Vitamin K counteracts anticoagulants like Coumadin/warfarin ( these anticoagulants are frequently used for patients with atrial fibrillation). Collard greens do this also.
Kale and Swiss chard: which do you eat?
- Thread starter 53' Stude
- Start date
So if you're in danger of having a stroke or heart attack, too much vitamin K can interfere with your meds.
Exactly. That's what needs to be done if you are on blood thinners and you change the amount of dark leafy greens you eat. You need to tirate the blood thinner. Have the INR* checked over several weeks and keep titrating until the INR is within the correct range. Tedious. For some reason, as soon as patients are on blood thinners many suddenly have the urge to gobble the greens they previously didn't like.
*INR is the clotting factor level
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Only if you are on blood thinners. Vitamin K makes the blood thinner less effective, increasing the risk of stroke. On the other hand, blood thinners can increase your chance of bleeding, for example, intracranial bleeding. Blood thinners were first developed as rat poison. Rat eats blood thinner and dies from internal bleeding.
Hill boy?
Yep. We can skin a buck and run a trot line. (in my younger days)
"We"? There are two of you? I don't doubt it - the skinning and trotting.
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What kind of kale? There are more types than I can name.
In salad it needs to be a soft variety, or well beat/rolled. I will eat the nasty regular kale properly cooked, but prefer Italian and other varieties.
Chard is OK, not my favorite. Nothing to it though.
Cooked collard greens beat both by a mile.
I like rainbow chard as it seems to be less bitter. I do soak the chard to remove most of the bitterness.
I can't do broccoli, the smell is a turnoff. I've tolerated cauliflower once in hot Indian curry.
I like rainbow chard sauteed with chicken Marsala or sauteed with bacon.
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