A missing ingredient that research is finally exposing as deficient in the Western diet due to the vilification of such foods as eggs, cheese and liver as part of the unproven saturated fat hypothesis is Vitamin K2 which is found in abundance in such foods and also fermented foods which have declined since the introduction of refrigeration and pasteurisation.
Nattō (納豆) (extremely high in vitamin K2) is a fermented soybean product that has been consumed as a traditional food in Japan for thousands of years, mostly as breakfast food which is served with Karashi mustard, soy sauce, and sometimes Japanese onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavour, and sticky, slimy texture. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido and has been found to be a potent blood-clot dissolving protein and is produced by the…
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