Lots of K2 supplements say they are "soy-free". But if you dig deeper, you'll find they're almost all DERIVED from soy -- the soy is supposedly all processed out.
I don't believe this, because of how sick I got from taking a tobacco-derived K2. Like I smoked a couple of cigarettes, sick. For two days. So I don't want to take the soy-derived ones either.
I used to buy a K2 that was derived from, I believe, geranium oil. It was great, no issues at all. I got it from these guys: http://www.rayandterry.com/mk-7.html
I went to buy more and now this:
Soy allergen warning: This product is now derived from soy. The previous material is no longer available.
I've googled my heart out, and I know it's a long shot, but -- anyone know of a K2 that isn't SOURCED from soy or tobacco? And if so, what's it derived from?
Get Free Paleo Recipes Instantly
This thread may be helpful: http://paleohacks.com/questions/161814/where-do-you-get-your-k2#axzz2TCRD7PAe
Grass fed butter/Ghee and butter oil (often in combo with fermented CLO) are good DIETARY sources of K2.
While not strictly paleo, I always prefer a dietary source over a supplement source because the food contains other compounds which may help with bioavailability. Unless, of course, you can't tolerate ANY dairy.
I'm ridiculously allergic to most common allergens, including soy and dairy.
I think I'm going to try making dairy-free kefir.
Is your problem with a soy allergy, or are you just trying to avoid legumes? I try to eat only fermented soy, which to my mind are the healthful soy products, not AT ALL the same thing as unfermented soy or soy isolates. This is a blanket statement, but westerners don't seem to distinguish good soy from bad.
My mother is Japanese and traditionally they eat a variety of fermented soy products, with good results. As a matter of fact, the food highest in K2 is natto (a superfood) which is probably why most manufacturers utilize soy. I sympathize with paleo guidelines but don't strictly adhere, meaning I'll eat a little sourdough bread, GABA brown rice, kefir, butter.
I prefer to eat natto the way the Japanese do, as a whole food. Although you might hesitate because natto would be post-agricultural, many many generations of Japanese have utilized this legume in its fermented forms for good benefits.
I've also seen reference to spring grass butter as being high in K2, but there we go again, now with dairy, though cultured.