There are many healthy foods that contain significant levels of Vitamin K, which is needed by the body for blood clotting. However, too much Vitamin K can contribute to the creation of blood clots in some situations.
No more than 25-30 percent of a person’s diet should consist of foods high in Vitamin K, which include:
- brussels sprouts,
- collard greens.
- cucumber peel,
- green scallion,
- mustard greens,
- turnip greens,
- and watercress.
Garlic should be avoided for other reasons. Onions should be eaten in moderation.
While proteolytic enzymes are blood thinners, it is best not to try to balance blood-clotting foods and blood thinners. It is best to use moderation on both sides of the issue.
Joshua S. Sangco