Vitamin K – The Blood Clotting Vitamin
Vitamin K is one of the lesser known vitamins. It is thought to be important in making new liver proteins which control blood clotting. It is thought to be important in the creation of prothrombin, which develops into thrombin, a key element in the clotting of blood. Like other fat soluble vitamins, it helps in the formation and repair of bone.
In addition, vitamin K has the vital function of converting glucose to glycogen. This magic happens in the intestines, and the resulting glycogen is stored in the liver. Since glycogen plays a vital role in turning food into energy, this vitamin is an important nutrient to those seeking a higher level of fitness.
Vitamin K is also manufactured in the intestines, and this process may be aided by the presence of dairy products such as milk, cheese and yogurt.
Cheese, liver, bacon, asparagus and leafy vegetables.
The Reference Daily Intake (RDI) is 80 mcg.
Vitamin K is rarely used as a supplement. In the event of a deficiency, the usual supplemental dose is 80 mcg.
Side Effects & Toxicity
Excessive amounts can lead to sweating, flushing and anemia.
Symptoms of Deficiency
A deficiency can lead to internal bleeding and nosebleeds resulting from insufficient blood clotting. In addition, deficiencies in vitamin K can result in excessive postoperative bleeding and in cranial hemorrhages in newborn babies and small children.