Since late 2016 we have entered the age of disclosures! Fasten your mental safety belt and enjoy the ride! Heretic

Friday, July 10, 2009

Vitamin K2 halves the risk of all-cause mortality and aortic calcification!

... with the relative risk reduction factors in the highest vitamin K2 tertile of 0.42 and 0.48, respectively.

Dietary Intake of Menaquinone Is Associated with a Reduced Risk of Coronary Heart Disease: The Rotterdam Study

(after Richards' blog - thanks!)


g-hog said...

According to this

You have to eat either Dutch cheeses or Japanese natto to get vitamin K2.

Is it also high in organ meats????

Stan (Heretic) said...

Yes it is! The highest contents of K2-MK4 is in the mammalian salivary glands (to protect their teeth), thus the lamb tongues prominently featured on my photo (butter too - the sweetbreads are flating in it, really tasty). Pork and beef tongues are good too and readily available.

Other good source is butter from grass-grazed cows, and also egg yolks. All the good stuff...

Natto does not contain the human MK-4 form of K2, it contains MK-7 mostly. Whether MK-7 works as well as MK-4 in humans, I do not know.


g-hog said...

How does ordinary liver rate in K2, any idea?

I seem to have developed an intolerance to eggs, from the celiac disease, which seems to have been triggered by living on organic, whole wheat for so many years as a low-fat vegan.

I haven't really seen tongues in my area... of course, it's nothing I've really looked for at this point. But liver used to be one of my would be nice if it turned out to be a good source of K2... I'm sure I must be running short by this time, after all that's happened.

Stan (Heretic) said...

Beef liver contains about 3 microgram of K per 100g, egg yolks about 1/3 of that (I just used the food table widget from my home page). I presume they add K1 (plant form) and K2 (animal+microbial form) together. I could find data for tongues.

g-hog said...

I bought 3 pks. of beef liver and had a big meal of it with my dogs (my husband hates it, so I made him something different)...

Gosh, I forgot how good that stuff is!!! It's a delightful entree... (the dogs thought so too) I just had stir-fry veggies with rice to go along. Looking forward to my next two liver meals sometime soon.

I haven't seen tongue available around here...I might have to go look in some special butcher shop or somewhere.

Stan (Heretic) said...

We like calf's liver. Our local butcher shop told us that it is only the small parts (about 20%) of the calf/beef liver that are really good to eat. The rest is bitter or stringy and good only for dogs. We fry it on hot pork lard for just ~5 seconds on each side, so that it is sealed on the outside and raw inside. We serve it with fried onions. Normally it is recommended (on our kind of a diet, very high in animal fat and low carb) not to eat it more often than once a week because of too much iron but in your case it probably might not apply. You may benefit by eating it more often for a while.

Stir-fried veggies are great too. I like adding curry paste (from jars) just after frying onions and potatoe slices (they need more heat, longer). Then add the rest of vegetable. Everything is drenched, literally floating in fat which is typically unsalted butter mixed with coconut fat.

Sometime I stir-fry in a home-rendered pork fat (one can't really buy it - beware of the so called "Lard" from some shops - that is nowadays mostly hydrogenated fat!).

I hope you will enjoy your new cuisine , 8-:)


Robert said...

I was introduced to natto on a dare in a sports bar in Tokyo. It looked just too gross to eat (I'll spare you the details of what I thought it was), so I let my Japanese business partners go ha ha ha.

I don't really remember the chemistry, but isn't the MK-4 form a degradation product of the MK-7?
What I don't remember is how or why MK-7 degrades to MK-4.

Thanks for the tip about lard. The local Whole Foods sells "natural" lard dissected rather than rendered out of the hog but at $21.95 a pound. I may just eat less of the chemically modified stuff.

John said...

Stephan on Whole Health Source has a post discussing K2, with some good links...