Chris Kresser: Well, if we think about this from an ancestral perspective, it’s not a lot. The foods that are richest in K2 are pasture-fed dairy products, particularly hard cheeses, which of course we’ve only been eating for about 10,000 years, if that, and in many parts of the world a lot less than that; goose liver and organ meats, which definitely have been consumed for a very long time; fermented foods because the fermentation process produces MK-7, and those have likely been produced for quite a long time either through intentional fermentation or foods that were just fermenting on their own that our ancestors consumed; natto of course, the Japanese fermented soy product, is the highest source of K2 in the diet, but probably hasn’t been consumed for all that long. I think what’s likely is that we got small amounts of K2 in the background of our diet for most of our history. We’re talking about probably microgram quantities, certainly, microgram quantities, but you know 50 to 100 mcg or something like that a day is my guess if you look at traditional diets. But if patients have a condition for which K2 would be therapeutic then they’re probably not going to be able to get enough through diet alone.