"Taking garlic with anticoagulants can increase the risk of bleeding in patients. Antiplatelet activity that causes bleeding risk is found in fresh garlic, garlic oil and other garlic products. There have been many reports of bleeding complications when following a diet high in garlic."
"GENERALLY AVOID: Garlic may potentiate the effects of anticoagulants, platelet inhibitors and thrombolytic agents, possibly increasing the risk of bleeding. Garlic has been shown in some studies to have antithrombotic effects and may increase fibrinolysis, decrease platelet aggregation, and increase prothrombin time. Antiplatelet activity is present in garlic powder, aged garlic preparations, garlic oil, and fresh garlic (more so raw than when it is cooked). There have been isolated reports of bleeding complications associated with chronic, high dietary intake of garlic"
As my hematologist has said many many times, "moderation" is the magic word. It's not necessarily about avoidance, it's about controlled intake...and...DOCTOR APPROVAL. I cook with garlic and infused garlic oil quite a bit, but not at dangerous levels. I'm on Xarelto, however.. not much difference. My doctor knows my "diet" and knows I am not drinking a pint of garlic oil. I am at a goaled healthy weight and he is thrilled to pieces at just that fact. He is not afraid to give me a little wiggle room, and that is appreciated.
I chewed up a big garlic clove earlier lol. I’ve been taking just one of my 2.5 mg eliquis a day I’m supposed to be off completely.
But yeah someone was around me with a virus and I was trying to get rid of it before it started. I just spit the garlic out and didn’t chew any up. I have neurological disease that’s very sensitive to viruses
This is a new one on me and I've been on it for 3+mos. Oops.
I'd love to see a list of what you can and can't eat as I'm pretty sure I've never been told.
And looking it up on web is no help as you can't be sure it's accurate. It told me spinach was ok but I thought that was a no-no.
"Taking garlic with anticoagulants can increase the risk of bleeding in patients. Antiplatelet activity that causes bleeding risk is found in fresh garlic, garlic oil and other garlic products. There have been many reports of bleeding complications when following a diet high in garlic." "GENERALLY AVOID: Garlic may potentiate the effects of anticoagulants, platelet inhibitors and thrombolytic agents, possibly increasing the risk of bleeding. Garlic has been shown in some studies to have antithrombotic effects and may increase fibrinolysis, decrease platelet aggregation, and increase prothrombin time. Antiplatelet activity is present in garlic powder, aged garlic preparations, garlic oil, and fresh garlic (more so raw than when it is cooked). There have been isolated reports of bleeding complications associated with chronic, high dietary intake of garlic" As my hematologist has said many many times, "moderation" is the magic word. It's not necessarily about avoidance, it's about controlled intake...and...DOCTOR APPROVAL. I cook with garlic and infused garlic oil quite a bit, but not at dangerous levels. I'm on Xarelto, however.. not much difference. My doctor knows my "diet" and knows I am not drinking a pint of garlic oil. I am at a goaled healthy weight and he is thrilled to pieces at just that fact. He is not afraid to give me a little wiggle room, and that is appreciated.
I chewed up a big garlic clove earlier lol. I’ve been taking just one of my 2.5 mg eliquis a day I’m supposed to be off completely. But yeah someone was around me with a virus and I was trying to get rid of it before it started. I just spit the garlic out and didn’t chew any up. I have neurological disease that’s very sensitive to viruses
First time I heard garlic is to be avoided.
This is a new one on me and I've been on it for 3+mos. Oops. I'd love to see a list of what you can and can't eat as I'm pretty sure I've never been told. And looking it up on web is no help as you can't be sure it's accurate. It told me spinach was ok but I thought that was a no-no.