Where would we get K2 “naturally”?

I’m a beginner with nutrient but have been some research into vitamin k2. Basically, from what I understand, some people would benefit a lot from more k2. However, it really isn’t clear to me how we would find natural sources of k2. I understand some fermented foods can be good, but you don’t find sauerkraut in “the wild”. Where would have a hunter gatherer gotten their k2?

Answer

K1:

Kale: 1,062 mcg
Collard greens: 1,059 mcg
Spinach: 889 mcg
Turnip greens: 529 mcg
Broccoli: 220 mcg
Brussels sprouts: 218 mcg

K2:

Natto: 1,062 mcg
Pork sausage: 383 mcg
Hard cheeses: 76 mcg
Pork chop (with bone): 75 mcg
Chicken (leg/thigh): 60 mcg
Soft cheeses: 57 mcg
Egg yolk: 32 mcg

Google is your friend

Answer

I did a search for “humans deficient in k2”. And many results said a deficiency is rare. That’s what I’d figure because the body makes K2 from K1 & bacteria. Now it’s true that people’s gut bacteria is altered from it’s natural state (from long-term use of antibiotics, some cholesterol-lowering medications, etc).

But unless you have symptoms of deficiency, you shouldn’t worry.

Symptoms are:

bruise or bleed easily.

* You have an autoimmune disease.

* Rheumatoid arthritis into remission.

* You are becoming forgetful.

Answer

Eh, I see k2 as a kind of red flag nutrient. Like, it’s usually quacks who don’t believe in real medicine telling people to supplement k2.

k2 can come from certain foods, from the microbiome, or humans can make it themselves from k1.