Drunvalo and Enzyme Secrets

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Comment by Mayte Abad-Morente on July 7, 2011 at 9:53pm

Thank you for sharing, so I can share it in facebook.

A big hug from Spain

Comment by priscilla wolf on December 1, 2010 at 10:56am

nice

Comment by J. Nakagawa on February 17, 2009 at 10:57am

Comment by J. Nakagawa on January 29, 2009 at 5:32pm

Eeewww my Sister and I would giggle running away from the natto as children with my Grandfather laughing. I just looked thru 30 different brands of natto at a Japanese market. Only one brand was fresh and made locally! "Fresh Never Frozen", thus the bacillus natto are still alive and well. It's the easiest to eat natto that I've ever had! Japan Traditional Foods, Sebastopol, CA www.gourmet-natto.com

www.gourmet-natto.com/health.html
"Nattokinase, discovered in 1982 by Chicago University's Dr. Hiroyuki Sumi (currently a professor at Kurashiki University of Science and the Arts), is said to dissolve blood clots, which can cause heart attacks and stroke. Dr. Sumi claims that it is the strongest thrombolytic agent found in natural food."

en.wikipedia.org/wiki/List_of_symbiotic_relationships
"List of Symbiotic relationships
Humans and intestinal bacteria (Acidophilus, Probiotics, etc.)
Flowering plants and pollinators such as bees
Anglerfish and bioluminescent bacteria
Sea anemone and clownfish (Nemo!) "

I believe improving our relationship with symbiotic organisms inside of us will improve relationships outside of us.

Comment by J. Nakagawa on December 30, 2008 at 2:34am

Ok I just finished laughing. I watched the video again to find the name of the enzyme "Nattokinase" (I'm Japanese). Nattokinase is the enzyme of of the Japanese food Natto (pronounced "Not Toe"), found at Japanese markets. Literally ask for "Not Toe" soybeans. Edamame is soybeans! Natto is like fermented Edamame. Also try Calpis (pronounced ka ru pi su) or Calpico it's fermented soy milk and also has the enzymes. I believe eating miso raw (salad dressing) also has the enzymes.

If you make live enzymes/probiotics at home - yogurt, kefir, saurkraut, kimchee, cai moui dua (Vietnamese), fermented carrots and cranberries, etc. Here's a link to home made natto. http://www.gaia21.net/natto/making.htm

For probiotic science types, B. subtilis (natto) helps L. reuteri and L. acidophilus (see below). I believe live probiotics/acidophilus are best for you and they're sold refrigerated at health food stores - some in a soy milk base! Fresh natto also has live probiotics. The scientific name is Bacillus subtilis (natto) or B. subtilis or even B. natto.

http://www.ncbi.nlm.nih.gov/pubmed/11068675
B. subtilis (natto) enhanced the growth of L. reuteri . . . enhanced the growth of L. acidophilus.