Minutus

Nice!

I have a recipe that's somewhat different, in part because I'm dairy-intolerant.
My favorite is a combination of fresh basil leaves and purslane (a very yummy little weed), with random additions of dandelion or violet leaves, but spinach and/or a salad mix (mesclun, romaine, spinach, baby greens, whatever), pack the blender at least half-full, and add (I use just a handful) of berries or other fresh or frozen fruit, and enough juice for texture. I add also a couple of raw eggs, because raw eggs love me, and I love them.

(And, after, by count, some 40,000 raw eggs over a span of nearly 40 years, I am not about to start now getting nervous about salmonella; I do wish I knew just what the risk factors are, though.)

I used to do it just with fruit and juice or water and egg, but since discovering the weeds-or-greens addition, now I use only a bit of fruit for the texture, and a bit of juice for flavor, and with these, it is delicious! Can add ginger, cinnamon, etc., if I am feeling fancy.
Sometimes I make a sort of faux eggnog by putting the eggs into a half-cup of coconut milk, with maybe a handful of berries, and/or spices to taste.

Mmm-mmm, yum!

Shannon--I like your weed eating regimen but must say it would be way
too much complication for me.

I do juice and in the summer go pick fresh weeds when doing that. I
tend to use the same ones as you
plus lamb's quarters and callaloo when young. I leave out the fruit in
my juices and stick with veggies;
carrot/celery/green leafy whatever/beets/cabbages/and weeds. Quite
filling and great way to get a lot
of nutrition in a glass.

The issue with Vit K is that it needs to be K2 which is not easily
available. It is the one that works with
Vit D to keep calc in the bones where it belongs. This article from
mercola.com is a good summary:

http://articles.mercola.com/sites/artic ... in-k2.aspx

t

I do not know, but also put raw eggs into my smoothies, and have made "egg nog" breakfast from raw eggs for decades.
(And also various nut butters that I make.)
To get salmonella into the egg, the hen has to have an ovarian infection at time of making the egg.

If you or I do get it, we will just grab the Ars alb

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

It can be K1 or K2 since K1 is converted into K2 in the body.
(Mercola has 50% truth and 50% rubbish on his website)

Though I did the same myself today.
Leaves have K1 (not K2 as I misremembered) but K1 converts to K2 in the body, so it is irrelevant which to get.
You can get K1 OR K2 in food to stop osteoporosis per the theory. In practice I know it works with green leaves, but have seen much osteoporosis in people I kinow who eat yogurt, kefir etc an not green leaves. So I am personally unconvinced that K2 is well obtained from fermented items.

I have also found that leaves work well for me persoally. I am not into fermented stuff.

My own green leaf eating has kept me from getting osteoporosis, despite the fact that people with cushings (as I have) usually have the worst osteoporosis of all, with broken backs being common. My bone density scans show very dense bone instead.
Namaste,
Irene

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

I think a big part of eating greens is the high mineral content in them which bones require

Irene, you are showing your ignorance here
dig a little deeper
Sheri

At 11:57 PM 7/18/2014, you wrote:
Sheri Nakken, former R.N., MA, Hahnemannian Homeopath
http://homeopathycures.wordpress.com/ & http://vaccinationdangers.wordpress.com/
ONLINE/Email classes in Homeopathy; Vaccine Dangers; Childhood Diseases and Child Health
Next classes start September

it isn't just Mercola who has this info.

again
http://www.wellwithin1.com/vitamincandd3.htm
scroll down or K2 info, to be taken with D3

more http://chriskresser.com/vitamin-k2-the-missing-nutrient and
http://www.vitamindcouncil.org/blog/dr- ... itamin-k2/

Sheri
At 02:23 AM 7/19/2014, you wrote:
Sheri Nakken, former R.N., MA, Hahnemannian Homeopath
http://homeopathycures.wordpress.com/ & http://vaccinationdangers.wordpress.com/
ONLINE/Email classes in Homeopathy; Vaccine Dangers; Childhood Diseases and Child Health
Next classes start September

I've only looked at this link so far, but it is a very interesting article! I find the list of food sources reassuring:
Another common misconception is that human beings do not need vitamin K2 in their diet, since they have the capacity to convert vitamin K1 to vitamin K2. The amount of vitamin K1 in typical diets is ten times greater than that of vitamin K2, and researchers and physicians have largely dismissed the contribution of K2 to nutritional status as insignificant.

However, although animals can convert vitamin K1 to vitamin K2, a significant amount of evidence suggests that humans require preformed K2 in the diet to obtain and maintain optimal health. The strongest indication that humans require preformed vitamin K2 in the diet is that epidemiological and intervention studies both show its superiority over K1. Intake of K2 is inversely associated with heart disease in humans while intake of K1 is not (Geleijnse et al., 2004, pp. 3100-3105), and vitamin K2 is at least three times more effective than vitamin K1 at activating proteins related to skeletal metabolism. (Schurgers et al., 2007) And remember that in the study on vitamin K2′s role in treating prostate cancer, which I mentioned at the beginning of this article, vitamin K1 had no effect.

All of this evidence points to the possibility that vitamin K2 may be an essential nutrient in the human diet. So where does one find vitamin K2 in foods? The following is a list of the foods highest in vitamin K2, as measured by the USDA:
Foods high in vitamin K2
* Natto
* Hard cheese
* Soft cheese
* Egg yolk
* Butter
* Chicken liver
* Salami
* Chicken breast
* Ground beef
*

On Vit K2 in cheeses: it seems that Gouda and Brie are the ones with significant amounts.
Don't recall info about grass fed, unpasteurized cheese vs CAFO, GMO fed, pasteurized product which doesn't mean
it isn't available, just don't remember

t

The Chris Kessler article had an interesting point near the end about butter.
It was only in soil w/3 ft of top soil that grass fed cows' milk produced high levela
of Vit K2 for butter. Well, the US has no 3 ft top soil left. Commercial farms have
barely any in some places and commercial butter from grain fed cows has too little
(if any) to be that useful.

So butter is not a meaningful source of Vit K2 in the US. Even organic farms do
not have that level of top soil as many of them have been farmed heavily before
being converted to organic. I forget the data on length of time needed to create 1" of
top soil but as I recall it was many years. But butter from grass fed, non-chemically
treated animals does produce some delicious butter.

t