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Messages - DavidFoster

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Carnivorous / Zero Carb Approach / Re: K2 in High Meat
« on: June 11, 2015, 04:15:40 am »
This is very interesting!  With this method, one could conceivably introduce a small amount of soy to initially introduce the bacteria, and then merely reuse the sample in multiple batches, which would limit any phytoestrogenic activity from the soy by reducing the concentration over time, while maximizing K2 production.

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Carnivorous / Zero Carb Approach / K2 in High Meat
« on: March 26, 2015, 04:18:42 am »
Hey, my name's David and I'm new to the forum.  I just recently started incorporating raw meats into my diet, and I'm moving toward a diet strictly composed of raw beef, raw beef organs, and egg yolks.  I am also making my first batch of high meat, as I need a good source of probiotics.

Is there Vitamin K2 in high meat?  I've heard that the anaerobic bacteria in sauerkraut produce K2, and imagine it's the same with the aerobic bacteria in high meat.  I also assume it's the MK-7 variety.

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