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jacquelyn sauriol's avatar

Vitamin K2 food sources are primarily found in animal-based and fermented foods. The richest sources include:

Natto (fermented soybeans): The most concentrated source, providing up to 1,103.4 mcg per 100g (MK-7 form).

Hard and soft cheeses: Especially Jarlsberg, Edam, Gruyère, and Brie, which contain 10–76 mcg per 100g.

Animal liver: Goose liver paste (369 mcg/100g), chicken liver (14.1–27 mcg/100g), and beef liver (6.8–13.8 mcg/100g).

Egg yolks: Particularly from pasture-raised chickens, with 15.5–32.1 mcg per 100g.

Grass-fed butter and ghee: Contain 13.5–15.9 mcg per 100g.

Fermented foods: Sauerkraut (4.8 mcg/100g), kefir, and yogurt (lower amounts, but beneficial).

Meat: Chicken leg (8.5 mcg/100g), ground beef (8.1 mcg/100g), and bacon (5.6 mcg/100g).

For vegans, natto is the only reliable food source of vitamin K2 (MK-7), as other plant foods contain only vitamin K1. The K2 in animal products comes from bacteria in the animal’s gut, especially in grass-fed animals. For optimal absorption, consume K2-rich foods with healthy fats (e.g., olive oil, avocado oil, butter).

Crixcyon's avatar

Teeth are like a car. You can wash, wax, clean, polish a car several times a year, year after year, and it can still rust from the inside out. Dentists and doctors are so clueless about so much as it pertains to illness, disease and health of the body. This is still 100% true hundreds of years later:

*Doctors give drugs of which they know little,

into bodies, of which they know less,

for diseases of which they know nothing at all.*

Voltaire

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