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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:

  • broccoli,
  • brussels sprouts,
  • cabbage,
  • collard greens.
  • cucumber peel,
  • endive,
  • green scallion,
  • lettuce,
  • mustard greens,
  • spinach,
  • 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



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