Vitamin-K
What you Need to Know About The Special "K" Vitamin One of the least known of the vitamins. It seems that only scientists have an understanding of what it does and its importance to human health. It doesn't 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 important to understand how the vitamin-K works in our body and how we can benefit from it. Vitamin-K is an umbrella term encompassing a group of chemically related fat-soluble compounds known as naphthoquinones. This group includes K, K1, K2, and K3 vitamins. K1 (phytonadione) is the natural form of vitamin-K; it's found in plants and is the primary source of vitamin-K that humans obtain through foods. 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. Vitamin-K is abundant in leafy greens, such as Swiss chard, kale, parsley and spinach, broccoli and cauliflower, Brussels sprouts, liver, soybean oil and wheat bran. 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; Orange, Beef & Broccoli Stir-Fry
Sesame oil and soy sauce add tanginess to cancer-fighting broccoli and energy-boosting lean beef. Prep: 20 min Cook: 25 min Total: 45 min Serves: 4 Ingredients: 1/4 c. chicken broth 3 Tbs. dry sherry or low sodium chicken broth 1/2 c. orange juice 2 Tbs. soy sauce 1 Tbs. grated fresh ginger 2 tsp. cornstarch 1 tsp. toasted sesame oil 1/2 tsp. crushed red-pepper flakes 3/4 lb. beef sirloin, trimmed of all visible fat and cut into 1/4"-thick strips 2 tsp. vegetable oil 1 large bunch broccoli, cut into florets 1 bunch scallions, cut into 1/4"-thick diagonal slices 3 cloves garlic, minced 2 c. cooked basmati rice Preparation; 1. In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes. 2. Heat 1 tsp. of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate. 3. Add the remaining 1 tsp. vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 Tbs. water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over the rice. Nutrition: per serving Calories 340.9 Cal. Fat 9.7 g. Saturated Fat 2.5 g. Sodium 590.4 mg. Carbohydrates 36 g. Total Sugars 3.4 g. Dietary Fiber 5.3 g. Protein 27.3 g. 
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