Excellent!...I devour each issue of LEF cover to cover. Latest issue features Astaxanthin, a very powerful carotenoid found in crustaceans such as krill. Other carotenoids (fat soluble btw) would be beta carotene, lutein (marigolds and greens), and lycopene (tomatoes).
--- In [email protected], "Alex Stanley" <j_alexander_stanley@...> wrote: > > I take a Vit K1/K2 supplement from the folks at LEF: > > http://www.lifeextensionvitamins.com/viksukadk2co.html > > --- In [email protected], "Yifu" <yifuxero@> wrote: > > > > Fermentation is the wave of the future; (of course beer has been around a > > long time), with the Japanese leading the field for innovative > > applications. One example: a powerful form of Vit. K2 from Natto. > > Unfortunately the supermarket Natto is loaded with salt. > > ... > > Vit K is naturally found in many green veggies but most people don't get > > enough. Basically, it prevents calcium buildup in the vascular system and > > puts the calcium where it belongs - in the bones. (not too much in one's > > brain or arteries.). > > ... > > Although heavy metals can cause acute toxic death and severe problems > > especially in the young (e.g. lead poisoning); the culprit for aging people > > is calcium - too much of it in the wrong places. Natto K7 (that's a brand > > name) will take care of that problem. > > .. > > A misguided approach would be to take more calcium than needed, which is > > what many women do, thinking this will offset osteoporosis. Not > > necessarily. Could cause hardening of the arteries. Look what is does to > > ordinary pipes. > > http://textbookofbacteriology.net/themicrobialworld/fermentation_products.jpg > > > > > > --- In [email protected], "Alex Stanley" <j_alexander_stanley@> > > wrote: > > > > > > > > > > > > --- In [email protected], "wayback71" <wayback71@> wrote: > > > > > > > > Any good reading suggestions for the summer - fiction or non? > > > > > > I rarely buy or read books, but I have purchased three books in recent > > > months. Two are about cooking grass-fed meat, and the third is "Wild > > > Fermentation", which is all about making cultured/fermented foods. > > > > > >
