- Q: How does Dr. Mercola's Vitamin K2 differ from other K2 supplements?
A: Finding a natural source of vitamin K2 can be a real challenge. You have to be wary of risky synthetic imposters, and keep an eagle eye on manufacturing quality.
Our vitamin K2 stands above the crowd because it is made from chickpeas, is non-GMO, allergen-free, has a stable fermentation process (not all do), uses K2-7 in the formula for superior bioavailability, stands up to purity testing, and is affordable.
- Q: Is Dr. Mercola's Vitamin K2 free of GMOs?
A: Yes, we use chickpeas, which are not genetically modified.
- Q: Does Dr. Mercola's Vitamin K2 come directly from natto?
A: Yes, our vitamin K2 is derived directly from chickpeas that have been fermented with bacillus subtilis natto.
- Q: If soy is so bad, why is fermented soy okay?
A: The fermentation process removes the trypsin inhibitors – which obstruct the absorption of nutrients. Non-fermented soy fights nutrient uptake due to its high phytic and oxalic acid levels.
So if you wish to eat natto that uses organic soy, you can do so without fear. However, Dr. Mercola’s Vitamin K2 uses chickpeas rather than soybeans.
- Q: What form of vitamin K is most important?
A: One of the best natural sources of vitamin K2 comes from an ancient Japanese food called natto. While there are many varieties of vitamin K2, vitamin K2-7 produced from natto is shown to be one of the most bioavailable, stable, and beneficial varieties.*
Vitamin K3 is a synthetic form of the vitamin that I recommend you strictly avoid. And vitamin K1 is prominent in green leafy vegetables, such as lettuce, broccoli, and spinach, and represents about 90 percent of the K present in the Western diet.