Vitamin K is a group of compounds. There is K1 which is found in plants. K2 is synthesized in our intestinal tract and present in animal products and fermented food.

Vitamin K has a reputation for promoting blood clotting. It also contributes to strong bones and heart, lowering cancer risks, and protects against diabetes and internal bleeding. The body needs fat to properly absorb it. Vitamin K is stored in the liver and fat cells.

Dr. Cee Vermeer, a Vitamin K researcher, believes most people have a vitamin K deficiency. We may get consume enough to maintain clotting but most of us do not get enough to protect us from other health issues. National research says that only 25% of Americans receive the average requirement of 90-120 mcg of vitamin K.

Being deficient in the vitamin can have some far-reaching effects such as varicose veins, cardiovascular disease, osteoporosis, tooth decay, pneumonia and some cancers… lung, prostate, and liver and leukemia.

Vitamin K transports calcium through the body regulating clotting and plays a major role in platelet aggregation. It also promotes blood circulation in peripheral bodies and tissue. Vitamin K is also important when it comes to brain development and works in the nervous system by enabling metabolism of fats in brain cells. It also is said to stall degenerative disorders such as Alzheimer’s by enhancing your memory.

Chronic kidney disease is linked to Vitamin K as well. Low levels appear to play into the development of accumulation of calcium in small blood vessels of skin and fat tissue, to include kidney tissue.

Vitamin K has a low toxicity potential. People with blood disorders and pregnant women need to be careful in their consumption of the vitamin in food and supplement form. If you have a history of heart disease or stroke, you should consult your doctor before changing your vitamin intake.

Vitamin K plays a major role in overall health. Foods high in Vitamin K keep the blood healthy and the bones strong.

Here are some foods rich in vitamin K….

Kale and leafy greens

Natto (Japanese food made with fermented soybeans)

Brussel sprouts

Broccoli

Cabbage

Scallions

Prunes

Fermented dairy products

Asparagus

Fresh and dried basil

Soybeans

Cucumber

Extra virgin olive oil

Our body works hard to take care of us. We should do what we can to give it what it needs to do the work efficiently. I have been mean to my body but the more I learn, the more I want to do better. I thank my God and my body every morning for working hard to keep me alive to get one step closer to being who I am meant to be. Now I have to do my part to show my appreciation…..