The eat-meat-or-face-disaster crowd says raw foodists and vegans are just asking for brittle bones and dental nightmares because of the lack of vitamin K2 in our diets.
It's not that uncommon to have ex vegans with teeth issues blaming them on the lack of K2, generally because they've heard about the relationship and assume that has to be the cause.
But is there any science to actually back this up?
Here's an interesting question for you: Where do cows get THEIR K2?
Because I've gotten a lot of questions on the topic, I've written an article on Vitamin K and what raw foodists and vegans need to keep in mind about the issue.
a good article, although the aff link sorta just falls right out of the sky, maybe you should explain supplementation more (forms, efficiency, etc.)...not criticizing, just giving you an honest feedback :)
and I believe I once read about a study where they K2 was successful in solving some heart issues while K1 had no effect at all
then maybe some info about getting tested, is it even possible to test just for K2?
Yes, there have been quite a few issues tied to one or the other, but I've yet to see any convincing evidence that one is really better than the other.
The key elements I'm trying to get across are 1) so far, there really isn't much consensus that one or the other is superior 2) Even if we need K2, we can make our own if we're healthy.
Per your request, I mentioned why testing is not going to work to determine k2 levels.
oh, and one more thing, I believe that also conversion is possible from K1, so we don't have to rely on bacteria alone
ok, now, that's enough, it's like I'm asking you to become the K2 wiki :)
(Devil's Advocate). Cows get their K2 from their multiple stomachs they use to digest and ferment the greens they eat which we do not have.
The more greens you eat at one sitting the less you are able to convert K1 into K2. The difference is HUGE. If you eat 150g of spinach you are only able to convert a 1/3 as much K2 if you were only to eat 50g of spinach. I am afraid to even know how little we convert with the 450+ grams of greens I eat at a sitting.
On the cows - yes, don't see it as worth the effort to get into this. The key commonality is the bacterial production. I don't think any reader assumes we have the same anatomy. At least I hope not.
Conversion - I'd be interested on seeing the science you're relying on for this.