In the 1930s, researchers in Denmark observed that chicks on a fat-free diet experienced bleeding problems. By 1939, they were successful in isolating an alfalfa-based compound that effectively stopped the bleeding. Because of its ability to help blood clot (called coagulation) this substance was named Vitamin K, for Koagulation. Vitamin K helps to prevent excessive bleeding and promote strong bones. Over time, scientists discovered that “friendly” bacteria in the intestinal tract produce sufficient quantities of this nutrient to meet most of our body’s needs. Another 20% of this fat-soluble vitamin is acquired from foods. Food Sources include spinach, broccoli, brussels sprouts, cabbage, parsley, eggs, dairy products, carrots, avocados and tomatoes.

*These statements have not been evaluated by the Food and Drug Administration. This article is not intended to diagnose, treat, cure or prevent any disease.

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