Dear Dr. Gourmet,
Q: I have “Short-gut syndrome” caused by a blood clot thrown to the mesenteric artery in my large intestine. My cardio doctor has put me on warfarin. I have a list of foods showing the value of vitamin K in those foods.
My question: Is there a daily allowance of vitamin K that I can safely intake without affecting the warfarin?
A: There are a lot of resources on the Dr. Gourmet website for those who are on Coumadin (warfarin). You can get answers to many questions here: Warfarin FAQ
Here’s one example that is the answer to your question: Daily Intake of Vitamin K
Q: Your wonderful site was recommended to me by my doctor. So far, after two weeks of dutifully following your Quality Calorie Diet menus, I have lost 3 kgs [about 6.7 pounds] and my husband has lost 6.5 kgs [about 14 pounds]. I plan on visiting family this summer and will leave my lovely husband to fend for himself for three weeks and he doesn’t cook. I would like to make ahead some recipes that will freeze well, so he can continue on his diet while I am gone. He is on Warfarin, so please keep that in mind.
A: Congratulations on the progress both of you have made! A lot of us work hard here at Dr. Gourmet and having you lose weight means a lot to us.
The challenge of going away and cooking three weeks of meals is not all that difficult. While that is 21 meals, certainly cooking recipes with more servings and eating leftovers is one of the best approaches. For the first week…
Q: In an attempt to control my Parkinsonism my doctor has prescribed Azilect. I have been told to avoid tyramine-rich foods. I have a preliminary list. Where can I get more information? For instance, herring is on the list. Is tyramine a naturally occurring substance in herring or is it in the way herring is generally processed? Also what about andouille sausage?
A: Here’s a link to get you started: http://www.drgourmet.com/askdrgourmet/tyramine.shtml
It is the aging and curing process with meats and the pickling process with fish that leads to the higher tyramine levels. The process of preserving is what leads to the higher tyramine levels.
Unfortunately, there’s no definitive list of foods and their tyramine levels.
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