This indispensable book includes:
• A primer on WHAT a Mediterranean-style diet is and WHY it's great for you
• 95+ delicious Coumadin safe recipes
• Information about managing your diet on Coumadin
• Ingredient and cooking tips throughout the book
• Complete Nutrition Facts, including Vitamin K content, for each recipe
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Note: This is a revised and updated version of Dr. Harlan's The Dr. Gourmet Diet for Coumadin Users. These are the same recipes with updated Nutrition Information, with the addition of information on a Mediterranean-style diet.
Find out the exact amount of Vitamin K (in micrograms) of almost a thousand common foods! Listed both alphabetically and then in order of the amount of Vitamin K in the food, this list will help you know exactly how much Vitamin K you're eating. Just $4.95 for the eBook (PDF) or $12.95 for the paperback. Get your copy now!
It's easy to get answers about health and nutrition! Just send your question by email to [email protected] and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.
Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP, CCMS | Terms of Use | Privacy Policy
I am trying to work out my new diet. The list says 1 cup of raw parsley is very high. Can I use a small amount to cook with?
I have a suspicion that parsley accounts for more of the variation that physicians and patients find with INR levels in those taking Coumadin® (warfarin).
This is because parsley contains a lot of Vitamin K. The USDA Ingredient Database reports that a tablespoon has 62 micrograms (mcg). This can add up quite fast in a meal that has a couple of tablespoons of parsley as a garnish or in a dressing.
Thanks for writing,
Timothy S. Harlan, MD, FACP, CCMS
Dr. Gourmet
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