From Dr Mercola about Bone health:
Calcium, Vitamin D, and K2 Are Essential for Bone Health.
Don’t forget Magnesium!!!! He left it out of the title but its in the body of the article.
here is the section on Vitamin K2:
How Can You Tell if You’re Lacking in Vitamin K2?
There is no test for vitamin K2 deficiency, but you can get an idea of whether or not you may be lacking in this critical nutrient simply by assessing your diet and lifestyle. If you have osteoporosis, heart disease or diabetes, then you’re likely deficient in vitamin K2 as these conditions are all associated with K2 deficiency. If you do not have any of those health conditions, but do NOT regularly eat high amounts of the following foods, then your likelihood of being vitamin K2 deficient is still very high:
- Grass-fed organic animal products (i.e. eggs, butter, dairy)
- Certain fermented foods such as natto, or vegetables fermented using a starter culture of vitamin K2-producing bacteria. Please note that most fermented vegetables are not really high in vitamin K2 and come in at about 50 mcg per serving. However, if specific starter cultures are used they can have ten times as much, or 500 mcg per serving.
- Goose liver pâté
- Certain cheeses such as Brie and Gouda (these two are particularly high in K2, containing about 75 mcg per ounce). While cheese from grass-fed milk would be an added boon, it’s not necessary for the cheese to be grass-fed because the K2 is not derived from the milk itself; it’s derived from the bacteria in the cheese. So what’s important is how the cheese was made.
Fermented vegetables, which supply beneficial bacteria to your gut, can also be a great source of vitamin K if you ferment your own using the proper starter culture. We recently had samples of high-quality fermented organic vegetables made with our specific starter culture tested, and were shocked to discover that not only does a typical serving of about two to three ounces contain about 10 trillion beneficial bacteria, but it also contained 500 mcg of vitamin K2.
Note that not every strain of bacteria makes K2. For example, most yoghurt has almost no vitamin K2. Certain types of cheeses are very high in K2, and others are not. It really depends on the specific bacteria. You can’t assume that any fermented food will be high in K2, but some fermented foods are very high in K2, such as natto. Others, such as miso and tempeh, are not.