Why Vitamin K And Blood Thinner Medication Is Not A Good Mixture (international food)
No commentsBy William Hohman
Warfarin is a blood thinner that is used for people who have had a stroke. It works to prevent the onset of future strokes. Warfarin is also used for the treatment of blood clots as well as preventing more from occurring.
It is taken in individual dosages. Because of that, the physician has to monitor how the person’s body reacts to the blood thinner. Depending on the reaction, the dosage may or may not have to be adjusted.
After the medication has gotten to a stabilizing point, they will have to continue taking it and their blood has to be tested. Even with that, it’s important to stay healthy during the process.
There are some people that like to eat lots of vegetables, in particular green leafy ones. The problem with this is that these vegetables are loaded with Vitamin K. This vitamin and Warfarin do not commingle together well.
There are other foods and drinks that can interfere with blood thinners, in particular blood thinners used after someone experiences a stroke. You must monitor what you eat and how much you eat if you are currently on blood thinning medication.
Mixing Warfarin with certain drinks, including alcohol and cranberry juice can lead to medical problems. This mixture can cause a person to experience bleeding problems.
Green tea is another drink that contains Vitamin K and should be avoided if you’re taking post-stroke blood thinners. Green tea has plenty of that particular vitamin in it. You must consume a diet that does not include eating foods that contain Vitamin K.
Your physician will be able to instruct you as to what you can eat and taking the medication. It is very important to follow the guidelines of not consuming Vitamin K while taking post-stroke blood thinners.
If you experience bleeding in your gums or anywhere else that is abnormal, please contact your physician as soon as possible. You must also make sure to continue having regular blood tests to make sure that the blood thinner is doing what it is supposed to do. In order to have a balance in your blood, not consuming foods with Vitamin K should be a priority.
Check with your physician to see how much you should consume daily. You must make sure that you take the blood thinner medication as directed and discipline yourself to not have anything that contains Vitamin K.
William “Josh” Hohman is the author of Vitamin K Nutrition. Learn more about Vitamin K Nutrition by clicking here.
Drunken Pork Recipe… A Taste Of The Other White Meat
By Mick Reade
You have probably heard that pork is “the other white meat”, but you might not have discovered many ways of cooking this delicious meat. Pork is a great alternative to chicken as a way of getting nutrients that your body needs, and you should try to eat pork at least a couple of times a week.
However I know that sometimes it can be boring eating the same meals every night, so here you will find a great way of serving pork that should keep the interest of your family, as well as help get those vital nutrients into them.
I just came across this recipe, and it sounded so good I felt I had to share it with you straight away! Make sure you have a really good butcher who will bone and roll the pork leg for you, to make it a lot easier to prepare.
Give it a go if you get a chance, and let me know what you think!
Recipe Preparation: boil
Recipe Serves: 8
Ingredients for Drunken Pork Recipe
2 -(up to) 3 lb Pork leg
2 Cloves garlic
1 Spring onion stalk
4 -(up to) 6 c Water
1 tb Salt
1 ds Pepper
Sherry
Drunken Pork Preparation
1. Have pork boned and rolled. Crush garlic. Cut spring onion stalk in 1/2-inch sections.
2. Bring water to a boil. Add the pork, garlic, spring onions, salt and pepper. Bring to a boil again, then simmer, covered, for 30 minutes.
3. Drain, reserving liquid for stock, and let meat cool, then refrigerate overnight.
4. Cut pork in large chunks. Place in a jar or crock and add enough sherry to fill. Cover the jar tightly and refrigerate for 1 week.
5. Drain pork, slice thin and serve cold.
Another really different type of pork recipe you could try is right here:
Pork braised in milk
Ask your butcher to chine and skin the pork loin. (Chining means removing the backbone from the rack of ribs so that you can carve between the ribs). The milk and lemon sauce will appear lumpy and curdled, but tastes delicious and you can strain it if you want.
Ingredients:-
1 x 2.25kg pork loin
50ml olive oil
1L milk
4 garlic cloves, cut in half lengthways
15g sage or rosemary leaves
Grated zest of 2 lemons
Juice of 1 lemon
SERVES 6
Preheat the oven to 200C (400F). Prepare the pork by trimming the fat to leave just a thin layer. The bone and fat keeps the pork moist. Heat the olive oil in a large roasting tin. Add the pork and brown the meat on all sides. Remove the pork and pour away the fat from the roasting tin.
Add the garlic and sage to the tin and place the pork on top of them. Season with salt and pepper and pour the milk over the pork. Return to the heat and bring just to the boil. Remove the tin from the heat again, add the lemon zest and drizzle with the lemon juice.
Put in the oven and roast for about 20 minutes. Reduce the temperature to 150C (300F) and cook for another 1-1.25 hours, depending on the meats thickness. If necessary add a little more milk every so often to keep the meat roasting in liquid. Baste the meat with the juices every 30 minutes. Do not cover, so that the juices reduce and the fat on the pork becomes crisp.
To test if the pork is cooked, poke a skewer into the middle of the meat, count to ten and pull it out. Touch it on the inside of your wrist, and if it feels hot the meat is cooked through. Leave the meat to rest for 10 minutes before carving. Strain the sauce if you like, and serve with the meat.
Mick Reade has been working as a chef in Australia for over 10 years, in a variety of different types of kitchens all across the country, and now helps teach others how easy it can be to cook healthy delicious food. For a free cookbook, check out http://alleasyfoodrecipes.com
Preparation For Your Newly Caught Fish
By Jed Segal
To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.
Visit the Facts About Dolphins website to learn about black dolphin and dolphin facts.
Monday, October 20th, 2008 at 6:20 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
