitamin K2, which can interfere with blood thinners and other medicines (e.g. warfarin), the supplements sold are very likely to be very good or very bad, because. the extract may be collected before the fermentation process was completed, and the active component (the enzyme) may be more or less active depending on the manufacturer processing method, and 4) it is very difficult to find in the West (because of low demand and people knowing about it)?
What is Natto NKCP®?
One of the features of natto is that it leaves the original nutritional elements of the soybean, which is the raw material, virtually unchanged, but also contains the original nutritional elements produced by the action of Bacillus subtilis natto. Among the various constituents of natto, it is the functional protein that is now becoming the special focus of attention. This functional protein is concentrated in the dried powder obtained from the filtrate of Natto Bacilli Culture and the distinctive odour of natto is virtually eliminated.
The Japanese developers of natto NKCP have solved many of the problems associated with natto by culturing the natto bacilli (a type of 'good' bacteria) that form during the fermentation process of natto and then extracting only the active enzymes ̶ the nattokinase ̶ before removing the vitamin K2, at the end of the fermentation cycle, making this particular supplement on the most effective and highest quality natto product on the market.
Additionally, there has not been any interaction recording and is shown to be taken safely and effectively long-term.
What's in the box?
Proprietary extract of Natto Bacilli Culture, Bulking agents: Microcrystalline Cellulose, Resistant Dextrin; Emulsifier: Sucrose Esters of Fatty Acids; Anticaking agent: Silicone Dioxide; Coating: Shellac.
The functional ingredient in NKCP natto extract (and actual natto) responsible for blood thinning is a protein (nattokinase). This is one of a number of proteins with differing molecular weights contained in natto. Its activity is confirmed through its ability to hydrolyse synthetic substrates for plasmin and fibrin.
Natto NKCP has a thrombolytic effect (in vitro and in vivo). NKCP has been confirmed to decompose and inactivate plasminogen activator inhibitor (PAI-1) in cell culture systems and reduces blood viscosity. It also helps the plasminogen activator (t-PA) to work efficiently. t-PA activates plasmin and reduces blood fibrin. Thus, NKCP facilitates the activation of fibrinolysis cascade reactions by reducing PAI-1 and helps maintain the balance between coagulation and fibrinolysis. Consequently, NKCP ingestion is unlikely to dissolve fibrin excessively.
Q: How is the Extract of Natto Bacilli Culture digested and absorbed?
A: The functional protein contained in Bacillus subtilis natto is broken down into peptides and amino acids in the stomach and duodenum in the same way as normal proteins, and enters the bloodstream after being absorbed through the villi of the small intestine. However, absorption is more efficient if the Extract is taken in conjunction with other food rather than taking it on the empty stomach, since the activity of the Extract is reduced at pH below 5.
Q: Is Natto NKCP different from other nattokinase products?
A: Yes, Natto NKCP is different from others. Natto NKCP is Bacillopeptidase F, whereas others nattokinase products are of Sultilisin protease. The advantage of Bacillopeptidase F is its much stronger anti-coagulant effect than that of Sultilisin protease
Q: Why natto NKCP and this article?
A: I was told by the doctor I have seen in ER, following weeks of pain after knee injury, was that blood flow (from reduced movement) that one of my vein was slightly blocked by a clot, but the clot was still 'soft' to the touch and so should not be a problem, until it hardened and potentially blocked the vein completely. If, like me, you feel the "You're-fine-don't-worry-come-to-see-us-when-it-is-too-late" approach is wrong, then you may want to take pre-emptive action and do all you can to avoid what could come next... like an embolism or ischaemia anywhere in the blood system, including the brain, which would be catastrophic and life altering (e.g. stroke, etc.)
Took natto NKCP after dinner. Nothing to report so far and definitely no adverse effect.
Took natto after lunch and after dinner. still nothing to report and no adverse reactions.
Something is definitely happening. There seems to be a lot of activity occurring within the vein, but no heat is generated, so it looks like all is in order. I feels like something is scrubbing the inside wall of the vein, if there is anything else I can say to explain how it feels. It's like a painless blister, you know it's there, without bringing pain and too much discomfort.
Registered Naturopath, Nutritional Therapist, Iridologist, Lecturer, NLP practitioner and Personal Performance Coach.
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