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.
