Kale is an ancient descendant of the cabbage family originating from Asia, heavily used by the Roman Empire and loved by the peasants of the Middle Ages for its earthy flavours and sustenance.
We live in a time where cancers are consuming our population like a plague. Billions of dollars are raised and spent on finding answers, industries are created in the pursuit of the cure. Every year we are promised that the cure is just around the corner, every year we are supposedly getting closer to discovering the 'cancer gene' and soon we will be able to genetically modify genes, make vaccines to account for these faulty genes and, God willing, soon we will be able to close the book on the Cancer chapter.
Well God is already willing and by now must be thinking if only I created these plants in blister packs and pharmacy friendly packaging maybe then they would of been taken seriously as medicine'.
The reality is plants already contain the intricate chemicals that modify gene expression. Plants already contain theses chemicals that our scientists are trying so hard to manufacture in their sterile labs.
They are called 'phytonutrients' and science is repeatedly discovering the ability of plant foods to heal damaged DNA and halt cancers. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
Recent studies show that those eating the most cruciferous vegetables like Kale, have a much lower risk of prostate, colorectal and lung cancer-even when compared to those who regularly eat other vegetables.
In the Netherlands Cohort Study on Diet and Cancer, in which data was collected on over 100,000 people for more than 6 years, those eating the most vegetables benefited with a very impressive 25% lower risk of colorectal cancers, but those eating the most cruciferous vegetables like Kale, did almost twice as well with a 49% drop in their colorectal cancer risk.
The studies continue to support the anti cancer properties of Kale and its cruciferous family members.
Kale also contains the carotenoids, lutein and zeaxanthin. These carotenoids prevent damage to the eyes from excessive exposure to ultraviolet light. Studies have shown the protective effect of these nutrients against the risk of cataracts, where increased eye cloudiness leads to blurred vision. In one study, people who had a diet history of eating lutein-rich foods like kale had a 50% lower risk for new cataracts.
Kale is an optimal source of
· Calcium for bones
· Vitamin C for tissue repair
· Beta carotene and vitamin E for antioxidant protection
· Fibre for the bowels and blood sugar regulation
· Manganese for the production of Superoxide dismutase, the hardest working intra-cellular antioxidant
Aim for the ingestion of green leafy's everyday and you will be saturating you body with more protective chemical than any other food. Kale should be consumed as a main source if possible, however it is high in Vitamin K and should be avoided by people on warfarin and blood thinners until their doctor has successfully dealt with the cause of the viscous blood and can return you to a wholefoods diet including kale.
Also there is the Goitrogen factor, isothiocyanates are compounds found in cruciferous vegetables that may interfere with thyroid function. However this is still questionable as I have talked to numerous ?Raw Fooders' that eat copious amounts of cruciferous vegetables and suffer no thyroid issues.
The modern approach to wholefood nutrition is the use of 'Green Smoothies'. Putting several leaves into the juicer or smoothie with enough fruit to sweeten is a great way of increasing Kale in the diet.You can sauté kale with fresh garlic and sprinkle with lemon juice and olive oil before serving or my personal favourite, which is to braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts. You can combine chopped kale, pine nuts and feta cheese with whole grain pasta drizzled with olive oil.
