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The Food and Nutrition Information Center - a leader in food and human nutrition information dissemination since 1971. Provides credible, accurate, and practical resources for nutrition and health professionals, educators, government personnel and consumers.

How you think, act, and learn is affected not only by the types of food you eat, but also by how the food is prepared, how and when you eat it, and what foods you eat together.

Vitamin K2 is emerging as an exciting player in the control and possible regression of coronary atherosclerotic plaque. Only about 10% of dietary vitamin K intake is in the K2 form, the other 90% being the more common K1.

If you've been following the Track Your Plaque conversation, you know that, contrary to prevailing opinion among many cardiologists, there is an emerging notion that coronary calcification is an active process, a true part of the disease. Vitamin D3 is an important aspect of this question. So is vitamin K2. Not to be confused with K1 that plays a role in blood coagulation, K2 has an important role in calcium metabolism. Thus, vitmain K2 deficiency is related to osteoporosis and to coronary calcification.

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"[Vitamin K and Bone Update. The biological effects of vitamin K(2) on bone quality.] Amizuka N, Li M, Guo Y, Liu Z, Suzuki R, Yamamoto T. Clin Calcium. 2009 Dec;19(12):1788-96. Japanese. PMID: 19949270 Post-transcriptional maturation with the presence of vitamin K(2) promotesgamma-carboxylation of osteocalcin, enabling further binding to hydroxyapatite, from which one could infer that vitamin K(2) increased the quality of bone matrix. For instance, vitamin K(2) rescued the impaired collagen mineralization caused by Mg insufficiency, by promoting a re-association of the process of collagen mineralization with mineralized nodules. Sodium warfarin, which antagonizes the function of vitamin K(2), reduced the binding of osteocalcin to bone matrices, and consequently resulted in crystalline particles being dispersed throughout the osteoid without forming mineralized nodules. Therefore,gamma-carboxylated Gla proteins mediated by vitamin K(2) appear to play a pivotal role in normal mineralization in bone."

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When you get tired of Turkey and Ham, this makes an impressive dish that is really easy to put together. Serves 4-6 / Prep 25 mins / Cook 35 mins 1. Place the baking tray at the very bottom of the preheated oven, with an empty baking tray on the shelf above to protect the top of it from getting too much heat.

Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Cook macaroni in lightly salted boiling water and drain. To make the cheese sauce: Melt the margarine in a saucepan. Add flour and cook over a low heat for 1 minute, stirring all the time. Remove from the heat and cool slightly.

This amazingly delicious cheesecake is dangerously easy to make... COOK 35 mins plus cooling in the oven 1. Heat oven to 180C/fan 160/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin.

A delicious combo of fresh and dried fruit Serves four Preheat oven to 180Cº/gas mark 4. Wash the apples thoroughly, then core them, making sure you have a hole large enough for the stuffing. Place the apples in an ovenproof dish greased with margarine or butter.

Pre-heat the grill for 10 minutes on a medium heat. Line the grill pan with foil. Place the salmon under the grill for 3-4 minutes each side. Serve with the broccoli and baby potatoes. Article courtesy of www.safefood.eu

Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Heat the oil in the frying pan. Add the onions and peppers and cook for 5 minutes. Keep covered during cooking. Add mushrooms. Cook for another 5 minutes, with the lid on.. Add 6oz/180g of breadcrumbs and 4oz/110g cheese.

1) Preheat Oven to 180C. 2) Batten medallions into thin escallops 3) Mix the parmesan cheese with the beaten eggs 4) Dip the escalopes into the eggs mixture then dust with bread crumbs 5) Fry the escalopes in a non stick pan until golden brown 6) Ladle 1 or 2 spoonfuls of ragu sauce on top of each escalope and top with mozzeralla 7) Bake until cheese is melted.