Herbal Supplements Reviews

Archive for the ‘Vitamin K’ Category

Vitamin K was discovered in Denmark as a nutritional factor necessary for blood coagulation in chickens that were being fed a diet devoid of fat that made them bleeding. In administering certain foods, especially alfalfa and putrefied fish meal, was that such alteration was corrected.

Vitamin K is stable and resistant to heat, therefore not destroyed by ordinary cooking methods.

It can occur in three ways:

- K1: present in green plants.

- K2: produced by microorganisms of the intestinal flora.

- K3: synthetic nature. Read the rest of this entry »