He's relatively active and helpful in the wai diet forum, known as RRM.
I don't think that twitter account you've found belongs to him anyway, but to this guy, because RRM should have long hair and is most probably the guy here on the right: http://www.thijsklompmaker.nl/interview2.htm
People in the Netherlands that are on the forum and following the diet, mostly know him and have met him in person. Recently he's been posting pictures and progress of his two small kids.
Wai is the pseudonym of his girlfriend, who was more active on the forums long time ago before they have split I assume.

Ok I figured the reason for the discrepancy: USDA only contains numbers on Phylloquinone (K1) and Dihydrophylloquinone (dK, something you don't want as it is derived during hydrogenation of fats and does not occur naturally). K2 is not in its database at all!

Yes Iguana exactly, we can't just assume some food is good or bad based on what scientists have discovered by now about it's nutritional composition. Knowing how much protein, fat, vitamin B or antinutrients it has means largely nothing, because there are so many other factors, interactions and effects that have not been quantified. Going by your gut feeling about foods therefore seems like the most reliable way to determine if it's good or bad, because it has been trained and developed over millions of years. But we can't trust it over newer neolithic foods, and especially not preprocessed stuff which has been specifically tailored to trick our senses.

Have you seen frogs? They are not so appealing, especially not skin, eyes.. Barbecued frog legs are really good and tender though. They are very easy to catch in the wild, especially when it's their mating time around April-May. In an hour around that perioud I've caught 1-2kg of frogs with just a handmade fishing rod.

I am very careful when it comes to my Vitamin A intake as I have experienced some problems with too much Retinol in my diet. For a long time I went by the USDA's 'Raw Beef Liver' Vitamin A content which is completely INACCURATE. Too much Vitamin A does indeed cause problems and I'm sure most of you are aware of this.

If we look below at the Raw Beef Liver Analaysis, it tells us there is
4732 IU of Vitamin A per 28 of grams liver or 95% of our daily value.
([url=http://nutritiondata.self.com/facts/beef-products/3468/2]http://nutritiondata.self.com/facts/beef-products/3468/2]([url]http://nutritiondata.self.com/facts/beef-products/3468/2]http://nutritiondata.self.com/facts/beef-products/3468/2]http://nutritiondata.self.com/facts/beef-products/3468/2]([url]http://nutritiondata.self.com/facts/beef-products/3468/2)[/url]

Now when we look at the same serving size of 'Beef Liver, Cooked, Braised' it gives us a value of
8881 IU of Vitamin A per 28 grams of liver or 178% of our daily value!
http://nutritiondata.self.com/facts/beef-products/3469/2

My guess is that the cooked liver has lost a lot of water, hence more concentrated than raw and why you see more vitamin A per the same weight.

I'm sure it can be done right...but I don't really trust Monsanto, or our Monsanto-influenced government, to oversee it all.

No sorry, it could be only done right when we can predict upfront what will happen when you seriously change a plant or animal. We are very far from that however, there are two known and a billion unknown variables in nature. So we make ourselves and the whole living ecosystem on the planet guinea pigs with GMO, no matter if it's Monsanto or someone else doing it. Evolution and gene changes happen very slowly in nature and we have thousands of years to adapt to them. In the lab they happen overnight. That could easily destroy us, just because there's no way to predict what are the effects of those changes.

I wish more people (especially women) thought like you jessica.

That's nonsense, of course dietary fat can be stored by the body in adipose tissue.
I'm wondering how those doctors manage to become doctors.

There is no process whereby ingested fat can be converted to body fat.

You're joking, right? Perhaps it is certain types of fatty acids that can't be stored, but very untrue in general about ingested fat.

I think I developed vitamin B imbalance by taking P5P. The pills are 50mg and I was taking 1-2 a day for 2-3 weeks. The skin around my fingertips started peeling a lot, especially after taking shower, going to the sea and even without any contact with water the top-most layers of skin were easily peeling. I looked online and one cause for this was vitamin B deficiency. I don't think my diet is vitamin B deficient at all, so I realized it must be that taking so much of one vitamin B throws the others in imbalance and potentially creates deficiency. I stopped taking it and for a week that didn't change much the condition on my fingertips. Finally I bought a vitamin B complex and ate some 200g of liver, and next day the skin was back to normal. I'm very sure it was caused by P5P, I've never had such an issue before. So just a small warning to people trying this out. It was causing other troubles as well, like difficulties to fall a sleep (as if my brain was turned on to the max and I just can't calm it down enough to fall asleep..).

Just came across this, maybe it's relevant for you: http://www.sciencedaily.com/releases/2013/08/130826143608.htm

I totally agree with how tyler is approaching it, you have to be very critical and careful in this kind of situation. If you blow it you'll probably end up at a lot worse position and it will be a lot harder to get out of it than it is now.

I tried the nail rubbing, it warmed up my fingers quite a bit. I'll remember to do it in winter.
Here's me early this year: http://goo.gl/wUf1jn