For diabetics, any trip to the doctor’s office, no matter how routine, shouldVegetables be treated as an opportunity to take stock of various health issues that can be compromised by diabetes. Doctors describes vitamins K1 and K2 as, ‘very safe,’ for diabetes prevention.

Vitamin K (VK), an essential, lipid-soluble vitamin that plays a vital role in the production of coagulation proteins. VK is also synthesized by colonic bacteria. The 3 main types of VK are K-1, which is derived from plants; K-2, menaquinone, which is produced by the intestinal flora; and K-3, which is a synthetic, water-soluble form used for treatment.Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is stored in fat tissue and if there is excess fat, vitamin K may not be readily available to cells that require it to process glucose which is why men gets more benefitted by this Vitamin as compared of women due to obesity problems.
As for dietary sources of vitamin K, it can be obtained from dark, leafy green

Broccoli

vegetables, such as:

  • Cauliflower.
  • Broccoli,
  • Brussels sprouts,
  • Endive,
  • Lettuce,
  • Spinach,
  • Turnips,
  • Parsley,
  • Celery,
  • Olive oil and
  • Avocados.
  • Kale,
  • Carrot tops
  • Fish meal,
  • Spinach leaves,
  • Cabbage leaves,

Yoghurt

Vitamin K1 is converted into K2 in the intestine, but we get some amount of K2 in meat, liver and egg yolk, and fermented products such as yoghurt and cheese. And these sources reveal the basic difference between K1 and K2: K1 comes from plant sources, and K2 from animal sources. In order to kick-start a better life all the diabetes patients should switch their diet to the Vitamin K rich foods.