Are You Getting Enough Vitamin K2?

Hi Friends, đź‘‹

For years, bone health advice has focused on the same familiar recommendations: take calcium, take vitamin D, and lift weights. While all of these are important, they may not tell the whole story. What if there’s a missing piece that plays a critical role in keeping bones strong and resilient?


The Question Most People Never Ask

What if the real issue isn’t how much calcium you’re taking—but where the calcium ends up?

Because calcium doesn’t automatically go into bones.
Without the right signals, it can quietly deposit in places you don’t want it—such as the coronary arteries and other soft tissues.


The Overlooked Missing Piece: Vitamin K2

This is where an often-overlooked vitamin comes in: vitamin K2.

Vitamin K2 plays a critical role in directing calcium into bones and keeping it out of arteries and soft tissues. It doesn’t receive nearly as much attention as calcium or vitamin D, yet it may be the missing piece that helps those nutrients work as intended.

Don’t miss my short video above, where I explain this concept using my human model for clearer illustration.


Why Getting Enough K2 Isn’t So Easy

So where do we get vitamin K2?

It’s found in small amounts in foods like aged cheese, grass-fed butter, and egg yolks—but even with a healthy diet, it’s difficult to get enough consistently.

Our gut bacteria can also convert vitamin K1 (from leafy greens) into vitamin K2. However, this conversion mainly occurs in the colon, while most nutrient absorption takes place in the small intestine. As a result, very little of that K2 is absorbed systemically—especially in people with gut imbalance or dysbiosis.


K1 vs K2: Same Family, Different Jobs

This is also where confusion often arises.

Vitamin K1 is best known for its role in blood clotting.
Vitamin K2, on the other hand, is involved in bone density, cardiovascular protection, and reducing arterial calcification.

Although they are in the same family, they have very different functions.


Why I Created Vitamin K2 with D3

For those who could benefit from therapeutic doses of K2, I recently formulated Vitamin K2 with D3, which provides 180 mcg of vitamin K2—four times the amount found in our original Vitamin D3 with K2 supplement.

This formula uses MK-7, the most studied and well-absorbed form of vitamin K2, paired with 5,000 IU of vitamin D3 to support proper calcium absorption and direction.


Who May Benefit Most From Higher-Dose K2

This higher-dose K2 formula may be especially helpful for those with:

  • Osteopenia or osteoporosis

  • A positive coronary artery calcium (CAC) scan

  • Calcium depositing in soft tissues, such as breast or thyroid tissue

To learn more natural ways to protect and strengthen your bones, I invite you to watch my video on Osteoporosis.

These bite-size stuffed mushrooms are a nutrient-dense, savory delicacy, perfect for a dinner party or a relaxed family night. Mushrooms are an excellent source of beta-glucan fiber, which supports the gut microbiome and a healthy immune system. Walnuts, celery, and herbs create a savory, satisfying bite.

Ingredients
12 small brown mushrooms (such baby portabella), gently wiped clean
½ onion, very finely minced
1 celery stalk, finely minced
2 cloves garlic, minced (optional)
1 cup walnuts, finely chopped
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon paprika
¼ cup Italian breadcrumbs (or gluten-free Italian breadcrumbs)
Extra-virgin olive oil, for sautéing and drizzling
Fresh parsley, finely minced (optional, for garnish)

Instructions
Preheat the oven to 375°F (190°C).

Remove the stems from the mushrooms, finely chop them, and set aside. Arrange the mushroom caps on a baking sheet or oven-safe dish.

Heat about 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, celery, garlic, and chopped mushroom stems. Sauté for 3–4 minutes, until softened and fragrant.

Stir in the walnuts, salt, Italian seasoning, and paprika. Cook for another 1–2 minutes, just until aromatic, then remove from heat.

Spoon the sautéed mixture into each mushroom cap, packing it gently but evenly. Sprinkle breadcrumbs over the top of each mushroom and drizzle lightly with olive oil.

Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden.

Garnish with fresh parsley if desired and serve warm.

Thanks for reading this week’s newsletter. Please feel free to share it with a friend or family member who may benefit from extra support for their bone health.

Wishing you a happy and healthy Presidents’ Day.

Warm regards,

Rajsree Nambudripad, MD