Dr. David Martin – Covid Summit – European Union Parliament May 2023
May 25th, 2023Via: chd.tv on Agent0fChange:
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Part of Dr McCullough’s recent presentation in Panama–“the Pfizer vaccine undergoes reverse transcription…and the code for Pfizer is put into the DNA of human cells as an installation…probably the entire code is installed”
https://rumble.com/v2qjcbu-the-long-reset-dr.-mccullough-in-panama-on-c19-vaccines.html?utm_source=substack&utm_medium=email
During his conclusion, he details the therapeutic effects of Nattokinase in helping clear the body of spike protein—at minute 3:30
https://rumble.com/v2qjj58-four-pillars-of-pandemic-response-dr.-peter-mccullough-panama-city.html
The other thing about natto is it is extremely high in vitamin K2, which is crucial for proper calcium metabolism and many other things—K2 is most likely the component in grass-fed dairy products that Dr Weston Price called Factor X, 80 years ago.
I started taking nattokinase about six months ago. But I think they remove the Vitamin K from nattokinase supplements. I get Vitamin K in my multi (Naturelo Men’s one daily). I wonder if my wife is willing to maintain one more weird pet in the kitchen??? There are videos all over youtube about homemade natto. I don’t really care how bad/weird it tastes. I’d eat it.
HA!–weird pets in the kitchen. Yeah, I’d like to give that a try as well. My cousin’s wife is from Japan and they eat it on a regular basis–he said he developed a taste for it pretty quickly.
I kept some kefir grains going in the refrigerator for a couple years–it would get pretty gnarly if you didn’t regularly drain off the kefir and add fresh milk. Then there’s the sourdough starter, and the sauerkraut crock sitting on the counter when the cabbage is on.
Dr Mercola came up with an inoculant a few years ago for fermenting vegetables that would produce a substantial amount of vitamin K2–maybe similar to natto. Not sure if he still sells it.
Kevin,
All you need is some organic soya beans and organic nattokin (Bacillus natto) powder. Not sure what sourcing it is like in NZ, but let me know if you want some sent from Japan. Maybe you grow your own soya beans? And I’m guessing there are probably online suppliers in NZ for the nattokin?
We’re always making kimchi, which apparently contains Vitamin K. We haven’t done the natto because we can’t find non-GMO soy beans that aren’t from China.
I found a place that sells natto starter here. It would be much cheaper and easier if there was a Japanese grocery store nearby. Many natto how-to videos simply use a very cheap natto box, cut the natto square into 9 cubes. One of those can inoculate a big batch of beans.
We could try to grow some beans, but it’s yet another thing to do in the garden… Since we are very much in a subsistence situation now, I don’t know if it’s worth the effort.
I have no idea if kimchi is as good as natto, in terms of health benefits, but kimchi is super easy for us.
Yeah, I’ve been making kimchi at my friend’s workshop. It definitely has health benefits, but I would guess quite different to natto. In Japan most of the supermarket-sold natto, miso and tofu is made from US/Canadian/Chinese soya beans, but luckily it’s possible to buy Japanese organic beans and products made from them here, if you’re prepared to pay a bit more. I’m told that making natto using store-bought natto as your starter is do-able, but the results are not as good. I made my own miso until COVID hit, then the workshop I was going to got put on hold. I should try and join or organise a local miso group, I suppose.
Re: growing soya beans, I think the most labour-intensive part is harvesting and threshing the beans.