FLAVORS
EFFECTS
K2 (100%)
K2 (83%)
K2 (39%)
K2 (27%)
K2 (25%)

MEDICAL
K2 (100%)
K2 (99%)
K2 (64%)
K2 (42%)
K2 (35%)
NEGATIVES
K2 (100%)
K2 (25%)
K2 (8%)