The body thins blood naturally by using various enzymes, and thickens it by using platelets. However, due to an imbalance of these properties, the blood may thicken in a blood vessel, creating a solid mass known as a blood clot. These clots can travel throughout the circulatory system, causing minor issues until they dissolve. However, they can also block a blood vessel leading to the heart or brain, causing a heart attack or a stroke. Accordingly, it is important to alleviate clots as soon as they are identified. Some foods can assist with associated treatment.
Garlic and Onions
Aspirin is commonly used as a blood thinner and a preventative as well as a treatment for blood clots, because it is antithrombotic. This means that it inhibits the production of thromboxane, which stimulates platelet production and activity. Garlic contains a compound called ajoene, which is likewise antithrombotic. Garlic also contains adenosine, as do onions, which thins the blood as well as dissolving and preventing blood clots. Alternately, onions prevent fatty buildup in the bloodstream, which can thicken the blood and promote blood clotting, effectively contributing to blood-clot prevention.
Natto
Just like enzymes naturally found in the body thin the blood, enzymes not found in the body could also thin the blood. Natto, or fermented soybeans, is a common dish in Japanese culture. Soybeans are boiled and then exposed to a bacterium called Bacillus natto, which ferments them. The interaction between the soybeans and bacteria results in an enzyme called nattokinase. Various researchers, including Dr. Hiroyuki Sumi and Dr. Martin Milner, indicate that blood nattokinase can dissolve blood clots in less than 24 hours.
Fish
Fish contains omega-3 fatty acids, which are potent blood thinners. It suppresses platelet activity, thins the blood by reducing cholesterol content, reduces the fibrogen that interacts with platelets to cause clumping, and stimulates the release of blood-thinning enzymes. The best fish to eat to garner these benefits are those that are fatty, including salmon, mackerel, tuna, herring and sardines.
References
- "The Health Detective's 456 Most Powerful Healing Secrets"; Nan Kathryn Fuchs, Ph.D.; 2006
- "Food - Your Miracle Medicine"; Jean Carper; 1993
- "Medical Physiology"; David Applin; 1997
