Green leafy vegetables are bad for you

21 December, 2012

The healthy diet mantra of recent years has been to eat masses of green leafy vegetables, in order to replace excessive fat, carbs and sugar, increase antioxidants (to combat excess free radicals), and promote bowel health through fibre.

But now it seems that’s not the whole story, as this news item reveals:
‘Too many sprouts’: man in hospital

The excess vitamin K from eating extra Brussels sprouts for Christmas had the dangerous effect of countering his anticoagulant medication, which he was taking to prevent heart attack.

A hospital spokesperson said: “We think this is possibly the first-ever festive admission to hospital caused by the consumption of Brussels sprouts.” Actually, since sprouts are considered a traditional Christmas food in Britain, I think it’s possible that their consumption is an important factor in the annual heart attack season that coincides with the holiday period.

The irony here (if I need to point it out) is that vitamin K, chiefly found in green leafy vegetables, is necessary for cardiovascular health, but because it is an anticoagulant it can also be dangerous for those at risk of vascular blockage.

HOWEVER, it’s important to note that large doses of the vitamin will not cause increased blood clots in healthy people (according to the Wikipedia article on vitamin K linked above).
 

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