Quote:
Originally Posted by canadacatman
Wow I eat tons of green veggies never knew about vitamin k thickening the blood may have to look into having more colors. Thanks
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Unless you're on blood thinning medications like Coumadin this isn't a problem (it's even a good thing if you're very healthy, you're not likely to bleed to death if your blood is a bit thicker, but if you have a heart or other circulatory problem then it's a problem).
Even if you are on blood thinners it's often not a problem, as long as you're consistently eating a given amount (no more or less than your normal), because your doctor (usually a cardiologist) will adjust the medication dosage to deal with the amount of vitamin K you're getting... but then you have to always eat the same amount. If you want to increase or decrease the amount of green veggies you eat, then you have to do it under your doctor's supervision.
I've known a couple folks on Coumadin to get their dose adjusted in Spring and late fall (because they eat more greens in the Spring and Summer months).
If you aren't on blood thinners, getting too many greens usually isn't a problem.
That being said, when it comes to fruits and veggies, the more colors you eat, the better.
It's unlikely that you can eat "too many" veggies (as long as you're eating the nonstarchy ones, or too many of the high fat ones like avocado or the high starchy ones like corn, peas, and potatoes, and being a bit careful with the sweet ones like beets and carrots).
Some research has even found that for folks trying to lose weight, the more freggies (fresh fruits and veggies) dieters ate, the more weight they lost (this has led to some people concluding that these fruits and veggies actually can be considered to contain "negative" calories, causing people to burn more calories than the food contains - this is a misinterpretation of the evidence. It's more likely that the fruits and veggies replaced higher calorie foods in the person's diet).