• 00:00 🧪 A recent German study compared blood levels and dietary intakes of vegans, vegetarians, and meat-eaters, revealing unique findings regarding vitamin K1, K2, and other markers.
• 02:47 🌱 Vegans showed significantly higher levels of vitamin K2 (MK7) compared to meat-eaters, potentially due to their higher intake of vitamin K1 and effective conversion processes.
• 04:11 🥦 While there were no significant differences in overall vitamin K2 supplementation, vegans had lower average doses but were more consistent in their daily intake, suggesting efficient conversion from vitamin K1.
• 06:18 💉 Vegans showed lower lymphocyte levels, potentially indicating differences inimmune system activity compared to meat-eaters.
• 06:46 🩸 Vegans displayed lower hemoglobin A1c levels, aligning with the lower incidence of type 2 diabetes in vegan populations.
• 07:28 💊 Vegans maintained better vitamin B12 markers than meat-eaters, showcasing a successful culture of B12 intake through supplements or fortified foods.
• 08:52 🍳 Vegans exhibited lower LDL cholesterol levels compared to meat-eaters, a key indicator in heart disease risk.
• 10:45 🌾 Vegans showed statistically lower selenium levels, possibly due to insufficient intake of selenium-rich foods or soil quality issues, emphasizing the need to ensure adequate selenium intake.
• 11:54 🔍 Uric acid levels in vegans were slightly higher, contrasting some previous studies, possibly related to dietary factors, but not considered clinically concerning.
• 12:37 🐟 Approximately one-third of vegans took EPA and DHA supplements, indicating consideration for omega-3 intake despite uncertainties about conversion from ALA.
• 13:18 💔 Overall, the study highlights the positive health outcomes for vegans in terms of critical markers like LDL cholesterol, B12, and heart disease risk, presenting a significant win for the vegan diet.

30 grams of ground flax daily for a month reduced ocylipin (proinflamatory) significantly.