mccoy Posted June 30, 2018 Author Report Share Posted June 30, 2018 Yes, it is plausible that menaquinone is not a necessary vitamin but can be manufactured in the body from phylloquinone (vitamin K1). K2 might sound a little like paleo hype, the fabled X-factor which is found only (almost) in animal derived food, blah blah blah... Quote Link to comment Share on other sites More sharing options...
mccoy Posted June 30, 2018 Author Report Share Posted June 30, 2018 Re. raw milk: other studies found no significant menaquinone in unfermented milk products. Raw doesn't mean fermented. So menaquinone content in foods still exhibits some discrepancies. Quote Link to comment Share on other sites More sharing options...
mccoy Posted April 27, 2019 Author Report Share Posted April 27, 2019 (edited) A recent article with novel analyses according to which menaquinone concentrations in cheese are far higher than those previously believed, especially in soft, full fat cheese. MK9 prevails but other forms, including MK10 to MK13 are well represented. If the data are accurate, then we'd have about 10 times as much K2 in cheese as outlined in previous studies. Comparable to concentrations in natto. But as we've seen in previous posts, data are very much erratic on the subject. Multiple Vitamin K Forms Exist in Dairy Foods Xueyan Fu Stephanie G Harshman Xiaohua Shen David B Haytowitz J Philip KarlBenjamin E Wolfe Sarah L Booth Author Notes Current Developments in Nutrition, Volume 1, Issue 6, June 2017, e000638,https://doi.org/10.3945/cdn.117.000638 Published: 01 June 2017 Article history Edited April 27, 2019 by mccoy Quote Link to comment Share on other sites More sharing options...
Todd Allen Posted April 27, 2019 Report Share Posted April 27, 2019 (edited) Mccoy, the study you referenced also found K2 content of the dairy products was proportional to the fat content. Reduced fat versions of every type: milk, yogurts, soft cheeses, hard cheeses, etc. were reduced K2. Some call it a paradox that among western nations the French eat higher fat and have a lower rate of heart disease. Is it the red wine or is it just the cheese? When ripe and served warm the flavor is intensified and a little goes a long way which I think makes soft French cheeses CR compatible despite their richness. Edited April 27, 2019 by Todd Allen Quote Link to comment Share on other sites More sharing options...
Sibiriak Posted April 28, 2019 Report Share Posted April 28, 2019 (edited) Thanks Mccoy. Interesting study. A few years ago I read a lot on Vitamin K2 and the data was pretty sparse on food vitamin K2 content. I ended up deciding to supplement K2 ( along with vitamin D, which I take to keep above 30 ng/ml.) Quote ...the French eat higher fat and have a lower rate of heart disease. Whether that's true or not, it's important not to single out any one disease endpoint; all-cause mortality/healthspan/lifespan must be considered. Edited April 28, 2019 by Sibiriak Quote Link to comment Share on other sites More sharing options...
mccoy Posted April 28, 2019 Author Report Share Posted April 28, 2019 8 hours ago, Todd Allen said: When ripe and served warm the flavor is intensified and a little goes a long way which I think makes soft French cheeses CR compatible despite their richness. Todd, I'd tend to agree that even in small amounts good cheese is satisfying and satiating. I've been a huge cheese eater in the past. Now I've grown accustomed to other food and the fat gives me some nausea. But I always enjoy a few morsels of our special grass-fed mountain cheese. Quote Link to comment Share on other sites More sharing options...
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