Vitamin K2 100mcg (90 pieces) - Vitaking

Vitaking vitamin K2 100µg MK7

Why is regular vitamin K2 supplementation necessary?

• Vitamin K is involved in the maintenance of normal bone structure.

History of vitamin K2

Weston A. Price (Cleveland dentist, 1870-1948) was researching what made primitive peoples far removed from Western civilization stronger than most people today. Price examined the foods of primitive peoples, compared them with modern North American foods, and found that the native foods contained many more vitamins and minerals. Thus began the discovery of vitamin K2.

In the course of his research, he discovered a new fat-soluble nutrient, which he named Factor X. This nutrient, he found in fish, offal and butter made from the milk of grazing animals. We now know that this nutrient is a newly discovered vitamin that was invariably found in the diets of primitive tribes.

The vitamin K family

Since 1939, this vitamin has been found to have several physiological effects: it is not the same as vitamin K1, which is similar in name.

As with the B vitamins, vitamin K is a family. Several molecules, completely different from each other, with completely different physiological effects, are unfortunately called vitamin K.

The vitamin K1 or phylloquinone just mentioned is found only in plants, typically dark, green and leafy plants, and plays an important role in blood clotting.

In contrast, K2 or menaquinones are several different compounds, of which a dozen have been identified and named MK4...MK13. Of these, MK4 and MK7 have been shown to be of physiological value.

In the past, medical textbook authors knew that it made no difference which form a person acquired, because the body could convert one form to another and back again if necessary. In fact, this statement is not accurate. Bacteria in the gut flora can convert vitamin K1 to K2, especially if it is the gut flora of a healthy cow or goat. A mouse is less able to do this and human gut flora is very poor.

• Many people still avoid eating eggs, which are the best source of MK4-type K2.
• Many people avoid fatty foods because they fear atherosclerosis.
• On our pizza, we don't get aged cheese, but a worthless "cheese preparation" that contains no MK7 at all.
• We don't eat fermented soy products because they are not part of the western diet, even though they are the richest source of MK7.
• We don't eat pasture-raised animal meat or milk because it is two to three times more expensive than factory-farmed animal products.
• However, antibiotics have proliferated, which permanently shut down the already poor ability of the gut flora to produce this vitamin.