Do not separate them from the table! Confirmed by science, the 2 key foods that prevent blood clots

Doctor Emir Sokolovi?, cardiovascular surgeon in Serbia is known for his open statements about health.

On his Facebook page, he often shares health tips, bad habits and a healthy lifestyle. In one such text he talked about the effects of onions.

"Several scientific researches have confirmed that the components of onion and garlic act against blood clotting. Thus, onion prevents platelet coagulation and clot prolongation and improves dissolution."

Boiled and fresh onions are also effective - eat them every day. This is especially important if you have heart and blood vessel disease, as well as anyone who eats fatty foods.

Fatty food significantly increases blood coagulation and reduces digestion - if you eat onions with fatty food, its effect is significantly reduced.

In addition to vitamins C, E, B6, chromium, potassium, flavonoids, the compound "Allyl Sulfide" is also found in onions. This is the ingredient that gives the onion all its immunological properties.

Similar to garlic, onions contain a compound called allin and an enzyme called allinase that are molecularly separate. By breaking apart the onion cells, the cells split and these two compounds mix, leading to a new substance called thiopropanol sulfoxide.

This newly formed compound enhances the medicinal properties of the onion, but is also responsible for causing tears when cut.

The finer you chop the onion, the greater the production of this ingredient. The more intense the smell, the more tears it will cause in you and the more immune components are produced.