The history of Nattokinase

by | Jun 18, 2021

Although all of the ingredients in Refluxology are important and extremely beneficial to helping your body maintain the balance of acid your body creates. The game-changing component of Refluxology is called Nattokinase.

Nattokinase works on a cellular level to regulate and modulate the amount of acid your body creates. This is a completely new concept in the world of antacids (Refluxology is actually considered an acid- reducer).

Most common antacids actually diminish or completely stop acid production, therefore forcing your body into overdrive, causing over production of acid and furthering the symptoms of acid related issues.

Though Refluxology is the first to utilize Nattokinase in this way, natto has been a key component of the Japanese culture and diet since 1080 AD. In Japan Natto is an equally common dish as miso soup and sake. In Japan natto is most commonly consumed as part of a typical breakfast. A serving of natto with rice, miso soup, and pickled vegetables is the Japanese equivalent to a standard morning plate of eggs, bacon and toast.

The exact origins of natto are not completely certain. However, the most popular tale is that of Samurai Lord Minamoto no Yoshie during the Gosannen War in the 1080s AD. While the warriors took refuge for a night at a country farm they settled down for a simple meal of white rice and boiled soybeans.

They suddenly got news of the enemy approach; they quickly wrapped their dinner in rice straw. During the battle, the straw provided a natural source of bacteria that lead to fermentation. A day or two later when the warriors unwrapped their straw-wrapped soybeans they found a tasty and nourishing food.

Natto’s popularity began spreading gradually, starting from the region of Mito city where the legend of Minamoto no Yoshie took place. Today, natto is enjoyed by millions of people on a daily basis.

So now that you know the rich history of natto in the Japanese culture, lets discuss the benefits. Once fermented natto is a natural producer of probiotics. Each gram of natto contains almost the same amount of probiotics you’d get from a serving of most other probiotic-rich foods or supplements.

Natto is rich in calcium which contributes to stronger and healthier bones. In addition, natto is one of the rare plant sources of vitamin K2. Studies show vitamin K2 can slow age-related loss in bone mineral density and may reduce the risk of certain fractures by 60-80%.

Another advantage is improved heart health. This is partly because it contains fiber and probiotics, both of which can help reduce cholesterol levels; and because of the K2 you have a smaller chance of developing calcium deposits in your arteries.

Other potential benefits include reduced risk of liver, prostate, digestive and breast cancer and improved brain health.

In essence, natto is an all encompassing nutritious component that should be a part of everyone’s diet.

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