Omgosh!

[Freddie]

Before the new ValveReplacement.org came about, there used to be a page of 4 boxes (chat was one of them). Within that page there used to be something there for you to click and to check foods to see how high the food was in Vit K. It's now gone! It used to be my best resource, you know....just to check.


Now that I'm about to having something with cooked cabbage I don't know if the cabbage is going to be high or low in vit K. I thought I read that cooked cabbage is higher in K than raw cabbage. True or false?

 

[nngbwh]

http://www.ptinr.com/data/pages/section.aspx?z=2

Check this out.

 

[Freddie]

Yep! That's it!

Thanks a million

 

[Ross]

Why oh why are you checking Vit K content? Have I not taught you anything? Unless you yourself, are going to devour the entire head of cabbage, why do you even care? It's not going to make any difference in your INR.

 

[Luana]

Thanks, Ross! I never think twice about salad or veggies that I eat.

 

[Cris N]

I don't want to sound like I'm disagreeing... but there are some people who are very sensitive to dietary changes. That's why I take 100 mcg. of Vitamin K every day in addition to the greens. For those who really need to know... http://www.nal.usda.gov/fnic/foodcomp/Data/SR16/wtrank/sr16a430.pdf

That said, I wouldn't worry about cabbage all that much... but collard greens or kale - that might be a shock to my system! Not that it's likely that I would eat either of those but... hey, you never know.

 

[Freddie]

Why oh why are you checking Vit K content? Have I not taught you anything? Unless you yourself, are going to devour the entire head of cabbage, why do you even care? It's not going to make any difference in your INR.

Oh my Dear Ross, of course you've taught me a lot (and then some). But since my enemy has not been behaving, I just thought I would check.....more like "out of curiosity".

I made lazy cabbage rolls tonight, haven't made it for years (stands to reason), put too much pepper in and only had about 1 1/2 cups. I wanted more, but shied away from indulging. Oh well, we'll see what my enemy brings up on Thursday.


BTW: how come cabbage has more "K" when it's cooked than when it's raw? You'd think once after you boil the crap out of it most or all of the "K" would be gone.

 

[Ross]

You'd have to consult Alton Brown of the Foodnetwork to get that answered.

Hon you've got to quit worrying about Vit K and simply eat. Unless your eating a huge amount of Vit k, your INR isn't going to change. By a huge amount, I mean like a can of spinich every day.

 

[Freddie]

You'd have to consult Alton Brown of the Foodnetwork to get that answered.

Hon you've got to quit worrying about Vit K and simply eat. Unless your eating a huge amount of Vit k, your INR isn't going to change. By a huge amount, I mean like a can of spinich every day.

But Ross, I count on you. You know everything!

 

[Bina]

Certain vegetables become more digestible and soluble in our systems after cooking.
Maybe cabbage is one of them, maybe not....Fortunately I really don't feel compelled to check these trivialities anymore.
Freddie, your INR will be manageable once you stop checking and fiddling with it every single week.
Eat the cabbage, enjoy, and check INR in 2 weeks. You will NOT drop dead if your INR hits 2.0 or 4.0

 

[Ross]

You will NOT drop dead if your INR hits 2.0 or 4.0

Are you sure? I mean the studies say......

 

[Freddie]

Are you sure? I mean the studies say......

and......your talking about me who is still not stable - 3.4 then 3.8 and I'm on day 9 of my head cold, which btw, doesn't seem to be getting much better and not getting any worse. Oh yea, throat swap from last week came back negative. And I'm on day 12 of taking this new Taro-warfarin.

Not that I'm too concerned, but in order to keep all parties happy, staying at 3.0 consistently would be time for a party.

 

[Bina]

and......your talking about me who is still not stable - 3.4 then 3.8 and I'm on day 9 of my head cold, which btw, doesn't seem to be getting much better and not getting any worse. Oh yea, throat swap from last week came back negative. And I'm on day 12 of taking this new Taro-warfarin.

Not that I'm too concerned, but in order to keep all parties happy, staying at 3.0 consistently would be time for a party.

I promised not to use capital letters......BUT, 3.4 and 3.8 IS stable.
When we say an INR is not stable we mean that it is very erratic and crashing down to 1.8 or jumping up to 5.0
Everything else is just fine and a very normal variance.
Now your only job is to fight off that cold bug. Watch a DVD with some tea and relax.

 

[Luana]

Cabbage rolls, so a cabbage leaf is rolled around like a meat and/or rice filling? And if you ate 6 of them, you'd be consuming 6 cabbage leaves. That's not very much, and I'm going to guess you won't eat 6 cabbage rolls. I have to agree with Bina that your INR is not unstable.

 

[bvdr]

That said, I wouldn't worry about cabbage all that much... but collard greens or kale - that might be a shock to my system! Not that it's likely that I would eat either of those but... hey, you never know. [/QUOTE]

A nice pot of collards and a side of crispy hot cornbread and I could feel like I was at a feast for a king. My husband on the other hand wouldn't eat any of the collards or anything else that looks like them.

 

[catwoman]

A nice pot of collards and a side of crispy hot cornbread and I could feel like I was at a feast for a king. My husband on the other hand wouldn't eat any of the collards or anything else that looks like them.

Betty:

Hope that crispy cornbread is "Southern style," not "Northern" style -- i.e., not sweet, cake-like cornbread. I'll take a bowl of collard greens, turnip greens, any kind of greens with some crispy cornbread!

 

[catwoman]

Freddie:

A cup of cooked veggies actually contains and weighs more than a cup of the same stuff raw. (Think spinach.) But I don't know if that's why a cup of cooked might have more Vitamin K than uncooked.

 

[Bill B]

I'm not real fond of this document: http://www.ptinr.com/docs/Vit_K_registry.pdf

If you are looking for that, I think that source is not accurate.

One of the problems with many secondary source tables of vitamin K content is that they built on misreadings of USDA source information. For example, "iceberg lettuce" is included in the Vitamin K registry pdf above as "high", above 25 mcg/serving (1/2-1 cup). If you look at the USDA table, particularly the one sorted by content rather than alphabetical [ http://www.nal.usda.gov/fnic/foodcomp/Data/SR17/wtrank/sr17w430.pdf ] you might think, "Holy crap, iceberg lettuce is pretty close to the top of the 20 page list at 129 mcg", about half way down the first page! But then you notice that's based on a 1 lb head of lettuce. A 1 oz. serving of iceberg lettuce, shown much later in the table, actually has about 13 mcg of vitmain K. The alphabetic sort of this table helps you to see this [ http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/nutrlist/sr18a430.pdf ] Another example is pie crust. The USDA content is based on an entire crust, not a serving. So, the inclusion in the Vitmain K registry pdf is incorrect. My conclusion from reading the USDA table is that dark green vegetables are high, but things like iceberg lettuce and pie crust are not at all. Enjoy your salad and pie.

Bill

 

[Marty]

Enough already! Dose the diet! Don't diet to the dose!

 

[Bill B]

Er, Marty, can I eat my pie?