It seems there will always be an abundance of prescription drugs on the market that are for thinning the blood to keep away blood clots -and no shortage of advertising to go with them.
However, nature has held the inexpensive and natural key to clot-busting all along. Today we will look at the three best foods for dissolving blood clots that have been used by cultures all over the world for centuries.
And the best part is, they cause no side effects!
Dissolve a blood clot or prevent it from forming in the first place with just the food you eat? Sounds almost too good to be true, but these foods actually exist. Below are the three best sources of clot-busters from the food world…
Natto- There are a lot of people who are generally turned off by this slimy, soybean-based food. Mostly because of its very pungent odor and gooey texture. However, it’s been a staple of Japanese cuisine for many generations. The fermented soybean dish has its own enzyme- nattokinase- which has been shown to be not only effective in dissolving existing clots but also in preventing new ones from forming. This should be reason enough to give the goopy dish another chance, or to at least try it if you’ve never had it.
Apple- This fruit doesn’t directly dissolve clots like the other two foods on this list, but it is here because of a compound unique to apples that indirectly keeps clots in check. Apple contains quercetin-3-rutinoside, or rutin for short, which has been found in clinical studies to inhibit the formation of fibrinogen, which is a precursor to fibrin. Fibrin is a critical element in the formation of clots. Studies in mice also indicate that rutin has anti-thrombotic properties as well, which are helpful in preventing DVT, or deep vein thrombosis. These clots form in the lower leg and once they break free can travel to the lungs, causing pulmonary thrombosis, which can be deadly if not treated.
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