So, I decided to highlight Vitamin K this week because as you may have noticed with all the green juices, I intake a lot of Vitamin K... daily. Kale and spinach and other leafy greens are great sources of K. But what is it? Most of us have heard of vitamin C and potassium and calcium, but K?
The most well-understood job of vitamin K is its ability to help blood clot. This is important because it prevents excessive bleeding when a blood vessel is injured. If we never stopped bleeding, well, you know what would happen.
There is also some evidence that Vitamin K is associated with bone health and osteoporosis prevention (and of synergistic effects between K and D) but studies have not been able to show a clear, conclusive relationship at this time.
Luckily, Vitamin K deficiency is rare and most often occurs in people whose bodies have trouble absorbing it from the intestinal tract (because of disease, etc.), those treated long-term with antibiotics, and the generally malnourished. But even so...
EAT YOUR GREENS, PLEASE!
Children are recommended to have only 30-60 mcg of Vitamin K a day (3 oz of kiwi = 33 mcg) while adults are advised to have 75-120 mcg a day (depending on gender and age - men are advised to have more than women, increasing intake with age). Half a cup of cooked broccoli is 110 mcg; 1 kale leaf is approximately 200 mcg.
Finally, beware of supplements as this form of K can contribute to toxicity in high amounts and can lead to cell damage. Always talk with your doctor before making drastic changes to your diet and if you are on any medications with which high doses of vitamin K can interfere.
No comments:
Post a Comment