Blood quality. Blood is one of the most important and basic connections in our body. Therefore, prevention and maintenance of its normal state will allow to maintain optimal parameters of homeostasis.
If the blood does not meet the norm, for example, it is “fatty”, “thick”, with the inclusion of cholesterol and uric acid salts, sooner or later it will lead to an imbalance.
Worst of all, all the body’s systems will eventually malfunction.
Blood quality that makes a difference?
It is a well-known fact that human blood is 90% water.
In the general picture, blood has certain parameters, such as alkalinity, blood structure, surface tension is set at 43 dynes/sq.cm.
Maintaining these parameters is vital for the body.
By the way, even small deviations can lead to a fatal outcome.
Therefore, when a person drinks low-quality, inappropriate, chlorinated, carbonated, unstructured water, one should think about the consequences.
We know that it is not the best possible option for the body.
Why?
Because quite a large amount of cellular energy is spent to return this water to its normal state.
Enzyme deficiency is another important cause of blood quality disorders. Without enough enzymes, proteins, amino acids, lipids and carbohydrates are not fully broken down.
With enzymopathy, incompletely oxidized breakdown products of molecules enter the bloodstream and disrupt biochemical processes.
As a result, red blood cells stick together and tissue cells receive less oxygen. Also lack of vitamins and minerals, such as selenium, zinc, vitamin C, lecithin, etc.
In addition to all this, we can mention the liver, which is constantly working in overload mode. All this leads to disorders in the production of hormones and enzymes.
Let me remind you that the blood clotting process is intensified if a person eats a lot of smoked, salty, sweet, canned food and lives in unfavorable environmental conditions.
Blood quality, let’s restore quality.
1. It is recommended to start a therapeutic program with the presence of enzymes, vitamins, minerals in order to restore adequate blood alkalinity.
2. GINKO-BILOBA – is considered one of the very first trees on earth. Calling this tree the “dragon tree leaf”, the ancient Aztecs used its leaves for healing.
Ginko biloba maintains blood circulation, strengthens blood vessel walls and restores their structure. We know that such tablets can be bought in Latvian pharmacies.
3. GARLIC – has been used for centuries to prevent and treat cardiovascular problems.
Thanks to garlic, blood microcirculation and oxygen balance are restored.
Folk medicine “thinned the blood” with the help of garlic and fought against atherosclerosis.
4. ARTICHOKE cleanses the liver, lowers cholesterol, reduces blood viscosity, and normalizes fat metabolism.
Also, the neutralization of toxins in the blood is noted when using artichoke.
5. LECITHIN can serve as prevention of atherosclerosis. Using real lecithin improves memory and lowers cholesterol.
Bile secretion improves and absorption of fatty acids in the intestines increases, microcirculation improves.
Quality, I want to emphasize.
Popularly called “thick blood” is a serious factor in the body’s problems.
The process of blood clotting increases with age. This can cause the formation of various clots in the blood vessels.
When a blood clot forms in one of the veins, it does not always dissolve on its own.
This can be a very life-threatening situation.
A blood clot that does not move will usually not harm you, but there is a chance that it will become dislodged and become dangerous.
Maybe even a stroke!
If a clot breaks off and travels through the veins to the heart and lungs, it can get stuck and interfere with blood flow. This condition requires urgent medical attention.
Blood type.
If anything, every person has it, I think, it’s an indisputable fact. It goes without saying that every person should know their blood type.
First, no one is safe from unforeseen emergencies.
Secondly, scientists have discovered that depending on the blood type, there is a certain predisposition to various diseases.
What is that substance, blood, in your body?
The liquid part of the blood is plasma, which consists of the main form elements. These are erythrocytes, leukocytes and platelets.
By volume, blood corresponds to approximately seven percent of the total body weight (approximately 5 liters).
Blood, along with other important functions, maintains and protects the body’s internal environment.
Blood type is a kind of key that either opens or closes the immune system.
The formation of blood group is a long-term evolutionary process of adaptation of the human body to changing environmental conditions.
What is the blood group based on, the distribution?
Belonging to a certain blood group is primarily related to the differences in its antibodies and antigens. There are four blood types: I, II, III and IV.
Which according to the international classification corresponds to: ) A, O, B and AB. Each blood group also has its own Rh factor, which is a specific protein.
Its presence indicates positive rhesus, and its absence – negative.
This data is important!
1. If notnecessary, blood transfusion.
2. When preparing for surgery (there can always be a risk of blood loss).
3. During pregnancy (possible incompatibility of mother’s and child’s Rh factors).
In everyday life, according to Japanese experts, a person’s blood type is his “calling card”. This would be the potential of his abilities (mental and physical) as well as his health in general.
General analysis of diseases in people with different blood groups.
First (0): inflammation of the thyroid gland, gastrointestinal tract, skin diseases, infections, allergic. Thrombosis and myocardial infarction are not characteristic.
The second (A): diseases of the liver, cardiovascular system, high probability of cancer, diabetes and allergies.
Third (B): venous thrombosis, stroke, respiratory diseases, chronic fatigue syndrome, tendency to diabetes.
Fourth (AB): musculoskeletal system, skin diseases, infections, hematological and oncological diseases. Hypertension, thrombosis and myocardial infarction are quite rare.
Representatives of each blood group have their own unique protein composition, which determines the likelihood of certain diseases.
According to statistics, people with blood group I and III are more common among centenarians.
Characterization of susceptibility to common diseases.
Allergic diseases.
Bronchial asthma – asthma attacks with bronchospasm or the presence of heart failure. Rhinitis is an inflammation of the nasal mucosa due to increased sensitivity to stimuli.
People with blood groups 1 and 2 are more often predisposed. A similar reaction to arthritis is joint inflammation.
Dysfunction of the thyroid gland.
Symptoms: its increase, general malaise, fast fatigue, increased heart rate and irritability, rapid weight loss with normal appetite. Mainly people of group 1 suffer.
Diseases of the gastrointestinal tract.
Gastritis – the gastric mucosa is affected, up to inflammatory changes and the transition to a chronic form.
Blood groups 2 and 4 are susceptible. Members of the zero (1) group are most likely to be susceptible to Helicobacter gastritis.
Ulcer – when the mucous membrane of the stomach and duodenum is affected, open wounds (ulcers) are formed.
People with blood type 1 have the highest acidity of gastric juice, so they are most prone to peptic ulcer disease.
Blood diseases.
Anemia is a decrease in the number of red blood cells (erythrocytes) and hemoglobin.
This condition can cause hypoxia. People with blood groups are predisposed to: 2 and 4, and the latter often have iron deficiency anemia.
Owners of the second group may also have another disease. Hemolytic anemia, which is hereditary. It is characterized by disturbances in the synthesis of a complex protein that is part of hemoglobin.
Hemophilia is a hereditary pathology that manifests as reduced blood clotting, which can cause spontaneous bleeding with minor injuries. Individuals with blood group 1 are prone.
Representatives of the second and third groups have problems with excessive blood clotting. As a result, plaques form on the blood vessel walls.
Diseases of the cardiovascular system.
Aneurysm is a pathology in which vascular and (or) heart sections suffer. Blood types 2 and 4 are mainly affected.
Congenital heart disease can develop when the fetus matures in the 28th week of pregnancy. Representatives of all four blood groups are at risk.
Rheumatism is a connective tissue inflammatory disease with damage to the cardiovascular system, joints and pleural membranes. It affects the musculoskeletal system.
Owners of groups 3 and 4 suffer more often. People with group 2 may have rheumatic heart disease.
Liver disease.
Viral hepatitis – is considered an isolated inflammation of the liver. The first blood group is the least affected.
Hepatitis B is an infectious disease to which representatives of all blood groups are equally susceptible.
Jaundice – it has several types, which manifests itself as an increased content of bile pigments in the blood serum.
As a result, the skin turns yellow. People with the first blood group are considered the most stable.
Pathology of gallstones.
If the composition of bile is disturbed, stones form in the bile duct and gall bladder.
The degree to which the disease manifests itself depends on the movement of the stones and their impact on the walls of the bile ducts.
Groups 2, 3 and 4 are mainly affected. And to a greater extent – people with the 2nd blood group.
Respiratory tract.
Bronchitis is an infectious inflammation of the bronchi, accompanied by cough with phlegm, weakness and fever.
Owners of the 3rd (B) blood group are the most susceptible, on average they get sick much more often than representatives of other groups.
Pneumonia is an inflammation of the lungs that causes changes in lung tissue and, in case of complications, its abscess.
Predisposition is observed in people with 2nd and 4th blood group.
Angina is an acute infectious disease caused by streptococci and other pathogenic microorganisms.
Lymphadenitis tissues of the pharynx and tonsils become inflamed. Owners of the third blood group show an increased tendency.
Influenza is a viral disease that affects the mucous membrane of the upper respiratory tract, accompanied by general intoxication of the body.
Representatives of blood groups are more stable: Second (A) and fourth (AB).
The coronavirus.
Studies have shown a certain dependence of the course of the disease on certain asins group presence.
So, owners of blood type 2 have an increased risk of severe disease compared to group 1. No clear trend was observed in the third and fourth groups.
People’s response to the virus is largely determined by age and individual characteristics of the body.
Well, that’s about it!
Blood clotting.
Surprisingly, blood clotting may be the single most important factor in whether you will have a heart attack, stroke, or blood vessel damage.
Specialists now know that factors of thrombosis are of great importance – fluidity, viscosity and stickiness of blood, the tendency to form and increase blood clots.
Popularly called “thick blood” is a serious factor in the body’s problems. The process of blood clotting increases with age. This can cause the formation of various clots in the blood vessels.
A thrombus, to put it simply, is a blood clot that has turned from a liquid to a gel-like or semi-solid state. By the way, blood clotting is a necessary process.
Blood clotting, nutrition.
Experimental data show that the main influence of diet on the development of heart disease is mainly related to thrombotic factors rather than blood cholesterol levels.
The benefits of eating foods that affect these factors are quite significant.
The famous French doctor Dr. Serge S. Renaud claims that preventing blood clots can dramatically reduce the chance of a heart attack within a year, while lowering cholesterol takes longer to achieve the same effect.
However, many foods affect both (such as onions and garlic), so you’ll get a double benefit. Everyone knows that it’s not cholesterol that kills.
It can be killed by a blood clot that forms on cholesterol plaque in the arteries.
At one time, cardiologists believed that heart attacks were caused by abnormal heart rhythms caused by narrowing of the arteries as a result of plaque buildup.
It is now widely believed that 80-90% of heart attacks and strokes are directly caused by a blood clot.
Thrombogenesis depends on several factors, largely determined by diet. One is how platelets, the smallest blood cells, tend to clump together to form clots and stick to blood vessel walls.
Another factor is blood fibrinogen, a protein that is the raw material for blood clots. High levels of fibrinogen in the bloodstream are the most important sign of heart disease and stroke.
An important role is also played by the fibrinolytic system, which destroys and dissolves unnecessary and dangerous blood clots.
How active this system is, as well as fibrinogen levels, are “the number one determinant of heart disease,” says Harvard cardiologist Dr. Viktor Gurevich.
Blood clotting, how can diet cause blood clots?
Doctors always warn patients not to take aspirin before surgery. They are afraid of “blood thinning”, the deterioration of its coagulability.
It can do a poor job of stopping bleeding, causing complications and jeopardizing recovery.
Blood must clot quickly to close the scalpel wound.
Has your surgeon ever told you not to eat Chinese food before surgery?
Or told to avoid large doses of ginger, garlic, black mushrooms and oily fish like salmon and sardines?
Blood clotting, anticoagulants.
The fact is that all these products are also anticoagulants, which can significantly reduce blood clotting, often following the same biological mechanism as aspirin.
They block the action of a substance called thromboxane, which slows down the clumping of platelets (an important step in the formation of blood clots).
Fatty foods like cheese and steak make your blood thicker because they make platelets stickier and clot more easily.
In addition, certain foods increase or decrease the level of fibrinogen, which plays an important role in the formation of blood clots, and also speed up or slow down the process of dissolving blood clots.
There are also foods that affect the viscosity and fluidity of the blood, promoting or preventing the formation of blood clots, which can clog blood vessels in the heart, brain, legs and lungs.
Undoubtedly, the regular use of some of them, even in very small quantities, can have a strong pharmacological effect on the propensity of the blood to form clots.
Thus save from cardiovascular disasters.
One of the most important means in the fight against heart attack and stroke – if not the most important – is to eat foods that have a beneficial effect on blood clotting factors.
Blood clotting dos and don’ts!
Onions are a huge enemy of fat. To prevent blood clots, eat onions both raw and cooked.
Dr. Victor Gurevich from Harvard advises all his patients with coronary artery disease to eat onions every day.
The substances contained in it slow down the accumulation of platelets and accelerate the process of dissolution of blood clots.
Onions have a truly amazing ability to resist the thrombogenic effects of fatty foods.
N. N. Gapta, professor of medicine at K. G. Medical College in Lucknow, India, conducted the following study.
At first he husbandsgave the graylings a high-fat lunch of butter and cream and found that their bodies’ ability to dissolve blood clots was dramatically reduced.
Then he gave them the same food, this time with 60 grams of onions, raw, boiled or fried.
After two and four hours, blood tests showed that the onion completely blocked the harmful effects of fatty foods. Less than half a cup of onion was enough for this.
What prevents blood clots in onions?
Probably quercetin, a powerful, broad-spectrum antioxidant. It helps block the formation of blood clots and the processes that cause clogging of the arteries.
One Finnish study showed that people who consumed the highest amounts of bioflavonoids, mainly quercetin, were the least likely to suffer a fatal heart attack.
Most quercetin is found in red and yellow onions. White onion has less of them. By the way, soon a very powerful variety of onions will be at one’s disposal.
Scientists at the University of Wisconsin and the University of Texas MD Anderson Cancer Research Center are developing the variety. Which is high in quercetin and other beneficial compounds.
Blood clotting, red wine, broccoli and tea.
Conclusion.
When eating fatty foods, don’t forget about onions. A piece of onion in a hamburger, scrambled eggs or pizza can neutralize the thrombogenic properties of these fatty foods.
Dr. Jain’s Tips for Thinning the Blood with Garlic One of the most powerful and well-known anticoagulants in garlic is called achoene.
Here’s how to get the most achoene from garlic, according to Prof. Mahendra K. Jain.
Do not crush the garlic, but grind it. This releases enzymes and allicin, which is converted to achoene. Lightly fry the garlic. Temperature treatment also helps.
Cook garlic with tomatoes or add it to other acidic dishes. Even a small amount of acid promotes the release of achoene.
Another option.
Add a little vodka to the crushed garlic and let it “ferment” for a few days without putting the lid on the container. This is also how achoen can be released.
Yes, the old “proper Russian” folk recipe for blood thinning really helps, as Dr. Jane’s experiments proved.
In addition, he found that mixing crushed garlic with feta cheese and olive oil released a large amount of achoene. It is a well-known Greek remedy for heart disease.
Would you like some fish pate?
Fish is the best way to prevent blood clots because it contains many of the healthiest omega-3 fatty acids.
Almost all scientists attribute the benefits of fish to the heart to their remarkable ability to influence blood clotting.
Since 80% of strokes are caused by blood clots, oily fish can help prevent strokes by acting as an anticoagulant that slows the formation of blood clots.
According to a recent Dutch study, men who eat 20 grams or more of fish per day suffer twice as much as those who do not eat fish. Most likely, the fact is that they have fewer blood clots.
When you eat fatty fish like salmon, mackerel, herring, sardines, tuna, or other fish that contain fat, that fat starts attacking blood clots from all sides.
It thins the blood, inhibits platelet aggregation and fibrinogenic activity, and promotes the dissolution of blood clots.
Interestingly, during this same study, fish oil capsules had no effect on blood clotting factors.
One explanation could be that fish contains substances other than fat that act on blood clotting factors.
Similar results were obtained by Harvard researchers. They suggested that eating 195 grams of canned tuna can “thin the blood” as effectively as aspirin.
Antithrombotic effects were observed approximately four hours after eating tuna. In addition, tuna was also more effective than fish oil capsules in this study.
“Blood clotting” the wonderful secret of fish oil.
Eating oily fish literally changes the shape of platelets in the blood so that they cannot stick to each other and form unwanted clots.
This was discovered by scientists of the US Department of Agriculture.
When you eat oily fish, your platelets release much less thromboxane, which causes them to clump together.
Even more surprisingly, thromboxane causes sticky platelets. This causes them to turn into little balls and grow spines that attach to other platelets.
In this state, they are “activated” or “sticky”, ready and able to clump together into blood clots.
By inhibiting thromboxane, fish thus keep platelets in a healthy disc shape so they can’t stick together and form clots that clog your arteries.
Conclusion.
A useful anti-thrombotic effect can be achieved by eating about 105 gr. fatty fish (mackerel, herring, salmon and sardines) or about 180 g of canned tuna.
Blood clotting, the miracle anticoagulant in red wine.
A couple of sips of red wine often thins the blood and slows the formation of blood clots. This applies not only to the alcohol, but also to the other complex components of red wine.
French scientists Martin.
Seigneur and Jacques Bonnet of Pesac Heart Hospital conducted a classic study that tested the effects of three alcoholic beverages on blood clots. Fifteen healthy men participated.
Every day for two weeks, they drank a pint of red or white Bordeaux, or a synthetic wine made from water, alcohol and flavorings.
The synthetic wine increased platelet counts and lowered LDL “bad” cholesterol levels.
White wine slightly increased bad LDL and significantly increased good HDL cholesterol, but had no effect on platelets.
Red wine is a clear winner!
It both reduced platelet aggregation and increased HDL cholesterol. Thus, according to researchers, red wine has unique anticoagulant properties that help protect the heart.
These results are reinforced by French animal experiments, which have shown that the dangerous thrombotic factors (stickiness or aggregation of platelets) are suppressed by red and white wine and plain alcohol.
However, after fourteen hours, the researchers found a “rebound effect” after white wine and alcohol.
After red wine, the clotting ability of the blood was still reduced by 60%, those who drank white wine, blood stickiness increased by 46%.
For those who drank plain alcohol, the figure was 124%.
A possible exception is one type of white wine – champagne. It appears to have anticoagulant and anti-thrombotic properties.
In the production of champagne, the skins of the grapes are kept in the wine longer than in the production of other white wines.
Drinking two and a half glasses of red wine reduces platelet stickiness by 40%.
This means their ability to not form life-threatening blood clots within forty-five minutes. Red grape juice has also been found to help, but to achieve the same effect, it is necessary to use significantly more of it.
Why do grapes reduce the formation of blood clots?
A bunch of grapes brings us joy. Every time the grapes are affected by a fungal infection, the berries defend themselves by releasing a natural pesticide.
Similar to how the human body produces antibodies to fight infections.
Japanese researchers claim that this substance is the main active ingredient in an ancient branch of Chinese and Japanese traditional medicine that deals with blood diseases.
The Japanese turned this substance, resveratrol, into a medicine, and tests showed it slowed platelet aggregation and reduced fatty deposits in animal livers.
If you drink red grape juice or red wine, you’re putting resveratrol into your body, says Leroy Creasy, Ph.D., a professor at Cornell University’s College of Agriculture.
dr. Creasy found high concentrations of this substance in red wine, but not in white wine. Here’s how he explains it:
“In the production of red wine, crushed grapes are fermented together with the skins. In the production of white wine, the grapes are pressed and the resveratrol-rich skins are discarded”.
dr. Creasy’s analysis of 30 wines found that red French Bordeaux had the most resveratrol, while white Bordeaux had the least.
Additionally, Dr. Creasy found this anticoagulant in red (but not white) grape juice.
He also estimates that it takes three times more than Bordeaux red wine to get the same amount of substance into the body.
Supermarket table grapes are likely to be low in resveratrol because they are grown to carefully protect them from fungal infections and diseases.
However, according to Dr. According to Creasy, 450 grams of home-grown grapes can contain as much resveratrol as two glasses of (small) red wine.
Conclusion.
Regular consumption of red wine in moderate amounts with meals appears to promote anti-thrombotic processes and prevent heart disease.
This means that women should drink a glass and men – two a day.
Drinking alcohol is a risky venture FOR WHITES! Southerners, like Italians, are less dangerous to the French.
And vice versa!
Heavy alcohol consumption, as well as occasional wine drinking, can promote blood clots and blood vessel damage, and increase the risk of breast cancer.
It is important to drink red wine with food so that it neutralizes the harmful factors in other food products.
Drink tea to keep your arteries healthy.
As strange as it may seem, tea actually protects the arteries from the formation of blood clots.
According to researchers at the Lawrence-Livermore Laboratory in California, the tea almost completely protected the arteries.
Their experiments were inspired by the observation that Chinese and Americans regularly drink tea.
Their arteries are in better shape than those European Americans who prefer coffee. Coronary arteries are better preserved by one third, and cerebral arteries by two thirds.
Scientists may have been ahead of their time, suggesting that tea contains some mysterious substances that keep arteries from clogging.
Research presented at the first international scientific conference on the physiological and pharmacological effects of tea suggests that tea protects arteries by affecting blood clotting factors.
The substances in its composition reduce blood clotting, prevent platelet activation and accumulations. Stimulates the process of dissolving blood clots and reduces cholesterol deposits on artery walls.
All this protects the arteries.
Scientists from Japan noted that one type of tannin, called catechin, found in green tea inhibits platelet aggregation as effectively as aspirin.
In addition, the tea appears to slow LDL cholesterol’s stimulation of smooth muscle cell proliferation on arterial walls. This reproduction contributes to the appearance of arterial plaques.
Blood clotting, vegetables are the enemy of blood clots.
To get rid of the possibility of blood clots, eat fruits and vegetables rich in vitamin C and fiber.
Those who eat plenty of fruits and vegetables have better control of blood clots, according to one Swedish study of 260 middle-aged adults.
Those who ate fewer fruits and vegetables were found to dissolve blood clots more slowly.
Other studies show that vitamin C and fiber found in fruits and vegetables stimulate the process of dissolving blood clots and help slow platelet aggregation.
In addition, the lowest levels of fibrinogen, which causes blood clots, are observed in vegetarians, especially strict vegetarians who do not consume any animal products, including eggs and milk.
The reason is probably that fruits and vegetables contain substances that lower fibrinogen levels, but animal fats and cholesterol raise them.
In addition, vegetarians have less viscous blood than meat eaters. Lower viscosity is associated with lower blood pressure. So here’s another way fruits and vegetables prevent heart disease.
Red chili peppers are an excellent remedy for blood clots. Evidence for this comes from Thailand, where people eat red pepper as a spice and a “nice” snack.
Thai scientists have suggested that this is the main reason why thromboembolism (life-threatening blood clots) is so rare among Thais.
Other useful spices.
Krishna Srivastava of Oden University in Denmark studied eleven types of spices and found that seven of them prevent platelet aggregation.
The most powerful were cloves, ginger, cumin.
“In this respect, clove is more effective than aspirin,” says Dr. Srivastava.
The main active ingredient in cloves appears to be eugenol, which also helps platelets retain their original shape even after they have accumulated.
Spices act on the prostaglandin system, similar to aspirin, garlic and onions. All these spices reduced the production of thromboxane, a powerful platelet aggregator.
The substances in ginger are more effective in slowing prostaglandin synthesis than the powerful drug indomethacin.
Olive oil is the enemy of blood clots.
In addition to all the other benefits, olive oil even reduces the stickiness of blood platelets.
Scientists have discovered that platelet membranes contain more oleic acid (the main fatty acid in olive oil) and less arachidonic acid, which promotes stickiness.
Platelets also secreted less thromboxane A2, a substance that provokes platelet aggregation, after consuming olive oil.
The researchers concluded that olive oil is good for health, adding that this is another explanation.
Why Mediterranean people who consume a lot of olive oil suffer less from heart disease.
Too much fat causes blood clots.
Do not abuse fat if you do not want to allow blood clots to appear in the blood. Undoubtedly, a fatty diet not only raises cholesterol levels, but also harms the blood in many other ways.
Too much fat can also increase blood clotting and the tendency to form blood clots.
Healthy adults who normally ate high-fat foods were switched to different lower-fat diets for two weeks. All these diets reduced the tendency to form blood clots by 10-15%.
Many studies also confirm that fat, especially animal fat, slows the dissolution of blood clots.
One experiment recently showed that fat from fatty meat stays in the bloodstream and causes damage for up to four hours.
A breakfast that destroys blood clots.
Scientists have long wondered why most heart attacks occur in the first hours after the victim wakes up.
One reason could be that people skip breakfast, says cardiologist Renata Sifkova of Memorial University of Newfoundland in St. John’s.
She found that skipping breakfast nearly tripled the chance of blood clots, making a person more prone to heart attacks and strokes.
Dr. Sifkova explains that the stickiness of blood clots is at its lowest at night and rises sharply after waking up.
Beta-TG is an indicator of platelets’ ability to form blood clots.
Dr. Sifkova found that beta-TG levels were on average two and a half times higher on days of skipping breakfast.
Eating breakfast appears to be one way to prevent platelets from becoming too sticky and causing the risk of a morning heart attack.
Blood Clot Control Diet Tips An anti-clotting diet is probably the most important nutritional measure you can take to preventu heart disease and stroke, which is even more important than cholesterol control.
Here’s what will work best for you.
Eat oily fish, garlic, onions and ginger and drink red wine (in moderation). All this thins the blood and prevents the formation of blood clots.
Limit fat intake, especially saturated animal and plant polyunsaturated omega-6.
Try to eat at the same time as foods that promote the formation of blood clots, foods that prevent them from forming.
Such successful combinations include eggs with onions or smoked salmon, red wine with cheese.
Mexican dish “chili con carne” (meat in a spicy sauce with red peppers and beans).
Attention, do not overdo it.
If you are taking anticoagulants, are bleeding, or have a family member who has had a brain hemorrhage, you should eat blood-thinning foods in moderation.
If you are worried, ask your doctor to check that your blood is clotting normally.
Scientists have discovered that depending on the blood type, there is a certain predisposition to various diseases.
Good day!
