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Vitamin K! (2, that is)

April 26, 2010

Vitamin K has gotten a bunch of press over the last few years, and it seems that it may play an important part in atherosclerosis and, more recently cancer.  I’ve considered supplementation, but as far as I can tell, I’m getting quite a decent dosage of MK-4 from things like egg yolks, hard cheese, bacon, etc.

I know, I know, I’m late to the discussion.  Nonetheless…..

Stephan, the mastermind over at Whole Health Source discussed Vit. K2 a few years back.  Very interesting stuff, including a discussion about the conversion of Vitamin K1 to K2, which we as humans are remarkably bad at. Green vegetables are a rich source of K1, but our bodies are quite inept at converting it to the more important K2 form (we get a bit better at it by eating green vegetables with a source of fat).  Stephan and others have surmised that this may lend some credibility to the case that perhaps we should be eating more animal products, rich sources of k2(MK-4).

An extensive discussion of this topic is to be found at the Weston A. Price website here.

One more thing: Coumadin takers beware; Warfarin blocks all forms of Vitamin K (Coumadin, by definition, is a Vitamin K antagonist).


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