Sticky blood often leads to clots, which may lead to stroke…
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This type of vitamin A can fix sticky blood clogging the arteries
Most people know that vitamin A is essential for the function of the immune system and for good eyesight.
But vitamin A also has many other essential functions in the body.
It’s actually very important for regulating the blood.
A number of factors in the blood determine how fluid or sticky blood becomes.
If blood is too fluid then people can bleed too much when they get cut.
When blood becomes too sticky, then people can develop clotting problems, which can lead to things like stroke.
One of these blood factors is thrombin.
Thrombin is a protein which makes blood more sticky.
When thrombin levels become too high, people are at an increased risk of things like stroke.
Vitamin A is essential for regulating the body’s levels of thrombin. So it is an essential nutrient for keeping stroke risk low.
These lab experiments were carried out at the Indian Institute of Science in Bangalore. The paper was published in Biochemistry and Biophysics Reports.
Vitamin A comes from foods like beef liver and eggs.
Once it gets absorbed, the body turns it into a number of different types of vitamin A.
One of these is called retinoic acid.
Retinoic acid has a number of different known effects on blood parameters.
“Retinoic acid, a derivative of vitamin A, is known to possess anti-inflammatory, antiplatelet and fibrinolytic activities.”
This means that it can improve blood clotting balance (stickiness) in multiple ways.
This research was designed to look at the effect of vitamin A on another factor which has a major impact on blood stickiness — thrombin.
When internal blood clots occur, thrombin can increase to dangerous levels.
This can cause clots which stop blood flow — killing cells in the brain.
We call this a stroke.
To avoid this type of stroke it’s essential to have optimal levels of thrombin.
We need some thrombin — but we don’t want it too high.
The study looked at different forms of vitamin A and how they affect thrombin levels in cells.
Three active forms of vitamin A were found to be very effective at controlling thrombin levels.
“Vitamin A exhibited potent inhibition of thrombin.”
This led to a decrease in platelet aggregation. This is the clumping of platelets which cause clots.
“Vitamin A derivatives also displayed remarkable inhibition of platelet aggregation.”
The study shows that foods like beef liver and eggs — or real vitamin A supplements can prevent thrombin levels getting too high.
This means that having low levels of vitamin A in your diet could expose you to a higher risk of developing stroke.
“This is the first report of vitamin A and its derivatives showing inhibition of thrombin and plated aggregation in vitro.”
Very high levels of thrombin causes thrombosis — and this leads to not only stroke but also coronary heart disease, deep-vein thrombosis, and pulmonary embolism.
“Thrombosis is the condition resulting due to obstruction of blood flow. Arterial thrombosis leads to coronary heart disease and ischaemic stroke, while venous-thrombotic disorders manifest as deep-vein thrombosis or pulmonary embolism.”
The development of these conditions has led to the production of many treatments designed to deal with increased thrombin.
“Antithrombotic ‘treatments’ are necessary to combat these disorders by preventing thrombosis using thrombin inhibitors and antiplatelet ‘treatments.’”
Thrombin also plays a minor role in the development of atherosclerosis.
Given that vitamin A helps to control high levels of thrombin — you have to wonder how many people with these disorders are really suffering from a vitamin A deficiency.
There’s quite a lot of vitamin A and beef liver — 4 to 6 ounces per week is probably enough for most people in the long term.
But few people eat enough vitamin A rich foods these days.
You should always consult a healthcare practitioner about treating and diagnosing health related problems.
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