Vitamin K2 benefits

According to research, 80% of us suffer from vitamin K2 deficiency.  This augments our risk of heart disease, osteoporosis, diabetes, and even heal spur or varicose veins.

As the research about vitamin K2 is relatively new, few physicians and nutritionists are aware of it.

Learn more about what K2 it, how it acts in the body, and how to make sure you get it with your diet.

What is K2?

Vitamin K2 is a group of fat soluble vitamins called menaquinones.  They come as chains in the general form MK-n, such as M-4, MK-7, MK-8, MK-9, MK-10, MK-11.

Certain types of animals, especially those eating grass, but also humans have the ability to turn some of vitamin K1 into K2, but then only into the form MK-4.

Only bacteria have the ability to produce chains of menaquinones longer than MK-4.

Sources of K2

According to Dr William Davis of Milwaukee, the forms MK-8, MK-9, and MK-10 can almost uniquely be found in fermented food.  How much K2 there is will greatly depend on the type of bacteria used for the fermentation.

It is possible to buy bacteria that produce K2 and make your own fermented foods.  But you would need special bacteria to produce K2.  There are people on the Mercola team working on perfecting bacteria cultures for fermented vegetables especially rich in K2.

There is a type of fermented food that is naturally very rich in K2, perhaps the richest source of K2.  It is the Japanese fermented soybeans, called Natto.  100g of natto has about 1000 micrograms of MK-7 and 84 micrograms of MK-8.

Read also our detailed article on how to make homemade natto!

Outside of these products some K2 can at times be found in certain animal products.  But the animals have to be given their original food, and not be grain fed like today’s factory and mass-produced animals are.  Cheeses, being a type of fermented product, usually contain some MK-4 and longer chains.  How much depends greatly on the cheese.  In the picture you will see a comparison between the amount of K2 in different animal foods and in natto (1).

When we eat MK-4 it stays in the body for a few hours.  MK-7, on the other hand, stays up to three days.

What does K2 do in the body?


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