For Blood Thinning, Raw Onions and Garlic or Cooked?
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For Blood Thinning, Raw Onions and Garlic or Cooked?

Dr. Michael Greger — Nutritionfacts.org
Oct 12, 2018

Timing is everything.

As we age, our arteries stiffen. In my video Inhibiting Platelet Activation with Garlic and Onions, you can see charts showing measurements of the stiffness of our aorta, the main artery coming off the heart, as we get older and older. “As the aorta stiffens it leads to a range of linked pathophysiological changes,” such as exposing our brain and kidneys to greater pressure fluctuations, which may increase the risk of stroke and impairment of kidney function.

However, those who consume garlic—less than a quarter teaspoon of garlic powder a day—appear to have less stiffness in their aortas. We think this is because garlic seems to improve the function of the inner lining of our arteries, which helps our arteries relax. But the protective mechanisms of garlic against cardiovascular diseases are multiple, and include a combination of anti-clotting, clot-busting, antioxidant, and blood pressure- and cholesterol-lowering effects. The latest review suggests that long-term garlic intake may drop bad cholesterol levels about 10 percent, and the blood-thinning effects are such that the American Society of Anesthesiology recommends garlic intake be stopped a week before elective surgery.

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