Blood Clots - Natural Remedies With Diet

Blood Clots

Blood Clots and Poor Circulation

Poor circulation, which can lead to blood clots forming, can be caused by poor diet, too much sugar, sitting for long periods, lack of exercise, obesity, high LDL cholesterol and smoking. Blood clots can be devastating if they break off and travel to the heart (heart attack) or the brain (stroke). A stroke can lead to paralysed limbs, organs and senses and a miserable life time of disability and care and heart attack can lead to a lifetime of powerful medications which can cause many painful and debilitating side effects. Both a stroke and heart attack can be fatal.

It is recommended to stand up every 20 minutes and stretch all of the leg muscles to avoid blood clots forming in the veins of the legs. This is especially important on long haul flights due to the cabin pressure imposed upon the body.

Poor circulation can lead to capillary and tissue death from lack of blood supply which can then lead to bacterial infections and eventually gangrene. Therefore it is important to rectify circulation problems as soon as possible after they occur.

Smoking tobacco adds to LDL cholesterol and plaque build up causing restricted passage for the blood in the veins and nicotine adds to this constriction of the veins causing multiple problems including a very high risk of blood clots forming after around 10-20 years of smoking.

Diet is particularly important. Poor nutrition and too much sugar and additives derived from processed and fast foods can cause sluggish thick blood which can cause clots to form anywhere in the body. Being over weight causes pressure and constriction on the veins and strain on the heart making it more difficult to pump blood effectively around the body.

Horse Chestnut is good for poor circulation in the veins or chronic venous insufficiency. It is used to relieve symptoms such as swelling and inflammation in haemorrhoids and strengthen blood vessel walls. Horse chestnut can be taken as a tea. It can also be applied externally as a compress.

Andrographis can also help to stop the clumping of blood platelets which is the clotting process that can lead to heart attacks.

Turnips, ginger, turmeric thin the blood and prevent blood clots and arterial blockages.

High fibre foods lower LDL cholesterol in the blood such as psyllium husks, legumes, whole grains, fruit and vegetables.

Tree turmeric is a blood purifier.

Octopus is an excellent source of taurine (a sulphurous amino acid) that helps reduce cholesterol from blood vessels therefore preventing formation of blood clots in the body.

Butcher's Broom can treat varicose veins and poor circulation in the veins. Butcher's broom contains anti-inflammatory and vein-constricting properties that are believed to improve the tone and integrity of veins and shrink the swollen tissue. It can be taken in tea form. The tea has a slightly bitter taste, so a honey can be used to sweeten it. The tea can be made by steeping one teaspoon of the herb in a cup of hot water for 10 to 15 minutes. Butchers broom has also been shown to be effective when applied topically as an ointment or compress.

NOTE: Butcher's broom should not be used by people with high blood pressure, benign prostatic hyperplasia, by pregnant or nursing women or by people taking alpha blocker or antidepressant, monoamine oxidase (mao) inhibitor drugs.

NOTE: People with an allergy to the horse chestnut family, bleeding disorders, or people taking blood thinners should not take horse chestnut. Only products made from the seeds or bark of the young branches should be used. Other parts of the plant are poisonous. Although uncommon, side effects have included kidney damage, severe bleeding, bruising and liver damage.

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THE NATURE CURES DIET TO RESOLVE BLOOD DISORDERS

A wholesome healthy diet of the natural foods below will boost the immune system and restore the blood levels of all nutrients well as fight off virus, fungal and bacteria infections naturally. If this diet is kept to it will boost the immune system and fix any blood disorders indefinitely. A noticeable difference will be felt within just one week.

The Phytonutrients, Minerals, Protein and Fibre pages can help you understand body processes and the natural foods it needs to function correctly. The nutritional value of foods is important. Wasting valuable time eating the wrong foods is damaging the body further and allowing viruses, pathogenic bacteria and parasites and worms to flourish each time they are consumed. They all reproduce so fast that just one high sugar and low nutrient meal can help them spread to other parts of the body and cause immeasurable damage. Having the correct nutrients available in the blood will defend the body against this.

Stay away from substances that will damage the body further; sugar, alcohol, coffee, medications, artificial additives such as aspartame, pesticides and household and cosmetic toxins. Click the links to visit the pages about these dangerous substances.

Only eat the following fruit and vegetables if they are organic because of the risk of pesticide ingestion: Apples, Bell Peppers, Celery, Cherries, Cocoa Beans, Coffee Beans, Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, Strawberries.

To benefit from foods containing carotenoids like tomatoes & carrots always eat together with fat rich foods like rapeseed oil, olive oil, nuts or avocado because carotenoids are fat-soluble, meaning they are only absorbed into the body along with fats and can then assist with the manufacture of the essential vitamin A nutrient.

Eating a wide variety daily (not just 5) of whole grains, fruits, vegetables, herbs and spices per day will set the body on the path to full health  Try steaming a wide selection of the vegetables listed with the herbs and spices listed and a tablespoon or two of bottled or filtered water (fastest in the in the microwave 8 minutes approx.) then place in a blender for a deliciously healthy potage soup and eat a small bowl before each meal. Similarly blend a wide selection of the fruits together with nutmeg, cinnamon and honey to provide a tasty nutritious 'smoothie'. Add live probiotic organic yoghurt to make the 'smoothie' or soup creamy.

Drink plenty of bottled mineral water to avoid chemicals additives such as fluoride and chlorine and provide more of the essential minerals the body needs.

MEAT (3 times a week)

beef (lean organic), calf's liver, organ meats, poultry, rabbit, venison

FISH (4 times a week)

halibut, shellfish, octopus, oily fish: such as anchovies, bloater fish, carp, eel, herring, hilsa fish, kipper, mackerel, pilchards, salmon, sardines, sprats, swordfish, trout, tuna (fresh only), whitebait

DAIRY (eggs 3 times a week, yoghurt daily)

eggs, blue cheese (unpasteurised), goats milk, yoghurt (live organic probiotic)

LEGUMES (3 times a week)

black beans, black-eyed peas, broad beans, chickpeas, legumes, lentils, lima bean, mung beans, navy beans, peas, peanuts, pinto bean, red kidney beans, soya beans, winged beans

WHOLE GRAINS (at least 1 whole grain everyday)

all whole grains especially amaranth, barley, brown rice, buckwheat, quinoa, oats, psyllium husks, rye, teff

At least one (and ideally many more) natural foods and derivatives should be consumed each day from each of the categories below. Pick one of the 5 colours of fruit and vegetables to consume daily. Yellow/orange, white, red, green and black/blue/purple. Nature has kindly colour coded natural food for us and each colour provides specific phytonutrients and minerals in the right balances which are required daily. At least one iron rich green leafy vegetable or herb should be consumed daily. If you can't eat them all, juice them or make teas by steeping them in hot water for 20 minutes, straining and drink that. See the Nature's Colour Codes page.

VEGETABLES  (a selection of at least 4 different colours per day meaning all have been consumed at least once a fortnight)

artichoke, asparagus, aubergine, avocado, beetroot juice (raw), bell pepper (red, green & yellow), broccoli, carrots (raw juiced), celery, chicory, chilli peppers, collard greens, courgettes, cress, cucumber, fenugreek, garlic, ginger, kelp, kohlrabi, kombu seaweed, mushrooms, okra, onion, parsnips, potatoes, peas, radishes, spinach, swede, sweet potato, tomatoes, turnips, watercress

SPROUTS (see the Micro Diet Sprouting page to find out how to grow your own then add to meals and snacks daily)

alfalfa, almond, amaranth, barley, broccoli, buckwheat, cabbage, chickpea, corn, hazelnut, fenugreek, flaxseeds, kamut, leek, lemon grass, lentil, lettuce, milk thistle, mizuna, mung beans, mustard, oat, onion, pea, peanut, radish, rice, rocket, rye, quinoa, sesame, spinach, spring onions, sunflower, turnip, watercress, wheat

FRUIT (a selection of at least 4 different colours per day meaning all have been consumed at least once a week)

apricot, bananas, berries especially blackberries, blueberries, raspberries and strawberries, blackcurrants, cherries, grapes, kiwifruit, lemon, lime, mango, melon, orange, peaches, pineapple, papaya, soursop, tangerines, watermelon

DRIED FRUIT (as snacks of in meals daily)

apricots, dates, figs, goji berries, prunes, raisins, sultanas

JUICE (pure, additive free, unsweetened - daily as often as possible)

beetroot (raw), berry, carrot, cranberry, elderberry, grape, lemon, lime, mango, mosambi, nasturtium (freshly pressed), orange, papaya, pineapple, pomegranate, tomato

NUTS (as snacks or added to meals daily)

almonds, brazil nuts, coconut, hazelnuts, pecans, walnuts

SEEDS (as snacks, teas or added to meals daily)

flaxseeds, grape seeds, mustard, poppy, pumpkin, sesame, sunflower

OILS (one to be consumed daily especially with carotene containing foods to enable absorption)

cod liver, coconut oil, flaxseed, grape seed, coconut oil, mullein oil, olive, rapeseed, a blend of sesame & rice bran oils

COMMON HERBS (nutritious herbs to be used as often as possible)

basil, cardamom, coriander, cloves, dill, lemongrass, oregano, parsley, saffron, safflower, sage, tarragon, thyme

MEDICINAL HERBS (consume as teas or add to meals as required)

ash gourd, burdock root, comfrey, common stinging nettles, dandelion, echinacea, elecampane, golden seal, ginkgo biloba, huang lian, liquorice root, milk thistle, mullien, noni plant, paico leaf, pan pien lien, passion flower, pau d'arco, periwinkle, red clover, slippery elm, yerba santa

SPICES (nutritious spices to be used as often as possible daily)

all spice, black pepper, cayenne pepper, cinnamon, cloves, cumin, nutmeg, paprika, turmeric

DERIVATIVES (to be consumed and used as desired on a daily basis)

aloe vera juice, apple cider vinegar, brine pickles, chaga mushroom tea, chamomile tea, common stinging nettle tea, green tea, honey, liquorice root tea, miso, peppermint tea, pine needle tea, tea, tofu

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AVOID

seeds & nuts if suffering from diverticulitis

almonds if suffering with thyroid problems, kidney & gallstones, joint problems, or osteoporosis

rosemary if pregnant or breast feeding or suffering from high blood pressure

ginger and turmeric  if pregnant or taking anticoagulants (blood thinning medication) or non-steroidal anti-inflammatory such as aspirin and ibuprofen

WARNING: some herbs can react with medications. Check before taking.

Posted in: Blood Clots