At 3:07 PM -0400 8/22/10, Adrienne Smith wrote:
> 
>In a message dated 8/21/2010 5:53:56 PM Eastern Daylight Time,
>[log in to unmask] writes:
>
>best animal source would be grass fed organ meats, butter, cheese
>
>Thanks.  But why grass fed organ meats and not simply the muscle meats and
>attached fat? 

I can only guess that, since Vitamin K is fat soluble, it has to do with higher fat content.  That said, the attached fat would probably be a fair source.

Much good vitamin K info here:

http://www.vitamink2.org/

Here are some snippets from the net:

[http://www.vitamins-supplements.org/vitamin-K.php]

"Vitamin K2 is the collective term for a group of vitamin K  compounds called menaquinones. The menaquinone homolgues are characterized by the number of isoprene residues comprising the side chain. Vitamin K2 is found in chicken egg yolk, butter, cow liver, certain cheeses and fermented soybean products such as natto."

"Very little vitamin K is stored by the body"

[http://www.westonaprice.org/abcs-of-nutrition/165-vitamin-primer.html]

"Vitamin K: This fat-soluble compound is needed for blood clotting and plays an important role in bone formation. Vitamin K given to postmenopausal women helps prevent bone loss. It is found in liver, egg yolks, butter, grains, dark leafy vegetables, vegetables of the cabbage family and fermented soy foods like miso. (Update: Price's "Activator X"--see below--is now believed to be vitamin K2.)"

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 [log in to unmask]      Ben Liberman
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