Coagulation is an important natural process for our body. This is what allows us to protect ourselves against bleeding via the formation of clots. But for various health reasons, some people cannot clot. For this reason, it is recommended that they take anti-coagulants.

Vitamin K, an ally of coagulation

Vitamin K, a clotting vitamin, is largely supplied by diet. If you can't parclot, it's important not to overconsume the foods that are richest in vitamin K, such as green leafy vegetables (cabbage family, spinach, ...), soybeans and their derivatives and vegetable oils. However, it is important not to completely banish these from your diet as they contain other vitamins, antioxidants and fiber that are essential to the body. So the key word remains BALANCE. It is also important to know that many foods contain vitamin K, but most of them contain lower doses than would inhibit the action of anti-coagulants.

The role of anti-coagulants.

The advantage of anti-coagulants is that they are useful in preventing clot formation in heart conditions such as heart attacks, atrial fibrillation, or following valve replacement. However, they are associated with a significant bleeding risk.

People with these conditions are quite often required to take what are called antivitamin K (AVKs). These will take the place of vitamin K in reactions essential for the synthesis of certain coagulation factors. However, their effectiveness is very variable and depends on age, weight, genetics, ... If they are taken in too large a quantity, there is a risk of bleeding and if they are taken in too small a quantity, the body is insufficiently protected. For this reason, always refer to a medical opinion before making any changes in treatment. Also beware that these antivitamins are suspected of destroying the liver over the long term.

In addition to these anti-coagulant drugs, nature offers us remedies to limit clotting: these are the anti-coagulant foods. We will detail some of them.

Anti-clotting foods.

Curcumin, present in turmericIt has an action on platelets to prevent the formation of clots. Research has shown that it is best not to exceed a dose of 150 mg of curcumin per day when on anti-coagulants. This corresponds to approximately 3g of powder.

Ginger, known for its manyhealth benefits, contains acetylsalicylic acid (aspirin), which may help prevent strokes. Its anti-coagulant action is quite potent, so it is recommended to avoid consumption if you are taking medication to thin the blood, bruise easily, or suffer from heart disease. Other foods also rich in acetylsalicylic acid, such as avocado, berries, chili peppers and cherries, help fightclotting.

The coumarin in thea cinnamon, makes it a powerful anti-coagulant. It should therefore be avoided before surgery, during the menstrual period or before childbirth. In addition, it helps lower blood pressure and relieves inflammation.

Cayenne peppers on the other hand, have a powerful effect on blood dilution, due to the presence of salicylate. They also play a role in lowering blood pressure and improving blood flow.

Vitamin E also acts as a mild anti-coagulant. In high doses (1.2 to 1.6 ml per day), it thins the blood and prevents thrombosis and phlebitis.  

Other foods that thin the blood are:

• In the vegetable family: lettuce, tomatoes, broccoli, onions and garlic.
• In the fruit family: berries, grapes, grapefruit, pineapple and pomegranate.
• Walnuts, almonds, cashews, Brazil nuts, hazelnuts and pistachios.
• Mackerel, trout, herring, tuna and salmon.
• Green tea, grape, pineapple and cranberry juice.
• Dark chocolate.

As you can see, many natural ingredients can help you reduce blood clotting. But it's important to remember that they should not be substituted for your prescription medication without medical advice. It's also important not to overeat these foods along with your treatment to prevent them from thinning your blood too much and increasing the risk of bleeding. Also, some foods that are very high in vitamin K will reduce the effectiveness of your anti-coagulant medications, which could be conducive to clots.