Answer to Question #1: K2 promotes broad facial structure, healthy bones and teeth, a properly functioning nervous system, and robust cardiovascular health plus it could reduce the risk of liver cancer1 (read more about K2 here). Boy, that all sounds good.
Answer to Question #2: I wasn’t able to find any numbers as to how much K2 is in liver. I did discover that butter oil, fish liver oil and organ meats are suspected to have the highest concentrations of K2. Also mentioned as having high concentrations of K2 were fermented cheeses and Natto (fermented soy beans). I’m hoping that my beloved lacto-fermented fruits and vegetables also are a source of K2.
Answer to Question #3: For this one I figured we might as well find out. ‘We’ happened to be me and Christopher my food loving 12 month old.
I had a bag of ‘marrow bones’ that I had received with my beef CSA order a couple of months back. I used the instructions in Nourishing Traditions for making beef broth and put my bones in a 350 degree oven. I cooked them about 10 minutes, then flipped them over and cooked another 10 minutes.
Then I used a butter knife and ‘poked’ the marrow out. From all my bones this is all I got (good thing it was just me and Christopher home). Alot of what came out was fat so I separated some of the fat out (the bones and fat went into the crock pot to become beef broth).
This post is a contribution to Fight Back Friday hosted by Food Renegade.