OF THE
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There's a new term floating around out there: Vaccidents.Slightly on topic: over coffee yesterday a newly met woman was relating details of her life, referring to her ex as her wasband
Nattokinase is an enzyme (a protein that speeds up reactions in the body) that is extracted from a popular Japanese food called natto. Natto is boiled soybeans that have been fermented with a type of bacteria. Natto has been used as a folk remedy for diseases of the heart and blood vessels ...Explication? (What I'm recalling is some statement by you as I recall that 'soy wasn't food', and of course I wonder if you were referencing what is called that in the USA etc.As you know, I trust your food judgements. Thanks!
Explication? (What I'm recalling is some statement by you as I recall that 'soy wasn't food', and of course I wonder if you were referencing what is called that in the USA etc.From Wikipedia at this [Link]
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.and this [Link]
Nattokinase (pronounced nuh-AFIK NattoK is also found in Natto miso but that is not a primary source.TOH-kin-ayss) is an enzyme extracted and purified from a Japanese food called nattō. Nattō is produced by fermentation by adding the bacterium Bacillus natto, which also produces the enzyme, to boiled soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme. In spite of its name, nattokinase is not a kinase enzyme (and should not be pronounced as such), but a serine protease of the subtilisin family (99.5% identical with aprE). Rather, it is named for the fact that it is an enzyme produced by nattōkin (納豆菌), the Japanese name for Bacillus subtilis var natto. When in contact with human blood or blood clots, it exhibits a strong fibrinolytic activity and works by inactivating plasminogen activator inhibitor 1 (PAI-1).[2][3][4][5]Although it should be expected to be digested and inactivated in the human gut like other proteins, a few researchers report that nattokinase is active when taken orally.[6]
As re this bit of meaningless fluff, ' some engaged in riskier behavior, ' that statement can apply to the way folks get out of bed. Typical BFM.
R.C.