How do I get the vitamin K2 I need

Several widely available foods are rich sources of vitamin K1, but vitamin K2 is less common.

Your body can partially convert vitamin K1 to K2. This is useful because the amount of vitamin K1 in a typical diet is ten times that of vitamin K2.

However, current evidence suggests that the conversion process is inefficient. Therefore, taking vitamin K2 directly may offer more benefits.

Gut bacteria in the large intestine also produce vitamin K2. Some evidence suggests that broad-spectrum antibiotics can cause K2 deficiency.

Despite this, the average intake of this important nutrient in the modern diet is still very low.

Vitamin K2 is found mainly in certain animal and fermented foods, and most people don't eat much of it.

Rich animal sources include high-fat dairy products from grass-fed cattle, egg yolks, and liver and other organ meat.

Vitamin K is fat-soluble, meaning that it is not found in much in low-fat and lean animal products.

Animal foods contain the MK-4 subtype, while fermented foods (e.g., Sauerkraut, natto) contain more of the longer subtypes, MK-5 to MK-14.

When used in combination with vitamin D supplements, the benefits of K2 supplementation may be further enhanced because the two vitamins have synergistic effects.

The current research on vitamin K2 and health is promising, although more detailed research is needed.

In fact, it may save lives for many people.