A recently rediscovered vitamin (which is very different to vitamin K1) K2, vital in the transportation of calcium from the bodies soft tissue and into the bones where it belongs, is found in fat from grass fed meat, dairy (especially cheeses such as Brie and Gouda) and eggs.
So what have we been told to avoid for the past 35 years? the very foods that contain this ingenious vitamin, which is also found in very high concentrations in a Japanese fermented soy delicacy called Natto and described as Activator X as long ago as 1939 by Weston A Price in his book Nutrition and Physical Degeneration.
Dr. Kate Rhéaume-Bleue author of Vitamin K2 and the Calcium Paradox explains that without Vitamin K2, the body cannot direct calcium into the bones where it is needed, instead, the calcium sits in soft tissue (like the arteries) leading to a combination of osteoporosis and atherosclerosis. Her book reveals that there is now a universal Vitamin K2 deficiency which is fueling many health issues.