01/10/2013
4 Foods that Dissolve Blood Clots
Bust blood clots and stay strong, one bite at a time
When we sustain an injury and bleed, our blood naturally clots to prevent us from bleeding to death. Ironically, this life-saving process is also one of the contributing causes of heart attack and stroke, the leading causes of death and disability in the US.
Clotting in arteries is often linked to atherosclerosis, a silent condition in which the diameter of the vessel is narrowed by plaque deposits.
As the arteries continue to narrow, pressure builds up as the blood tries to force its way through the constricted opening. Eventually, the plaque succumbs to the pressure and ruptures, triggering the formation of thrombus, or what is commonly known as a blood clot.
The process in which blood clots inside the blood vessel is called thrombosis. If a thrombus blocks the blood supply to the heart, a heart attack occurs. If this happens to the brain, it’s called a stroke.
Blood clots can also form in the major veins, especially in the legs (think “economy class syndrome”). If a blood clot in the veins dislodges and gets stuck in the lungs, we get an equally dangerous condition called pulmonary embolism.
Tomorrow: How to Prevent Blood Clots From Killing You.