A staple in the Japanese diet, natto is made from boiled soy beans fermented with a bacterium called Bacillus natto. It’s a natural blood-thinner which dissolves abnormal blood clots, improves circulation, reduces triglycerides and prevents strokes.

Dr. Hiroyuki Sumi discovered its actual extract, nattokinase, which can be taken as a supplement.

In dentistry I like recommending it as an adjunct in treating abscesses, improving bone circulation and in reducing inflammation.