What is Vitamin K? What does it do? Can my diet provide it? All good questions, here is a brief summary…
There are 2 natural forms of vitamin K – 1 and K2. And there are many synthetic forms. The bacteria in our gut makes Vitamin K as it does Vitamin B7 or (biotin).
Vitamin K1 – important for blood coagulation (warfarin is the drug that physicians prescribe to counteract it and thus prevent blood clotting)
Vit K1 is involved in the production of various liver proteins that make the coagulation factors; converts the amino acid glutamate into gamma-carboxyglutamate
Food Source: plant source, occurs in rapidly growing green plants like: asparagus, broccoli, brussels sproutes, spinach, swiss chard, as well as, oats, potatoes, and tomoates.
Vitamin K2 – is important in the metabolic pathways in bone; we can make it from K1 and it is produced in the mammary glands
Food Source; bacteria and animals and found in: egg yolks, grass fed butter, fermented soya beans like Natto (probably one of the best sources). Pickling foods (cuccumber, carrots, beets, pickled foods for Vitamin K
asparagus) and starter cultures are also sources of K2.
Dried Herbs are also good sources of Vitamin K: basil, corriander, sage, thyme as well as parsley, marjoram and oregan
Note: all of the above should be avoided if you are on Warfarin.
We absorb in through our gut if we have the right pH, pancreatic enzymes, bile with sufficient missels, and good dietary fats.
We loose our capacity to absorb it if: we are too acidic, have a compromised liver; extensive use of anti-biotics; too many liver cleanses that reduce missel content.