Foods With Coagulant Effect

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

What foods affect blood coagulation? Some foods can affect our blood in a certain way, increasing or decreasing its coagulation and making it thicker or, conversely, diluting it.

First, we will offer you a list of products that may be useful for people whose blood coagulates too slowly, resulting in bleeding more often and / or lasting longer than it should.

Decreased coagulation is a prerequisite for heavy bleeding during injuries and even spontaneously, for example from the nose, gastrointestinal bleeding, uterine bleeding and others. People with thick blood are advised to limit the use of these products.

The following products increase poor blood clotting:

1. Animal fats: butter, lard, cream. As well as fatty meat, red meat and jelly meat;

2. Offal: liver, kidneys, heart, brain;

3. Buckwheat;

4. Some vegetables: red cabbage, white cabbage, radishes, paprika, beets, turnips, watercress (watercress);

5. Some fruits: bananas, mangoes, black and red currants, blueberries, blackcurrants, blackberries, mulberries, dogwood, viburnum, pomegranate;

6. Legumes: soybeans, beans, peas, lentils, etc.;

7. Green spices: basil, dill, parsley, coriander;

8. Green leafy: spinach, dock, nettle, etc.;

9. Nuts;

10. White bread and any sweet food (also carbonated drinks);

11. Salt (which also retains water in the body);

12. Herbs: yarrow, valerian, lemon balm, burdock, St. John's wort, horsetail, tansy, nettle, rosehip, corn hair, oak bark, viburnum bark.

Keep in mind that if you have prolonged bleeding, it is incorrect to regulate blood coagulation only with food - be sure to consult a doctor.

Increased blood coagulation is a dangerous threat of blood clots, heart disease and hypertension, heart attacks and strokes.

With the help of nutrition it is also possible to reduce blood coagulation. In this case, the diet should have plenty of fluids and foods that increase and decrease it

Products to reduce blood coagulation (thinning)

1. Oily fish (mackerel, horse mackerel, sardines, herring, nose, catfish) and fish oil;

2. Onions and garlic. They have an anti-cancer effect and dissolve blood clots. You need to use garlic for these purposes properly. Cut it into thin slices and keep it in the air for 15 minutes so that it fades slightly. Onions to reduce coagulation is best cooked whole in water or broth;

3. Gulia (earth apple);

4. Citrus fruits, especially lemon, effectively dilute the blood;

5. Natural red wine - 30-50 g per day;

6. Cocoa and coffee;

7. Flaxseed and olive oil;

8. Bay leaf - 3-4 pieces in soup or main course;

9. Sunflower seeds, almonds and hazelnuts;

10. Hard bitter dark chocolate;

11. Tomato juice;

12. Fruits: cranberries, raspberries, strawberries, cherries, sour cherries, plums, figs;

13. Ginger;

14. Green tea;

15. Cereals rich in magnesium: oats, oats, oatmeal;

16. Herbs: white willow bark, meadow nutmeg, red clover. Courses 3-4 times a year for 10-14 days of admission;

17. Plain water. You should drink often, but in small sips.

The products of these two lists will help you improve or, conversely, slow down the process of blood coagulation.

They need to be known to adjust your daily menu according to the individual characteristics of the body. But before using them regularly you should consult a doctor, you may have other contraindications for them.