Q: I was excited to read about the research linking cheese consumption to a lower risk of dementia. Did the researchers look into the possible role of vitamin K2 in the cheese study? I believe some of the high-fat cheeses you named are good sources of K2.

I’ve read that vitamin K2 helps steer calcium into our bones and teeth — where we want it — and away from places we don’t — like blood vessel walls. Might it be possible that the cheese correlation has something to do with K2?

A: This fascinating study included 27,670 Swedish people who volunteered for the Malmo Diet and CANCER study (Neurology, Jan. 27, 2026). They gave details on their diet at the start of the study. Then, investigators followed their progress for about 25 years. During that time, 3,208 of them were diagnosed with dementia. People consuming more than 50 grams a day of high-fat cheese were almost 15% less likely to develop dementia. Low-fat cheese did not confer any protection.

The authors note that a Finnish study also showed a lower risk of dementia among people eating more cheese (European Journal of Nutrition, August 2022). They speculate that vitamin K2 might play some role in the protective nature of cheese, but they do not explain further.

Other research has found that vitamin K is involved in brain health (Molecules, Feb. 24, 2025). Although we associate K1 with clotting, K2 is important in the formation of an anti-clotting brain compound called protein S. Research suggests that vitamin K2 may protect against brain inflammation and amyloid aggregation.

Consequently, we don’t know if vitamin K2 is responsible for the benefits of high-fat cheese for the brain. However, it certainly looks as though it might be a factor.

Joe Graedon is a pharmacologist. Teresa Graedon holds a doctorate in medical anthropology and is a nutrition expert. Email them via their website: www.peoplespharmacy.com.

Q: I started getting migraines in my mid 60s. One doctor just wanted to prescribe pain medicine and do a sleep study. I then saw a neurologist who prescribed 500 milligrams magnesium glycinate, 400 milligrams riboflavin (vitamin B2) and 300 milligrams CoQ10. That worked wonders!

Since then, I have only had two migraines. I have reduced the dose of each supplement gradually but still take all three.

A: Thank you for sharing your success story. There is research to support your nutritional approach to migraine prevention. Other readers have shared positive experiences with spicy soup or icy beverages to stop a migraine before it takes hold.

You can learn more about all these approaches in our “eGuide to Headaches & Migraines.” This online resource can be found under our Health eGuides tab at www.PeoplesPharmacy.com.

Q: I always keep a small bottle of essential eucalyptus oil around as an instant decongestant. It’s amazing how many of these traditional remedies keep coming back when the synthetics malfunction. It’s always good to keep your options open and, as Hippocrates urged, “First, do no harm!”

A: The eucalyptus tree originates in Australia, where native healers have long prized the leaves for medicinal properties. Scientific research has shown that the oil from the leaves has antimicrobial, antiseptic and antioxidant properties (Journal of the Science of Food and Agriculture, February 2018).

It is a popular ingredient in cough drops as well as in topical medicines such as Vicks VapoRub and Listerine. A German study found that the principal ingredient, cineole, is a “safe and well-tolerated rhinosinusitis treatment” (Medicines, June 19, 2023).

Joe Graedon is a pharmacologist. Teresa Graedon holds a doctorate in medical anthropology and is a nutrition expert. Email them via their website: www.peoplespharmacy.com.