The Surprising Longevity Benefits of Vitamin K

Persej said:
Another confirmation of my theory:



This is exactly what Weston Price was saying about his Activator X. It appears in the fast-growing, early spring grass.
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I thought only ruminants were capable of digesting grass? What exactly did he recommend? And how much to consume daily? I would prefer broccoli sprouts and dandelion leaves/roots lol. Purslane and Rocket shoots fresh from my garden lol, coriander and parsley and mint ;-)
 
The food with the most vitamin K seems to be Cabbage: 817 micrograms per 100 grams.

Asturian Pot with Cabbage: (4-6 Servings)
1 Penca or Picuda Cabbage
150 gr. from Faba Asturiana
4 Asturian Potatoes
2-3 Asturian Chorizos
2-3 Asturian blood sausages
1 piece of bacon or bacon
Water
Salt


The day before you soak the beans.

In a low casserole or rondo, add the beans, chorizos, blood sausage and bacon and cover with water. Let it cook for an hour or until the bean starts to get soft. Degreasing and defoaming.

You wash and chop the cabbage. In another saucepan, bring it to a boil to remove the strong flavor. Add to the casserole along with the other ingredients.


Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth. From time to time you should add water, I used approximately 2.5 liters. It depends if you like it more or less brothy. I like it normal. When the potatoes are cooked, remove from heat. I've had it on the heat (6-7) for two and a half hours or a little more. Adjust salt

If your chorizos and blood sausages have too much fat, you can boil them separately before adding them to the rest of the ingredients.

This recipe is something that people from the towns in my region eat every day and it has always caught my attention, who are very long-lived people with very strong health. People easily reach 90 years of age.

I have translated the recipe, I hope it is more or less understood.:-D
 
Wandering Star said:
The food with the most vitamin K seems to be Cabbage: 817 micrograms per 100 grams.

Asturian Pot with Cabbage: (4-6 Servings)
1 Penca or Picuda Cabbage
150 gr. from Faba Asturiana
4 Asturian Potatoes
2-3 Asturian Chorizos
2-3 Asturian blood sausages
1 piece of bacon or bacon
Water
Salt


The day before you soak the beans.

In a low casserole or rondo, add the beans, chorizos, blood sausage and bacon and cover with water. Let it cook for an hour or until the bean starts to get soft. Degreasing and defoaming.

You wash and chop the cabbage. In another saucepan, bring it to a boil to remove the strong flavor. Add to the casserole along with the other ingredients.


Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth. From time to time you should add water, I used approximately 2.5 liters. It depends if you like it more or less brothy. I like it normal. When the potatoes are cooked, remove from heat. I've had it on the heat (6-7) for two and a half hours or a little more. Adjust salt

If your chorizos and blood sausages have too much fat, you can boil them separately before adding them to the rest of the ingredients.

This recipe is something that people from the towns in my region eat every day and it has always caught my attention, who are very long-lived people with very strong health. People easily reach 90 years of age.

I have translated the recipe, I hope it is more or less understood.:-D
Click to expand...
What region is that?
 
Wandering Star said:
The food with the most vitamin K seems to be Cabbage: 817 micrograms per 100 grams.

Asturian Pot with Cabbage: (4-6 Servings)
1 Penca or Picuda Cabbage
150 gr. from Faba Asturiana
4 Asturian Potatoes
2-3 Asturian Chorizos
2-3 Asturian blood sausages
1 piece of bacon or bacon
Water
Salt


The day before you soak the beans.

In a low casserole or rondo, add the beans, chorizos, blood sausage and bacon and cover with water. Let it cook for an hour or until the bean starts to get soft. Degreasing and defoaming.

You wash and chop the cabbage. In another saucepan, bring it to a boil to remove the strong flavor. Add to the casserole along with the other ingredients.


Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth. From time to time you should add water, I used approximately 2.5 liters. It depends if you like it more or less brothy. I like it normal. When the potatoes are cooked, remove from heat. I've had it on the heat (6-7) for two and a half hours or a little more. Adjust salt

If your chorizos and blood sausages have too much fat, you can boil them separately before adding them to the rest of the ingredients.

This recipe is something that people from the towns in my region eat every day and it has always caught my attention, who are very long-lived people with very strong health. People easily reach 90 years of age.

I have translated the recipe, I hope it is more or less understood.:-D
Click to expand...
I was inspired and made this recipe just now (with ready made beans) Thanks for posting! 😊
 
Persej said:
Estrogen also improves the conversion of vitamin K1 to K2.
Click to expand...

Here is another study about that, where they used sesame seed, which also has mild estrogenic effect.

We have shown that intake of sesame seed and its lignan increases vitamin E concentrations and decreases urinary excretion levels of vitamin E metabolites in male Wistar rats, suggesting inhibition of vitamin E catabolism by sesame lignan. The aim of this study was to examine whether dietary sesame seed also increased vitamin K concentrations, because its metabolic pathway is similar to that of vitamin E. To test the effect of sesame lignan on vitamin K concentrations, male Wistar rats were fed a control diet or a diet with 0.2% sesamin (a sesame lignan) for 7 d in experiment 1. Liver phylloquinone (PK), menaquinone-4 (MK-4), and γ-tocopherol were greater in rats fed sesamin than in control rats. To test the effect of sesame seed on vitamin K concentrations, male Wistar rats were fed a control diet or a diet with 1, 5, or 10% sesame seed for 3 d in experiment 2. Liver and kidney PK and γ-tocopherol but not MK-4 were greater in rats fed sesame seed than in control rats, although differences in dietary amounts of sesame seed did not affect the PK concentrations. For further confirmation of the effect of sesame seed, male Wistar rats were fed a control diet or a diet with 20% sesame seed for 40 d in experiment 3. Kidney, heart, lung, testis, and brain PK and brain MK-4 were greater in rats fed sesame seed than in control rats. The present study revealed for the first time, to our knowledge, that dietary sesame seed and sesame lignan increase not only vitamin E but also vitamin K concentrations in rat tissues.

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Wandering Star said:
The day before you soak the beans.
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From Geogia's Ede page :

The Problem with Plant Proteins: Grains, Beans, Nuts and Seeds​

Even if
Most lectins can be completely inactivated by pre-soaking foods and then bringing them to a full boil for 15 minutes.
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Beans are still a source of anti-nutients, precisely of phytic acid, which cannot be destroyed by cooking.
It basically is a mineral magnet that binds to certain minerals in the foods we eat, and removes them from our bodies.
The second graph [Solomons 1979] shows the degree of interference that phytic acid can have on zinc absorption. Oysters are rich sources of zinc. When oysters are eaten alone, you can see the zinc level rise nicely in the bloodstream, indicating excellent absorption. When the oysters are eaten with black beans, people absorbed only about half the zinc from the oysters, and when oysters were eaten with corn tortillas, people absorbed virtually none of the zinc from the oysters. This is not a subtle effect. This study is important because it illustrates that phytic acid doesn't just prevent the absorption of nutrients from the seeds themselves, but also from other nutrient-rich foods consumed with those seed foods.
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So according to her, it would not be affected by prolonged storage, nor be destroyed by cooking or even prolonged boiling. It might indeed be partially reduced by soaking and/or sprouting (we still have the Cs take on eating the youngs of other species).
when performed properly, under just the right conditions, between 1/3 to 2/3 of phytic acid can be removed from beans.
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Fermentation would be the most effective method for removing phytic acid from foods, still according to her, still according to her.

So beans may not be an optimal food with regards to the above calcium absorption through vit K or phytoestrogen discussion.
 
Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth.
Wandering Star - what do you mean by this 'click'?
The recipe looks great but hard to get blood sausage here
I am growing collard greens in my garden atm are they similar?
 
happyliza said:
Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth.
Wandering Star - what do you mean by this 'click'?
The recipe looks great but hard to get blood sausage here
I am growing collard greens in my garden atm are they similar?
Click to expand...
In reality, it is not very important, although there is a tradition that when cutting raw potatoes to put in the stew, at the end of the cut you finish it with your hand, without finishing the cut with the knife.

The less knife cutting to achieve chopping, the more the potato's nutrients are maintained.

That is, you cut a little and then with the strength of your hand you finish the cut.

The great connoisseurs of these stews do it this way.
 
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