Nutritionist Oleg Shvets spoke about products that help reduce the risk of blood clots.
This was reported by URA-Inform with reference to Radiotrek.
Olive oil
Studies show that drinking olive oil, especially extra virgin, once a week reduces platelet activity, and the effect is even stronger with frequent consumption (four or more times a week). Extra virgin olive oil is rich in phenols, which affect proteins involved in blood clotting and help regulate blood pressure. This oil can be a useful substitute for butter or sunflower oil in salads, when baking potatoes, and with bread.
Ginger
This root reduces blood clotting by preventing platelets from sticking together. While some studies show benefits, other results are mixed. Consuming 3.6 to 5 grams (about 2½ teaspoons ground or 4 to 5 teaspoons fresh ginger) daily may help reduce the risk of blood clots. Up to 4 grams per day is considered safe, but higher doses may cause stomach discomfort.
Garlic
Eating one clove of garlic a day can reduce thromboxane levels by 80%, preventing platelets from sticking together and forming blood clots. Laboratory studies also confirm its effectiveness in reducing blood clotting.
These products can be gradually included in the diet to maintain vascular health and reduce the risks associated with the formation of blood clots.
It will also be useful to learn about a spice that is very beneficial for the brain: doctors said that it should be in the diet.