Why I’m Obsessed With Jicama Right Now
Jicama (also called Mexican yam or yam bean) is a
Nattokinase is a powerful fibrinolytic enzyme (a natural clot-breaking protease) produced by the friendly bacterium Bacillus subtilis during the fermentation of soybeans into natto—a sticky, stringy traditional Japanese food that’s been eaten for centuries. The enzyme is what gives natto its unique ability to support healthy blood flow, and it’s now extracted and sold as a supplement (often standardized in fibrinolytic units, or FU).
Nattokinase researched benefits (mostly from cardiovascular and circulatory studies):
It’s generally well-tolerated at typical supplement doses (2,000–7,000 FU per day), I take it in a powdered form maybe 3x a week, which is a low-key way many people use it for maintenance. Like any natural blood-flow supporter, it’s smart to pause before surgery or if someone is already on blood-thinning meds (talk with a practitioner if that applies).
Stacking Nattokinase with Supplements
Nattokinase can be stacked with certain supplements to boost its effectiveness, especially for cardiovascular and circulatory support. The most common and synergistic pairing is with serrapeptase (another powerful proteolytic enzyme), which together break down fibrin more efficiently, reduce inflammation, clear arterial debris, and improve blood flow beyond what either enzyme achieves alone. Other helpful combinations include omega-3 fatty acids, CoQ10, magnesium, vitamin K2, or herbs like hawthorn and ginger—these work together to support blood pressure, reduce plaque, protect blood vessels, and enhance overall heart health by hitting multiple pathways at once. As always, start low, listen to your body, and check with a practitioner if you’re on any blood-thinning drugs.
Supporting links:
Jicama (also called Mexican yam or yam bean) is a
While at the Tijuana Holistic Care Clinic I used the
Natural Relief for Tubes, Infections, Vertigo and Tinnitus Story at