Here, borrow my wire brush.

So, let me get this straight. They grow a particular bacteria on soybeans, and then pull out an enzyme called nattokinase that chews up fibrin (a blood clotting factor). You're supposed to eat it, and it's supposed to keep your blood from clotting (a "blood thinner" - like, but not really like, aspirin).

I wouldn't be happy with that if I thought it would work; dumping anti-clotting agents into your blood could be hazardous. Aspirin and ginger are strong enough, I'd think.

Thing is, though, that enzymes are specially structured proteins that need their structure in order to work. And guess what happens to proteins when they hit your stomach? Even if the enzyme weren't ripped to shreds in the stomach and small intestine, your gut wall will not absorb something that size intact (thousands of amino acids).

There. Ubergeek biochemistry lesson of the day. Aren't you glad you asked?

There was a lab checking out something having to do with blood clotting time, and they were using their own blood for the experiments. One guy's blood would never clot. Turns out he regularly ate about a quarter jar of ginger marmalade on his toast every morning.

There are probably at least 1000 research articles on ginger. I'm not really up on all of its uses.

All that and it tastes great, too.

"The goodness of natto, without the problems!"

Isn't natto the stuff wot looks like something in a kleenex after an overly vigorous round of nose-blowing?

Yikes. When I need meds to thin my blood, I prefer ones that have been tested properly.