Diagnosed with heart failure? RX could be putting their health into more danger (Video)

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Finally, A Natural Alternative to Aspirin for Cardiovascular Health

 

 

 

 

 

Using aspirin for heart disease has been controversial for years, and now aspirin is in the news again. According to a recent study in American Heart Journal, people who are diagnosed with heart failure and follow a treatment regimen that includes blood thinners such as aspirin or coumadin (warfarin) could be putting their health into more danger.

While millions take these medications every day, many suffer from a long list of side effects that include gastrointestinal bleeding and ruptured blood vessels. Worst of all, medications like warfarin and aspirin do little to solve the underlying problem. One only need to look at the facts for proof -- since the introduction of these medicines, there has been no decrease in the number of heart attacks and strokes in the US.

Finally, I can now offer you CardioEssentials, a much healthier, safer, and effective option than aspirin. CardioEssentials contains a truly revolutionary powerful enzyme called nattokinase, derived from the food natto - that has been used successfully for circulatory problems.

Unlike aspirin, and other pharmaceutical agents, Nattokinase has been used safely for over 20 years, has not been known to produce any negative side effects -- and it is not known to be an allergen. Among its many remarkable properties, nattokinase has shown the ability to:

 

 

 

 

 

increase oxygen deliverability (energy)

aids circulation

increase availability of other nutrients and supplements

support vision

 

 

augment bone density

aid joint pain

assist in management of migraine headaches

alleviate joint and muscles pains from excessive physical exertion

It's no coincidence that the people of Japan consume natto regularly, and live longer. Since there are so many health problems caused by compromised circulation, the number of conditions that might benefit from nattokinase is staggering.

Nattokinase has shown applications in helping chronic health problems, even those that are not generally thought of as circulation problems.

What is Natto?

 

 

 

 

Learn more about how heart disease and clots form in the body -- watch this Video Clip!

 

"Protective Adaptation Theory of the Etiology of Artherosclerosis"

Note: To view the video you needWindows Media Player. If you don'thave it, click the button below todownload it (free).

 

Often compared to cheese because of its pungent aroma, natto is steamed soybeans that are fermented until they acquire their "nutty" flavor. Natto has slippery-sticky paste on its surface, and once stirred, the slippery paste increases in volume forming spider web-like threads. Often described as an "acquired taste", fans of blue cheese will probably love natto.

Natto has been a traditional Japanese food for more than 1,000 years. According to Japanese folklore, the famous warrior Yoshiie Minamoto was responsible for introducing natto to northwestern Japan. Ancient Samurai consumed natto on a daily basis and even fed it to their horses to increase their speed and strength. During the Edo Period (1603 - 1867), natto was given to pregnant women to insure a healthy newborn.

Natto is produced by a fermentation process by adding Bacillus natto, beneficial bacteria, to boiled soybeans. For centuries, it was easily made at home; soybeans were packed in straw (which contained a natural bacillus) then buried for a week in the ground. Today, natto is made by injecting the bacteria. The Bacillus natto acts on the soybeans, producing the nattokinase enzyme. Other soy foods contain enzymes, but only the natto preparation contains the specific nattokinase enzyme.

When compared to ordinary soybeans, the natto produces more calories, fiber, calcium, potassium and B2. Natto has slightly less protein than beef, but contains more fiber, iron and nearly double the calcium and vitamin E.

Healthy Soy vs. Unhealthy Soy

Regular visitors to Mercola.com are well aware of the dangers of soy, so it is crucial to make a distinction between the health effects of fermented vs. non-fermented soy. Non-fermented soy products contain phytic acid, which contains anti-nutritive properties. Phytic acid binds with certain nutrients, including iron, to inhibit their absorption.

When soybeans are fermented into products like natto or tempeh, this effect of phytic acid is blunted. The fermentation also creates the probiotics--the "good" bacteria the body is absolutely dependent on, such as lactobacilli--that increase the quantity, availability, digestibility and assimilation of nutrients in the body. The fermentation process actually removes virtually all of the negative side effects of soy and converts it into a powerful health food

The History of Nattokinase: The Next Quantum Advancement in Disease Improvement

In 1928, Sir Alexander Fleming, after examining some colonies of Staph bacteria, noted that a mold called Penicillium notatum had contaminated his Petri dishes. The mold prevented the normal growth of the staphylococci.

Dr. Fleming realized that something in the penicillium mold inhibited the growth of the bacteria -- and even more importantly -- that it might also be harnessed in creating medicines to combat infectious diseases that were killing with a vengeance.

Similar to Dr. Fleming's research, Dr. Hiroyuki Sumi is credited with discovering nattokinase in 1980 while working as a researcher at the University of Chicago. After testing over 173 natural foods, including different liquors, Dr. Sumi discovered that the sticky "threads" in natto exhibited potent fibrinolytic (blood clot busting) activity.

Dr. Sumi showed that when natto was dropped onto a blood clot in a Petri dish at body temperature, the clot was gone within 18 hours. He named this superpower fibrinolytic enzyme "nattokinase".

With the discovery of nattokinase, we now have a safe, scientifically-proven and natural way for millions to combat hardened arteries, heart attack, stroke, angina, dementia and senility.

To learn more about how heart disease and clots form in the body, view this video clip.

Nattokinase Enzyme Shows Promise where Medicine Fails

The human body contains several enzymes that promote the formation of blood clots, but it produces only one enzyme -- plasmin -- that dissolves them. Unfortunately, like many other beneficial enzymes, plasmin diminishes as we grow older. The properties of nattokinase closely resemble the fibrin dissolving ability of plasmin.

While modern medicine has come up with several clot-busting drugs -- they come at a very high price. Among them, tissue plasminogen activactors (t-PAs) lead the pack. Every year, stroke and heart attack victims are administered t-PAs such as actiase, urokinase and streptokinase.

While these treatments do save between 300,000 - 500,000 lives annually, one dose of urokinase costs approximately $1,500. Comparatively, CardioEssentials is ridiculously cheap, with recommended doses ranging from as little as 2,000 fibrin units for a healthy person to 6,000 fibrin units for those at high risk.

Another drawback is the short-lived effectiveness of t-PAs. Urokinase starts to lose its impact as rapidly as 4-20 minutes after administration, while CardioEssentials impact may last from 4 to 8 hours.

Since t-PAs are only effective when taken through an IV, they often fail as the victim's arteries have already hardened beyond the point where they can be treated by the dissolving agent. Because it does not act as a t-PA, CardioEssentials superior advantages include:

 

convenience of oral administration

prolonged effects

cost effectiveness

is a naturally occurring food that has demonstrated stability in the gastrointestinal tract

Plus, nattokinase is unique in that it complements the body's protection against inadvertent blood clots without impairing your body's ability to quickly form clots to prevent bleeding from a cut, and essentially stopping excess blood loss after a trauma. Pharmaceutical agents inhibit this critical coagulation process in hopes of preventing a blood clot.