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MK-4 is synthesized by animal tissues and is found in meat, eggs, and dairy products. [20] Cheeses have been found to contain MK-8 at 10–20 μg per 100 g and MK-9 at 35–55 μg per 100 g. [14] In one report, no substantial differences in MK-4 levels were observed between wild game, free-range animals, and factory farm animals. [21]
And then there's vitamin K2, which is found in meat, dairy and eggs. Its benefits include boosting bone density, cardiovascular and dental health, and also helping to regulate blood clotting.
Small amounts are provided by animal-sourced foods. Vitamin K 2 is primarily from animal-sourced foods, with poultry and eggs much better sources than beef, pork or fish. [7] One exception to the latter is nattō, which is made from bacteria-fermented soybeans. It is a rich food source of vitamin K 2 variant MK-7, made by the bacteria. [17]
Gans recommends having a protein source—like yogurt, eggs, chicken, seafood, nuts, or legumes—at every meal and eating a full serving of each. “For example, a serving is three to four ounces ...
The U.S. Food and Drug Administration (FDA) now classifies eggs as a “healthy, nutrient-dense" food, according to a new proposed rule. Registered dietitians react to the change.
Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its manufacture a much quicker and cheaper process than the production of vinegar. According to Trading Standards in the UK, it cannot be labelled as vinegar or even put in traditional vinegar bottles if it is being sold or put out on counters in fish-and-chip ...
Nipa palm vinegar is made from the sap of the leaf stalks of nipa palm. Its flavor has notes of citrus and imparts a distinctly musky aroma. [23] [21] Kaong palm vinegar is made from the sap of flower stalks of the kaong palm. It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing. [22]
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