Very interesting post. Are there any foods naturally high in K2?
Are there any foods naturally high in K2?
There are two sources. Herbivores can make it out of fresh grass, so you can find it in their fats - in the butter of grass-fed cows, in the spring and early summer, and in the egg yolks of pastured chickens, in goose liver pates, etc. And certain fermenting bacteria can make it, so you find it in certain cheeses (brie and gouda), and in this nasty fermented soybean mess called Natto, that the Japanese eat for breakfast.
The low-fat crowd looks at the French and wonders why they don't get heart disease, despite their high-fat diet. The low-carb crowd looks at the Japanese and wonders why they don't get heart disease, despite their high-carb diet. Maybe it's not how much of one vs. the other you eat, but whether the foods you are eating is rich in K2?