Vitamin-K
Vitamin-K ~ Natures Health Foods
What you Need to Know About The Special "K" Vitamin One of the least known of the vitamins. It seems that only scientists know what it does and its importance to human health. It doesn't seem to have the same reputation as the other vitamin classes such as A, B-complex, C and E. It's about time that its standing in the vitamin community moves toward the same level as its other vitamin relatives. It's vital that people need to understand how the vitamin-K works in our body and how we can benefit from it. There are about 3 notable forms of vitamin-K that scientists are aware of. One is K1, which is also known as phylloquinone or phytonadione. The other form is known as K2 or the menaquinones, which can be formed by the natural bacteria in the intestines. Since K2 vitamins are naturally produced in the intestines, it does not qualify as an official vitamin. The third form of the K vitamin is also known as menadione. Among the many benefits of the special K, is its ability to prevent the calcification of arteries and other soft tissue. The calcification of organs and other soft tissue in our bodies is one of the undesirable consequences of aging. Vitamin-K also helps prevent to elevations of IL-6 or interleukin-6, which is one indication of aging. Vitamin-K also helps in the regulation of the body's calcium reserves and helps promote bone calcification. Unregulated calcium deposits in the body (which the K vitamin does effectively) can have damaging consequences. Abnormal accumulation of the mineral can cause damage to the brain. The pineal gland and the kidneys are also susceptible to damage with an excess of calcium. However, lack of calcium can also make bones and the whole skeletal system weak and prone to breakage. Without enough amounts of this special K, the body may not be able to regulate calcium. It's also known that K-vit may play a major role in the regulation of blood sugar in humans. The pancreas, which produces insulin, has the second highest amount of the vitamin in the human body. Aside from all these, the primary function and the probably most recognizable purpose that vitamin-K has been known for is its role in blood clotting. It's essential in the synthesizing of a liver protein that helps control the clotting of blood. Because of its many roles in the human body, some people even believe that the K vitamin helps promote longevity. And, it can be found in a wide variety of vegetables. Broccoli and many green leafy vegetables can be a good source of this valuable vitamin. But nutritionists suggest that more of the vitamin can be absorbed through fortified oil or oil-based supplements. The reason for this is because dietary fat is needed in order to absorb vitamin-K, which is one of the fat-soluble vitamins. But it's also advisable to get your daily dosage from both sources since vegetables are also a good source of other essential vitamins and minerals. It should also be known that the K vitamin can easily be destroyed by freezing and radiation.
Air pollution is also known to destroy it.
Its absorption in the body can be decreased by the presence of bad fats in the body as well as with excessive amounts of refined sugar and the intake of antibiotics. Now, if you're wondering what to prepare for dinner this evening, might we suggest; Quick Broiled Chicken Breast with Honey Mustard Sauce
Enjoy!
Prep and Cook Time: 30 minutes Ingredients:
4 boneless, chicken breasts with skin 2+1 Tbs. fresh lemon juice 1-1/2 c. chicken broth 2-1/2 Tbs. honey 2 Tbs. Dijon mustard 1/4 c. sliced dried apricots 2 Tbs. coarsely chopped walnuts 1 Tbs. chopped parsley sea salt and fresh cracked black pepper to taste Preparation:
Quick Broiled Chicken Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot. While the pan is heating, rinse and pat the chicken dry and season with 2TBS lemon juice, salt and pepper. Leaving the skin on, place the breast (skin side up) on the hot pan. It's not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Begin preparing the sauce. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit or 74 degrees Celsius. Remove the skin before serving; it is left on to keep it moist while broiling. Honey-Mustard Sauce For honey-mustard sauce, combine broth, 1TBS lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper. Serve over cooked spinach or other cooked greens. Serves 4
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