The study referenced from several days ago, included several unvaccinated individuals who had long Covid, who also had amyloid fibrin clots. 100% of the study group had them. I would be interested in a study that showed whether unvaccinated, without long Covid, also had amyloid fibrin clots. As Walter Chestnut has said, it appears exposure to the spike protein, whether through infection or vaccination, causes numerous problems, including (it appears) these clots. It seems that we are all sitting in leaky boats and some have a lot more holes in their hulls.
I think the reports of "shedding" mean that the perpetrators released a self spreading agent/toxin/virus. It is true that some unvaxxed seem to have this clotting pathology too. 🤢
Just avoiding the injections and the infection may not be enough. We are in unknown territory.
Time to start making natto – it is easy, I make it all the time! You don't need to use soy beans either, I have made quinoa and oatmeal natto and it is great! Next I will try natto yogurt, I understand this can be made as well!
Here is what I provided to a friend who was interested:
Super simple Natto
Just a precaution – some people don't like Natto because it does smell a bit rank or maybe sulfury! It is normal however to have that smell and if it doesn't it probably hasn't fermented properly. The bacteria is Bacillis subtilis Natto, it is very common in soils and also in wild grasses. When your dog eats grass that's probably what it is going for!
Natto is a traditional Japanese food made with soybeans. The Bacillis subtilis Natto integrate with your gut flora. It is supposed to be very important for immune strength and other benefits. Japanese have exceptionally long lifetimes And some attribute this to their diet and their consumption of Natto!
I didn't want to make it with soy beans so I tried straight off with quinoa and then oatmeal. Honestly it seemed to ferment better with quinoa!
You are likely better to look up a proper recipe but this is how I made it:
Take a look at the last section of this first called Incubation so you can have this set up in advance.
Ingredients:
Natto starter - I got it from Amazon but you can likely get it from your health food store. It comes in little packets maybe 10 of them. I use half a packet for a small batch like this.
Quinoa or oatmeal - 1/3 cup
Water - 1 to 2 cups, enough to keep it kind of soupy.
Directions:
Heat the water to boil in a small sauce pan then add the quinoa or oatmeal.
Cook at lower heat until the oatmeal is done or the quinoa is fully expanded.
Let the pan cool for an hour or so until it is just warm to touch not hot certainly not over 40° C
Pour a bit of water into a small glass and then add the half pack of Natto starter. Let it dissolve and then give it a little stir. Throw it right into the pan and stir it in. Then put the lid on the pan.
Incubation:
I guess people who are really big into making Natto use an actual incubator. I just use a small electric heating pad like you would wrap your arm with for example. I just lay that on top of a towel and set it to the lowest heat. I then put a small face towel down on top of the heating pad and then put the sauce pan with the quinoa or oatmeal Natto on top of the face towel. Otherwise it tends to get too warm. Monitor the temperature occasionally so that it gets close to 40° C. Incubate for at least 24 hours. Occasionally you can give it a stir and give it a smell. After 24 hours it should have a fairly strong fermented smell. After that take it off and spoon it or pour it into a couple of small jam jars. Put these in the fridge to cool. You can start using the one the next day and even put the other one into the freezer if you like.
Consumption:
I like to have it to with yogurt plus about a quarter teaspoon of turmeric but you can of course use it however you like!
Here is what I provided to a friend who was interested:
Super simple Natto
Just a precaution – some people don't like Natto because it does smell a bit rank or maybe sulfury! It is normal however to have that smell and if it doesn't it probably hasn't fermented properly. The bacteria is Bacillis subtilis Natto, it is very common in soils and also in wild grasses. When your dog eats grass that's probably what it is going for!
Natto is a traditional Japanese food made with soybeans. The Bacillis subtilis Natto integrate with your gut flora. It is supposed to be very important for immune strength and other benefits. Japanese have exceptionally long lifetimes And some attribute this to their diet and their consumption of Natto!
I didn't want to make it with soy beans so I tried straight off with quinoa and then oatmeal. Honestly it seemed to ferment better with quinoa!
You are likely better to look up a proper recipe but this is how I made it:
Take a look at the last section of this first called Incubation so you can have this set up in advance.
Ingredients:
Natto starter - I got it from Amazon but you can likely get it from your health food store. It comes in little packets maybe 10 of them. I use half a packet for a small batch like this.
Quinoa or oatmeal - 1/3 cup
Water - 1 to 2 cups, enough to keep it kind of soupy.
Directions:
Heat the water to boil in a small sauce pan then add the quinoa or oatmeal.
Cook at lower heat until the oatmeal is done or the quinoa is fully expanded.
Let the pan cool for an hour or so until it is just warm to touch not hot certainly not over 40° C
Pour a bit of water into a small glass and then add the half pack of Natto starter. Let it dissolve and then give it a little stir. Throw it right into the pan and stir it in. Then put the lid on the pan.
Incubation:
I guess people who are really big into making Natto use an actual incubator. I just use a small electric heating pad like you would wrap your arm with for example. I just lay that on top of a towel and set it to the lowest heat. I then put a small face towel down on top of the heating pad and then put the sauce pan with the quinoa or oatmeal Natto on top of the face towel. Otherwise it tends to get too warm. Monitor the temperature occasionally so that it gets close to 40° C. Incubate for at least 24 hours. Occasionally you can give it a stir and give it a smell. After 24 hours it should have a fairly strong fermented smell. After that take it off and spoon it or pour it into a couple of small jam jars. Put these in the fridge to cool. You can start using the one the next day and even put the other one into the freezer if you like.
Consumption:
I like to have it to with yogurt plus about a quarter teaspoon of turmeric but you can of course use it however you like!
Thank you for posting after the previous article and so many questions. Is Lumbrokinase just as effective as we are allergic to soy and using that instead when we get exposed
Nic, thank you for highlighting once again the dangers of these quite prevalent "micro-clots" that if left unchecked can aggregate into these much larger "white fibrous clots" that are almost impossible to break down. The trick indeed is to use natural supplements like Nattokinase to both clear the body of the damaging "spike protein" so that the micro-clots don't form in the first place, and for the Nattokinase to help break down the micro-clots BEFORE they reach a dangerous concentration level or size.
One of the questions left unanswered from the study that you cited early this week where 100% of the Covid-vaccinated had micro-clotting in their blood samples, concerns the level of micro-clotting detected in 4 individuals who did NOT take the Covid vaccines. As you know, Nic, I have sent an email to one of the lead authors of that paper, Dr. Resia Pretorius, to let us know (by the anonymous "LCxx" identifier number) the micro-clot concentration level and number of large-sized micro-clots in those 4 patients.
I am expecting that Dr. Pretorius' response will indicate that the 4 unjabbed persons will contain a LOWER concentration level of micro-clots as well as a FEWER NUMBER of large-sized micro-clots than their Covid-vaccinated counterparts. This would support the theory that the Covid jabs are more dangerous than the Covid virus or being "shed on" by someone who has taken the Covid vaccine.
However, if Dr. Pretorius' response indicates that persons that have NOT taken the Covid jab can have just as high a concentration level and size of micro-clots as Covid-jabbed persons, then we have a completely new ballgame on our hands.
Hi Tom, Kevin McCairn in Japan could help you with this as he looks at blood samples from both the vaccinated and unvaccinated. I follow his streaming online where he talks about his work.
As I remember it, he cannot find much difference in the degree of microclotting between the two groups, but you can confirm this with him.👍
As I remember it - He has about 100 samples and they are about half and half vaxxed and unvaxxed. Nearly every sample has been sent in because of "long covid" health issues, but one or two are feeling well and sent in out of curiosity and yet proved to be positive for these clots. 😒
Thank you Nicholas for all that you do. Didn’t the study also show that some of those people that were unvaccinated also have these clots (I assume from shedding)? If that is true, what tests should a person have to determine if their blood does indeed contain these clots and based on the test results, take supplements to eradicate?
I think probably they develop due to the presence of spike protein and this can come from the vax or being infected or shedding. It seems nobody is truly safe from it.
Since this was a specific dose per liter (I presume dissolved), it might have been administered without a capsule. So this is a good question. Yes, it can be purchased as a capsule, cheaply, but this study is likely to have been more rigorous.
I had noted an earlier article (earlier I 2025?) that said in pill form that 8,000 IU is minimally needed to show benefits and the typical over the counter IU is 2000. It will be interesting to learn of further suggestions regarding dosing / timing as was noted above.
Nicholas, none of the still too rare pieces on this topic have mentioned whether these microclots stem from aspects of the jabs that can be transferred from a jabbed person to an un-jabbed one. Is shedding or lack thereof of the clotting factors something that has been clearly established?
I have the clots (they remind me of jellyfish on the macro scale when in a IV bag) and am definitely not vaxxed but lots of occupational exposure to those who are….
Several groups were looking at 532nm green light helping dissolve these clots which is much easier to administer for treatment than ultrasound and micro-bubbles. Let’s pray these work well together!
The study referenced from several days ago, included several unvaccinated individuals who had long Covid, who also had amyloid fibrin clots. 100% of the study group had them. I would be interested in a study that showed whether unvaccinated, without long Covid, also had amyloid fibrin clots. As Walter Chestnut has said, it appears exposure to the spike protein, whether through infection or vaccination, causes numerous problems, including (it appears) these clots. It seems that we are all sitting in leaky boats and some have a lot more holes in their hulls.
I think the reports of "shedding" mean that the perpetrators released a self spreading agent/toxin/virus. It is true that some unvaxxed seem to have this clotting pathology too. 🤢
Just avoiding the injections and the infection may not be enough. We are in unknown territory.
Time to start making natto – it is easy, I make it all the time! You don't need to use soy beans either, I have made quinoa and oatmeal natto and it is great! Next I will try natto yogurt, I understand this can be made as well!
Here is what I provided to a friend who was interested:
Super simple Natto
Just a precaution – some people don't like Natto because it does smell a bit rank or maybe sulfury! It is normal however to have that smell and if it doesn't it probably hasn't fermented properly. The bacteria is Bacillis subtilis Natto, it is very common in soils and also in wild grasses. When your dog eats grass that's probably what it is going for!
Natto is a traditional Japanese food made with soybeans. The Bacillis subtilis Natto integrate with your gut flora. It is supposed to be very important for immune strength and other benefits. Japanese have exceptionally long lifetimes And some attribute this to their diet and their consumption of Natto!
I didn't want to make it with soy beans so I tried straight off with quinoa and then oatmeal. Honestly it seemed to ferment better with quinoa!
You are likely better to look up a proper recipe but this is how I made it:
Take a look at the last section of this first called Incubation so you can have this set up in advance.
Ingredients:
Natto starter - I got it from Amazon but you can likely get it from your health food store. It comes in little packets maybe 10 of them. I use half a packet for a small batch like this.
Quinoa or oatmeal - 1/3 cup
Water - 1 to 2 cups, enough to keep it kind of soupy.
Directions:
Heat the water to boil in a small sauce pan then add the quinoa or oatmeal.
Cook at lower heat until the oatmeal is done or the quinoa is fully expanded.
Let the pan cool for an hour or so until it is just warm to touch not hot certainly not over 40° C
Pour a bit of water into a small glass and then add the half pack of Natto starter. Let it dissolve and then give it a little stir. Throw it right into the pan and stir it in. Then put the lid on the pan.
Incubation:
I guess people who are really big into making Natto use an actual incubator. I just use a small electric heating pad like you would wrap your arm with for example. I just lay that on top of a towel and set it to the lowest heat. I then put a small face towel down on top of the heating pad and then put the sauce pan with the quinoa or oatmeal Natto on top of the face towel. Otherwise it tends to get too warm. Monitor the temperature occasionally so that it gets close to 40° C. Incubate for at least 24 hours. Occasionally you can give it a stir and give it a smell. After 24 hours it should have a fairly strong fermented smell. After that take it off and spoon it or pour it into a couple of small jam jars. Put these in the fridge to cool. You can start using the one the next day and even put the other one into the freezer if you like.
Consumption:
I like to have it to with yogurt plus about a quarter teaspoon of turmeric but you can of course use it however you like!
Share your recipe ☺️
Here is what I provided to a friend who was interested:
Super simple Natto
Just a precaution – some people don't like Natto because it does smell a bit rank or maybe sulfury! It is normal however to have that smell and if it doesn't it probably hasn't fermented properly. The bacteria is Bacillis subtilis Natto, it is very common in soils and also in wild grasses. When your dog eats grass that's probably what it is going for!
Natto is a traditional Japanese food made with soybeans. The Bacillis subtilis Natto integrate with your gut flora. It is supposed to be very important for immune strength and other benefits. Japanese have exceptionally long lifetimes And some attribute this to their diet and their consumption of Natto!
I didn't want to make it with soy beans so I tried straight off with quinoa and then oatmeal. Honestly it seemed to ferment better with quinoa!
You are likely better to look up a proper recipe but this is how I made it:
Take a look at the last section of this first called Incubation so you can have this set up in advance.
Ingredients:
Natto starter - I got it from Amazon but you can likely get it from your health food store. It comes in little packets maybe 10 of them. I use half a packet for a small batch like this.
Quinoa or oatmeal - 1/3 cup
Water - 1 to 2 cups, enough to keep it kind of soupy.
Directions:
Heat the water to boil in a small sauce pan then add the quinoa or oatmeal.
Cook at lower heat until the oatmeal is done or the quinoa is fully expanded.
Let the pan cool for an hour or so until it is just warm to touch not hot certainly not over 40° C
Pour a bit of water into a small glass and then add the half pack of Natto starter. Let it dissolve and then give it a little stir. Throw it right into the pan and stir it in. Then put the lid on the pan.
Incubation:
I guess people who are really big into making Natto use an actual incubator. I just use a small electric heating pad like you would wrap your arm with for example. I just lay that on top of a towel and set it to the lowest heat. I then put a small face towel down on top of the heating pad and then put the sauce pan with the quinoa or oatmeal Natto on top of the face towel. Otherwise it tends to get too warm. Monitor the temperature occasionally so that it gets close to 40° C. Incubate for at least 24 hours. Occasionally you can give it a stir and give it a smell. After 24 hours it should have a fairly strong fermented smell. After that take it off and spoon it or pour it into a couple of small jam jars. Put these in the fridge to cool. You can start using the one the next day and even put the other one into the freezer if you like.
Consumption:
I like to have it to with yogurt plus about a quarter teaspoon of turmeric but you can of course use it however you like!
Thank you for posting after the previous article and so many questions. Is Lumbrokinase just as effective as we are allergic to soy and using that instead when we get exposed
Interesting..I checked and found that .lumbrokinase is extracted from earthworms. I would be leery of soy, too. It does have side effects.
I had studied up on it and supposedly Lumbrokinase is even more potent than Natto and what I experienced as well when o took it
The question of combination of effects with other fibrinolytics was noted above. They certainly behave differently.
Thank God 🙏
Nic, thank you for highlighting once again the dangers of these quite prevalent "micro-clots" that if left unchecked can aggregate into these much larger "white fibrous clots" that are almost impossible to break down. The trick indeed is to use natural supplements like Nattokinase to both clear the body of the damaging "spike protein" so that the micro-clots don't form in the first place, and for the Nattokinase to help break down the micro-clots BEFORE they reach a dangerous concentration level or size.
One of the questions left unanswered from the study that you cited early this week where 100% of the Covid-vaccinated had micro-clotting in their blood samples, concerns the level of micro-clotting detected in 4 individuals who did NOT take the Covid vaccines. As you know, Nic, I have sent an email to one of the lead authors of that paper, Dr. Resia Pretorius, to let us know (by the anonymous "LCxx" identifier number) the micro-clot concentration level and number of large-sized micro-clots in those 4 patients.
I am expecting that Dr. Pretorius' response will indicate that the 4 unjabbed persons will contain a LOWER concentration level of micro-clots as well as a FEWER NUMBER of large-sized micro-clots than their Covid-vaccinated counterparts. This would support the theory that the Covid jabs are more dangerous than the Covid virus or being "shed on" by someone who has taken the Covid vaccine.
However, if Dr. Pretorius' response indicates that persons that have NOT taken the Covid jab can have just as high a concentration level and size of micro-clots as Covid-jabbed persons, then we have a completely new ballgame on our hands.
-Tom Haviland
Hi Tom, Kevin McCairn in Japan could help you with this as he looks at blood samples from both the vaccinated and unvaccinated. I follow his streaming online where he talks about his work.
https://rumble.com/c/DrKevinWMcCairnPhD
As I remember it, he cannot find much difference in the degree of microclotting between the two groups, but you can confirm this with him.👍
As I remember it - He has about 100 samples and they are about half and half vaxxed and unvaxxed. Nearly every sample has been sent in because of "long covid" health issues, but one or two are feeling well and sent in out of curiosity and yet proved to be positive for these clots. 😒
Thank you Nicholas for all that you do. Didn’t the study also show that some of those people that were unvaccinated also have these clots (I assume from shedding)? If that is true, what tests should a person have to determine if their blood does indeed contain these clots and based on the test results, take supplements to eradicate?
I think probably they develop due to the presence of spike protein and this can come from the vax or being infected or shedding. It seems nobody is truly safe from it.
👍
How is natokinase administered to patients?
Comes in a capsule. You can get it just about anywhere
Since this was a specific dose per liter (I presume dissolved), it might have been administered without a capsule. So this is a good question. Yes, it can be purchased as a capsule, cheaply, but this study is likely to have been more rigorous.
I had noted an earlier article (earlier I 2025?) that said in pill form that 8,000 IU is minimally needed to show benefits and the typical over the counter IU is 2000. It will be interesting to learn of further suggestions regarding dosing / timing as was noted above.
https://open.substack.com/pub/sayerji/p/nattokinase-reverses-heart-diseasebut?r=fr6k2&utm_medium=ios
What exactly is "purified 'recombinant' nattokinase?"
But, compared to dealing with clots???
Nicholas, none of the still too rare pieces on this topic have mentioned whether these microclots stem from aspects of the jabs that can be transferred from a jabbed person to an un-jabbed one. Is shedding or lack thereof of the clotting factors something that has been clearly established?
What would be the daily FU dosage?
Wouldn't nattokinase taken orally get broken down in the stomach before being taken up into your body further down the GI tract?
I have the clots (they remind me of jellyfish on the macro scale when in a IV bag) and am definitely not vaxxed but lots of occupational exposure to those who are….
Several groups were looking at 532nm green light helping dissolve these clots which is much easier to administer for treatment than ultrasound and micro-bubbles. Let’s pray these work well together!
I thank Dr Robert Malone for putting me onto Nattokinase a few years ago. Why do you mention Long Covid when it is vaccination damage.
Thank you for some positive news!