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"A NATURAL ENVIRONMENTAL HEALTH FACTS"
"Ask Lena Health Question & Answer Issue"
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Be sure to include your first name with your question!
928-636-9425
Monday July 25, 2005
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============================
=> ASK LENA Q & A EDITION!
============================
Roca asks: "I had a lucunar
stroke 7 years ago, and refused the invasive testing I
was offered, opting instead for 'watchful waiting'. I
was taking an 81 mg. aspirin until I heard about Natto,
and have been taking 100 mg. ever since. Can one take
too much Nattokinase? Can it be taken together with
aspirin? What other measures would you recommend to
prevent major stroke?"
Steve's Motivator this week, "THE HAND" is a poignant
tear jerker teaching a valuable lesson, so have your
tissue handy.... If you enjoy Steve's weekly Motivator let him know and
tell him you read it in "A Natural Environmental Health
Facts Ask Lena Health Q & A ezine."
mailto:Publisher@LifeSupportSystem.com
I answer all health questions to
the best of my ability using what I gleaned from
20-years as a Medical Office Nurse and Administrator
along with my education in
nutritional and alternative modes. I am not a doctor and
you should not think of me as one.
Just lived many years of life and observed the world
around me...
Q & A is for your information and education only and in
some instances to give you a different perspective on a
particular problem!
My wish for you, in the use of the information gained
here, is that you will apply it in a smart and safe
manner in order to enhance your life and not harm it!
Not to be used in place of your judgment but in
addition to...
I have always felt that I had to know all sides to a
problem and then make a decision for myself and I hope
that will be your attitude as well!
IF YOU HAVE A HEALTH QUESTION
health@antibiotic-alternatives.com?subject=QnAQuestion
Be sure to give at least your first name, if it is a
question you want answered in person feel free to give
me a call at 928-636-9425
Thank you for your
confidence and inquisitiveness!
Lena
QUESTION:
Hi Lena!
Many thanks for your valuable ezine contributions. Let
me ask your views on Nattokinase. I had a lucunar
stroke 7 years ago, and refused the invasive testing I
was offered, opting instead for 'watchful waiting'. I
was taking an 81 mg. aspirin until I heard about Natto,
and have been taking 100 mg. ever since. Can one take
too much Nattokinase? Can it be taken together with
aspirin? What other measures would you recommend to
prevent major stroke?
Roca
ANSWER:
Thanks for the question Roca...
You are to be congratulated on taking a stand for your
health and 7 years says a lot for the fact that what you
are doing is working...
You do not say for sure what type of Lucunar stroke you
had? If it is simply a narrowing of the blood vessels in
the brain Nattokinase will help but not the full
answer... The rest of the answer found further down...
Nattokinase will simply keep the blood thin and help
prevent thrombotic stroke... Since you have chosen
Nattokinase I am assuming, as I think your doctor did,
it was a thrombotic type... If you do not know for sure
you could be a walking time bomb and need further
evaluation... Testing is used to find out truths
and help you decide what direction you wish to go with a
treatment. But not all testing is healthy to undergo so
you would be the judge of whether you would accept those
tests or not, just as you did... Having all
answers can sometimes help ease your mind on whether you
are doing the correct treatments or not. That said;
Nattokinase is something I'm sure you've studied out
quite well if you are using it but will need to be
explained for those not in the know that read my
ezine... so my answer in the ezine will be more lengthy
than the one to you...
Do not take aspirin or any blood thinner with
nattokinase as you could end up with BIG problems...
Natto is heavy in Vitamin K, which is one source of it's
thinning properties and can be bad news for anyone
taking a blood thinner... Chemicals and natural foods do
not mix well in our body... Yet, there have been no
reports of bleeding from eating to much nattokinase
alone;
One explanation for why our body takes so long to
neutralize nattokinase without being negatively affected
is that it is not "foreign" to our body. In that case,
our body may be able to selectively use Vitamin K for
congealing blood, and pyrazine and nattokinase for
preventing or dissolving blood clots as necessary. That
may explain the reason there is no report of natto
causing uncontrolled bleeding.
BUT, as with anything else and to err on safe, over
consumption of good food can be just as bad as consuming
bad foods and nattokinase is a food, so yes too much
could possibly be bad but it would take an awful lot to
achieve that bad result... You do not need to play
the guessing game as your doctor (providing you
have a doctor who will go along with your healthy
choices) can track your results by; Both the
efficacy and the prolonged action of NK determined by
measuring levels of EFA (euglobulin fibrinolytic
activity) and FDP (fibrin degradation products), which
both become elevated as fibrin is being dissolved. By
measuring EFA & FDP levels, activity of NK has been
determined to last from 8 to 12 hours. An additional
parameter for confirming the action of NK following oral
administration is a rise in blood levels of TPA antigen
(tissue plasminogen activator), which indicates a
release of TPA from the endothelial cells and/or the
liver.
For those who do not understand what a Lucunar Stroke
is; Lucunar Stroke is an ischemic type of stroke that
occurs when the smallest vessels deep in the brain
become blocked or do not function right. This type is
usually less severe than others.
What Is Nattokinase?
Nattokinase is a potent fibrinolytic enzyme extracted
and highly purified from a traditional Japanese food
called Natto. Natto is a fermented cheese-like food that
has been used in Japan for over 1000 years for its
popular taste and as a folk remedy for heart and
vascular diseases. Natto is produced by a fermentation
process by adding Bacillus natto, a benefical bacteria,
to boiled soybeans. The resulting nattokinase enzyme, is
produced when Bacillus natto acts on the soybeans. While
other soy foods contain enzymes, it is only the natto
preparation that contains the specific nattokinase
enzyme.
The Discovery of Nattokinase
Doctor Hiroyuki Sumi had long researched thrombolytic
enzymes searching for a natural agent that could
successfully dissolve thrombus associated with cardiac
and cerebral infarction (blood clots associated with
heart attacks and stroke). Sumi discovered nattokinase
in 1980 while working as a researcher and majoring in
physiological chemistry at Chicago University Medical
School. After testing over 173 natural foods as
potential thrombolytic agents, Sumi found what he was
looking for when Natto was dropped onto artificial
thrombus (fibrin) in a Petri dish and allowed it to
stand at 37 C (approximately body temperature). The
thrombus around the natto dissolved gradually and had
completely dissolved within 18 hours. Sumi named the
newly discovered enzyme "nattokinase", which means
"enzyme in natto". Sumi commented that nattokinase
showed "a potency matched by no other enzyme."
Potent Thrombolytic Activity
The human body produces several types of enzymes for
making thrombus, but only one main enzyme for breaking
it down and dissolving it - plasmin. The properties of
nattokinase closely resemble plasmin. According to Dr.
Martin Milner, from the Center for Natural Medicine in
Portland, Oregon, what makes nattokinase a particularly
potent treatment, is that it enhances the body's natural
ability to fight blood clots in several different ways;
Because it so closely resembles plasmin, it dissolves
fibrin directly. In addition, it also enhances the
body's production of both plasmin and other
clot-dissolving agents, including urokinase
(endogenous). "In some ways, Milner says, nattokinase is
actually superior to conventional clot-dissolving drugs.
T-PAs (tissue plasminogen activators) like urokinase
(the drug), are only effective when taken intravenously
and often fail simply because a stroke or heart attack
victim's arteries have hardened beyond the point where
they can be treated by any other clot-dissolving agent.
Nattokinase, however, can help prevent that hardening
with an oral dose of as little as 100 mg a day." 1,7
The Prolonged Action of Nattokinase
Nattokinase produces a prolonged action (unlike
antithrombin drugs that wear off shortly after IV
treatment is discontinued) in two ways: it prevents
coagulation of blood and it dissolves existing thrombus.
Some doctors in Japan started prescribing natto instead
of wafarin on an experimental basis. Some patients with
retinal-vein-blockage-disease, a disease causing blood
clots to occur in retinal veins and hemorrhaging in the
retina , were instructed to eat natto twice a week, and
had very positive results. (Yuhobika, March 1998
issue)
Professor Hiroyuki Sumi says brain infarction and
myocardial infarction tend to occur around 10:00am on
Monday mornings. So he says the most effective time to
eat natto is during the Sunday supper. Since nattokinase
enzyme is sensitive to heat and loses its effectiveness
above 70 degrees C, eating raw natto gives the best
protection.
If there is a chance that it is actually a narrowing of
blood vessels, that caused temporary flow of blood to
the brain, which could happen again even with the
natto, I would suggest Dr. Garland's
Circulatory Formula along with the
Liquid Minerals as they are doing wonders in the
field of preventing stroke and heart disease as well as
lowering blood pressure should you wish to add that to
your daily supplements I would highly recommend it as
does he in these types of cases... If you did not have
the tests to determine exactly what type of Lucunar
Stroke I would definitely say add these two and they
will not affect the Nattokinase results...
I hope this helps answer your questions...Continue the
good habits...
Lena
~^~^~^~^~^~^
MOTIVATOR
~^~^~^~^~^~^
THE HAND
At first it sounded like a Thanksgiving
story, but the more I reflected on it, the more
appropriate it seemed for any time of the year. The way
I heard it, the story went like this:
Thanksgiving Day was near. The first grade teacher gave
her class a fun assignment -- to draw a picture of
something for which they were thankful.
Most of the class might be considered economically
disadvantaged, but still many would celebrate the
holiday with turkey and other traditional goodies of the
season. These, the teacher thought, would be the
subjects of most of her student's art. And they were.
But Douglas made a different kind of picture. Douglas
was a different kind of boy. He was the teacher's true
child of misery, frail and unhappy. As other children
played at recess, Douglas was likely to stand close by
her side. One could only guess at the pain Douglas felt
behind those sad eyes.
Yes, his picture was different. When asked to draw a
picture of something for which he was thankful, he drew
a hand. Nothing else. Just an empty hand.
His abstract image captured the imagination of his
peers. Whose hand could it be? One child guessed it was
the hand of a farmer, because farmers raise turkeys.
Another suggested a police officer, because the police
protect and care for people. Still others guessed it was
the hand of God, for God feeds us. And so the discussion
went -- until the teacher almost forgot the young
artist himself.
When the children had gone on to other assignments, she
paused at Douglas' desk, bent down, and asked him whose
hand it was. The little boy looked away and murmured,
"It's yours, teacher."
She recalled the times she had taken his hand and walked
with him here or there, as she had the other students.
How often had she said, "Take my hand, Douglas, we'll go
outside." Or, "Let me show you how to hold your pencil."
Or, "Let's do this together." Douglas was most thankful
for his teacher's hand.
Brushing aside a tear, she went on with her work.
The story speaks of more than thankfulness. It says
something about teachers teaching and parents parenting
and friends showing friendship, and how much it means to
the Douglases of the world. They might not always say
thanks. But they'll remember the hand that reaches out.
__________
Steve Goodier
Publisher@LifeSupportSystem.com is a professional
speaker, consultant and author of numerous books. Visit
his site for more information, or to sign up for his
FREE newsletter of Life, Love
and Laughter at
http://LifeSupportSystem.com.
=================
FOOD OF THE WEEK
=================
You either love it or you hate it!
"Abelmoschus esculentus" and also "Hibiscus esculentus".
There aren't usually too many in between like or
dislike it... I personally love it pickled, steamed or sauteed...
Heart healthy, long pointy ended fuzzy, vegetable that can make you itch
when picking fresh! Known in various parts of the world as Okra, Ochro,
Okoro, Quimgombo, Quingumbo, Ladies Fingers, Gombo, Kopi Arab, Kacang
Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh
(middle east). Apparently Gumbo is Swahili for okra. In Portugal and
Angola, okra is known as Quiabo (plural: Quiabos). In Japan it is known
as okura. Patrick Taylor adds: "Okra has found its way to Taiwan, where
it's called "qiu kui" (pronounced cheeoh kway). Check out the potassium
and calcium content below, making them great heart and bone builders.
"Okra is found in its wild state on the alluvial banks of the Nile and
the Egyptians were the first to cultivate it in the basin of the Nile
(12'th century BC). It was then introduced into North Africa to the
Mediterranean, the Balkans, and India. It arrived then in the Americas
at Brazil (1658), Dutch Guinea and at New Orleans before extending in
the United States and going up to Philadelphia in 1781." Or so some
say.
In the 1800's slaves from Africa used ground okra as a part of their
diet, and this apparently led to the use of ground okra seeds as a
coffee substitute by other southerners during the American Civil War
blockades of the 1860's. Even today, ground okra is used in West Africa
to make a "...local soup made from dried and ground okra, baobab leaves
or rosselle. Fish sometimes is added into it . I wasn't there so I don't
know that for sure?
Best and most tender when picked at approx. 3 inches in length. Picking
the pods while wet may darken the skin, but the taste is not affected.
We usually pick ours at mid day so they retain that bright green color.
Picking every other day means less that the goats get from getting tough
on us. Yes, my husbands pet goats get the tough ones and love them.
I grew up eating southern fried okra and I thought that was the only way
you should eat it. Then my husband came along with his garden, which
includes okra and one day, while he was giving me his weekly tour of his
pride, he pulled off a couple of pods of okra and handed one to me to
eat. Now I was sure that was a really dumb thing to do but he finally
convinced me and I have been a raw okra fan ever since. Try it; you'll
like it even if you've never liked okra before. I've seen it happen over
and over with visitors to his garden as he repeats what he did with me
to them. Our next favorite way of eating okra is steamed or boiled, both
are equally tasty. I sometimes add a little rice vinegar just for a
change in flavor. I also pickle several jars of okra every year. I make
them spicy as my grandchildren will then eat them. (Recipe at end of
article) If you cook okra in brass, iron or copper the pan will darken
almost black.
Nutrition Facts (1/2 cup cooked okra) 4 or 5 pods.
Calories 25
Dietary Fiber 2 grams
Protein 1.52 grams
Carbohydrates 5.76 grams
Vitamin A 460 IU
Vitamin C 13.04 mg
Folic acid 36.5 micrograms
Calcium 50.4 mg
Iron 0.4 mg
Potassium 256.6 mg
Magnesium 46 mg
Raw will contain much more nutrients as they have not leached out!
The super fiber found in okra helps to stabilize blood sugar as it curbs
the rate at which sugar is absorbed from the intestinal tract. Okra not
only binds cholesterol but bile acid carrying toxins dumped into it by
the filtering liver. But it doesn't stop there... The okra fiber,
absorbing water and ensuring bulk in stools, helps prevent and improve
constipation. Fiber in general is helpful for this but okra is one of
the best, along with ground flax seed and psyllium. Unlike harsh wheat
bran, which can irritate or injure the intestinal tract, okra's mucilage
soothes, and okra facilitates elimination more comfortably by its
slippery characteristic many people abhor. Making it great for those
with IBS?
This incredibly valuable vegetable not only binds excess cholesterol and
toxins (in bile acids) which cause numerous health problems if not
evacuated, but then assures easy passage out of the body of same. Unlike
some prescription and over-the-counter drugs for this, the veggie is
completely healthy, non-toxic, non-habit forming (except for the many
who greatly enjoy eating it), has no adverse side effects, is full of
nutrients, and is economical.
Okra can be frozen or pickled for storing.
Frozen: Start with freshly picked okra. Wash, cut the stems off, being
careful not to cut into seed chamber, otherwise the seeds may spill out.
Blanch by putting into rapidly boiling water for about 3 minutes. Remove
and cool immediately by placing under cool running water. Pat dry, pack
in plastic bags, seal tightly and place in the freezer. Unblanched
okra will quickly lose its nutrient content, flavor and turn dark.
Should keep well up to a year.
Canned:
Making spicy canned okra is simple and easy!
Lena's Pickled Spicy Okra:
Step 1:
Wash wide mouth pickling jars in dishwasher for maximum germ killing, or
in hot soapy dish water and rinse in boiling water.
Fill canning pot with water and begin heating on
stove. (Any pot that will hold pint size jars and can be covered with
water, such as a spaghetti cooker will work. You will need to put a rack
of some sort in the bottom so jars will not be in direct contact with
bottom of pot.)
Step 2
Wash okra and trip stem. Do not cut into pod as seeds
will fall out and you will have nothing but slime...
Step 3
Pickling liquid:
2 cups white vinegar
4 cups purified/filtered water
1/3 cup sea salt
Put on stove and bring to boil. Stir until salt is dissolved. Keep hot
until ready to pour into jars.
Step 4
Put lids and seals in a pan of boiling water for 5
minutes immediately before putting on jars.
Step 5
Fill hot jars with cleaned and dry okra.
Add 2 cloves fresh garlic, 1 jalapeno pepper sliced, more if you like
really hot. Or put 1/4 teaspoon cayenne pepper? ? teaspoon dill seed or
1 teaspoon fresh dill. 1 small or medium bay leaf. Pour boiling
pickling liquid over okra and spices, leaving about
½ inch of top. Wipe rim with moist
paper towel or cloth. (Anything on the rim will prevent sealing of jars,
hence spoiled okra. ) Put hot lid and seal on jar.
Step 6
Put jars into canner, making sure water covers the
tops and about ? inch above. Boil for 10 minutes. Remove jars from water
to a clean cloth covered surface to cool. You may hear popping sounds
coming from the jars as they cool and sealing takes place.
Enjoy!
Lena
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