Six Natural Ways to Reduce Bruising
A bruise occurs when the tissues underlying the skin become injured. The skin is not injured, but the delicate capillaries below the skin's surface rupture, and blood drains out the surrounding area. The blood seeps into the layers of the skin, resulting in pain, swelling, and discoloration that starts out red, then turns dark and bluish, and finally becomes yellowish color as the blood under the skin is absorbed.
Studies show that people with vitamin C deficiencies bruise more easily than others, probably because their blood vessels are generally weaker. Other studies show that vitamin C can actually reduce the time it takes for the discoloration to fade. People who do not eat enough fresh, uncooked foods to supply the body with needed nutrients are prone to easy bruising.
Listed below are six ways to reduce bruising.
1. Eat a lot of fresh, uncooked foods--people who do not eat enough of these are prone to bruising.
2. Eat an abundance of dark leafy vegetables, buckwheat, and fresh fruits. These foods are high in vitamin C and bioflavonoids, which help to prevent bruising. Dark leafy greens such as kale, spinach, cabbage, broccoli, and Brussels sprouts are also good sources of vitamin K, which is necessary for blood clotting and healing.
3. Eat plenty of foods rich in zinc, such as chicken, soybeans, wheatgerm, and eggs. Zinc is important for strengthening blood vessel walls and acids in blood clotting.
4. Try taking vitamin C with bioflavonoids if you are bruising very easily, as a deficiency in these often causes easy or unexplained bruising.
5. Do not take aspirin or ibuprofen for pain, as these can worsen the discoloration due to their blood thinning qualities. Instead take acetaminophen as directed on the label.
6. To reduce discoloration and soreness, apply shredded raw potato directly to the injury for about an hour.
Always consult with your doctor. This information is not intended as a substitute for medical advice.
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