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Did you know that a dentist is credited with discovering vitamin K2?

During his research, Weston A. Price (Cleveland dentist, 1870-1948) searched for the answer to why primitive people living far from Western civilization are stronger than most people today. Price examined the food of primitive peoples, compared it with the modern food of North America, and noticed that the food of the natives contained much more vitamins and minerals. This is how the discovery of vitamin K2 began. During his research, he discovered a new fat-soluble nutrient, which he named X-factor. He found this nutrient in fish, offal and butter made from the milk of pastured animals. We now know that this nutrient is vitamin K2. This vitamin was found without exception in the diet of primitive tribes.

It is different from vitamin K-1

Since 1939, vitamin K2 has been found to have many physiological effects: it has nothing to do with vitamin K1, which has a similar name. Just like the B vitamins, vitamin K is a family. Many completely different molecules with completely different physiological effects are unfortunately called vitamin K. The aforementioned vitamin K1 or phylloquinone occurs only in plants, typically dark, green and leafy plants, and plays an important role in blood clotting. In contrast, vitamin K-2 or menaquinones represent several different compounds, of which a dozen have been identified and named MK4… With code MK13. Among them, MK4 and MK7 proved to be valuable from a physiological point of view. In the past, the authors of medical textbooks knew that it didn't matter which form a person got, because the body can transform one form into another and back again if necessary. Actually, this statement is not accurate. Bacteria in the intestinal flora can convert vitamin K1 into K2, especially if it is the intestinal flora of a healthy cow or goat. A mouse is less able to do this, and the human intestinal flora very poorly.

Inadequate nutrition and vitamin K2 deficiency because:

Many people still avoid eggs, which are the best source of MK4 vitamin K-2.
Many people avoid  fatty foods because they are afraid of atherosclerosis.
On our pizza, we don't get matured cheese, but a worthless “cheese preparation”, which does not contain MK7 at all.
We do not eat fermented soy products because it is not part of the Western diet, even though it is the richest source of MK7.
We do not eat meat or milk from pastured animals, because it is two or three times more expensive than large-scale farmed animal products.
However, antibiotics are widespread, which permanently stop the intestinal flora's already poor ability to produce vitamin K2.

Vitaking vitamin K2 contains 100 µg of vitamin MK7. 

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Ingredients: isomalt, microcrystalline cellulose, hydroxypropylmethylcellulose, menaquinone preparation (modified starch, soybean oil, sodium caseinate, starch sodium octenyl succinate, mono- and diglycerides of fatty acids, ascorbyl palmitate, menaquinone-7) fatty acids