Making Natto - Part 3

Nattokinase found in Natto, is recommended by Dr McCullough as part of the protocol to heal spike protein and for heart problems. Natto (nattō-kin in Japanese) is a Japanese dish made from soybeans fermented by Bacillus subtilis bacteria. Fermentation transforms the soybeans, giving them a unique taste, smell, and texture. Natto beans are wrapped in a silky, delicately stringy substance that resembles melted cheese.