Whilst there are some question marks surrounding dairy products in relation to cancer, several notable studies have been published indicating the extraordinary benefits of vitamin K2 which is found in high concentrations in fermented or mature cheeses. Blue cheeses, feta cheese, or aged hard cheeses such as mature cheddar are all high in vitamin K2, otherwise known as menaquinone.
Vitamin K1, can be derived from a number of vegetable sources, but it is the vitamin K2 that has been shown to be so extraordinarily effective in preventing cancer.
Vitamin K2 can also be found at lower levels in chicken, beef, liver, some animal fats and sauerkraut.
In a study published in the American Journal of Clinical Nutrition 2010, which analysed data from over 24,000 participants covering a ten-year period, the researchers discovered that those who consumed the greatest levels of vitamin K2 were 14% less likely to develop cancer, and 28% less likely to die of it, in comparison with those who had the lowest intake.
In another study, conducted by researchers at the Mayo Clinic, it was discovered that individuals with the highest levels of dietary vitamin K2 intake had a 45% lower risk of developing a cancer of the immune system called non-Hodgkin’s lymphoma.
The issue with cheese is that it is high in animal fat and animal protein, and this has been shown to increase the risk of certain forms of cancer, so perhaps supplementing with vitamin K2 is the most sensible precaution.
Certainly, if you have cancer already, you should consider cutting dairy from your diet immediately so as to avoid the hormones, growth factors, antibiotics and more that are injected into cattle in many countries. Cheese is hard to substitute, but milk can easily be replaced by almond milk, coconut milk, oat milk, rice milk, soya milk and more!