Podcast #106 – The Powers of Vitamin K2 w/ Dr. Kate Rhéaume-Bleue – Bulletproof Radio

Podcast #106 – The Powers of Vitamin K2 w/ Dr. Kate Rhéaume-Bleue – Bulletproof Radio

Dave: Hey, everyone. It’s Dave Asprey with
the Bulletproof Executive, funny enough, also with Bulletproof Executive Radio, the number-one
ranked podcast on iTunes in the health category. Today’s Cool Fact of the Day is natto, which
is a traditional Japanese food made from fermented soybeans with a bacterial starter. It has
a really musty flavor, and it smells like ammonia or like the other thing that smells
like ammonia, which is pee. All the other fermented foods that you might eat that are
made out of soy … things like miso, and tempeh, and tofu … use yeast or mold as
the ferment substance. Natto is cool because it specifically uses
bacteria which create these spider web sticky substance things made out of glutamic acid
polymers, which can stretch up to eight feet long. The longer the stretchiness of the threads,
the better the quality of the natto. That’s a Cool Fact of the Day. Also, if you’ve
never eaten natto, it is really like eating boogers. It’s gross, but it’s good for
you, because it contains nattokinase. I’m really excited about today’s guest.
Today’s guest is Dr. Kate Rhéaume-Bleue. Kate, did I say that right?
Dr. Kate: Perfect, yeah. Dave: Cool.
Dr. Kate: That’s why I go with Dr. Kate. Dave: All right, this is Dr. Kate. She’s
on today to talk about one of my favorite vitamins, something that you’ve read about
if you look at my top ten vitamin list on the Bulletproof Exec site, because she knows
about vitamin K2. She wrote this book called Vitamin K2 and the Calcium Paradox: How a
Little-Known Vitamin Could Save Your Life. She’s also a naturopath, at least a graduate
of a college of naturopathic medicine, and has worked with a supplement company called
Natural Factors Nutritional Products as an educational spokesperson. Dr. Kate, welcome
to the show. Dr. Kate: Thanks, Dave.
Dave: All right. Why did you write a book on K2? What led you to do that?
Dr. Kate: Lots of reasons. Partly because I had read Weston Price’s Nutrition and
Physical Degeneration, which was so interesting to me. A few months after that, maybe about
six months later, I started to find articles … this was back in 2007 … on vitamin K2.
I thought this nutrient was so fascinating, had so many interesting health benefits, even
though it was still early days of research, and it still is. Went running back to Price’s
book to find out … because I was sure that he had talked about it, and went through the
whole book and found nothing about vitamin K2, or so I thought, in that book. It really
confused me. Anyway, I was still interested in K2. A couple
months later, amazing article came out by Chris Masterjohn linking Price’s work with
Activator X to vitamin K2. From that point, I was really hooked, because I knew there
was such an interesting story, a traditional story, lots of research, as well as new scientific
evidence, modern studies. Also around that time, the research was coming
out looking at the problems with calcium supplements and calcium supplements causing increased
risk of heart attack and stroke. That was so confusing, and it still is for people.
That’s because just looking at calcium and trying to figure out if it’s safe or not,
we’ll never come to a good conclusion to that. Really, we need to be finding out how
can the body safely utilize calcium, because we’ve always had to deal with calcium in
our bodies and get it to the right places. That’s what vitamin K2 does. There were
lots of reasons I felt like it was an important story that needed to be told around this overlooked
nutrient. Dave: Chris Masterjohn has been a guest on
Bulletproof Executive Radio, and he’s such a fountain of knowledge. He’s a guy I really,
really respect. It’s really cool how he called this out in the early days. It’s
awesome that he was an inspiration to you, as well. I’ve been telling people for quite
a while, based on all the anti-aging research I’ve done with the Silicon Valley Health
Institute in Palo Alto, where I’m chairman, it’s like, “Hey, maybe you ought not to
be over-supplementing calcium, especially if you are not taking magnesium and potassium,
and things like that.” In fact, the only kind of calcium I really recommend is calcium
AEP or calcium D-glucarate for most people, unless they have a need for extra calcium.
What is the calcium paradox from your perspective there? Because the anti-aging guys I know
are mostly like, “You don’t want too much of that stuff.” They could be wrong, and
it is multi-factorial. This darn complex system of the body, you can’t just test one vitamin
at a time and expect to get good results, just like you can’t bake a loaf of bread
by cooking the yeast first and then cooking the water. You got to mix them. How does all
this work? What’s the paradox? Dr. Kate: There’s two things there. The
paradox, for me, is this situation which so many people find themselves in, in which we
absolutely need calcium in our bodies. We especially need it in our bones and our teeth,
and that’s exactly where it tends to be lacking. People are prone to osteoporosis
and dental cavities, so that is the minerals leaching out of the areas where they should
be and leaving behind little holes, whether it’s porous bones or a hole in your tooth.
Then the flip side of that is in the very same people, or in the population at large,
we see a buildup of calcium in places where it shouldn’t be, in places where you don’t
want it to be, like arteries, and kidney stones, and heel spurs, and breast tissue calcification,
and heart valves, and carotids, all kinds of areas. There we have this paradoxical situation
of needing calcium, but it can be dangerous if it gets in the wrong places.
That’s really vitamin K2’s role, is to keep calcium in its place at all times. It
sounds incredible that you can boost your bone health and reverse heart disease and
all that kind of thing, but it makes sense that the body does have a way of dealing with
this if it has the right nutrients to deal with that. You’re right. In general, we
can’t look at any individual nutrient and really pinpoint … because all of the nutrients
work together, we can’t really pinpoint the action of one away from the others.
Vitamin K2 is different and unique in that aspect, because we have Warfarin, which is
a drug that artificially reduces your levels of vitamin K and vitamin K only. Because of
that, it provides a unique example that we don’t have for any other kind of nutrient,
to see exactly what happens in the body when we’re deficient in vitamin K. What happens
there is inappropriate calcification. We see calcium leaching out of the bones and building
up in soft tissues. Dave: I don’t know if this is … I just
don’t remember if this is in your book. Have you written about free oxalate, or oxalic
acid or oxalates in the body, and free calcium? What’s your take on that?
Dr. Kate: That is a conundrum. I haven’t written about that in the book. There are
so many things that you can write about, especially when you start talking about calcium. I do
touch on magnesium. That’s not an issue I have addressed, and it’s one I actually
still struggle with. Of course, green leafies being very important, and yet they also have
this double-edged sword issue. Dave: Let me ask you more about that. There’s
a comedian guy named Joe Rogan who’s been talking about doing these kale smoothies,
like raw kale in the morning. To just offer some value to his listeners when I went on
recently, I looked at all the research here and … If you cook kale and you choose the
right species of kale, you can get a lot less oxalic acid. Oxalic acid, when it binds to
calcium inside muscles or inside, say, the vagina, where it’s a particular problem
in women, or other places, it causes weakness and pain and all. I said, “Maybe you should
add the calcium when you’re cooking it, so that you can precipitate out the oxalic
acid using calcium instead of allowing the calcium in your body to do it.” What’s
your take on that idea? Dr. Kate: I think that speaks to the tradition
of serving foods like those … green, leafy vegetables, Swiss chard, kale, all of those
things … first of all, not raw, always cooked, always with some sort of a fat … which does
all kinds of things … but typically with some sort of cheese, like spinach and cheese
and this kind of thing. That introduces both some calcium as well as some fat. Aside from
the fact that these things taste good, I think there was some traditional wisdom in preparing
foods that way. I’m not a fan of raw kale. I avoid the whole kale Caesar salad, even
the kale chips. I just don’t think it’s a good idea to be eating those things in large
quantities raw. They just should be cooked. Dave: You heard it here first from a naturopath.
My research, my time as a raw vegan, taught me that, as well. When you do the research,
you dig in, there’s a reason that animals don’t eat these raw leafy greens. Try and
give raw kale to a horse, and it will look at you like you’re dumber than a horse,
because they won’t eat it. There’s a reason they don’t eat it. It’s not because they
didn’t want their vitamin K. It’s because it needs cooking. It has toxins that are still
active, and they particularly hit you in the kidneys, because that’s where you’re going
to catch most of it. Dr. Kate: These are, in one sense, the plants’
ways of protecting themselves from being consumed. Humans, we found ways of getting around that.
There’s compelling evidence to suggest that we evolved exactly for that reason, because
we learned to adapt and cook certain foods, and get nutrition out of them that other species
couldn’t. Then we’re better off for it. Dave: I would agree with you there, and I
didn’t used to. I used to be all into, “It’s the enzymes. You got to eat everything raw.”
I lost weight, and I felt really good, and then I started to get sicker and sicker because
nutrition’s important. Now, I don’t eat any leafy green without a lot of fat. I cook
all of them. Even, honestly, when I do really intense things, I would rather sauté green
lettuce in butter than eat … like the dark green … than just eat it raw.
Dr. Kate: Yeah, and it’s just a traditional part of fine cuisine to prepare things that
way. There’s a reason for it. It’s such a familiar story. I know people turn to vegan
diets for very good reasons, good intentions, health reasons and others, ethical reasons.
It just doesn’t seem to be in our biology. It’s such a common story. Feel great at
first, and then health deteriorates. A lot of people are finding out about vitamin K2
in my book through that exact reason, and then finding, in particular, they’ve got
problems with their dental health. That is leading them down a very different path with
their food intake. Dave: It’s funny. As a raw vegan, I started
getting this severe temperature sensitivity and tooth pain. I even split a tooth down
the middle. I hear this. There’s a lot of recovering raw vegans who come to the Bulletproof
Forums. I know a few people who have been vegetarian and healthy for into their 60s,
but the vegan thing, especially people who have been doing it for 20-plus years, there’s
very, very few of them. The few of them that I know aren’t as healthy as I think they
might possibly be if they included at least some animal … like dairy fat or something.
What’s the role of that dairy fat when you’re talking about vitamin K2, calcium, and dairy
fat? How do those come together? Dr. Kate: K2 is a fat-soluble nutrient, so
you absolutely do need to get this in foods that have fat in them. Even looking at grass-fed
foods, grass-fed meat, for example, is great, but it tends to be very lean, so you’re
not going to get a lot of vitamin K2 in grass-fed meat. It’s the fat of the animals … dairy,
butter, organ meats … that’s where you’ll find the K2.
K2 specifically, when we’re talking about tooth sensitivity, I’ve become fairly convinced
that that is specifically a K2 deficiency symptom. It’s so common, tooth sensitivity.
You see the ads for sensitive toothpaste all the time. That is something I used to have.
Completely cleared up after I increased my K2 intake. Oral health improvements and oral
is a common feedback that you get when you increase their K2 intake, and that tooth sensitivity’s
specifically one of them. These nutrients are designed to come all together.
You have a food that’s high in calcium, like cheese or milk, and Mother Nature protects
your body from the ill effects of that by providing you with some vitamin K2 in that
food to make sure the calcium doesn’t get into the wrong places. It just all fits.
Dave: Wow. That is really, really cool. Are you familiar with the role of mold toxins
or mycotoxins in health? Is that an area we can discuss? I haven’t seen that in your
book, but … Dr. Kate: I know a little bit about it, but
I can’t say it’s an area of expertise for me.
Dave: Okay. I’m interested specifically around K2 and its effect on mitigating certain
mycotoxins, because one of the other things I’ve noticed is that certain tooth sensitivity,
especially around temperature and around inflammation at the root of the tooth, is, even on a day-day-to
basis, influenced partly by intake of mycotoxins in the diet or exposure in the environment.
I recently had a few experts on from that. I’m wondering what the K2-mycotoxin interplay
is, but I know that’s a weird technical question.
Dr. Kate: Now that you’ve explained that, I can say that certainly Price’s work showed
that K2 has some antimicrobial properties, specifically in the mouth. He specifically
showed that by increasing … or when he used Activator X concentrates, that it would lower
the bacterial count in the mouth. He was only looking at bacteria. He wasn’t looking at
other micro-organisms, but I wouldn’t be surprised, given all the benefits it has for
the health of the mouth, if that’s not also one of the things that it’s doing. In addition
to lowering bacterial count, maybe it’s also killing other micro-organisms.
Dave: All right. Is Activator X related to Professor X from X-Men? Because I’m sure
hoping. I’m kidding. Tell the people who are listening who probably haven’t heard
about Activator X, if they’re not in the fermented cod liver oil/butter oil crowd,
what is Activator X? How does it relate to calcium and K2?
Dr. Kate: Sure. Activator X is the nutrient … When Weston Price traveled around the
world and found people all over the world who were very healthy … beautiful, perfect,
straight, white, healthy teeth that didn’t get cavities, even though, shockingly, they
didn’t brush and floss. They didn’t have dentists. They were able to maintain this
health with good diets … he found that although people ate lots of different types of things
… what they actually ate in their diets varied widely … that all their diets provided
high levels of vitamins and minerals, but particularly fat-soluble vitamins.
He saw very high levels of vitamins A and D, as well as high levels of another fat-soluble
vitamin that he didn’t know what it was. To his knowledge, it hadn’t been identified
yet. This was back in the 1930s, ‘20s and ‘30s. He just called it X, Activator X.
He referred to the fat-soluble vitamins as activators in a similar way that nowadays,
we refer to vitamins A and D as hormones, because we know that those will actually activate
our DNA to allow us to benefit from and utilize the other nutrients, other vitamins and minerals,
in our diet. He started to do a lot of focus on Activator
X, because he knew it often came along with the other fat-soluble vitamins A and D, but
he didn’t know what its properties were. It turns out he found it very useful in conjunction
with vitamins A and D for healing dental cavities. Being a dentist, that was a focus of his.
He actually stopped drilling and filling teeth, and in fact replaced that almost entirely
with a nutritional protocol, and published radiographs before and after of mouths full
of open cavities that completely sealed over. It’s actually possible for your teeth to
heal up. They’re designed to do that, if they have the right nutrients.
He found that this Activator X was particularly high in certain foods. He’s identified which
foods it was high in, and a concentrate of grass-fed butter was the highest food that
he could find for this Activator X. Again, for ages, it was a mystery and a subject of
debate in the medical and nutritional world, what is Activator X? It really was only when
Chris Masterjohn’s article brought it together that brought that to the forefront. Price
was onto this so long ago, if not the name of the vitamin, at least its properties. He
noticed it healed teeth. He had radiographs of it healing bones. If he’d had access
to a CAT scan, he would have seen some arteries clearing up, too.
Dave: One of the things I’m best known for is creating this drink after I went to Tibet
and drank yak butter tea. Talk about a nutrition-deficient environment. These guys, they live on yak
butter tea and ground-up barley flour that they mix with their fingers, and they’re
stronger than I am and half my weight. Just amazing supermen. It’s not just the grass-fed
… or, I guess, lichen-fed yak butter, but it’s similar substance. They’re in probably
the harshest environment I can think of for that sort of nutritional intake, and they
manage to survive with it. I came back to the States, and I made Bulletproof
Coffee, after a year of iterating different things, which includes grass-fed butter as
a substantial part of it. I’ve been really privileged a couple times to see vegans deciding
to try Bulletproof Coffee for the first time … for the first time since, at least, in
a long time, since they’ve had any type of protein from dairy. Literally, you see
almost a shaking of their hands. They’re like, “I need it.” You can see the biological,
“Give me some more of that.” You’re thinking that the vegan diet caused
a K2 deficiency, or it contributes to one, anyway. Then when people get a grass-fed butter
source, that it’s contributing K2. I know animals and babies will pick out healthy foods
when you give them a choice. They’ll eat non-GMO corn before they’ll touch the GMO
corn. I feel like even as adults, our bodies sense there’s a craving that’s a negative
craving, but there’s also, “Give me some of that,” mostly pregnant women. Is K2 what
we’re craving in butter? Or, is it also the saturated fat, or is it conjugated linoleic
acid, is it something else, or are you not sure?
Dr. Kate: It may be all of those. That craving for fat is very deep, and on some level, I’m
sure the body knows that there are specific nutrients that usually go along with it. In
the modern world, we can be duped by that, because we can be craving the fat, and the
nutrients aren’t always there, depending on, for example, how the butter’s produced.
I think that in general, the body knows, or it used to know, that when you got good fat,
there’d be a lot of good stuff and good nutrients that went along with it.
Dave: Got it. That could be some of what we’re craving. Weston A. Price and Pottenger, when
they wrote their book, when they were putting together this butter oil thing, is butter
oil different from ghee? For people listening who don’t know about ghee … ghee, G-H-E-E
… is clarified butter, basically. You cook the butter until the moisture and all the
protein falls out, and all that’s left is just the fat. Butter oil, is that a different
thing than ghee, in your opinion or your knowledge? Dr. Kate: In my opinion, not really. Based
on reading Price’s work, and the steps he took to create his butter oil is almost identical,
very, very similar to how ghee is prepared. You get the butter. You heat it at low temperatures
to separate out the proteins, which is the milk solids, and you have left behind pure
fat, which is a very concentrated form of the fat-soluble vitamins. It would be very
similar to the yak butter that you had, which I imagine was quite an orange color.
Dave: Oh yeah. Dr. Kate: That’s typically a sign, if something
is a darker yellow or an orange color, a sign that there is more K2 in it. It’s not the
K2 that’s orange, but it’s the beta-carotene and K2. They tend to travel together. From
the research I’ve done on modern-day butter oil as well as Price’s methods of making
butter oil and ghee, they are close enough, in my mind, that you can use these interchangeably.
Dave: That’s remarkable. I’ve used ghee to make Bulletproof Coffee, particularly when
I’m working with clients who are sensitive to dairy proteins or if they’re getting
a little bit of postnasal drip. Then they switch to ghee, and you get less foam in the
coffee, but you still get all that fat. The body just responds so nicely when it’s blended
into a hot substance like that. To get the foam back, I add in another product that I
make called Upgraded Collagen. It’s a hydrolyzed source of grass-fed beef collagen, which brings
the foam back. You can still get this, but instead of the little bit of dairy protein
causing the foam, you’re getting a little bit of beef skin protein, the kind that your
body needed anyway. It’s really different how people respond
when it’s blended versus not blended. Do you have any info in your research about,
does K2 work better when you chew it up or mix it with fat in some sort of blending process?
Or, am I just going out on a limb here? Dr. Kate: In nature, K2 would be naturally
found in a matrix of fat, whether it’s in butter or cheese. It would already be like
that. In your process of making the coffee that way, you are emulsifying the fat. That,
of course, is going to make it absorbed that much butter and likely deliver the nutrients
in it that much more efficiently. Dave: How heat stable is vitamin K2?
Dr. Kate: It’s quite heat stable, actually. That’s pretty good news. Studies have been
done looking at, say, calf’s liver, which is a moderate source of K2, either raw or
pan-fried. The amount of K2 barely changes. I don’t have any concerns about low heat.
Maybe high-heat cooking will reduce it somewhat, but from what we can tell, it’s pretty heat
stable. Dave: Wow. You’ve just informed tomorrow
morning’s biohacking experiment. I take vitamin K2 every day. I’m going to dump
it into the blender as I’m making my Bulletproof Coffee, and then I’m going to give it to
my kids. I’ll take it, too, myself. They get about two tablespoons of Bulletproof Coffee
in the morning, because I want them to get the short-chain, medium-chain triglycerides
and to get the grass-fed butter. Plus, they just like it. They metabolize caffeine very,
very fast compared to adults, so it’s not like I’m getting them all amped up on anything.
Dr. Kate: I’m sure their teachers really appreciate that.
Dave: I drop them off … no. They don’t get hyper from it. They just feel good. I
definitely did my research before I did that. It’s shown that caffeine and coffee do not
stunt growth in children. That was a rumor spread by one of the cereal companies trying
to get you to drink burnt cereal acrylamide brew instead of coffee. I’m convinced I’m
helping my kids with that. To get them the extra K2 like that, I’m going to do it.
Does K2 have a bad taste? Butyric acid tastes like sweat socks. What does K2 taste like?
Dr. Kate: It has no particular flavor. As a matter of fact, I give my little ones … the
older one, from when he was two and a half, my younger ones, a year and a half. They just
chew the little K2 softgels, and they have no problem with it at all.
Dave: Okay, great. It’s an easy thing to do. How much K2 do you give your kids?
Dr. Kate: I’m giving them about 120 micrograms per day. That is close to the adult dose that
I do talk about in my book. I’ve actually increased my recommendations on K2 intake
since I put the book out. The reason why I have recommended, and still do, at least 120
micrograms for kids is, first of all, it’s nontoxic. Secondly, although we tend to think
of children needing less … their bodies are smaller, so they need less … the exception
here is that even though their bodies are smaller, their bodies are growing.
When your body’s growing, your skeleton’s growing, that is time for a huge demand for
vitamin K2. The reason why kids and adolescents tend to get more cavities than adults is specifically
because their skeletons are growing. They need more nutrients. I don’t hold back on
the K2, so 120 micrograms. That’s even for my 18-month-old. As the older one gets into
the teen years, I’ll probably double that up.
Dave: I keep a list on the Bulletproof Executive site around the top ten list of supplements.
I have vitamin K2 on there. From the top of my mind, I’m not remembering exactly what
my recommended dose is. I get the recommended doses from experts. I will update my recommendations
based on what you’re saying, because you’ve done a lot of research about this. For adults,
is it weight dependent? I’m around, I’m guessing, 220, because I’ve recently put
on some muscle with electricity. If I weigh 220 pounds, what’s my dose, versus if I’m
a 100-pound woman? Dr. Kate: We don’t know exactly. There aren’t
studies to look at, say, optimal dosing. I imagine that, for sure, body weight does make
a difference, because you’ve got more tissue, more muscle mass, more bones, more everything.
You’re going to have more nutritional requirements there. The rule of thumb that I’m using
… When I wrote the book, I was going by the studies. Most of the studies were using
and still are using about 180 micrograms of MK-7. We can get into the different forms
of K2 that are out there in supplements. If you were eating one serving of natto per day,
you’d be getting about 350 to 400 micrograms. I’m using that as my new guideline for nutritional
intake. For somebody who is eating one serving of natto per day, they’d be getting about
350 to 400 micrograms of K2. Dave: Now people know why that was my Cool
Fact of the Day, because it’s one of the highest natural sources of K2. Do you eat
it, by the way? Do you like it? Dr. Kate: I still try to eat it, yeah. You
know what, I have come to … maybe this is just to make myself feel better, but … I’ve
become convinced that natto is like cilantro. You’ll love it, or you hate it. I love cilantro.
There’s got to be some kind of genetic component there in terms of your taste buds, because
I have met so many people who have tried natto and have said, “Actually, that’s not bad,”
or, “Actually, that’s pretty good.” I spoke at the Weston Price Conference last
fall, and I had a friend, a host of the Biodynamics Now podcast, Alan Balliett, who organized
a natto tasting. There were a number of people who emailed me to say, “Hey, we actually
liked the natto. Where can you get it,” or who tasted it and commented, “It was
pretty good.” I still struggle with it. I try to eat it because I know it’s good
for me, but, yeah, it’s a tough one. Dave: My wife, Dr. Lana, loves the stuff,
but she’s from Sweden. They eat spoiled fish as a sport, so I don’t always trust
her desire to eat strange foods, like salmon eggs, which also are one of those superfoods
that Weston A. Price would have … I take them like capsules, because I know they’re
good for me, but she and my kids, they’ll eat a bowl of them, if possible. I feel like
I’m eating pimples. I just can’t do it. Is there any animal source, besides a little
bit of fat in grass-fed beef … because like you said, it’s often lean … and grass-fed
dairy, which is my favorite source, with the whole putting butter in everything … What
are some other, besides natto? Mushrooms? I’m just guessing there. Are there other
sources people can target? A little bit of kale, if you cook it?
Dr. Kate: No, no kale. No green, leafy vegetables. There’s no K2 in your green, leafy vegetables,
only vitamin K1. There’s very little conversion of K1 to K2. Studies have shown, for people
eating lots of green leafies, you’re converting maybe five percent of that, and you’re not
absorbing very much of that, either. You can’t rely on that. Other sources of K2 … Natto’s
the highest-known food for vitamin K2. Next after that is goose liver, which is also,
as delicious as it is, very hard to come by and not necessarily something we can eat on
a daily basis. Dave: Is it grass-fed geese? Not really, but
does it matter if you feed the goose a bunch of mycotoxin-laden corn from GMO sources or
not? Dr. Kate: I don’t think that actually affects
the K2 content. Dave: It doesn’t? Okay.
Dr. Kate: Of course, there’s other concerns there, as well. They just tested standard
goose liver produced in a standard way. Dave: Okay. Then it was with chemical foods,
and they still produced K2. That’s good. Dr. Kate: Yeah. There’s a lot more testing
to be done, because I’m sure that there are a lot more foods out there that are high
in K2 than we know of. The next ones on the list are certain types of cheeses. K2 in nature
will come from some types of bacterial fermentation, like the natto. Goose livers is naturally
occurring. Even goose leg and, I’m convinced, goose fat is also high, although it hasn’t
been tested, because the rest of the goose is high. I use a lot of goose fat in cooking
around the house. The next after that would be certain types
of cheeses. Although grass-fed cheese would be the best, it actually doesn’t have to
be grass-fed milk to make the K2, because it’s the bacteria that makes the K2. Gouda
and brie top the list. New research since I wrote the book suggests that some types
of blue cheeses but not all. Gouda and brie are always made with the same bacteria, whereas
blue cheese, it varies quite a bit. There’s lots of different types.
Dave: There’s a lot of fungal stuff going on in blue cheese, like Roquefortisine is
a known toxin in blue cheese, which is why it’s called Roquefort. Gouda and brie would
be preferable. For people on the Bulletproof Diet, there’s a little bit of casein and
there’s some other problems from the fermentation process where I’m a little skeptical that’s
your best source compared to natto. It’s certainly more flavorful, and if you tolerate
those well, do it. Dr. Kate: Exactly. Yeah, and I think that
there is, like I said, there’s lots more research that we need to do in terms of testing
and identifying foods, because every healthy culture would have had their high-K2 foods.
We haven’t identified them all. Fish eggs are probably one of them. Price suggested
that fish eggs were high in Activator X. It was traditional food that would be eaten by
people who were going to be married, so this was for boosting fertility. A lot of those
high-K2 foods important for fertility and proper facial development in children in utero.
Dave: My wife and I wrote The Better Baby Book. It’s funny you mention that specific
point, because we included that, eat fish eggs during pregnancy, but don’t eat the
dyed ones, when they put the orange dye, like the tiny fish eggs, tobiko, you can get at
a sushi restaurant. Those have petroleum-derived dye in them. It’s funny. If you’re listening,
you’re like, “Okay, how do I know all this stuff,” like how do you know this stuff
if you’re trying to eat for fertility. It’s rough, and no one’s going to be perfect.
Okay, do something that’s kind of right, and you’ll still be better off.
When it comes to the different sources of K2, I wanted to really dial in, because we
have a lot really science- and information-based people listening to this. We have vitamin
K1. We have vitamin K2. We have MK-4, and we have MK-7. Can you walk through specifically
what are the differences between K1 and K2? We already know that K1 doesn’t convert
to K2 very well. What about MK-4, MK-7, and if you’re at the supplement store buying
this, what do you look for? Dr. Kate: Very good question. Confusion around
exactly this question is the reason why vitamin K2 was overlooked for so long, because K1
and K2 were both discovered back in the 1930s. The “K” comes from the German word for
coagulation. At the time, researchers recognized vitamin K1 … they were talking about … is
found in high amounts in green, leafy vegetables. It participates in blood clotting. That’s
its role in the body, is to make sure our blood can clot properly. Blood clotting’s
so important that it just can’t be left to the whims of our diet. You can’t afford
to bleed to death because it’s winter and you can’t get green vegetables. The body
developed a mechanism to recycle vitamin K1, so you’d always have it there for your blood
clotting. Deficiency is very rare with vitamin K1.
At the time, researchers noticed a slightly different form of vitamin K that they called
K2, but they more or less said, “K1, K2, same thing. They’re blood-clotting vitamins.
That’s it. Let’s keep moving forward.” It turns out that was wrong. That’s why
K2 was overlooked, because K2 does not come from green, leafy vegetables. It does not
participate in blood clotting under normal circumstances. Because of that, we don’t
have a mechanism to recycle it. It’s not recycled, so you can become deficient in K2
in as little as seven days if you have a K2-deficient diet. Studies have shown now that that’s
really common, several, actually. One that came up just a couple months ago. Very common
in adolescents as well as adults, K2 deficiency. Dave: If you eat kale chips every day, even
though kale starts with the letter K, you still could be deficient in vitamin K?
Dr. Kate: That’s right. You’ll have lots of K1. All you have to do is eat the parsley
on the side of your plate once in a while, and you’ll have plenty of K1, because the
body reuses it. K2, you won’t have it. Dave: Looks like those kale smoothies weren’t
the best advice, after all. Too bad. Then again, if you add grass-fed butter to your
kale, you’ve got some K2 right there, and you’ve got some K1. Is there an advantage
to taking K1 and K2 together for the body? Dr. Kate: I don’t think so, necessarily.
They work differently. It’s funny. I guess all these traditional recipes, like some green,
leafy vegetables cooked up with butter and cheese, that would be high in both of those
nutrients. Maybe there is some kind of interaction there.
Dave: Okay. That sounds like there could be something, but who knows. It’s like vitamin
A and beta-carotene. There’s different interactions there. What about MK-4 versus MK-7? Can you
go into more info on those? Dr. Kate: Yeah. When we’re talking about
vitamin K2, there are lots of different types of vitamin K2. In nature, MK-4, menaquinone-4,
is a short-chain form of vitamin K2 that we find naturally in animals and animal food.
We as humans have this in our bodies. Grass-fed animals, if you have an egg yolk from a grass-fed
chicken or butter, all of those things, those will be high in MK-4, the short-chain form.
Bacterial production of vitamin K2 will produce a number of long-chain forms, MK-5, 6, 7,
8, through 10. Natto is very high in MK-7. Cheeses are high in MK-7, 8, 9, and 10.
As far as we know, all of these, 4 through 10, have all the same health benefits. The
difference is the dose that you have to take when we’re looking at supplements. When
you’re looking at buying a vitamin K2 supplement, there’s two types that you’ll find on
the market, MK-4 supplements and MK-7. The MK-4 supplements are not from animals. They’re
not, say, making grass-fed butter, and extracting that and putting it into a supplement. That
would be crazy expensive. That’s not what they’re doing. It’s actually a synthetic
form of vitamin K2 when you buy MK-4 supplement. The MK-7 supplements are generally from natto,
although there are some now soy-free synthetic forms of MK-7 coming onto the market for people
who want to completely avoid soy for whatever reason.
Both of these forms of vitamin K2 work. There’s been research done on both forms, and I get
good feedback about both types. You just have to know what dose, because the dose varies
depending on the type of vitamin K2 you’re taking.
Dave: Okay. We’ll post a summary of that on the show notes for this. Of course, we’ll
have links to your site and all, as well. My recommendations for vitamin D have been
based on Dr. Cannell’s exhaustive research from the Vitamin D Research Council. I’ve
donated money to support his research. Are you familiar with Dr. Cannell’s work?
Dr. Kate: Mm-hmm. Dave: Okay. Cool. That recommendation is 1,000
IUs of vitamin D3 based on every 25 pounds of body weight. Number one, do you agree with
those recommendations? Number two, how does K2 and vitamin D interact, either from a dose
perspective or just tell us how it works? Dr. Kate: This is a really important question,
because there’s been so much debate around what’s the right dose of vitamin D. A lot
of people saying in low amounts, like 400 IUs or 1,000 at the most. Then there’s other
people at a much higher end, 10, 20, 30,000 IUs. It turns out that the right amount of
vitamin D, I don’t think, can actually even be determined by your body weight, because
how much vitamin D you take and how much vitamin D anybody should take, the right answer to
that is, it depends. Dave: Test your blood?
Dr. Kate: Actually, it depends. You can test your blood, but even that won’t tell you,
because what it depends on is actually vitamin K2. Chris Masterjohn is the one that really
brought this to the forefront, the relationship between D and K in this way. In fact, the
toxicity we see with vitamin D is actually an induced deficiency of K2. What are the
toxic symptoms of vitamin D? You just keep absorbing calcium, and that calcium starts
to deposit all over your body in inappropriate areas. You can prevent that by taking K2 with
your D. Really, once you’ve got some K2 with your D, the sky’s the limit. D also
… Dave: The sky’s the limit on … Wait, hold
on. What does that mean? Dr. Kate: On how much D you could safety take.
Dave: Oh, okay. Got it. Dr. Kate: There’s a relationship here with
vitamin A, because studies have shown that by giving D and A together, A has a K2-sparing
effect. A and D are like the gas and the brakes on the car. They will balance one another
and complement one another. Then K2 completes the cycle and allows your body to use calcium
perfectly with all of these fat-soluble nutrients. It’s impossible to say how much D you should
be taking, unless you’re having some K2 in your diet.
Dave: Let’s assume someone has enough K2, and they’re taking vitamin D3. Will their
D3 blood levels, the 25-OHD, will that change because of the K2?
Dr. Kate: That we don’t know. We haven’t looked at whether it actually affects your
blood levels. We do know that … Dave: Okay, we’re back on. It looks like
you froze. We were just talking about what your blood levels would look like with taking
adequate vitamin K2 and taking vitamin D. Would your 25-OHD change?
Dr. Kate: Not that we know of. We haven’t really looked at how the intake of K2 would
affect your blood levels of vitamin D. We just know that D and K2 work together to optimize
your calcium metabolism and makes sure that calcium’s getting into the right places.
D helps you absorb calcium. K2 puts it into the right places.
Dave: Right now, I recommend people take between 400 and 800 milligrams of absorbable forms
of magnesium on a regular basis, as long as they’re not getting the runs from it, because
magnesium works with calcium. It also works to counter some of the excess calcification
that is a problem. If people are taking adequate K2 and adequate vitamin D, should they change
their magnesium intake, or should they add calcium back into their supplement regiment?
Dr. Kate: I don’t think that they should add calcium back in, because they’re actually
going to be using the calcium from their diet more efficiently. That wouldn’t be necessary.
I think the magnesium is still necessary. K2 and magnesium seem to complement one another
in terms of health benefits and actions in the body in so many different ways that it’s
actually driving me crazy. I can’t figure out exactly how they’re related, but I know
they are. They do good things together. Dave: Here’s a suggestion for that. We know
that magnesium is a cofactor for vitamin D doing what it needs to do inside the cell.
It could just be that because magnesium helps vitamin D work better, that therefore vitamin
K2 works better through the indirect effect on vitamin D. It’s just a theory. No science
behind it, but it makes sense. Dr. Kate: It’s a good theory. It’s plausible,
for sure. Dave: Okay. Who knows. That’s going to require
a whole bunch of medical studies or something. This is really fascinating, to be able to
ask all these good questions. If you’re listening to this going, “Ah, what does
it mean I should do?” What it means you should do is you should take vitamin D. I
think the levels that I’m recommending on the site are very science-based. Dr. Cannell
has reviewed thousands and thousands of vitamin D studies. He’s one of the most concentrated
sources of knowledge I know of, so I tend to go with his recommendations there for that
nutrient. Dr. Kate today is going to cause me to update
the vitamin K2 recommendations on the site, which are already there, but we’ll tighten
them up a bit and maybe increase the levels. The magnesium levels, we’ve just checked,
are borne out. We’re not going to be talking about adding any calcium back into the diet,
with the exception of calcium AEP … which I recommend for cell membrane stability, not
as a source of calcium … and calcium D-glucarate … which is something that I recommend for
increasing your liver’s ability to use its second-best detox mechanism, which is called
glucarination. If that was too technical, there’s ten things listed on the site. You
can just go download them and read them, and it’s all free.
Other question for you, though, Dr. Kate. I like bubbly water. I’m holding a bottle
of San Pellegrino in front of my face. I like San Pellegrino because it tastes good, particularly
with lime. I also like it because, if you look at the really super-fine print on the
label there that I’m holding up to the screen, that you probably won’t be able to read,
it is one of the few things that contains appreciable amount of sulfate.
That’s one of the reasons that San Pellegrino, Saint Pellegrino, is a healing spring in Italy,
because sulfate can have a really cool effect inside the body. We’re just figuring out
what vitamin D sulfate does, for instance, that only gets activated from the sun. If
you want to get it, you drink Pellegrino. You get a lot of calcium in here. Am I overdosing
on calcium because I drink between 750 and 1,500 milliliters of this stuff every day?
Should I be worried? Dr. Kate: I don’t think you should be worried,
because you’ve got K2 working for you and making sure the calcium isn’t depositing
in your arteries. You are taking magnesium, which will balance out the amount of calcium
you’re getting in there. I think you’re fine. When I’m looking for a bubbly water,
I usually look at the ratio of magnesium to calcium. It’s hard to find a high-magnesium
bubbly water, as well as, then, finding one with sulfates. Really nice water in that way
is really tough. With your magnesium and K2, no, I don’t think you need to be concerned.
Dave: Okay. Cool. I don’t think so, either, also because I eat a stick of butter every
day. I have for a long time, because I drink Bulletproof Coffee and I add Brain Octane,
which is another fully saturated short-chain fat, onto my diet in copious amounts. I’m
going to go down to Seattle and get a calcium scan of my arteries. Of course, I’ll talk
about those results. I’m pretty sure I know what they’re going to say, but hey, let’s
be safe and careful. As an N equals 1 experience, I will share that data. I’m pretty sure
you could predict the outcome of that, as well, given that you know what I take. We’ll
get the data. I haven’t done the scan yet, so I don’t know what it is. I’ll tell
you when I know. Dr. Kate: Looking forward to seeing that.
Dave: What else should people know about K2 that I haven’t asked?
Dr. Kate: I touched on the fact that it is such an important nutrient for prenatal health,
during pregnancy, and childhood. It plays a really important role in proper facial development.
I’ve got before and after pictures in my book. Price focused on this. This is also
borne out by modern research, looking at defects and deficiency in vitamin K and how this affects
facial development. Important for nice, wide, straight teeth.
If you’ve got kids coming and you want to avoid braces down the road, K2 will help you
do that. Throughout childhood, to improve skeletal growth as well as fighting cavities.
Then again throughout adolescence, when those hormones kick in and the skeleton starts to
grow, it’s a huge time of increased nutrient need. Vitamin K2 is a really important nutrient
here. Osteoporosis prevention really starts in adolescence, when you can gain as much
bone density as possible by the age of 20 and 30 to save it for later on.
Dave: Wow. That’s really cool information. Is there a connection between … wow, I hadn’t
thought of that. Is there a connection between vitamin K2 and folic acid? Because you see
cleft palate in children who are deficient, actually, in activated … it’s not even
folic acid. It’s folinic acid or folate. This is something we wrote about in The Better
Baby Book, and we talked about K2 and its importance. Is there an interaction that I
don’t know about between folic acid and K2?
Dr. Kate: Not a direct interaction between those nutrients that I’ve come across. Any
time you see a midline deficit like that, you’re looking at a nutrient problem. The
deficits that we see with K2 are different. All of those conditions, any nutritionally
related condition, will increase in prevalence with birth order. In other words, Mom tends
to give lots of her nutrients to the first baby that’s born. Unless she knows the right
foods to eat, subsequent kids will have a higher risk of facial and dental deformities
and these kinds of problems, if she’s not replenishing her body to pass it onto the
kids. Dave: After you have a baby, if you’re going
to have more, eat a lot more liver, is what that comes down to, right?
Dr. Kate: Lots more liver. Wait a couple years, space those babies out, and eat lots of liver
and butter and all those foods. Dave: Awesome. That is good advice, even though
liver tastes gross. Dr. Kate, there’s a question that every guest on the podcast has
answered. That is, what are the top three recommendations you have for people who want
to perform better, who want to kick more ass? This doesn’t have to be just K2. It doesn’t
have to be just medicine. Based on your entire life’s knowledge, if you had to share three
things, what would they be? Dr. Kate: Oh, wow. Based on my entire life’s
knowledge, that’s putting me on the spot. Dave: Yes.
Dr. Kate: Let me stick to nutrition for the moment. I would say number one is, try natto.
You might hate it, but you might love it. Dave, you were pretty cagey there. You actually
didn’t admit whether or not you’re eating it. I’m guessing you’re not. It’s worth
a try for everyone if you can find it and try it, because you might like it and you’ll
be much better off for it. Dave: Truth be told, if I’m at a sushi restaurant
and they have natto, I eat it sometimes, but I wonder if the soybeans are genetically modified
or not, because I try not to eat them. I don’t know the right answer to do there.
Dr. Kate: Fair enough. If you can find organic natto, which would be made with non-GMO soybeans.
I also know people that are making their own, or using things like black beans and using
the natto culture, and making their own ferment with the natto culture.
Dave: Okay. I would do that. I eat all sorts of things that taste gross because they’re
good for me, so I don’t mind making a natto raw liver smoothie. Okay, I’ll do that,
but I don’t have to like it. That was one, eat natto.
Dr. Kate: Number two, I already touched on it. That would be, eat liver sometimes. It’s
not sexy. It doesn’t always … You can make it taste good, if you learn to cook it.
Chicken livers are a lot easier if you learn to cook it properly. Eat it sometimes, because
it really is probably the most nutritious food.
Dave: I take desiccated grass-fed liver capsules, so I don’t have to taste it, or I freeze
it. When we buy a whole animal, I freeze it in little cubes and swallow them like pills,
because I don’t like it. Yeah, okay. Got it. Liver, check.
Dr. Kate: You could do that, too. Dave: Okay.
Dr. Kate: Number three … and I think that you’ll like this one a lot better … is
brie cheese and a glass of red wine is the ultimate heart-healthy snack.
Dave: Red wine with ochratoxin A. You’ve lost me on that one. Why wouldn’t you use
coffee instead? Dr. Kate: You could, but in the evening before
bedtime or later in the day, if you’re caffeine sensitive like I am, even with the Bulletproof
Coffee, it’ll keep me up. Dave: Oh, yeah. I don’t drink that before
bed. Never drink it after 2. That’s my recommendation. That stuff is rocket fuel. I’m about to
publish some more research about red wine and the prevalence of mycotoxins and mold
toxins in red wine, and tell people how they can choose a healthier red wine with less
effect on their kidneys and their cardiovascular health, because there are some serious problems,
particularly in North America, where the standards are more lax around mold toxins.
I’m seeing European wines that are not designed for export have dramatically lower levels
of toxins than some of the other wines. It’s funny, how you feel the next morning, based
on the quality of the cheese and the quality of the wine, is huge. The differentiating
factor there are these toxins that are active at a parts-per-billion amount. What I don’t
know, and I’m dying to know, is whether K2 would make me more resilient against mold
toxins. I’m going to have to see if I can dig that one up, if there is anything.
Dr. Kate: You’re right. I should have qualified that with “good quality,” because that
makes a difference in everything, even with your liver. It’s got to be organic.
Dave: Oh, yeah. Good point. Dr. Kate: Water, and, yeah.
Dave: Cool. What a cool list of questions. I can tell you that out of more than 100 people
who have been on this show, including, like I said, Chris Masterjohn … let’s see,
Chris Kresser’s been on, and who else was just on? Mark from Mark’s Daily Apple was
just on, Mark Sisson … out of all of those people, no one has put “eat liver and eat
natto” as their top three. You’re totally nailing some new ideas here. I love it. Thank
you. Dr. Kate: All right. You’re welcome.
Dave: Would you tell people the title of your book, where they can find out more about your
book and more about you? Dr. Kate: Sure. My book is called Vitamin
K2 and the Calcium Paradox: How a Little-Known Vitamin Could Save Your Life. That’s literally
true. They can find my book on all of the online booksellers … although they’ve
been selling out a lot lately, so be patient with them … or by going to my website, www.doctorkatend.com.
Dave: Dr. Kate, ND, as in naturopathic doctor, just so people will hear the “N” versus
“M,” if they’re driving. Dr. Kate, it’s been a pleasure being able to ask you those
detailed questions that hopefully didn’t bore any listeners. Remember, if you heard
this, there’s a reason that vitamin D and vitamin K2 and magnesium … actually, and
vitamin A … are all on the top ten vitamins list for people who want to be more bulletproof
in their life. Signing out now. If you like the show, please click “like” or whatever
it is you do on iTunes to tell people it’s a good show and they should listen. Have an
awesome day. Featured DoctorKateND.com Vitamin K2 and the Calcium Paradox: How a
Little-Known Vitamin Could Save Your Life Resources Weston A. Price Foundation Silicon Valley Health Institute Bulletproof Bulletproof Podcast #16 with Chris Masterjohn Upgraded Collagen Upgraded Brain Octane Bulletproof List of Top Supplements Better Baby Book Bulletproof Toolbox
Podcast #106, Dr. Kate Rhéaume-Bleue 14 © The Bulletproof Executive 2013

66 thoughts on “Podcast #106 – The Powers of Vitamin K2 w/ Dr. Kate Rhéaume-Bleue – Bulletproof Radio

  1. Hey Dave. I heard you say natto in past Podcasts and for time or two was wondering what you were talking about, because you will killing the pronunciation of it. 🙂 Not being nit picky, but might as well pronounce correct to communicate most effectively.  Say the "na" in natto like you would very likely do as an American saying the first two letters of non-stop. Also stress the "t" sound a little more which is why when written in romanized letter there are two of them. The word doesn't sound like the political alliance NATO.  If you ever want me to say it for you or practice a couple of times yourself, contact me back and I will know how to get a hold of you.

  2. I make my own "bubbly water" with RO filtered water.  From this discussion, what sulfate & magnesium should I add to it?  Don't have to try to find the perfect San Peligrino…maybe someone sells an additive? 

  3. It never made sense to me eating that bitter tuff kale. Man just comes along and picks a new green out of the forest and says eat it.Stupid! My girlfriend is Chinese and she would never eat a Raw vegetable. And they bloat the hell out of me and sometimes nausea.

  4. Is @Dave Asprey generally in favor of Naturopathy? Kate Rhéaume-Bleue seems well-intentioned, and I wouldn't discount advice from an ND out-of-hand. That being said the more I read about Naturopathy, the more it worries me. http://en.wikipedia.org/wiki/Doctor_of_Naturopathic_Medicine#Licensure

  5. Hey Dave, Ive been following the mothers with autistic children (as you do), and a lot of these mothers  are saying  that once they lower the parasite load that they no longer have the issues with oxalic acid. I should also add, that they aren't saying that the can start eating raw kale, but a lot of these kids are showing signs of high oxalates in their systems, but its lowered after doing a parasite cleanse like kerri rivera's protocol.

  6. We prepare liver here in Brazil with lots of onions cooked quickly (with fat) in the liquids from the liver: it is quite delicious.

  7. try to look into OPC (red grapeseed extract)
    i have been taken it with high doses of Vitamin C… unstead of drinking alot of Vine
    good look on the search

  8. you talked about raw kale toxicity – what about eating salad greens raw ( does the vinegar in a good homemade dressing help break it down?)

  9. Dave and Dr Kate, I know that this video is older but I have a question, since fluoride and calcium are so similar would k2 also inadvertently assist the absorption of fluoride?

  10. Regarding liver… I am Danish and here we all eat "leverpostej" which is liver paté made on Half Swine liver and Half swine fat from Right under the skin of the animal and a bit of flour.. and seasoned With salt peper and kardemom.. and baked in the oven like you Would bake a weat cake…and traditionally we eat it cold on rhye bread With cucumber or pickles, but I like to heat it and eat it without anything else… tastes really really good!

  11. what about rabbit liver. I raise rabbits but I been giving the livers to the dogs. could I pop them in the dehydrator and grind them and cap them?

  12. I love natto. Just got an order in from organic soy bean fermenter Megumi Natto. Put a few drops of Brain Octane in and a pinch of sea salt, stir for a minute, good to go! Also goes great in a maki sushi roll.

  13. Supplements shmupplements,
    . I'll say that til the day I die- which will be beyond the age of 104. Whole foods/plant based. etc etc etc

  14. The host says at 43 minutes 47 seconds into the video that he will go have a calcium Scan of his arteries soon…. wow that would be extremely interesting to know what his results were since K2 might clear calcium from the arteries. He mentioned he will tell what the results were since it history now that he had the scan. Question: Does anyone know where he talks about his results or maybe he can update it here with a reply to my comment. Thankyou so much.

  15. Try the one of the tradition Japanese ways of preparing natto…mix the natto with a pastured egg yolk a dash of shoyu and serve over rice and top with chopped scallions

  16. I dont feel like K2 did anything for me…and i took Mk7 for several months… BORON on the other hand changed my life… helps metabolism of vitamin D and helps calsium into the bones…

  17. I have a question about K2 and arterial plaque.  I'm finding conflicting research on whether one should try to remove calcium from their arteries.  Some research says that calcium in arteries seals in soft plaques that are vulnerable to rupture.  If this is the case, will removing calcium by adding natto or K2 supplements to your diet actually increase the risk of plaque rupture?

  18. Hello, just wanted to know if I take Vitamin K2 with my other Vitamins and reduce my plaque, will it or will it not make my plaque unstable and weak, liquid like ? TY

  19. Dave you have an incredible portfolio of videos and podcasts to date, but this is such crittically important info and thank you and yes this is a must watch if you care about your health.

  20. I eat natto. I have it with a little kim-chee, which is a Korean version of sour kraut. So it's palpable if you add something to mask the taste.

  21. Please always Update not only on the latest Positive research? but also the new Negative research?. their are a million! videos on the latest Positive research, mostly to sell something…, but what about when more, newer research etc. shows that the earlier research may have been wrong!?! I've yet to see a video LOL!…

    Just saying… Everyone loves to talk about the new Positive research but I fear we never hear about later research that may dispute those findings… so PLEASE keep your eye on these things & Update both on the Positive & the Negatives 😉

  22. I've heard of small studies in Japan on using natto to prevent liver cancer in people who are Hepatitis B carriers. There were also studies in Netherlands on the prevention of prostate cancer and other cancers with Vitamin K2 M7. Grateful if anyone can comment on this. Thanks.

  23. Hi Dave. The doctor's recommendation you mentioned it was red wine with ochratoxin a. Isn't ochratoxin a dangerous for the human body? Also, where can I buy the vitamins the doctor gives to her children? Thanks

  24. …..Whoa!!! [IMHO: Dr. Kate is SO Cute!!!, and SMART!!!!=> SUCH A SEXY COMBINATION!!!]…. GREAT VIDEO!!! GREAT INFO!!! ["SHARED" ON FAKEBOOK, AND ON GAB.AI ]

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