Years before the pandemic, I made my own natto using frozen natto as a starter. Natto has K1, nattokinase, that thins the blood which helps with circulation by reducing the micro clots. The improved circulation helps with getting oxygen to our tissue / muscles. Natto also has K2 that is important in getting calcium out of the arteries and to our bones.
When I had Long Covid, I was too ill to make natto, so I tried nattokinase in capsules. That did nothing for me.
Natto is fermented at 104 degrees. Nattokinase is heat sensitive. To dry it to a powder in order to put it in capsules, they have to use heat. That damages the nattokinase.
It is difficult to find fresh natto in the US, but I did find NYrture. I did order from them and it did seem to help when I had it, but do to the expense I did not have it everyday, maybe twice a week, and I seemed to have a “roller coaster” pattern of symptoms improving when I had natto and “taking a dive” when I didn’t.
I am back to making natto and I use fresh natto as a starter from NYrture in Brooklyn. They ship by air in ice packs. The owner has a doctorate in micro biology. Using that as a starter, I do get “nice threads”, which is the nattokinase. I would be glad to advise on making natto if anyone has an interest. You can start looking into it by searching for “Natto Dad” on YouTube. He got me going and I have made a couple of adjustments.
Each morning as first food, I have natto with kimchi, the Korean fermented cabbage. Kimchi can be found in most major groceries and has health benefits, if you get the refrigerated variety. The unrefrigerated on the shelf variety has no benefits.
The natto helped, but my Long Covid symptoms have dramatically improved since I started taking L-Arginine with vitamin C that helps our bodies to produce nitric oxide that improves oxygen transportation to our tissues. If our tissues do not get sufficient oxygen, we will experience fatigue, muscle aches, breathing problems and brain fog.
At the beginning of this year, I saw an Italian study that used L-Arginine and vitamin C with success in lowering LC symptoms, so I thought I would try it. I started with 1 gram L-Arginine with vitamin C and I found that I no longer had PEM. I added L-Citrulline 3g, with vitamin C, that turns into L-Arginine. Total L-Arginine and L-Citrulline should not exceed 9 grams per day. I went up to 6 to 8.25 grams per day. As my symptoms lessoned, I reduced the dosage to 3 grams of L-Citrulline per day. I am also taking L-Carnitine and Creatine.
Most vitamin C capsules are too strong. I did have stomach problems taking vitamin C twice a day at 500mg per dose, or 1000 mg per day. I did find a vitamin C powder and I take 1/8 tsp, around 100mg C, with 3g L-Citrulline. At that dosage, my LC symptoms are dramatically reduced and my stomach is okay.
I also focus on having foods that will assist on creating nitric oxide, such as beets, celery, arugula, walnuts, cocoa and honey. Search “nitric oxide foods” and you will find many. I make up recipes like celery sticks with nut butter and a slice of orange (remember the C). I have cocoa and honey with almond milk in the morning. Beets are a great choice, but I restrict them to ½ cup every other day to avoid too many oxalates that could cause kidney stones. The liquid in the beets (beet juice) is a good source.
Here is a link to the Italian study:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295384/