Comparing the immune system-boosting effect of cooked versus raw kale.
The effect of kale juice on LDL and HDL cholesterol, and the antioxidant capacity of the blood.
The bioavailability of some phytonutrients is increased by cooking. See my video, Best Cooking Method, to find out which vegetables are better cooked, and which are the best to eat raw. And check out my other videos on greens.
Also, note that the study I’m talking about here is published in an open access journal, so you can click on it in the Sources Cited section, above, and read it full-text for free.
For more context, check out my associated blog posts: Breast Cancer Stem Cells vs. Broccoli; Eating Green to Prevent Cancer; The Anti-Wrinkle Diet; Mushrooms and Immunity; and Probiotics During Cold Season?.
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