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Against Spike protein, nattokinase?
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Nattokinase comes from natto (made from fermented soybeans).
On the other side of the Rhine, it is time for action: to reduce the side effects linked to vaccination by messenger RNA, and more particularly by targeting the spike protein. He is a general practitioner, Dr Erich Freisleben, nutrition specialist, who seems to be attracting the attention of the German media. In his office, some 1,500 patients have been vaccinated, and “ among them, 54 patients still suffer from serious side effects today. This is an incredibly high number that I have never experienced before during a vaccination “, laments the doctor. In addition to the use of H1 and H2 antihistamines, and cortisone, it is on an enzyme, nattokinase, from natto (fermented soybean)which Dr. Freisleben has set his sights on, in particular for his “ability to dissolve protein complexes in capillaries “and, in this case, to degrade the Spike protein.
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Natto, fermented by the bacterium Bacillus subtilis var. natto, and its precious enzyme have been studied in particular by the team of Takashi Tanikawa. Considering that Sars-CoV-2 has a spike protein (the Spike protein), essential for virus entry, the study examined the effect of nattokinase on this protein. The results suggest that nattokinase would be a potential inhibitor of Sars-CoV-2 infection by degradation of the Spike protein. Admittedly, this study is in vitro and does not allow to prove results that it only suggests, but faced with the dismay of a large number of city doctors in the face of the observed vaccine side effects, it is logical that some use it in their care protocols, especially since no side effects are to be deplored. Be careful, however, nattokinase is a powerful anticoagulant!
You will find nattokinase in nattoin all organic shops.
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