Vitamin K
Lissa Coffey
We hear a lot about vitamins A, B, C, D and E. But a little further up the alphabet brings us to vitamin K. This vitamin was discovered by a Danish scientist in 1934 and was given the “K” for “Koagulation,” the Danish spelling of the word coagulation. Vitamin K helps the liver manufacture several proteins that control blood clotting. And now researchers say that vitamin K also provides many other health benefits. For example, it can help prevent osteoarthritis, and prevent calcium buildup in plaque-filled arteries. So how do we get more vitamin K in our diets? Eat your veggies! Green vegetables, especially leafy green ones, are a great source of vitamin K. Broccoli and spinach are both super vitamin K packed, and when sautéed in olive or soybean oil, which are also good sources of Vitamin K, the fat helps the body with absorption
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