Wide variety of fresh, “whole foods”
“Whole foods”—or those from as close to their natural source as possible—including vegetables, fruits, whole grains, nuts and legumes hold their fiber as well as the beneficial phytochemicals and nutrients often removed in processed foods.
Choose cold pressed oils such as olive or canola for cooking and baking.
Leafy greens, including kale, collard greens (collards) and spinach are a great source of vitamin K, calcium and minerals, which promote clotting and can also help fight fatigue. Sea vegetables like seaweed are also beneficial. .
Organic, unsprayed foods
Choose unsprayed foods grown using natural fertilizers to help avoid chemical pesticides and herbicides that have been shown to exacerbate autoimmune diseases and lower platelets. Additives and preservatives can increase the disease-causing free radicals in your body.
Canned and frozen foods and leftovers
The nutritional value of food deteriorates with time.
White flour, white rice and processed foods
Processed grains are stripped of their natural nutrient-rich coating.
Hydrogenated, partially hydrogenated or trans-fats
It’s recommended to eat very little or no hydrogenated, partially hydrogenated or trans-fats, which have been shown to contribute to free radical damage. Also try to reduce the amount of deep fried food that can add to the free radical load.
Reduce the amount of white refined sugar as well as fructose, corn syrup, honey and other sweeteners; also limit fruit and fruit juice. Sugar has been shown to alter internal pH levels resulting in a more acidic body, which is believed to promote disease.
Reduce or eliminate milk, cheese, ice cream and yogurt from your diet based on your reaction to these foods and other dietary needs. Dairy foods have been shown to contribute to mucus formation and exacerbate some autoimmune diseases.
Rely on lean, white fish, whole grains and beans and some nuts for protein. Meat is often laced with residual antibiotics, hormones and saturated fat.
Can damage bone marrow
Foods that can interfere with blood clotting
Blueberries, red/purple grape products, garlic, onions, ginger, ginseng, and tomatoes have all been shown to prevent blood clotting.
Avoid food and drinks containing quinine, including tonic water and bitter lemon and drinks; these can lower platelets.