7 Foods That Reduces Formation of Blood Clots

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Foods That Reduces Formation of Blood Clots

A blood clot happens when a clump of blood changes from its normal liquid state to a semisolid state. When you are injured or have a cut somewhere on your body, in order to prevent excessive loss of blood clotting is a necessary process. But when a clot forms deep within the veins, usually in the legs, it is called deep vein thrombosis (DVT) and could lead to a life-threatening situation.

Blood flow to the affected area gets blocked by the clot and sometimes the clot breaks free and moves towards your heart or lungs. This is dangerous and potentially leads to death.

People suffering from cancer, inflammatory bowel disease, heart disease or inherited clotting disorders are more prone to DVT. But DVT can happen to anyone and that’s why we need to be aware of those foods that can increase the risk of formation of DVT.

Including these 7 clot-prevention foods will significantly lower your odds of developing a clot.

1. Water

women drinking water

Dehydration is one of the most serious factors contributing to blood clots. To preserve the right consistency of the blood, you need to drink enough water or else the blood thickens, increasing the chances of clot formation.

The standard recommendation is to have at least six to eight 8-ounce glasses of water daily. In order to check if you are drinking enough water, keep a check on the color of your urine. Normally it should be light yellow or nearly clear. When you don’t drink enough water, your urine color changes to orange or brown.

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