Comments on: Not even the buffet http://www.dustbury.com/archives/2800 I couldn't possibly fail to disagree with you less. Mon, 13 Feb 2012 13:36:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: fillyjonk http://www.dustbury.com/archives/2800/comment-page-1#comment-6872 fillyjonk Sun, 02 Dec 2007 18:32:20 +0000 http://www.dustbury.com/archives/2800#comment-6872 Hmm...I wonder if it interacts badly with blood-thinning drugs? My dad takes Coumadin and eats Chinese food (especially mu shu, which I know contains the mushrooms) from time to time. I'm not a big fan of mushrooms but I do like them in that dish. Fortunately I don't have any blood-clotting issues. Hmm…I wonder if it interacts badly with blood-thinning drugs? My dad takes Coumadin and eats Chinese food (especially mu shu, which I know contains the mushrooms) from time to time.

I’m not a big fan of mushrooms but I do like them in that dish. Fortunately I don’t have any blood-clotting issues.

]]> By: CGHill http://www.dustbury.com/archives/2800/comment-page-1#comment-6871 CGHill Sun, 02 Dec 2007 00:31:01 +0000 http://www.dustbury.com/archives/2800#comment-6871 Which, at least, explains the doctor's advice, and thank you. Which, at least, explains the doctor’s advice, and thank you.

]]> By: sya http://www.dustbury.com/archives/2800/comment-page-1#comment-6870 sya Sun, 02 Dec 2007 00:23:37 +0000 http://www.dustbury.com/archives/2800#comment-6870 This is probably more than you need to know, but wood ear (that's what it's called in Chinese, I did not know it was also "black tree mushroom") contains a polysaccharide that catalyzes the enzyme antithrombin. Antithrombin inactivates coagulation. Wood ear's anticoagulation properties were discovered by a researcher at the University of Minnesota when he noticed that his platelets weren't clotting as well after he ate some Chinese food. This is probably more than you need to know, but wood ear (that’s what it’s called in Chinese, I did not know it was also “black tree mushroom”) contains a polysaccharide that catalyzes the enzyme antithrombin. Antithrombin inactivates coagulation. Wood ear’s anticoagulation properties were discovered by a researcher at the University of Minnesota when he noticed that his platelets weren’t clotting as well after he ate some Chinese food.

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