On Mon, 10 Dec 2007 12:21:15 -0800, Mark Thorson >
wrote:

>blake murphy wrote:
>>
>> my father was recently put on coumadin, for which i understand the
>> generic is warfarin, a blood thinner or anti-coagulant (and yes, i
>> know, a major ingredient in some rat poisons). there were some food
>> restrictions (leafy green vegetables, etc.), due to large amounts of
>> vitamin k, which apparently reduces the effect. those didn't bother
>> him, but 'no onions' is chafing his knickers. (paradoxically, onions
>> themselves seem to have an anticoagulant effect.)
>>
>> apparently, cooked onions are less bad, i presume because cooking
>> destroys some of the viatmin k.
>
>This article specifically mentions fried and boiled
>onions are to be avoided:
>
>http://www.dietitian.com/vitamink.html
>
>This article has a table which lists white and yellow
>onions as low in K, but green onions as high in K.
>
>http://www.drgourmet.com/warfarin/vegetables.shtml

it's possible dad mistook 'green onions' for onions, but i don't think
so. but he does like them, too.

thanks.

your pal,
blake