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A Way To Break Down Spike Protein?

Over the past year, I've had a number of people ask if there is a natural way to help break down spike protein.

I've been finding that people in the midst of an infection as well as those experiencing troublesome symptoms following vaccination have been responding well to taking proteolytic enzymes. One of the primary ingredients in our proteolytic enzyme blend is nattokinase, an enzyme derived from fermented soybeans that is effective in breaking down fibrin.

A recently published study by researchers in Japan found that when cells infected with the SARS-CoV-2 virus and showing the spike (S) protein were incubated with nattokinase, the S protein was broken down in a dose and time-dependent manner.

Though an in vitro study doesn't carry the same weight as a randomized control trial, this study indicates that nattokinase shows the potential to inhibit SARS-CoV-2 infection and promotes the breakdown of S protein in the body.

Those who have done well in using our proteolytic enzyme blend to address symptoms including difficulty breathing, loss of taste and smell, unexplained fatigue, and an unexplained cough started with 6-9 capsules spread out throughout the day.

I first began using our proteolytic enzyme blend around 15 years ago with patients that had chronic obstructive pulmonary disease or circulatory issues related to a COPD or heart disease. Over the years, I've consistently found that nattokinase and serrapeptase are effective in normalizing inflammation and blood circulation where high viscosity from fibrin accumulation is an issue.

To learn more about our proteolytic enzyme blend, please feel free to view:

I cannot give individual medical advice. But I can share that with family members and other people who have asked for guidance, I've been finding that 2-3 capsules daily serves as an effective prophylactic amount, while 6-9 capsules daily is an appropriate amount for those struggling with an active infection or the after-effects of an infection or treatment-related injury.

Another way to get nattokinase is to eat natto - it has an intense umami flavour, described by some as being like a salty cottage cheese or an old, strong soft cheese. Natto is now available at some health food stores, but the most cost-effective source in most cities would be a Korean, Chinese, or Japanese grocery store.

To learn more about nattokinase and its antiviral properties, I would suggest doing a search at PubMed. Here are two abstracts to begin with:

Questions on this specific topic can be sent to me directly at


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