Leek: How Much Vitamin K?

Unless it’s a consistent part of your diet, consuming leek will mess with your INR:

If leek is a part of your diet, you could probably save on medication expense if you no longer consume leek.   I’m just sayin’…

Spaghetti Squash Pomodoro Is a Super Easy Weeknight Meal

That is way too easy…

How much vitamin K you ask? See for yourself:

  • 1 cup/155 grams of spaghetti squash contains 1.2 mcg of vitamin K – 2% Daily Value (DV)
  • 100 grams of spaghetti squash contains 0.8 mcg of vitamin K – 1% DV
  • 1 ounce/28 grams of spaghetti squash contains 0.2 mcg of vitamin K – 0% DV

Basil is very high in vitamin K however, so I’d be very sparing with the basil…

Pavlova: How Much Vitamin K?

This gets tricky, because Pavlova is a recipe… which can be customized to some degree.  But here goes…

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster (AKA very fine, berry…) sugar, white/distilled vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue.  So said Wikipedia anyway

On that note, Pavlova doesn’t appear to have much if any vitamin K in it.  But it depends on what you serve on top of the Pavlova…  I’ve covered the vitamin K content of various dairy cream in the past.  You’ll have to investigate for yourself what the vitamin K content of the fruit that was served with or on it.

Pumpkin: How Much Vitamin K?

The good news is I found some nutritional data on the vitamin K content in pumpkins.  The bad news is that it’s not specific – there’s no knowing currently the vitamin K content of a sugar pumpkin is different from a Blue Hubbard, Butternut Squash, cheese pumpkin, Jarrahdale, Kabocha…  you get the idea.  Canned pumpkin could be any combination of, along with preservatives and whatever else.

According to this link:

  • 1 ounce/28 grams of “pumpkin” contains 0.3 mcg of vitamin K – 0% Daily Value (DV)
  • 3.5 ounces/100 grams of “pumpkin” contains 1.1 mcg of vitamin K – 1% DV
  • 1 cup/116 grams of “pumpkin” contains 1.3 mcg of vitamin K – 2% DV

If you’re making your own pumpkin puree for things like pie, cheesecake, curry, bread…  You’re pretty safe.  But remember that even low dose will add up if you eat seconds/thirds/etc.

Factor V Leiden Thrombophilia

Today I learnt about Factor V Leiden thrombophilia, because I found out my father has it. He suffered a Deep Vein Thrombosis (DVT) and Pulmonary Embolism (PE) a couple of years after I had my first.  Many people are asymptomatic carriers for Factor V, like Typhoid Mary but as it’s hereditary – Factor V is not contagious.

From the wikipedia page:

  • ~5% of North Americans have Factor V
  • ~30% of people who have a DVT or PE have Factor V
  • Women with Factor V have a substantially increased risk of clotting while pregnant or on estrogen-containing birth control pills (including hormone replacement)

I’ve got a call into my hematologist because I was told that I did not have any of the known hereditary things that they tested for.  That was ~10 years ago, but I’m am anxious to hear if something was missed – maybe someone forgot to run the test?  Whatever the reason, it’d be a comfort to know if I have Factor V.  Without any knowledge, all I can do is treat the symptoms.  Which can be too late.

About That INR Level…

My father beat me for “highest INR level” – his was 5.3 at one point.  I think mine was 4.1?  At first glance it’s funny, but there’s a serious risk of “spontaneous” bleeding.  He learnt what I’ve always said in previous posts about the vitamin K content of various foods: A “low” rating depends on the amount.  The vitamin K content adds up (it’s cumulative) in proportion to the amount of that food you eat.  He loves ginger apparently.  I do too, but I don’t like constant INR testing…

Musing on Medical Alerts

We also discussed means of communicating health issues in the event that we aren’t able to communicate them to strangers.  There’s no standardization for things like medical alert bracelets, which would automatically be removed by hospital staff because of constriction/compression risk.  That’s assuming the bracelet/etc survives whatever happened to require that.  I’d looked into tattoos, and settled on temporary tattoos.  Nothing is perfect – my temp tattoo would list information in English, and could be destroyed (even partially).  But on the upper chest, two at the clavicle (either side of the neck) would be visible when clothing is removed.  You can buy custom temp tattoos online, in bulk…

The Proper Way to Eat a Steamed Artichoke, and Vitamin K Content

Artichokes?  Yeah, they’re high in vitamin K (including the heart):

  • 1 ounce/28 grams of artichoke contains 4.1 mcg of vitamin K – 5% Daily Value (DV)
  • 100 grams of artichoke contains 14.8 mcg of vitamin K – 18% DV
  • 120 grams/1 medium artichoke contains 17.8 mcg of vitamin K – 22% DV

As for how to eat the leaves?  Eating the entire leaf seems like the obvious choice.  I know of people who eat the rind of oranges (though I’d highly recommending washing thoroughly beforehand)…

Why We Should All Be Eating The Seeds In Avocados

If avocados weren’t already healthy enough – not to mention insanely trendy in the food world – they’ve just got even better.

According to health nuts, instead of carefully scraping out the soft green bit and chucking it on your salad you should eat the seed in the centre of the fruit, too.

Source: Why We Should All Be Eating The Seeds In Avocados

…except that there’s basically no nutritional value mentioned in the article.  I can’t find anything about the avocado stone nutrition that I’d trust, be aware that there is vitamin K in various nuts/seeds.  So be careful if you decide to incorporate this into your diet.  I recommend being consistent in how much you consume, and how often between INR tests.

Next issue is the reality of how to consume the avocado seed/stone/pit/whatever you call it.  You can’t bite into it – some I can’t get a pairing knife into.  Most recommend preparing the pit by smashing it with a hammer (using a vice might be less messy and frustrating) before putting it in a food processor.  Be aware that every source is still stating that the food processor blade will likely be damaged…  Much as I would like to make use of what’s been waste to date, this isn’t very accommodating for something that is biodegradable.

Cream Cheese: How Much Vitamin K?

I realized while composing this post about recipe suggesting adding cream cheese to a grilled cheese sandwich that I haven’t covered the vitamin K content of cream cheese.

  • 1 ounce/28 grams of cream cheese contains 0.7 mcg of vitamin K – 1% Daily Value (DV)
  • 3.5 ounces/100 grams of cream cheese contains 2.4 mcg of vitamin K – 3% DV
  • 1 cup/240 grams of cream cheese contains 5.8 mcg of vitamin K – 7% DV

Who has just an ounce of cream cheese?  Maybe a daring person… who is lactose intolerant? 😉

The only way I can see someone consuming 1+ cup of cream cheese would be in a cheesecake.  ~3.5 ounces/100 grams sounds like a good bagel topping – which at 3% is pretty safe.  But I wouldn’t recommend more than two pieces of cheesecake for various reasons.  As always, this is not an issue if this is something you eat regularly because your medication will already take it into account.

Avoid Slimy Okra by Boiling Before You Chop

Okra’s inherent stickiness is great for gumbo, but less-than-appetizing just about everywhere else.

Source: No Slime Time

Fried is awesome, but the best way I’ve found to cook it is on the grill (or stir fry). Wash them, then add a little olive oil, some salt & pepper in a bowl, coat the okra with it & stick it on the grill. Leave it on just long enough to singe the hair (which is about the time the okra gets soft—between 5 – 10 minutes), then take it off & eat it. For even more added goodness, throw some cherry tomatoes in the same mix, then grill them too. But be careful, while the tomatoes also taste amazing, they are full of molten lava for a while.

In case you’re wondering, okra is high in vitamin K.  Salted or unsalted:

  • 1 ounce/28 grams of okra contains 11.2 mcg of vitamin K – 14% Daily Value (DV)
  • 0.5 cup/80 grams of okra contains 32 mcg of vitamin K – 40% DV