I am also on coumadin. If she increased her green leafy vegetables when starting low carb, then that would likely be the culprit. However, she could choose other vegetables with less clotting effect and still do low carb. I keep my green leafy vegetable intake steady. Oddly, low carb tends to make my inr go up ( thinner blood). Maybe it is a result of reduced inflammation.

My dad's been on Coumadin for about 20 years and I remember the green leafy veggies having to be very limited. I want to say my mom always serves him sauteed onions with them to help counteract the effects but I could be confused about that.

I agree with @GaleHawkins! I believe the dose should be lowered. Also, green leafy veggies prevent the Coumadin from being effective (ie, INCREASING clotting time) , hence the restriction. She has made her body need less medication, likely. Doctors will look at you like you grew a second head when your able to drop a medication, and they certainly don't understand it. They aren't used to patients improving their health, and don't know what to do with it! Encourage her to keep the fruit out of her diet. Imo, increasing the carbs will increase the need for medication. The need for less is awesome!! Good luck to her!!!

If she is going to add fruit, maybe just some berries. They don't have as much insulin triggering effect on blood, so in moderation if her macros for the day allow it, may not be too bad.

If she eats the same amount consistently, (not just one big pile of greens once a week), her vit k will me more consistent and the could adjust the dose accordingly.

I'm on Coumadin, and I cringe when people are told to not eat leafy green veggies. That's not the way it should work-- a person should eat a healthy diet (there are many beneficial vitamins in leafy greens beyond K), with *consistent* levels of vitamin K, and the Coumadin dose should be adjusted accordingly. The key is consistency.

I find that the vegetable lists that are given to people by my Coumadin clinic are geared towards people eating the SAD-- lots of vitamin K levels are listed for veggies like potatoes, corn, tomatoes, broccoli and spinach, but no data on the whole spectrum of veggies. Its not easy to find reliable vitamin K content online, either, especially for zucchini, chard, avocado, Brussels sprouts, etc. You can find levels listed, but they vary widely from source to source.

And don't get me started on the listing for meats and liver being almost free of vitamin K-- that data was obtained in the 1950s, on cattle that were raised in urban 'farms' at the U of WI and the like. I do not find it surprising that animals fed exclusively grain and corn did not store excess vitamin K in their liver, because they were probably deficient in it! I've found that my Coumadin need increases (INR drops) substantially when I'm at home, cooking with grass-fed beef, wild seafood, and pastured birds. When I'm traveling, though, relying on conventional beef at restaurants, my INR climbs and so I need to take less Coumadin.

The best choice I made was to switch to home-based INR monitoring. I can check it weekly, anywhere I travel, and just call into the clinic rather than an in-person appointment. Alere is the company that my clinic uses for the machine and test strips if your friend wants to look into it.

Great info Cheesy.

I am on 13 mg coumadin per day for a blood clotting disorder. I survived Pulmonary Emboli in 2010. The dose could be lower if I chose not to eat vitamin K foods. Considering the vitamin k needs of the body, I just can't.

Karlottap wrote: »

I agree with @GaleHawkins! I believe the dose should be lowered. Also, green leafy veggies prevent the Coumadin from being effective (ie, INCREASING clotting time) , hence the restriction. She has made her body need less medication, likely. Doctors will look at you like you grew a second head when your able to drop a medication, and they certainly don't understand it. They aren't used to patients improving their health, and don't know what to do with it! Encourage her to keep the fruit out of her diet. Imo, increasing the carbs will increase the need for medication. The need for less is awesome!! Good luck to her!!!

That is dangerous advice. All she has done is decreased her clotting time. This means she needs MORE medication, not less, in order to keep from forming life-threatening clots. INR is a measurement of how quickly you clot, not resolution of the underlying disorder. If you form DVTs, the treatment is to increase the clotting time (bigger INR) to prevent additional clots from forming. If the INR is too low, you are at risk of forming more DVTs, which can break loose, travel to the lungs, and cause death and other unpleasant side effects. The vitamin K from the leafy greens are countering the coumadin, and making it less effective - if it is less effective (and you are clotting more quickly), your long term survival may not be so good.

(I have been on coumadin three separate times for DVT. Mine is a mechanical problem (a birth defect - which has now been surgically corrected), but the risks associated with clotting too quickly are identical whether the underlying cause is mechanical or a clotting factor disorder.)

Bob314159 wrote: »

I was on it for six months after a clot induced by ankle surgery - I have permanent vein and surface skin damage and risks of ulcers and other things that I've managed to evade for 8 years[but may have been increased by Ketp]. My understanding is that you change to a consistent new diet and get your levels re-tested and the dosage changed. At one point I had to go get a blood test every morning followed by a call back to tell me to adjust my dosage.

Pretty standard on coumadin. The bigger issues is that if you don't eat the exact same foods every day you risk an unpredictable INR. If you are going to eat leafy greens (or other vitamin K heavy foods), you need to track vitamin K with a specific daily goal & top off if your amount is low.