The form of pure non-soy MK7 that we use is the preferred form of vitamin K because it lasts longer in the body, which means it works smarter than MK4 and K1.
Natto, hard cheese, and egg yolk
We use nutrients backed by a significant body of research that is growing every day. Of the thousands of unaffiliated studies our in-house scientists sorted through to guide our choices, the titles below are the most relevant MVPs.
Kappa Bioscience; University of Oslo
University of Maastricht
Nutrition Impact LLC
Kappa Bioscience AS
International Science and Health Foundation
J-Oil Mills, Inc.; University of Maastricht
There are 12,596 studies on Vitamin K and counting
Substantiation is a living, breathing thing. We are constantly reviewing new research. Have a study you think we should take a look at? Send it our way: email@example.com