Top Posts & Pages
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Diet and Nutrition of the Lion
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- Brazil nuts and the variation in their selenium content
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- Bourbon, Brandy and Armagnac: Phenolics and antioxidant capacity
- Oranges and Grapes: More on insulin and glucose after fruit or juice
- Bone Broth Mineral Content
- Evolving salt: Did humans evolve on a high salt diet?
- Whole apples, smoothie, or juice: Effects on blood glucose and insulin
Category Archives: Vitamins
The wheat that we eat today has changed a great deal over the past century. The “Green Revolution“, the breeding of semi-dwarf, higher-yielding cultivars of wheat, and other cereal crops, has led to greatly increased grain production and crop yields since … Continue reading
Structures of [A] Phylloquinone (vitamin K1) and [B] Dihydrophylloquinone (hydrogenated vitamin K1). Source (Davidson 1996). Vitamin K is a fat soluble vitamin that occurs in foods in a series of molecular forms as can be seen from this recent post. However, as … Continue reading