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Kale
Topic summary contributed by volunteer(s): Randy
Kale is a dark leafy green, cruciferous vegetable, and an excellent choice for one of our nine a day servings of fruits and vegetables. It is a good source of antioxidants, calcium, nitrates, skin-enhancing carotenoids and other phytonutrients such as lutein and zeaxanthin, which may be protective against glaucoma. Unfortunately, kale is not common in the American diet.
Like other cruciferous vegetables, it may boost mood, lower cholesterol, prevent DNA damage, improve immune function, prevent cancer (like breast and kidney cancer) increase cancer survival rates, and reduce the risk of chronic age-related diseases.
Kale is one of the more effective bile acid-binding vegetables, which may play a role in lowering the risk of premature degenerative diseases. To avoid interfering with thyroid function, a person must be careful not to eat too much of it raw. Chopping it and then waiting at least 40 minutes before cooking it or mixing some mustard powder to cooked kale helps produce the anti-cancer nutrient, sulforaphane. Kale chips can be both a healthy and delicious snack.
The information on this page has been compiled from the research presented in the videos listed. Sources for each video can be found by going to the video’s page and clicking on the Sources Cited tab.
Image Credit: Pixabay. This image has been modified.
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