the power of K...

Ignored for years because of the emphasis on other vitamins the power of vitamin K is being recognised again in health and wellness circles.

First identified in 1929 by Danish scientist Henrik Dam, vitamin K was named for its coagulating properties. Dam’s initial study, which examined chickens on cholesterol-depleted diets, prompted excited research. Joined by Edward Doisy of the Saint Louis University, the two men shared a Nobel Prize for medicine in 1943 in recognition of their work.

It is fat soluble, which means that it requires dietary fat to be absorbed. It follows then that a poor or restricted diet can lead to a deficiency, as do certain conditions that interfere with nutrient absorption (e.g. digestive disorders like ulcerative colitis or Crohn’s disease). Certain liver conditions and taking medications for cholesterol, or broad-spectrum antibiotics also impact or block vitamin absorption or storage. 

As with many vitamins, K has different forms, K1 and K2. Around 90% of vitamin K1 in the traditional Western diet comes from green leafy vegetables like lettuce, broccoli and spinach. Vitamin K2 is found in fermented food products like cheese or natto (fermented soya).

Strong Bones
Vitamin K has been linked to increasing bone density by converting the protein, osteocalcin, into an active bone building form. It also activates Glaproteins and is found in high concentrations in the brain where it contributes to myelin production (myelin sheaths cover & protect nerves). 

The power of K also keeps calcium inside your bones and out of your bloodstream. This assists in reducing blood vessel, heart and kidney calcification. This star of the vitamin empire has numerous roles and it is about time it experienced resurgence in popularity as its positive effects on the body are as varying as they are brilliant.

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