{"id":1101,"date":"2013-10-08T10:26:10","date_gmt":"2013-10-08T08:26:10","guid":{"rendered":"http:\/\/ozinzen.com\/blog\/?p=1101"},"modified":"2014-08-24T08:19:34","modified_gmt":"2014-08-24T06:19:34","slug":"vitamine-k2-calcium-et-fromage","status":"publish","type":"post","link":"https:\/\/ozinzen.com\/blog\/vitamine-k2-calcium-et-fromage\/","title":{"rendered":"Vitamine K2, calcium et fromage"},"content":{"rendered":"<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<figure id=\"attachment_1107\" aria-describedby=\"caption-attachment-1107\" style=\"width: 409px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1107\" src=\"http:\/\/ozinzen.com\/blog\/wp-content\/uploads\/2013\/10\/Gouda.jpg\" alt=\"gouda vitamine k2\" width=\"409\" height=\"333\" srcset=\"https:\/\/ozinzen.com\/blog\/wp-content\/uploads\/2013\/10\/Gouda.jpg 409w, https:\/\/ozinzen.com\/blog\/wp-content\/uploads\/2013\/10\/Gouda-300x244.jpg 300w\" sizes=\"auto, (max-width: 409px) 100vw, 409px\" \/><figcaption id=\"caption-attachment-1107\" class=\"wp-caption-text\">Du gouda<\/figcaption><\/figure>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #000000;\">Pr\u00e9sentation de la vitamine K2<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">La vitamine K2 est aussi appel\u00e9e <strong><span style=\"color: #3366ff;\">m\u00e9naquinone<\/span><\/strong>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">La vitamine K2 est produite par les bact\u00e9ries de l\u2019intestin au cours de la digestion, c\u2019est <strong>l\u2019apport interne<\/strong>. Des aliments contiennent la vitamine K2, c\u2019est <strong>l\u2019apport externe<\/strong>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Le probl\u00e8me est qu\u2019il est difficile d\u2019\u00e9tablir quel est l\u2019apport interne de vitamine K2.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Des \u00e9tudes ont montr\u00e9 qu\u2019une personne dont l\u2019alimentation est riche en vitamine K2 a une meilleure sant\u00e9 cardio-vasculaire.<\/span><\/p>\n<blockquote><p><em><strong><span style=\"color: #000000;\">High dietary menaquinone intake is associated with reduced coronary calcification.<\/span><\/strong><\/em><\/p>\n<p><em><strong><span style=\"color: #000000;\">University Medical Center Utrecht, The Netherlands.<\/span><\/strong><\/em><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Des scientifiques ont donc \u00e9mis l\u2019hypoth\u00e8se qu\u2019il faudrait augmenter les apports en vitamine K2 dans la population. Il n\u2019y a pas de toxicit\u00e9 connue associ\u00e9e \u00e0 un trop grand apport de vitamine K2. Un point \u00e0 consid\u00e9rer est l\u2019\u00e9ventuelle interaction avec un traitement m\u00e9dicamenteux. Demander conseil \u00e0 votre m\u00e9decin.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Calcium et vitamine K2<br \/>\n<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Le calcium provenant de l\u2019alimentation va venir fortifier les os et les dents. Une faible partie du calcium peut se d\u00e9poser dans de mauvais endroits de l\u2019organisme, surtout dans les vaisseaux sanguins et les reins. Ce ph\u00e9nom\u00e8ne est appel\u00e9 <strong><span style=\"color: #3366ff;\">calcification<\/span><\/strong>. Cela peut d\u00e9clencher des maladies cardio-vasculaires.<\/span><\/p>\n<p><strong><span style=\"color: #000000;\">La vitamine K2 a deux actions b\u00e9n\u00e9fiques :<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Permettre la fixation du calcium sur les os et donc pr\u00e9venir l\u2019ost\u00e9oporose.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00c9vacuer l\u2019exc\u00e8s de calcium pour \u00e9viter la calcification des vaisseaux sanguins.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">La vitamine K2 est donc bonne pour les vaisseaux sanguins et les os.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Autres fonctions de la vitamine K2<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Des \u00e9tudes sont en cours pour valider les diff\u00e9rentes fonctions de la vitamine K2.<\/span><\/p>\n<p><strong><span style=\"color: #3366ff;\">Liste non exhaustive des propri\u00e9t\u00e9s de la vitamine K2 :<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Indispensable au fonctionnement du cerveau et du syst\u00e8me nerveux.<\/span><\/li>\n<li><span style=\"color: #000000;\">Propri\u00e9t\u00e9 anticancer.<\/span><\/li>\n<li><span style=\"color: #000000;\">Diminution du risque de diab\u00e8te de type 2 par action sur les cellules du pancr\u00e9as.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Aliment riche en vitamine K2<br \/>\n<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Selon le nutritionniste Chris Masterjohn de la fondation Weston Price :<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong><span style=\"color: #3366ff;\">Quantit\u00e9 de vitamine K2 en microgramme pour cent gramme :<\/span><\/strong><br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Natto : 1103<\/span><\/li>\n<li><span style=\"color: #000000;\">Foie gras : 369<\/span><\/li>\n<li><span style=\"color: #000000;\">Fromage \u00e0 p\u00e2te dure : 76<\/span><\/li>\n<li><span style=\"color: #000000;\">Fromage \u00e0 p\u00e2te molle : 56<\/span><\/li>\n<li><span style=\"color: #000000;\">Jaune d\u2019\u0153uf : entre 15 et 32<\/span><\/li>\n<li><span style=\"color: #000000;\">Beurre : 15.0<\/span><\/li>\n<li><span style=\"color: #000000;\">Poulet : 8.5<\/span><\/li>\n<li><span style=\"color: #000000;\">Boeuf : 8.1<\/span><\/li>\n<li><span style=\"color: #000000;\">Choucroute : 4.8<\/span><\/li>\n<li><span style=\"color: #000000;\">Lait entier : 1.0<\/span><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>La vitamine K2 se trouve dans les aliments ferment\u00e9s<\/strong> : natto, fromage et choucroute. Dans ce cas la quantit\u00e9 de vitamine K2 d\u00e9pend du type des bact\u00e9ries qui ont assur\u00e9 la fermentation.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les apports en vitamine K2 de la viande, du lait et des \u0153ufs d\u00e9pendent de l\u2019alimentation de l\u2019animal. Un \u00e9levage bio apporte une alimentation plus naturelle ( typiquement de l\u2019herbe pour les vaches ), qui peut augmenter la quantit\u00e9 de vitamine K2.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Natto et vitamine K2<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Le natto est du soja ferment\u00e9 par une bact\u00e9rie particuli\u00e8re : <span style=\"color: #3366ff;\">bacilus subtilis natto<\/span>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Le natto a une consistance visqueuse et collante. L\u2019odeur du natto est d\u00e9crite comme celle des l\u00e9gumes en \u00e9tat de d\u00e9composition avanc\u00e9e. Cet aliment gluant en rebutera plus d\u2019un.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Foie gras et vitamine K2<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Le foie gras est une bonne source de vitamine K2. Le probl\u00e8me est que le gavage des oies peut \u00eatre assimil\u00e9 \u00e0 de la torture pour ces animaux.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #000000;\">Fromage et vitamine K2<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Il n\u2019existe malheureusement pas de grande \u00e9tude indiquant pour tous les diff\u00e9rents fromages quelle est la quantit\u00e9 de vitamine K2.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Kate Rheaume-Bleue, auteur du livre \u2018<strong>Vitamin K2 and the Calcium Paradox<\/strong>\u2019, indique que <span style=\"color: #3366ff;\"><strong>le gouda et le brie<\/strong><\/span> ont de grande quantit\u00e9 de vitamine K2.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">La quantit\u00e9 de vitamine K2 d\u00e9pend du type des bact\u00e9ries qui ont assur\u00e9 la fermentation du fromage. Tous les fromages affin\u00e9s n\u2019ont donc pas la m\u00eame quantit\u00e9 de vitamine K2.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Affinage du fromage et vitamine K2<br \/>\n<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><span style=\"color: #3366ff;\"><strong>L\u2019affinage<\/strong><\/span> est la maturation du fromage. Tous les fromages ne sont pas affin\u00e9s.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Durant l\u2019affinage, le fromage est laiss\u00e9 dans une cave ou un local pour une longue dur\u00e9e. Des ar\u00f4mes se d\u00e9veloppent gr\u00e2ce \u00e0 la fermentation du fromage. Ainsi un emmental avec un long affinage d\u2019un an a un go\u00fbt plus cors\u00e9 qu\u2019un emmental avec un affinage de quelques semaines.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Du sel est utilis\u00e9 pour la formation de la cro\u00fbte du fromage et pour ma\u00eetriser le d\u00e9veloppement bact\u00e9rien. Le sel est aussi un exhausteur de go\u00fbt.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Au cours de l\u2019affinage les bact\u00e9ries pr\u00e9sentes dans le fromage vont produire des vitamines. Les vitamines produites vont d\u00e9pendre du type des bact\u00e9ries pr\u00e9sentes.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les fromages frais ne sont pas affin\u00e9s.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Exemple de fromage frais : fromage blanc et mozzarella.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les fromages frais contiennent beaucoup moins de vitamine K2 que les fromages affin\u00e9s.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">Gouda authentique de hollande<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Il est difficile de se procurer du bon gouda en France car celui qui est vendu en France dans les supermarch\u00e9s est peu vieilli. De plus ce fromage \u00ab bas de gamme \u00bb est color\u00e9 avec du b\u00eata-carot\u00e8ne, ce n\u2019est pas dangereux pour la sant\u00e9, mais c\u2019est de la triche. En mati\u00e8re de fromage, il faut de l\u2019authentique si on veut de la saveur et des vitamines.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><em><span style=\"color: #000000;\">Ci-dessous les commentaires sur le gouda d\u2019une critique culinaire :<\/span><\/em><\/strong><\/p>\n<p><a title=\"gouda\" href=\"http:\/\/www.lapresse.ca\/vivre\/gourmand\/cuisine\/fromage-de-la-semaine\/201304\/12\/01-4640436-gouda-hollandais-4-ans-du-vrai-bonbon.php\" target=\"_blank\"><span style=\"color: #000000;\">Du bon gouda hollandais<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<blockquote><p><span style=\"color: #000000;\"><strong>Le fromage le plus populaire des Pays-Bas, le gouda<\/strong>, n&rsquo;a malheureusement pas pour lui la meilleure r\u00e9putation.<\/span><\/p>\n<p><span style=\"color: #000000;\">On l&rsquo;imagine trop souvent sans int\u00e9r\u00eat et sans personnalit\u00e9, peut-\u00eatre \u00e0 cause des fameux petits Babybel orang\u00e9s au gouda qui n&rsquo;ont effectivement point de go\u00fbt, ou de toutes ses versions produites ici et l\u00e0, parfum\u00e9es d&rsquo;herbes et d&rsquo;\u00e9pices de toutes sortes.<\/span><\/p>\n<p><span style=\"color: #000000;\">Un bon gouda, pourtant, \u00e7a existe et ce n&rsquo;est pas si difficile \u00e0 trouver : il suffit de se tourner vers les produits artisanaux venus des environs de Gouda, dans le sud de la des Pays-Bas, vieilli trois, voire quatre ans, comme celui-ci, dans de belles grosses meules pesant jusqu&rsquo;\u00e0 30 kg, envelopp\u00e9es d&rsquo;une fine couche de cire.<\/span><\/p>\n<p><span style=\"color: #000000;\">Apr\u00e8s 48 mois, la chair du gouda prend une jolie couleur orang\u00e9e qui n&rsquo;est pas sans rappeler, tant pour les yeux que le palet, un bon caramel au beurre sal\u00e9.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00c0 cet \u00e2ge, la p\u00e2te press\u00e9e non cuite se fragmente facilement, \u00e9maill\u00e9e de paillettes de sel, et fond d\u00e9licatement dans la bouche.<\/span><\/p>\n<p><span style=\"color: #000000;\">Un produit tout \u00e0 fait surprenant et s\u00e9duisant : du vrai bonbon!<\/span><\/p>\n<p><span style=\"color: #000000;\">Gouda hollandais 4 ans. En vente dans les fromageries artisanales.<\/span><\/p>\n<p><strong><span style=\"color: #000000;\">Note : 4,5\/5<\/span><\/strong><\/p><\/blockquote>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>Les hollandais sont les gens les plus grands au monde<\/strong>. La taille moyenne d\u2019un homme est de <strong>181 cm<\/strong> (mesure de 2006). Cela a un rapport avec le mode de vie des hollandais et leur alimentation. La g\u00e9n\u00e9tique n\u2019est pas la seule en cause.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<h2><span style=\"color: #000000;\">En conclusion<\/span><\/h2>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les fromages affin\u00e9s sont la meilleure source de vitamine K2. Le gouda et le brie par exemple. L\u2019\u0153uf confirme son statut de super-aliment car il est aussi une bonne source de vitamine K2.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0<\/p>\n","protected":false},"author":2,"featured_media":1107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[27],"tags":[35],"class_list":{"0":"post-1101","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sante","8":"tag-fromage","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vitamine K2, calcium et fromage - 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