K Vitamin and Coumadin

Vitamin K is also known as the clotting vitamin because it aids in stopping the bleeding after a cut or an injury.  It is a most beneficial vitamin that we don't hear much about but it is abundant in our garden vegetables.  In addition to stem bleeding, vitamin K helps building strong bones and helps in preventing osteoporosis.  It also helps in prevention of calcification of arteries, and provides protection against liver and prostate cancer.

Leafy green vegetables such as kale, mustard and turnip greens have the highest amount of vitamin K.  For example, a cup of cooked leafy greens contain over 1000 mcg of vitamin K whereas a cup of cooked broccoli holds a little over 200 mcg.  One cup of blueberries has nearly 30 mcg of the K vitamin and iceberg lettuce has a very small amount, too.

The K-vitamin is vital to our health but people on Coumadin are cautioned against eating too much of vegetables containing this vitamin K.  Persons with diagnosed heart problems and those with known blood clots usually take Coumadin and are constantly under doctor's care.  Most often the patients are encouraged to eat as they normally do and this includes the garden vegetables of any kind as long as the patients are consistent about the food intake.

Coumadin, also known as Warfarin, is an anticoagulant used to treat or prevent blood clots in veins, arteries, lungs, or the heart.  Coumadin prevents clots from forming but it does not prevent patients from the the benefits obtained from the vegetables containing this powerful vitamin. The dosage of the coumadin is adjusted by your doctor according to your needs.  Always follow your doctor's direction.

This information is obtained from personal physicians.

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