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To: freelyhovering who wrote (1480)	10/3/2008 1:45:22 PM
From: Joe NYC	Read Replies (1) \| Respond to of 39297

freelyhovering, What are dietary sources of K2? The article mentions following: K2 came predominantly from cheese (54 per cent), milk products (22 per cent), and meat (15 per cent). Here is another article that mentions K2 and some sources: ...Unfortunately, precise values for some foods that are likely to be high in K2 (such as organ meats) are not available at this time. The pancreas and salivary glands would be richest; reproductive organs, brains, cartilage and possibly kidneys would also be very rich; finally, bone would be richer than muscle meat. Fish eggs are also likely to be rich in K2. It was once erroneously believed that intestinal bacteria are a major contributor to vitamin K status. However, the majority of evidence contradicts this view. Most of the vitamin K2 produced in the intestine are embedded within bacterial membranes and not available for absorption. Thus, intestinal production of K2 likely makes only a small contribution to vitamin K status. (Unden & Bongaerts, 1997, pp. 217-234) On the other hand, fermented foods, however, such as sauerkraut, cheese and natto (a soy dish popular in Japan), contain substantial amounts of vitamin K2. Natto contains the highest concentration of K2 of any food measured; nearly all of it is present as MK-7, which research has shown to be a highly effective form. A recent study demonstrated that MK-7 increased the percentage of osteocalcin in humans three times more powerfully than did vitamin K1. (Schurgers & Vermeer, 2000, pp. 298-307)... thehealthyskeptic.org It seems there are some sources that are high in K2, such as natto and various organs are not the most appetizing. More "normal" sources are not verry high in K2. There is apparently some Dutch cheese high in K2, but the name escapes me. I think the easiest is to just take a supplement. The one I take is this: iherb.com it is a combo of 90 mcg of K2 and 1000 IU of D3. Joe