Are You Getting Your Vitamin K?

The body needs K vitamins in order to function properly. The K2 vitamins are simply one type of K vitamin, and they are often known as menaquinones. All K vitamins are somewhat similar in that they gain a ring structure. Menaquinones also have side chains containing isoprenoid residues. It is the number of residues show that determines the name of the menaquinone. A chain with four residues attached is known as Menaquinone-4, while a chain with seven residues attached is known as Menaquinone-7, or vitamin K2/MK7.

Vitamin K and its considerable role in the body were accidentally discovered in 1929 by Henrik Dam, a Danish scientist. At that time, he was conducting a gaze to investigate how chickens would answer to a diet that contained very small cholesterol. Astonishingly, many of the chickens developed hemorrhages after several weeks. Dam knew these effects were not caused by a decrease in cholesterol consumption, and realized another substance must have been taken out of the feed as well. These substances became known as vitamin K.

Over the years, more was learned about vitamin K and its different forms, including vitamin K2/MK7. For example, research led to a better thought of how the body synthesizes this vitamin. It is mainly the bacteria found in the colossal intestine that are responsible for producing vitamin K2/MK7. It is then transported and utilized in other parts of the body. It was also found to carry out other functions in addition to blood coagulation.

While vitamin K1 can be obtained from a number of natural sources, including leafy green vegetables, distinct fruits, and oils, food sources that are rich in vitamin K2/MK7 are somewhat more exiguous. Meat, dairy products, and eggs do have some of the vitamin, but it is the worn Japanese food known as natto that is the richest source of vitamin K2/MK7.

Natto has been consumed in Japan since weak times. It is made from fermented soybeans, and is usually consumed as a breakfast food. In addition to containing massive amounts of vitamin K2/MK7, natto is also very high in protein. Its smell is comparable to strong cheese, and it has a sticky consistency. It is often eaten with rice, but can be added to a variety of other foods as well, including soup, salad, and ice cream. There is no better natural source of vitamin K2/MK7 than natto. The second best source of this vitamin, goose liver paste, has 369.0 micorgrams/100 grams; natto contains 1103 micrograms of vitamin K2/MK7 per 100 grams. The third best source, hard cheeses, contains only 76.3 micrograms per serving.

Since natto is not a food that would be considered especially delicious by many North Americans, many decide to accept their vitamin K2/MK7 through supplements instead. Most supplements, not surprisingly, feature natto extract as their main ingredient. Some supplements also include nattokinase, the enzyme found in natto, which would presumably believe high concentrations. By taking supplements, individuals can collect vitamin K2/MK7 from its best natural source without worrying about developing a taste for the Japanese concoction of fermented soybeans known as natto.