Posted on 11/07/2021 12:25:04 PM PST by mylife
Big mistake in your analysis there, why are you only looking at MK-4 and MK-7?
The larger the MK #, the more durable and impactful in the bloodstream. A smaller amount of MK-10 can be far more beneficial than a larger amount of MK-4.
Cheese is an especially interesting source of K2 precisely because it contains the higher MKs. Many sources of K2 do not.
There are no studies of consequence on the others you mention.
That’s not true! This study discusses MK-8 and MK-9 from cheese:
https://academic.oup.com/jn/article/134/11/3100/4688389?login=true
8. Geleijnse J.M., Vermeer C., Grobbee D.E., Schurgers L.J., Knapen M.H., van der Meer I.M., Hofman A., Witteman J.C. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: The Rotterdam Study. J. Nutr. 2004;134:3100–3105. doi: 10.1093/jn/134.11.3100.
This one discussed MK-7,MK-8, MK-9.
Gast G.C., de Roos N.M., Sluijs I., Bots M.L., Beulens J.W., Geleijnse J.M., Witteman J.C., Grobbee D.E., Peeters P.H., van der Schouw Y.T. A high menaquinone intake reduces the incidence of coronary heart disease. Nutr. Metab. Cardiovasc. Dis. 2009;19:504–510. doi: 10.1016/j.numecd.2008.10.004.
“A high intake of menoquinones, especially MK-7, MK-8 and MK-9, could protect against CHD. However, more research is necessary to define optimal intake levels of vitamin K intake for the prevention of CHD.”
It specifically says MK-4 wasn’t significant in preventing coronary heart disease, but these higher number MK’s were.
https://academic.oup.com/jn/article/134/11/3100/4688389?login=true
This one addressed MK 5 through MK 9 from cheese:
Nimptsch K., Rohrmann S., Kaaks R., Linseisen J. Dietary vitamin K intake in relation to cancer incidence and mortality: Results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg) Am. J. Clin. Nutr. 2010;91:1348–1358.
It found that both MK 4 and the cheese MK’s (5 through 9) were correlated with reduced fatal cancer rates.
https://academic.oup.com/ajcn/article/91/5/1348/4597339?login=true
Gruyere and Vermont White Cheddar.
They say limburger is made from the same bacteria found in dirty socks. I’ll pass one.
Yeah, earlier today I read that the US has an overabundance of milk...
Yeah, earlier today I read that the US has an overabundance of milk...
Yeah, earlier today I read that the US has an overabundance of milk...
Truly rank! Ha! But the adults knew it’s something the kids wouldn’t eat! Beer and Limberger Cheese was a treat even for the Adults.
Apologies for over-posting!
I like all cheese...except Limburger
I prefer hard cheese like aged sharp cheddar or manchego or Italian hard cheese
Soft cheese .....Saint Angel.....better than brie
That savory Irish cheddar is good too
Aged Gouda is nice hard and salty
Baked brie.....with preserves is an indulgence
A common appetizer in north coast South America is hard creamy white farmers cheese wedges with guava pasted slices
Goes together great....
Best hard Italian cheese....I still prefer top shelf Parmesan
Not a fan or goat cheese...
Mozzarella....whatever is best you can afford.....Italy over Wisconsin
French soft cheese smells like ass but tastes great.....with fruit or preserves
My favorite cheese is Stilton. I find it a bit too expensive for my budget so my fall back cheese is Cabot seriously sharp cheddar. Growing up around so many Italians, I sometimes forget I’m not Italian, I put Parmesan cheese on soups, salads, macaroni, and eggplant which are staples of my diet.
BOOKbump
Cheese. Yum! I eat it everyday. Swiss, provolone, cheddar, blue cheese, they are all great.
Those are truly useful—thank you! I was wrong about evidence for their efficacy and I will keep those in mind.
I have not found any supplements with appreciable amount of the non Mk4 and Mk7 form, though. Have you?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.