Vitamin K

The intricate relationships between what we eat and how it affects our body continues to surprise me. It is not for nothing that nutritionists ask you to ensure you eat all your minerals and vitamins. Vitamin K, found in cabbage, spinach, iceberg lettuce, kale, parsley, mustard greens, fish, some cereals and olive oil, is an interesting vitamin. If you are not eating your greens, the chances are that you will be deprived. Vitamin K is an essential factor in bone health and the healing of your wounds. So if you believe you take a long time to recover from an injury, check if you are getting sufficient quantities of the V.

Vitamin K is also a team player and tags along with Vitamin D to ensure that calcium finds its way to your bones. The absence prevents good bone health. Among other things, extended consumption of antibiotics can affect your ability to absorb vitamin K. If you are eating your greens, but not consuming sufficient fat, you may be unable to digest this vitamin as it is what you call fat soluble; it gets absorbed through fat into your body. This means consuming sufficient quantities of olive oil or equivalent.

In an interesting study done at the Medical College of Georgia, researchers found that not consuming sufficient quantities of Vitamin K resulted in a higher risk of an enlarged heart; especially the primary pumping chamber of the heart. People with low vitamin K had walls in their heart that were already thicker than usual, and the amount of blood being pumped into your body was lower than for those with a healthy heart. The Framingham study also found an association between those people who consumed vitamin k and lower levels of LDL (bad cholesterol). In fact, this vitamin acts as Superman speed and can start to affect you positively within six hours of being consumed. What are you waiting for?