“The biggest reason is we’ve moved away from grass-fed foods,” Rhéaume-Bleue says. “When animals eat green leafy plants, they create K2, which humans would consume in meat, milk, eggs, and cheese. We also used to eat more fermented foods, some of which are high in K2.”
Body + Soul, June 2016
Rianna Reid is a mindful marketing expert specializing in strategic brand and content marketing for people, products and planet-saving possibilities.
With 15+ years of corporate marketing and 20+ years of studying yoga and meditation, Rianna combines both worlds and to help clients build, promote and nurture product and brand launches.
