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Source TSC K2

Natto Vitamin K2

Harvested

Non-GMO chickpeas are grown in a contamination free area.

Fermented

The chickpeas are fermented turning them into the traditional Japanese Natto food.

Separation

The Natto is then spun in a centrifuge to separate a clear fermented liquid from the chickpeas.

Extracted

This liquid goes through an extraction process to obtain the vitamin K2 using ethanol.

Drying

The K2 is powdered using a gentle vacuum drying process ready for encapsulation.

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