Top 10 Foods with Vitamin K Not to Use with Blood Thinning
Vitamin K is an important vitamin essential for blood clotting. However, foods with vitamin K in high quantities can cause serious health problems if you are on medication to prevent blood clotting. It is important to talk with your doctor about how much you can safely eat of foods with vitamin K. Dietary measures should never be used as means of controlling clotting disorders unless you consult with your doctor first. You should not totally eliminate vitamin K from your diet because it is necessary for bone health and strength.
It is a good idea to keep the amount of vitamin K that you consume consistent from day to day as the National Health Institute recommends. Sudden increases or decreases can interfere with the health effects of the blood thinning medication making it work incorrectly.
Mayo Clinic warns against consuming unlimited quantities of foods with vitamin K including spinach, cauliflower, cabbage, Brussels sprouts and green leafy vegetables.
Here is a list of foods with vitamin K to limit in each food group to keep handy when planning your daily meals:
1. Kale – This mighty green is chockful of blood clotting properties with 1 cup cooked frozen kale supplying with 1,147 units and 1 cup cooked fresh kale providing 1062 units.
2. Collard Greens – Similarly to kale this popular Southern delicacy is a bounty of Vitamin K with 1 cup cooked frozen collards containing 1059 units.
3. Spinach – Like all green leafy vegetables, spinach is an important source of Vitamin K, however if your doctor recommended you limit foods with Vitamin K, keep in mind that 1 cup cooked frozen spinach supplies body with 1027 units.
4. Cabbage – No matter if you consume green cabbage, cauliflower, broccoli, brussels sprouts or savoy cabbage, all vegetables from the cabbage family contain large amounts of the blood clotting vitamin. If you need to stay away from foods with vitamin K, limit the consumption of these vegetables.
5. Natto – This Japanese fermented dish prepared from soybeans carries a large dose of the blood coagulating potential of 1000 mg per 3.5 oz serving.
6. Beet and Turnip Greens – 1 cup of cooked fresh beet greens contains 697 units and 1 cup cooked frozen turnip greens 851 units respectively.
7. Asparagus – Though asparagus is a rather moderate source of vitamin K with a full cup providing about 44% of a daily recommended dose for a healthy individual, its consumption should be kept at bay at around 4 spears daily.
8. Parsley – While parsley is usually consumed in small amounts as a garnish to meals, some dishes like parsley pesto or bulgur salad contain larger quantities of this herb and should be limited. 1/4 cup of this fragrant herb should supply body with 246 mcg of the vitamin.
9. Green Tea – Known for its superb antioxidant properties, green tea is also a moderate source of vitamin K. If taken in large quantities coupled with blood thinning medication, it can potentially trigger serious adverse health reactions.
10. Prunes – Though these dried fruits contain minimal traces of this vitamin at 65 mcg for 1 cup, their excessive intake could potentially raise your vitamin K levels.
If you are not on blood thinning medication, you might want to use your diet as a way to reduce the risk of blood clots and even as a way of unclogging arteries. Foods with vitamin K in large amounts act as blood coagulants and counteract effect of blood thinning foods such as gingko, ginger, garlic, fish oil, feverfew, dong quai, tree ear mushrooms and vitamin E-rich anticoagulants. Cayenne pepper, red clover and chamomile may also be used as natural blood thinners.
Vitamin K is not only for blood clotting and plays an important role in keeping bones strong and maintaining major bodily functions. Therefore, you should not eliminate it altogether and keep its consumption within allowed by your physician quantities.