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Procoagulation Foods
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Just as some foods/herbs eliminate certain types of coagulation (tumeric, grape seed, pineapple stem, etc), some foods cause some forms of coagulation.  The source of this information is the Phytochemical and Ethnobotanical Databases at http://www.ars-grin.gov/duke/activity.html

The chemical/enzyme involved is listed as a header.

ARACHIDONIC-ACID

  • Brussels Sprouts,

  • Carrot,

  • Date Palm Fruit,

  • Dong Quai Root,

  • Garlic,

  • Scotch Kale,

  • Soybean seed

VERBENALIN
  • American Dogwood Bark

SEROTONIN
  • Avocado,

  • English Walnut, 

  • Plantain Fruit,

  • Plum,

  • Stinging Nettle

VINBLASTINE
  • Rosy Periwinkle

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