Vitamin K is a fat-soluble vitamin that is manufactured in the intestinal tract when certain bacteria are present there. When the diet includes yogurt, kefir, or acidophilus milk, there may be no need for any Vitamin K supplementation because the body can manufacture all it needs.
Vitamin K is necessary for the formation of prothrombin, a chemical required in blood clotting. However, recent studies show that Vitamin K is also necessary for building healthy bones and may play a role in treating and preventing osteoporosis (1).
The principal uses for Vitamin K are the treatment of osteoporosis and the treatment of excessive menstrual bleeding (menorrhagia). Therapeutic doses are often given before and after operations to reduce blood losses. One of the best sources of Vitamin K is the natural chlorophyll in green leafy plants. Natural chlorophyll is fat-soluble, and most of the chlorophyll preparations found in health food stores are water-soluble. These water-soluble preparations do not absorb from the intestinal tract. The fresh juice of green plants is the best source available.
The routine administration of Vitamin K to newborns is also one of the traditional uses of this Vitamin. However, I do not recommend this. Breastfeeding is better.
Nutritional sources of Vitamin K:
Kale, green tea, turnip greens, spinach, broccoli, lettuce, cabbage, watercress, asparagus, oats, green peas, whole wheat, and green beans.
Ailments which may benefit from Vitamin K supplementation:
Bruising, hemorrhage, gallstones, cystic fibrosis, celiac disease, worms, cirrhosis of liver, jaundice, ulcers, aging, alcoholism, cancer, hepatitis, Kwashiorkor (2).
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Copyright 2015 Judie C. McMath and The Center for Unhindered Living