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Re:Vitamin D deficiency and Covid-19 mortality [pdf] by dropin685 on Wednesday August 05, 2020 @03:18PM (#24064456)
Here (below) is a quote from the article, on the subject of calcium. (I suppose some of us may be reluctant or unable to have calcium levels monitored. But it seems all of us should be taking vitamin K2 along with our vitamin D.)

>The authors explicitly point out that each vitamin D supplementation must be accompanied by sufficient vitamin K2. This certainly prevents the rise of the calcium level in the blood, which is often seen as a risk for the supply of vitamin D

Re:Vitamin D deficiency and Covid-19 mortality [pdf] by devaboone on Wednesday August 05, 2020 @04:42PM (#24065360)
Vitamin K2 does help bones absorb calcium, but it will not prevent the blood calcium level from rising if you are really taking more Vitamin D than you need. This is simply wishful thinking.
Re:Vitamin D deficiency and Covid-19 mortality [pdf] by partyboat1586 on Thursday August 06, 2020 @05:04AM (#24069287)
A vitamin K deficiency with normal vitamin D levels would cause blood calcium levels to rise. Many people are deficient in vitamin K since it's mostly found in leafy greens and liver, no one's favourite foods. The difficulty is judging what is a normal vitamin D level by incidence of people with elevated calcium levels in the blood without having tested all of those people for vitamin K deficiency first.
Re:Vitamin D deficiency and Covid-19 mortality [pdf] by shankarganesh on Thursday August 13, 2020 @01:12AM (#24140128)
Is there a way to determine if I'm deficient in Vitamin K2. If yes, is there a way to get supplements for it?
Re:Vitamin D deficiency and Covid-19 mortality [pdf] by benibela on Wednesday August 05, 2020 @07:05PM (#24066582)
Is vitamin K safe to supplement? Or does it mess with the blood clotting?

People recommend really quite doses: K2-MK7 at 100 to 200mcg, or alternatively K2-MK4 15 to 45 mg (not mcg).

Re:Vitamin D deficiency and Covid-19 mortality [pdf] by 23rtg on Wednesday August 05, 2020 @11:56PM (#24067991)
Fermented foods are a potent source of bioavailable K2