That's correct, Chris, and I don't believe we can directly use the K1
form. Our gut bacteria convert it to the K2 form.
Charlie
On Thu, Apr 23, 2020 at 10:46 AM Chris Trask <christrask@xxxxxxxxxxxxx>
wrote:
> Actually, vitamin K has recently been broken down into many
> components. Vitamin K1 is the component that is the dominant form that is
> commonly found in plants,
>
> https://en.wikipedia.org/wiki/Phylloquinone
>
> while K2 is found in fermented foods, especially natto.
>
> https://en.wikipedia.org/wiki/Vitamin_K2
>
> Both forms are instrumental in blood clotting, but K2 has been found to be
> more instrumental in keeping blood calcium in solution instead of combining
> with serum cholesterol, which leads to arterial disease.
>
> >
> > Regarding
> >vitamin K, you have that reversed. Vitamin K is required for proper
> >coagulation (needed for synthesis of prothrombin). A deficiency of vitamin
> >K leads less clotting.
> >
>
> Chris
>
> When the going gets weird, the weird turn pro
> - Hunter S. Thompson
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