You might be shocked to learn, as I was, that Gouda cheese is higher than most liver, grassfed butter, and even pastured egg yolks in the critical nutrient Vitamin K2, identified by Dr. Weston A. Price as the elusive “Activator X”. read more
Cheese is made with the help of bacteria as you will know. These bacteria produce vitamin K1 and K2, but not all bacteria that are used to make cheese produce vitamin K1 and K2. So only certain kinds of cheese will have a lot of vitamin K1 and K2, like Gouda and Brie. read more
Rounding out the top 3 foods highest in Vitamin K2 is none other than the humble Gouda cheese, which boasts 75 mcg per 3 1/2 ounce serving! This compares to pastured egg yolks and butter, which each have about 15 mcg of K2 per 3 1/2 ounce portion. read more
In my interview with Dr. Rheamue-Bleue, she identified the cheeses highest in K2 are Gouda and Brie, which contain about 75 mcg per ounce. Hard cheeses are about 30 percent higher in vitamin K2 than soft cheeses. read more