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Do suffer from spontaneous bleeding?

You may be deficient in VITAMIN C, OR VITAMIN K 

Spontaneous bleeding can be from gums when cleaning your teeth, nosebleeds, and minor injuries.

Vitamin K deficiency exists when chronic failure to eat sufficient amounts of vitamin K results in a tendency for spontaneous bleeding or in prolonged and excessive bleeding with trauma or injury. Vitamin K deficiency also occurs in newborn infants, as well as in people treated with certain antibiotics. The protein in the body most affected by vitamin K deficiency is a blood-clotting protein called prothrombin.

Vitamin K is a fat-soluble vitamin. The recommended dietary allowance (RDA) for vitamin K is 80 mg/day for the adult man, 65 mg/day for the adult woman, and 5 mg/day for the newborn infant. The vitamin K present in plant foods is called phylloquinone; while the form of the vitamin present in animal foods is called menaquinone. Both of these vitamins are absorbed from the diet and converted to an active form called dihydrovitamin K.

Spinach, lettuce, broccoli, brussels sprouts, and cabbage are good sources of vitamin K, containing about 8 mg vitamin K/kg food. Cows milk is also a good source of the vitamin.

A portion of the body's vitamin K is supplied by bacteria living in the intestine rather than by dietary sources.

Vitamin K plays an important role in blood clotting. Without the vitamin, even a small cut would cause continuous bleeding in the body. Blood clotting is a process that begins automatically when any injury produces a tear in a blood vessel. The process of blood clotting involves a collection of molecules, which circulate continuously through the bloodstream. When an injury occurs, these molecules rapidly assemble and form the blood clot. The clotting factors are proteins, and include proteins called Factor II, Factor VII, Factor IX, and Factor X. Factor II is also called prothrombin. These proteins require vitamin K for their synthesis in the body. The blood-clotting process also requires a dozen other proteins that do not need vitamin K for their synthesis.

Mild or moderate folate deficiency is common throughout the world, and can result from the failure to eat green, leafy vegetables or fruits and fruit juices. Folate deficiency causes megaloblastic anemia, which is characterized by the presence of large abnormal cells called megaloblasts in the circulating blood. The symptoms of megaloblastic anemia are tiredness and weakness. Vitamin B12 deficiency occurs with the failure to consume meat, milk or other dairy products. 

Vitamin B12 deficiency causes megaloblastic anemia and, if severe enough, can result in irreversible nerve damage. Niacin deficiency results in pellagra. Pellagra involves skin rashes and scabs, diarrhea, and mental depression. Thiamin deficiency results in beriberi, a disease resulting in atrophy, weakness of the legs, nerve damage, and heart failure. Vitamin C deficiency results in scurvy, a disease that involves bleeding. 

Why do we need vitamin C?

Vitamin C is a water-soluble, antioxidant vitamin. It is important in forming collagen, a protein that gives structure to bones, cartilage, muscle, and blood vessels. Vitamin C also aids in the absorption of iron, and helps maintain capillaries, bones, and teeth.

What is a “good source” of vitamin C?

A “good source” of vitamin C contains a substantial amount of vitamin C in relation to its calorie content and contributes at least 10 percent of the U.S. Adequate Intake (AI) for vitamin C in a selected serving size. The U.S. AI for vitamin C is 90 milligrams per day for men and 75 milligrams per day for women. The U.S. AI given is for adults ages 19–50, and the recommended changes are for pregnant and/or lactating women. Consult your healthcare provider for these differences. The AI is also increased for smokers. Smoking increases oxidative stress—as a result, it is recommended that smokers consume 35 more milligrams of vitamin C per day.

Vitamin C can be lost from foods during preparation, cooking, or storage. 

To prevent loss of vitamin C:

Serve fruits and vegetables raw whenever possible.
Steam, boil, or simmer foods in a very small amount of water, or microwave them for the shortest time possible.
Cook potatoes in their skins. Be sure to wash the dirt off the outside of the potato.
Refrigerate prepared juices and store them for no more than two to three days.
Store cut, raw fruits and vegetables in an airtight container and refrigerate—do not soak or store in water. Vitamin C will be dissolved in the water.

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Find out more about Vitamin C, Vitamin K 

Also you can cross link to Bleeding Gums

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