A staple in the Japanese diet, natto is made from boiled soybeans fermented with a bacterium called Bacillus natto. It’s a natural blood thinner that dissolves abnormal blood clots, improves circulation, lowers triglycerides, and helps prevent strokes.
Dr. Hiroyuki Sumi discovered its active extract, nattokinase, which can be taken as a supplement.
In dentistry, I recommend it as an adjunct for treating abscesses, improving bone circulation, and reducing inflammation.