Avoiding Foods that Contribute to Blood Clotting in Thrombosis
Answered by: Susan Eagles
Question from: Tam
Posted on: November 25, 2006

My sister was diagnosed with DVT (Deep Vein Thrombosis) 2 weeks ago. She now has to stay away from the foods that will enhance her blood e.g. leafy vegetables and those sorts. Susan would happen to have a list of foods that will contribute to the thicken of the blood as well as do you have or know of herbs that will help her either way. If not could you give some directions?

Vitamin K is necessary for normal blood clotting. Vitamin K is found in green leafy vegetables like spinach and broccoli, as well as in asparagus, watercress, cabbage, cauliflower, green peas, beans, olives, canola, soybeans, meat, cereals, and dairy products.

A deficiency of Vitamin K can lead to defective blood clotting and increased bleeding.

Herbs that may thin the blood include fennel, dong quai, alfalfa, Ginkgo, garlic, ginseng, linden (lime) flower, feverfew, evening primrose oil the salicylate containing herbs black cohosh, meadowsweet, willow and the mint family. Vitamin E and aspirin also cause blood thinning.

I don’t know of herbs that will thicken the blood (cause an increased tendency for blood clotting).

You should follow the instructions of the doctor. It is unlikely that the doctor would recommend avoiding all foods that contain vitamin K (the vitamin needed for blood clotting). This would lead to a deficiency. Similarly, taking many herbs or vitamins that may thin the blood can be dangerous. Moderation is important.

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