Hi all
Just reading an interesting post from Nanedake in Bone Health re a study about Vit K2 - km 7
healthunlocked.com/api/redi...
Not sure about eating Natto ! But I've been taking K2 mk7 supplements and 3.5 years in with PMR/GCA my T scores are not too good but have not changed.
Thanks to everyone on this forum, especially HeronNS for advice and info on bone health and osteoporosis.
Chris 🙂
Yes, I too have been taking Vitamin K2 MK-7 Natto for about two years... Someone on this site is a Vitamin K expert... I just cant remember who it is! ☹️
Is it HeronNS ? That was who I first learned about it from.
Have you been taking any other supplements to help as well?
I've also been taking Vit D, and Magnesium and trying to eat a healthy diet as poss!
Hi, Yes, it may have been, Heron! ...and yes, I take Magnesium, Vit C (lots of it and time released), Vit B Complex, the Vit K with Natto, Omega III with Vit D, a good pro-biotic, and of course Evacal D3.
I eat a Kefir "fermented" plain yogurt with frozen blueberries (antioxidants) everyday for breakfast and a can of sardines for lunch, most days... although it's been two years now and I am so SICK of sardines!!!! *laughing*
Sounds good, I've not come across the fermented yoghurt, will check it out.
I've also been trying to do weight bearing exercise - when I can!
Have been doing a lot of Tai Chi which is supposed to be good for bone health, but recently got sent home by the instructor, I really did not feel too bad, but I must have looked a bit rough!
I'm in the UK and it's called Kefir...
Good on you doing weight bearing! I have 5 pound weights that I use, and do exercises with.... and yes, Tai Chi which is supposed to be good for bone health!
Kefir is not a yoghurt as such - they are both cultured dairy products but the bugs are different ...
culturesforhealth.com/learn...
When you read it, it doesnt sound like either are very safe to eat !!!
"Yeo Valley Kefir Natural Yogurt" - Fermented Natural Yogurt with Live Kefir Cultures Organic.
"Organic. 14 strains of live cultures. It's spoonable! Calcium for the normal function of digestive enzymes. Calcium & phosphorus for bones & teeth. High in protein. Low in fat. Gluten free. Suitable for vegetarians. No idea about kefir? This ancient way of fermenting yogurt has been around for centuries. It's creamy, tangy and packed with billions of live bacteria from our 14 different culture strains (hello diversity!)."
Fair enough - but the originators would disagree! 
Marketing speak to catch the people who don't like "new" things! I worked in that field long enough!
How do you take your natto? I have some, but have not yet acquired the taste - it is very strange... I must persevere!
I have been making a kale smoothie every day for nearly a year to boost my calcium intake (I don't eat dairy). Like you and your daily sardines, I'm getting a bit sick of kale smoothies! However, I recently discovered that there is more calcium in cooked kale compared to raw kale, so a whole new world has opened up to me! 😁
This product was was recommended to me... Vitamin K2 MK-7 Natto 100mcg 60 Capsules, I get it on Amazon. I had no idea about the Kale calcium thing!!!! I have never had a Kale smoothie, but eat a lot of steamed and sautéed Kale! Hmmmmm!
Ahhh - natto capsules - that would solve the stringy/slimy natto issue! (Apologies to anyone from Japan, but I really struggle with natto!)
I read online that cooked kale has more calcium than raw, but as we all know, we shouldn't believe everything we read on the internet. So I checked with a nutritionist at my local health food shop and she confirmed it's true (she's going to provide references to the research carried out).
I do love kale, but have been getting a bit fed up of smoothies!
We should trade ...sardines for kale! 🤣
I said to OH the other day, ‘You know, I’ve been eating sardines for years and I’ve just realised I don’t particularly like the taste of them.’ However I suppose I will continue to eat them.
How can cooking something change the amount of a MINERAL? It could change the bioavailability - different. Also a cup of cooked kale will have more calcium than a cup of raw kale.... because there's more kale 😀 However I'd be very interested to learn the source of the information.
Totally agree, HeronNS! It may just be an issue of weight for weight : cooked vs raw.
I think you're right - it's more to do with the bioavailability. I'll let you know the source when I find out.
kaplanclinic.com/green-smoo...
oxalic acid again ...
There is some disagreement about that, as calcium from kale is much more bioavailable than from, say, spinach.
ncbi.nlm.nih.gov/pubmed/232...
Did you read the link? It was to save me writing! It is nothing to do with bioavailability - it is the prescence of oxalic acid in the leaves and that interferes with the calcium, forming calcium oxalate which cannot be absorbed. The same as with spinach and rhubarb. In cooking the oxalic acid in kale is reduced enough to make it less of a problem.
Hello HeronNS - I now have the book in question - it's The Nutrition and Health Dictionary by Percy J Russell and Anita Williams. I was a bit disappointed because it's not what I expected, although the book is interesting and worth the 80p investment from Abe books! The only comparison of raw/cooked is for cabbage; raw has 34mg calcium and 1 cup of cooked cabbage has 65mg, but as you pointed out, the difference could be due to the fact that you'd get more cooked cabbage into 1 cup than raw cabbage!
Interestingly, 1 cup cooked collards has a whopping 289mg calcium and 1 cup cooked kale has 147mg. Good news, especially as half our allotment has been given over to collards and kale!
As we all now know after PMPRO's link, the difference in calcium levels is to do with oxalic acid. We learn something new every day!
Very interesting. Thanks for that. Would never have heard of vitamin K2 if it wasn’t for this Forum. I mentioned magnesium to my rheumy and she was surprised 😀
K2
Advice for K2 please
