Pork is high in vit K2 ?

[Apple]

Research findings: All pork products analyzed contained measurable amounts of vitamin K2. The vitamin K2 content of processed pork products increased with their fat content. The total vitamin K2 content of sausage is three to five times higher than the minimum amount of vitamin K recommended in the diet.

• Pork sausage: 383 mcg - vitamin K2 content for 3.5 ounces (100 grams)

Menaquinone content of pork - Pork Checkoff

Measure the amounts of vitamin K2 (also known as menaquinones) in representative samples of fresh pork and processed pork products commonly consumed in the U.S. diet. b. Identify fresh pork cuts that contain the highest content of vitamin K2 to target those cuts that will provide the highest...

porkcheckoff.org

 

[IROM]

that's why it's not ko$her.

But to be honest, love pork broth in ramen dishes but hate the pufas.

 

[Apple]

that's why it's not ko$her.

But to be honest, love pork broth in ramen dishes but hate the pufas.

Agree about PUFA ... but that's insane amount of K2 in fatty pork, next to natto.
K2 is super important in the realm of Ray Peat and sources of K2 are pretty limited.
I prefer a pork sausage to natto... Natto tastes so disgusting and still very allergenic , even garbanzos natto...
Pork is insanely rich in thiamine

 

[Razvan]

Yeah pork is very good. Prosciutto crudo DOP with parmigiano Reggiano is amazing,that's what old people in Italy at the countryside eat and live long. Also staying one year in salt makes the pork lose phosphate. Still prefer lamb.

 

[Apple]

Yeah pork is very good. Prosciutto crudo DOP with parmigiano Reggiano is amazing,that's what old people in Italy at the countryside eat and live long. Also staying one year in salt makes the pork lose phosphate. Still prefer lamb.

I also find it intriguing that centarians in Japan and some european coutries often eat pork...And live long despite all the PUFA.
Since I found Peat I was eating pork only on rare occasions but now I see that eating pork has more pros than cons

 

[Dr. B]

Agree about PUFA ... but that's insane amount of K2 in fatty pork, next to natto.
K2 is super important in the realm of Ray Peat and sources of K2 are pretty limited.
I prefer a pork sausage to natto... Natto tastes so disgusting and still very allergenic , even garbanzos natto...
Pork is insanely rich in thiamine

supposedly grass fed whole milk is 45mcg per two servings. that means 180mcg per half gallon. but youd need wholemilk, but the fat probably has other unidentified things. the vitamin A is probably superior to any supplemental vitamin A.

 

[LA]

Saved the quality of my life to start eating Pork again. All my ancestors ate pork due to living in places where there is snow almost 7 months a year and the snow can get to be 20 feet high and sometimes with avalanches. I was trying all brands of Vit K2 Menatetrenone MK-4 and my nose would still bleed more than it should.
My husband decided that we have to eat Pork Loin at least every 5 days to stay healthy. All of his ancestors (and mine) are from places where snow covered everything for months and the only food easily available for people in heavy snow way up in the mountains are chicken eggs and pork. Lamb is more work and very greasy. We also drink organic whole milk. There is an old saying,
Eat What The Healthiest of Your Ancestors Ate.

 

[miquelangeles]

Saved the quality of my life to start eating Pork again. All my ancestors ate pork due to living in places where there is snow almost 7 months a year and the snow can get to be 20 feet high and sometimes with avalanches. I was trying all brands of Vit K2 Menatetrenone MK-4 and my nose would still bleed more than it should.
My husband decided that we have to eat Pork Loin at least every 5 days to stay healthy. All of his ancestors (and mine) are from places where snow covered everything for months and the only food easily available for people in heavy snow way up in the mountains are chicken eggs and pork. Lamb is more work and very greasy. We also drink organic whole milk. There is an old saying,
Eat What The Healthiest of Your Ancestors Ate.

If you're talking about the pre-industrial era - pork yes, eggs not really. I grew up in such place and hens naturally stop laying eggs during winter months.

 

[LA]

If you're talking about the pre-industrial era - pork yes, eggs not really. I grew up in such place and hens naturally stop laying eggs during winter months.

In Los Angeles our chickens (hens) laid eggs for 5 years including winter. One Halloween someone climbed over our fence and stole the rooster and 2 hens. Maybe they were doing Santeria or something on Halloween. We dont keep chickens anymore although I like how they peck away all the weeds and bugs. Some relatives keep chickens inside a warm barn in the winter as they live where it is cold and snows.

 

[Dr. B]

Saved the quality of my life to start eating Pork again. All my ancestors ate pork due to living in places where there is snow almost 7 months a year and the snow can get to be 20 feet high and sometimes with avalanches. I was trying all brands of Vit K2 Menatetrenone MK-4 and my nose would still bleed more than it should.
My husband decided that we have to eat Pork Loin at least every 5 days to stay healthy. All of his ancestors (and mine) are from places where snow covered everything for months and the only food easily available for people in heavy snow way up in the mountains are chicken eggs and pork. Lamb is more work and very greasy. We also drink organic whole milk. There is an old saying,
Eat What The Healthiest of Your Ancestors Ate.

wouldnt mountain snowy climates have reindeer, elk, cows, yak and more? why is pork needed? supposedly people in Scandinavia consumed reindeer milk. and people in mountains can use snow camels or yak for meat and milk. chicken and pork are high pufa. I would rather avoid the pufa and do all grass fed milk with some ruminant meat mixed in. i dont like the taste of eggs, pork or chicken either, compared to dairy or beef or venison. you can eat milk and red meat raw, without adding any spices or additional fats/ingredients and they still taste great. that's not the case with eggs, chicken and pork.

 

[aniciete]

Low pufa pork is amazing. I prefer it instead of beef now due to the high b1 content.