If the powers that be want our pineal glands to be calcified, then they might actively suppress research into Vit. K2, and might limit the supplements that are available.
Very interesting. I've been taking 10,000 iu of D3 in the wintertime along with 100 mcg of K2. If I'm understanding this correctly, I should be taking much more K2 to avoid calcification of soft tissues.
I would think at least the 200 mg lower end of the range given.
That dose calculator is used to design clinical trials. So, the human trial might be a control group, or a crossover trial, and dosing levels of 200 mg, 700 mg, and 1100 mg of vitamin K2 per day, for 5 days a week (or daily, the lab people probably went home for the weekend so wrote it that way).
Reminds me of reading in some forums years ago people taking 1 gram of melatonin per night. yes 1 gram (i.e. 1000 mg) claimed to have reversed their aging and now look 20 years younger. meanwhile the FDA tells us no more than 1mg per night for melatonin
I found a standard answer regarding vitamin K and K2 - so confident, so wrong - I didn't know either from my training:
“Hi, I'm a dietitian and Nutritional Sciences PhD student with a Master's in Food science and human nutrition.
My first question is why are you concerned about your intake of Vitamin K2, specifically?
Vitamin K1 (or phylloquinone) is primarily obtained from green leafy veggies while Vitamin K2 (menaquinone) is from bacteria, more specifically in fermented cheeses (MK-4) and fermented soy products (MK-7) like natto. Vitamin K is the umbrella term for both K1 and K2. Both forms of Vitamin K are used for the same thing in the body - to make Dihydroquinone (KH2). KH2 is involved in binding calcium, and the clotting process. Basically, the form of Vitamin K (K1 vs K2) doesn't matter. All that matters is that you are consuming Vitamin K at all.
I understand you have a number of foods you can't consume due to GI symptoms, etc. Luckily, we don't need that much Vitamin K - only about 100 micrograms/day.
Additionally, most foods contain some amount of vitamin K. Fruit is one of the poorest sources of K, unfortunately, but almost every other food group has some. You are correct, eggs, specifically the yolk, provides about 150 micrograms of K for 2 eggs. A "hidden" source of Vitamin K is oil, especially olive, canola, and soybean oil.
Last thing I want to mention is yes, Vitamin K is important for blood clotting and bone formation. It’s not tied to Vitamin D, meaning Vitamin D can still do its job without Vitamin K, but obviously both are necessary and important.
Bottom line- Don't worry about it. Sounds like you are eating a few sources of Vitamin K, and since the form of Vitamin K matters very little, you're probably good.
Vitamin K2 is essential for blood clotting and bone health, and it may also offer additional benefits such as protection against certain forms of cancer and heart disease. Here are some food sources rich in vitamin K2:
Egg Yolks: Egg yolks are a good source of vitamin K2, contributing to the overall intake of this nutrient.
Butter: Butter, particularly from grass-fed cows, contains vitamin K2.
Chicken: Chicken, especially the liver, provides vitamin K2.
Beef Liver: Beef liver is a significant source of vitamin K2.
Cheese: Various types of cheese, particularly aged varieties, contain vitamin K2.
Eel: Eel is another food that contains vitamin K2.
Natto: Natto, a traditional Japanese food made from fermented soybeans, is one of the richest sources of vitamin K2.
Chicken: Chicken, especially when prepared with the skin, can provide vitamin K2.
Mixed Nuts: Dry-roasted mixed nuts can be a source of vitamin K2.
Cheddar Cheese: Cheddar cheese, like other types of cheese, contains vitamin K2.
Very interesting. I've been taking 10,000 iu of D3 in the wintertime along with 100 mcg of K2. If I'm understanding this correctly, I should be taking much more K2 to avoid calcification of soft tissues.
I would think at least the 200 mg lower end of the range given.
That dose calculator is used to design clinical trials. So, the human trial might be a control group, or a crossover trial, and dosing levels of 200 mg, 700 mg, and 1100 mg of vitamin K2 per day, for 5 days a week (or daily, the lab people probably went home for the weekend so wrote it that way).
People on anti-coagulant treatment are supposed to avoid vitamin K. I have a super-long post about hypercoaguability - factors and diet - which I made into a linked document too. https://open.substack.com/pub/denutrients/p/localized-hypercoaguability-tnf-alpha-nrf2?r=os7nw&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false
Yes, we all should be using higher doses of K2 as a general rule, is what it seems to me.
I should look at what the RDA is based on, though, there is a K form and a K2 form and that is likely part of the reason for lack of clarity.
Reminds me of reading in some forums years ago people taking 1 gram of melatonin per night. yes 1 gram (i.e. 1000 mg) claimed to have reversed their aging and now look 20 years younger. meanwhile the FDA tells us no more than 1mg per night for melatonin
I've been using melatonin in higher amounts during the day. 20 mg maybe a couple times, prior to niacin.
Is there a natural food source of Vit K2?
I found a standard answer regarding vitamin K and K2 - so confident, so wrong - I didn't know either from my training:
“Hi, I'm a dietitian and Nutritional Sciences PhD student with a Master's in Food science and human nutrition.
My first question is why are you concerned about your intake of Vitamin K2, specifically?
Vitamin K1 (or phylloquinone) is primarily obtained from green leafy veggies while Vitamin K2 (menaquinone) is from bacteria, more specifically in fermented cheeses (MK-4) and fermented soy products (MK-7) like natto. Vitamin K is the umbrella term for both K1 and K2. Both forms of Vitamin K are used for the same thing in the body - to make Dihydroquinone (KH2). KH2 is involved in binding calcium, and the clotting process. Basically, the form of Vitamin K (K1 vs K2) doesn't matter. All that matters is that you are consuming Vitamin K at all.
I understand you have a number of foods you can't consume due to GI symptoms, etc. Luckily, we don't need that much Vitamin K - only about 100 micrograms/day.
Additionally, most foods contain some amount of vitamin K. Fruit is one of the poorest sources of K, unfortunately, but almost every other food group has some. You are correct, eggs, specifically the yolk, provides about 150 micrograms of K for 2 eggs. A "hidden" source of Vitamin K is oil, especially olive, canola, and soybean oil.
Last thing I want to mention is yes, Vitamin K is important for blood clotting and bone formation. It’s not tied to Vitamin D, meaning Vitamin D can still do its job without Vitamin K, but obviously both are necessary and important.
Bottom line- Don't worry about it. Sounds like you are eating a few sources of Vitamin K, and since the form of Vitamin K matters very little, you're probably good.
Here's a great resource: https://ods.od.nih.gov/factsheets/VitaminK-Consumer/.
Let me know if you have any questions.” – IamKabr
(https://www.reddit.com/r/dairyfree/comments/tab3zl/how_do_you_guys_get_enough_vitamin_k2_through/?rdt=39994)
Natto fermented soybeans.
Brave AI's answer:
Vitamin K2 is essential for blood clotting and bone health, and it may also offer additional benefits such as protection against certain forms of cancer and heart disease. Here are some food sources rich in vitamin K2:
Egg Yolks: Egg yolks are a good source of vitamin K2, contributing to the overall intake of this nutrient.
Butter: Butter, particularly from grass-fed cows, contains vitamin K2.
Chicken: Chicken, especially the liver, provides vitamin K2.
Beef Liver: Beef liver is a significant source of vitamin K2.
Cheese: Various types of cheese, particularly aged varieties, contain vitamin K2.
Eel: Eel is another food that contains vitamin K2.
Natto: Natto, a traditional Japanese food made from fermented soybeans, is one of the richest sources of vitamin K2.
Chicken: Chicken, especially when prepared with the skin, can provide vitamin K2.
Mixed Nuts: Dry-roasted mixed nuts can be a source of vitamin K2.
Cheddar Cheese: Cheddar cheese, like other types of cheese, contains vitamin K2.
These foods can help ensure adequate intake of vitamin K2, supporting various health functions in the body. https://search.brave.com/search?q=vitamin+K2+food+sources&source=desktop&conversation=33f118048d9e8c56ec2ecb&summary=1