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Harmful and Beneficial Foods

Harmful & Beneficial Foods

Monday, 03 August 2009 11:34

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Harmful foods

If on warfarin eat only moderate amounts of leafy green vegetables, cauliflower, cabbage, liver, asparagus and bacon. People drinking more than a glass or two of wine per day may need warfarin dosage adjusted. Smokers will also need dose adjusted.

Beneficial foods

If on warfarin, foods rich in Vitamin K (spinach, green tea, cabbage, alfalfa, oats, cauliflower) partly reduce its effects.

Almonds contain vitamin E, magnesium, protein, fibre, potassium, calcium, phosphorus and phytochemicals and may lower cholesterol
Apples and their phytonutrients are associated with a reduced risk of stroke. Two apples a day or 350mls apple juice can reduce the "bad" LDL cholesterol.
Cinnamon Sprinkle half a teaspoon each day on oats, coffee, tea yoghurt or bread to assist with reduced blood sugar levels in non-insulin dependent diabetes, lowering LDL (bad) cholesterol and triglycerides, reducing blood clots, lowering high blood pressure and weight loss
Fish eaten two to four times a week can reduce stroke risk by around 27%, and five or more times a week by 52%. Omega 3 fatty acids in cold water fish help prevent the blood clots. If you can’t get enough fresh fish in your diet chat to your doctor about the use of fish oil supplements.
Oatmeal considerably lower cholesterol by slowing starch absorption and can prevent sharp rises in blood sugar which can be helpful for people with diabetes and for suppressing appetite.
Strawberries contain phytochemicals, vitamins, fibre and potassium helpful for good blood pressure health. One serving - about eight medium strawberries - provides close to 10 percent of the daily potassium needs.
Tea Drinking about 5 cups of black tea (every day has been shown to reduce the likelihood of stroke by 69%. It’s flavonoids in teas which make blood cells less prone to clotting, acting as antioxidants.
Dark Chocolate also contains flavonoids as magnesium. About one-third of a dark chocolate bar each day may reduce the risk heart disease death and stroke by 50%.
Tomatoes. Lycopene, which gives tomatoes the red colouring, may help stroke prevention by making blood cells less "sticky" reducing blood clots.
Purple and red grapes (in jam, wine and juice) reduce stroke risk by lowering cholesterol and reducing platelet "stickiness" in blood clots. A 16-year study of 13,000 people in Denmark has found that a daily glass of wine reduced stroke risk by 32 percent.