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 Best Cooking Method video to find out which vegetables are better cooked and which are the best to eat raw. Check out my 33 other videos on greens and hundreds of other videos on more than a thousand subjects. And note that the study I’m talking about here is published in an open access journal, so you can click on it above in the Sources Cited section 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?
If you haven’t yet, you can subscribe to my videos for free by clicking here.
To post comments or questions into our discussion board, first log into Disqus with your NutritionFacts.org account or with one of the accepted social media logins. Click on Login to choose a login method. Click here for help.