1. < Post-COVID Recovery & COVID-19

Has anyone tried nattokinase?

Posted by evanj @evanj, Apr 18 3:27pm

To my knowledge, nattokinase is a supplement that can help resolve blood clots and improve circulation. My holistic doctor brought up starting it. I heard from someone that they were having seizures after COVID, and after starting nattokinase, they have not had a seizure ever since. Please respond and let me know if you have tried nattokinase and if it has helped at all.

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klf58 | @klf58 | Apr 19 8:14am
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I an taking it now at my doctor's recommendation. had original variant. hoping it will help. best of luck to you

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searcher1 | @searcher1 | Apr 19 9:08am

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/

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2 replies
Bsquared | @barbarabell | Apr 19 11:17am

I took nattokinase, lumbrokinase and serropeptase for several months after reading quite a bit about microclotting. I never received any discernible benefit but every case of LC is different.

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dloos | @dloos | Apr 19 12:19pm

I took nattokinase and later doctor switched me to Biofilm Defense. I did not notice any improvement in my symptoms from either. I’m going to discuss with my doctor if continuing makes sense.
As stated by others, each case is different and it may be helpful for you.

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pat814 | @pat814 | Apr 20 7:04am

Yes, I was accepted into the USF Long Covid Clinic. The doctor there recommended taking Nattokinase Plus which also contains Serratiopeptidase to prevent blood clots. I was already taking two NAC capsules each morning when I woke up. That combination has helped relieve the body aches I wake up with each morning. I take it on an empty stomach and generally get relief of the body aches within a half hour. Long Covid left me with rheumatoid arthritis, lymphedema of the lower extremities, and bronchial asthma.

REPLY
lsk246 | @lsk246 | Apr 20 11:13am
In reply to @searcher1 "Years before the pandemic, I made my own natto using frozen natto as a starter. Natto..." + (show)
@searcher1

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/

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I read somewhere that L-Citrulline is more effective than L-Arginine. Something about it being metabolized more efficiently. Thank for the very informative post. Best wishes to you.

REPLY
uget1shot | @uget1shot | Apr 21 12:20pm
In reply to @searcher1 "Years before the pandemic, I made my own natto using frozen natto as a starter. Natto..." + (show)
@searcher1

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/

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I hadn't seen this Italian study - thank you!! My doc has me on L-Carnitine and I have liposomal Vit C so I'll add this.

REPLY
searcher1 | @searcher1 | Apr 22 6:58pm

I saw this reference to nitric oxide in a HuffPost article titled
“What’ll really happen if you eat processed foods everyday.”:

One way to take care of your body is to eat the right foods, including ones that naturally combat disease. Our bodies produce nitric oxide, and foods like spinach, beets and bok choy contain high amounts of it.
“It creates a gas that makes our cells slippery so disease can’t really stick to it,” Shapira said.

https://www.huffpost.com/entry/is-processed-food-bad_l_65e9e86ee4b026052a529803

Conclusion: EAT WELL AND BE WELL.

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