A nurse is providing teaching to a client who has a new prescription for warfarin about potential interactions with over-the-counter products. Which of the following products should the nurse instruct the client to avoid?

A. Ranitidine: Ranitidine is an H2 receptor blocker that generally has minimal interaction with warfarin and does not significantly affect its anticoagulant effect. B. Naproxen: Naproxen is a nonsteroidal anti-inflammatory drug (NSAID) that can increase the risk of bleeding when taken with warfarin. NSAIDs inhibit platelet function and can potentiate the anticoagulant effect, making concurrent use dangerous. C. Flaxseed: Flaxseed may have mild anticoagulant properties, but it does not pose as significant a risk as NSAIDs. It can usually be consumed with caution while monitoring for bleeding. D. Soy: Soy products can have minor effects on warfarin metabolism, but they are not typically associated with a high risk of serious interactions. Monitoring may be sufficient rather than strict avoidance.