Vitamin K2

Prevents calcification of arteries (coronary artery calcification)

Makes strong teeth (remineralizes)

Makes strong bones and hips (no hip fractures when old)

Prevents calcification of kidneys arteries

Easy to make by the pounds (fermenting like yogurt) but not raw (cooked soy + fermentation)

Prevents heart attacks


[en.wikipedia.org]

K2 is both a tissue and bacterial product (derived from vitamin K1 in both cases) and is usually found in animal products or fermented foods.[1]

There are nine chemical variants of vitamin K2, determined by number of isoprenyl units in their side chains.

MK-4 or MK-7 has a protective effect on bone mineral density and reduced risk of hip, vertebral and non-vertebral fractures.[7] These effects appear to be accentuated when combined with vitamin D and in the setting of osteoporosis.[1]

Long-chain menaquinones (longer than MK-4) include MK-7, MK-8 and MK-9 and are more predominant in fermented foods such as natto. Longer-chain menaquinones (MK-10 to MK-13) are produced by anaerobic bacteria in the colon, but they are not well absorbed at this level and have little physiological impact.[1]

Vitamin K is absorbed along with dietary fat from the small intestine.

There is no known toxicity associated with high doses of menaquinones (vitamin K2). Unlike the other fat-soluble vitamins, vitamin K is not stored in any significant quantity in the liver.

The richest dietary source of menaquinones are fermented foods (from bacteria, not molds or yeasts);

As of 2001, the richest known source of natural K2 was natto fermented using the natto strain of Bacillus subtilis,[18] which is reportedly a good source of long-chain MK-7.



Edited 1 time(s). Last edit at 01/20/2022 02:43AM by Panchito.