Revolutionize Your Wellness
with Vitamin K-2
Vitamin K-l, also known as phylloquinone, is found in plants.
Vitamin K-2, called manaquinone (MK) is found in animals or
bacteria. VITAMIN K-2 from Source Naturals is made from natto
bacterium, which contains a highly potent vitamin K-2 Compared
with vitamin K-1, K-2 has comparable benefits, but has higher
circulation concentrations in more varied areas of the body.
Simply stated, it works harder and it stays at work longer,
in more parts of the body than K-1.
Healthy Blood Flow,Healthy
Bones
Vitamin K is essential for healthy bone formation and repair;
it is involved in the synthesis of osteocalcin, the protein
in bone tissue upon which calcium crystallizes. As Vitamin K
helps build bones, it also inhibits calcification of the blood
vessels. This "calcium transport" function thereby
removes calcium deposits from the vessels where they aren't
needed, and working in conjunction with vitamin D, increases
calcium deposits in the bones, where calcium is needed most.
Vitamin K also plays an important role in the intestines, helping
to convert glucose into glycogen for storage in the liver.
Legendary Benefits of Natto
According to Japanese legend, the renowned Prince Shotoku discovered
natto in the early seventh century. On a trip surveying his
vast provinces, he wrapped some leftover cooked soybeans in
a rice straw mat and hung the bundle in a tree. It fermented
overnight. The prince tasted it - added a bit of salt - and
liked the result, thereby discovering natto, one of the most
nutritious foods in the world. The nutritive properties are
not just from soy or the fermentation process, the key to the
bounty of nutrients is the bacillum in rice straw. Since its
discovery by Prince Shotoku, the healthful qualities of natto
have become mythologized in Japan. It is the source of a warrior's
power, the samurai's resilience—a source of longevity, vigor,
clear-mindedness, and heart health. It is eaten today in Japan
as a high-power breakfast food, often served with rice, or eaten
prepackaged for a quick, nutritious lunch.
References
Vermeer C et al. 2003. AgroFood Industry17-20.
Geleijnse J et al. 2004. / Nutr Epidemiology 134:3100-3105.
Brody, T. 1994. Nutritional Biochemistry. New York,
Academic Press.
Binldey N et al. 2002. Am J. Clin Nutr 76:1055-60.
