Page 38 - Spring2020

Price found essential role in the maximum utilization of aversion to eating offal, animals raised eating

higher levels body-building minerals and tissue components; anything other than grass, factory farms, high
(b) its presence can be demonstrated readily in antibiotic use in animal feeds and in humans,
of vitamin the butterfat of milk of mammals, the eggs of animals fed GMO corn and soy, soil depletion,
K MK-4 in fishes and the organs and fats of animals; (c) it glyphosate, processed foods and dysfunction of
2
the milk of has been found in highest concentration in the the gut. If you are taking a statin or blood thin-
ner, you should know that these drugs create a
milk of several species, varying with the nutri-
cows eating tion of the animal; and (d) it is synthesized by deficiency in vitamin K . Our elderly ancestors
2
rapidly the mammary glands and plays an important ate more of this nutrient as they aged.
How can you tell whether you are deficient
growing role in infant growth and also in reproduction.” 2 in vitamin K ? Vitamin K MK-4 is important
Price found higher levels of vitamin K

2
2
2
green grass. MK-4 in the milk of cows eating rapidly growing for calcium homeostasis, so if you have osteo-
green grass. Vitamin K MK-4 is concentrated porosis, cardiovascular or coronary disease,
2
in butter and Price found he could concentrate kidney disorders, diabetes or cancer, it may be
the amounts further by using centrifugal force due to a deficiency of this nutrient. Tooth decay
in the process, which he called high-vitamin is another sign of vitamin K deficiency. Chil-
2
butter oil. He found that the content of vitamin dren brought up on diets lacking in K MK-4,
2
K MK-4 varied with the species of the cow, the starting in the womb, tend to have narrow faces
2
time of year and the quality of what the cows and crowded and crooked teeth.
ate. (See Table 1.) Cheese contains vitamin K MK-4 as well
2
Note that butter and concentrated butter as longer-chain MKs. Cheese is made by add-
products contain 100 percent MK-4. (See Table ing different bacterial cultures to milk, each
2.) There are no bacterial MKs in these products. one producing a different effect. Typically the
This is the fat in nature designed for the growth MKs found in cheese from the greatest amounts
and nourishment of all mammals. to the lowest amounts are MK-9, MK-4, MK-8,
For thousands of years our ancestors had MK-10 and MK-7. Some cheeses, such as moz-
their vitamin K needs met by eating certain ani- zarella or comte, have no short or long MKs.
mal foods, foods deemed particularly important Some cheese aged for ninety to one hundred
for having healthy children. eighty days may only have vitamin K MK-4.
2
Not all fermentation processes or bacteria make
DEFICIENCY IS PREVALENT long-chain MKs.
There are many reasons for the modern, A study testing eighty-four different foods
widespread deficiency of vitamin K MK-4: our found that most contain small amounts of vi-
2

TABLE 1: TABLE 2: Good Food Sources of Vitamin K MK-4
2
Varying Amounts of Vitamin K MK-4 (ng/g) ng/g % MK-4
2
in Dairy Emu Oil (Walkabout) 4200 99.95 %
6
Goose Liver Páté 3700 100 %
5
Whole Milk 10 4 Duck Fat 1177 100 %
5
Butter (Conventional) 135-240 5 Ghee 316 100 %
5
Butter (Raw) 90-146 5 Butter Oil 221 100 %
7
Butter Oil 196-240 5 Butter (Land O’Lakes) 216 100 %
7
Ghee 270-360 5 Chicken Liver (Farm) 103 91 %
6
Chicken Liver (Store) 35 56 %
6
Cheddar Cheese 99 16 %
7
Egg Yolk (Conventional) 317 100 %
7
Egg Yolk (Pastured) 352 100 %
7
Chicken Meat 9 100 %
4
Tallow 70 100 %
5
Lard 172 100 %
5
38 Wise Traditions SPRING 2020