KALE is a super food. As member of the Brassica family of vegetables along with cabbage and Brussels sprouts, kale has large amounts of anti-cancer phytochemicals and B vitamins.. Kale is strongly anti-inflammatory, high in fiber, low cholesterol.
KALE and most dark green leafy vegetables have folate. Folate or commonly called folic acid research has found that many people who are depressed have low folic acid levels. Some scientists believe that these vitamins are used by the body to create serotonin, one of the key neurotransmitters that help normalize mood.
Kale has more nutrients for fewer calories than almost any other food. It has the highest amount of antioxidants of any vegetable. It contains organosulfur compounds that protect us from cancer cataracts, emphysema and rheumatoid arthritis. Studies have shown that the phytonutrients in Kale and other Brassica vegetables may help the liver cleanse some cancerous substances
Kale is loaded with beta carotene an important nutrient for good vision. Vitamin A and carotene also have been shown to ward off cataracts.
Kale is rich in iron, manganese, calcium, potassium, vitamin B6, Viatmin K and copper. Kale is an excellent source of Vitamin C which helps prevent colds and reduces the risk of colon cancer
There has been some information related to Kale and the thyroid. Kale is a "goitrogenic" food along with Brussels sprouts, broccoli, rutabaga, turnips, kohlrabi, radishes, cauliflower, millet and cabbage Over consumption of uncooked kale can inhibit the function of the thyroid.
Eating Kale is like putting a rain forest into your body. When you eat kale raw you get all the enzymes which get lost in cooking. An easy way to get these enzymes into your body is by adding a few leaves to your smoothie or green juice. Kale can sometimes be bitter; the secret is to choose smaller leaves which have a milder flavor. Below is a recipe for a raw Kale salad. The secret to making it delicious is cutting it very fine.
