I found the analysis of vitamin K2 in various cheeses

pboy

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Jan 22, 2013
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the only interesting thing I noticed was that cream cheese was very high on the list. I thought only long aged yeasted foods developed high levels of k2. Apparently some bacteria and even a short aging are all that's necessary. Its interesting to note that butter itself has some k2. There are actually a lot of cultures who don't eat fermented foods and so I don't know how necessary that process actually is, so long as you eat the original food that contains the k2 like butter or yolk
 

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