A Carnivore Eats Only Other Animals. Which Is An Example K2: An Important Vitamin You May Not Know

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K2: An Important Vitamin You May Not Know

Many people know that vitamin K1 is involved in helping blood clot. It is found in plant foods, especially leafy greens. Examples include kale, collard greens, spinach, turnip greens, broccoli and Brussels sprouts.

Apparently, vitamin K1 deficiency is rare.

But another vitamin – K2 – is important for its completely different functions. K2 helps in:

• prevention of cardiovascular diseases

• form strong bones and teeth

• prevention of osteoporosis

• prevention of kidney stones

• promote healthy skin and prevent wrinkles

• cavity prevention and more.

K2 is mainly found in animal products and fermented foods. (There are several subtypes, but I will state that information beyond the scope of this short article!) Food sources of K2 are listed below.

While the K1 and K2 are similar in structure, they look so different. Is there any connection between the two? And if so, what is it?

Let’s start with how K2 prevents cardiovascular disease

K2 promotes calcium deposition in bones and teeth, especially when combined with vitamin D3. This is because K2 activates osteocalcin and other proteins associated with skeletal growth and bone formation.

However, K2 also prevents calcium from being deposited in soft tissue where it doesn’t belong. As a result, it can help prevent the calcification of arteries and the formation of atherosclerotic plaques.

This is its connection with the prevention of cardiovascular diseases.

Why are animal products the main source of K2?

The human body can convert K1 to K2, but is limited in its ability to do so. Animals are better at the conversion process.

And here we find the connection between the 2 vitamins.

Animals get their K1 by eating grasses and other plants. They convert that K1 to K2.

So it’s not enough to eat cheese or butter to get K2, for example—although some sources simply list those foods. Instead, we should choose cheese or butter from grass-fed cows because of the K1/K2 connection.

Fermented cheeses – such as Jarlsberg, Edam, Gouda, cheddar, Brie and blue – contain vitamin K2 formed by the bacteria used during their production. Of these, cedar and Brie are particularly high in K2 due to the types of bacteria used.

Ghee (clarified butter) from grass-fed cows is an excellent source of K2, even better than regular butter.

Egg yolks are another good source of K2 – but it must come from free-range, grass-fed chickens.

Dark chicken and beef are good sources of K2, but again, they should be from grass-fed animals.

Two other sources are goose liver and chicken liver. In line with the other K2 info, my recommendation would be to eat free range versions of those animal products as well.

What should vegans eat to get K2?

Natto from fermented soybeans is one of the few non-animal sources of vitamin K2 and has a high K2 content.

Sauerkraut is another source of K2.

I suggest real, fermented sauerkraut. This means that the label should list only 2 ingredients: cabbage and salt. Maybe even water. Avoid a more “standard” vinegar product. That would actually be sauerkraut, not fermented sauerkraut.

Kimchi is a fermented vegetable and also contains K2.

So there is little information about vitamin K2. Because we can convert K1 to K2 to some extent, I would recommend eating lots of green leafy vegetables – for many health reasons, but also to get plenty of K1.

If you have any blood clotting problems, check with your doctor to make sure eating green leafy vegetables is a good option for you.

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