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Seems that the richest sources of k2 are from arguably non-paleo food sources -- natto and cheese/butter from grass-fed animals. Since it's not found in appreciable amounts in strictly paleo foods (no soy, no dairy), anybody else wonder if we need to know more about k2 before resorting to dairy and soy foods or supplementing?

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If you look at the comments attached to the answer here: paleohacks.com/questions/80936/…, there is some question about whether green vegetables, in particular Kale, are excellent sources of K2. – Paleo2.0 Dec 10 2011 at 0:10
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If you can source good yolks, you should be getting plenty from a few of them a day. – Travis Culp Dec 10 2011 at 0:13
And that soy is very well fermented traditionally. – JayJay Dec 10 2011 at 2:21
fyi youtube.com/… – anonymous Nov 28 at 0:50

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K2 IS in paleo foods, but only when eaten the way it was in the past. Our ancestors ate the entire beast. Marrow, organs, blood...nothing was wasted.

Grass fed butter is a good way to approximate these sources vs eating brains or livers.

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Alexandra, pay attention to what Mike said. K2 IS in paleo foods, just not the ones most people like to eat: Offal. – wildwabbit Jan 29 2012 at 18:07
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Humans make mk-4 out of k1. It may well be the case that this conversion is governed in part by the availability of vit D.

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I'm fully confident that K2 is crucial.

Here's a good, recent article on the topic: http://freetheanimal.com/2011/11/unifying-nutrition-osteoporosis-and-atherosclerosis-may-be-linked-vitamin-k2.html

I supplement daily and feel that I'm on solid scientific ground.

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How much do you supplement daily? – Rogue Nutritionist Dec 10 2011 at 15:41
I'm wondering the same: how much? – Riveted Jan 6 2012 at 15:30

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