Vitamin K

I've been curious about Vitamin K. It's good for our blood, and we get lots of it from leafy greens, so we should be better off when we drink our green juice. It's good for our blood, but bad if you are ON blood thinners-multiple warnings to T about this.

Yet in the past whenever I start green juice fast, it triggers heavy flooding. Why is that? It makes me LESS likely to clot obviously...doesn't that mean it DOES the same thing as the cumadin?

But they say K helps WITH coagulation-does that make sense? Not to me! What is it? More research needed obviously.

K is produced in the intestines- and yogurt helps...I've been craving yogurt which is unusual for me. Anyone else?
K is a fat soluble vitamin.
K is essential for synthesizing the liver protein that controls clotting.
K is involved in bone formation and repair!
K assists in the glucose/glycogen conversion.

And to absorb K, you need fats in your diet.
It's destroyed by excessive sugar, antibiotics, high doses of E and calcium (interesting!) and mineral oils.

If you bruise easily you might be low in K.
K is also found in cheese, coffee, bacon, asparagus and leafy greens-spinach and celery.

So if you've been off your green juice, and finding yourself craving cheese, you might be low in K.
If you notice bruises that you aren't sure about, you might be low in K.
If you worry about your bones-add more leafy greens.