Often called “the queen of greens,” Kale is a superstar food!  Back in the 1980’s, I remember seeing one variety as an unusual garden plant.  At that time I was in dental school and eating lots of ramen noodles and super-cheap sandwich cookies.  Who knew that it would become a mainstay in my kitchen?  It’s now my preference as a salad base and is super versatile in soups, on pizza, and in stir fry.  It’s deliciousness is enough to make me crave it but it goes the extra mile in the nutrition race.  Today we’ll explore its many qualities, with emphasis on how you can cut cancer risk with Kale.

Kale is in the family of cruciferous vegetables which includes Cauliflower, Brussels Sprouts, Broccoli, Collard Greens, Cabbage, Turnips, among others.  Multiple scientific studies have been done proving their powerful health-promotion, including:

  • Detoxification:  Cruciferous vegetables provide sulfur-containing phytonutrients that work to increase the liver’s ability to produce detoxifying enzymes in the second phase of liver detoxification.  Additionally, Kale contains isothiocyanates that help regulate detoxification at the cellular level.
  • Cardiovascular Support:  The fiber-related nutrients in Kale, as well as other cruciferous vegetables, can bind excess cholesterol in the intestine and remove it from the body via the bowel movement.  This benefit is greatest when it is steamed although raw Kale still has some cholesterol-lowering ability.  One cup of Kale has only 36 calories and five grams of fiber.  Fiber is important in all aspects of LIVING YOUNGER.  
  • Decreased Cancer Risk:  Kale is high in Vitamin K, which can help protect against various cancers.  Vitamin K is also necessary for normal bone health and normal blood clotting.  It’s detoxifying benefits are one of the reasons that it is listed on the American Institute For Cancer Research’s list of “Foods That Fight Cancer.”  The carotenoids found in dark leafy vegetables can inhibit the growth of certain types of skin cancer cells, breast cancer cells, as well as lung and stomach cancer.  

Traditional cooking methods typically result in mushy Kale with less flavor.  Less is more when it comes to cooking this nutrient-rich food.  Scientific studies have shown that too much heat can easily destroy many of the valuable phytonutrients.  Steaming it just five minutes is long enough to tenderize it and soften the fibers for easy chewing.  This gentle method gives it a great taste and texture.  Top it with a little garlic and lemon juice….mmmmm!   

Fresh food contains much more than we can measure scientifically or get into a pill.  START SOMEWHERE today to enjoy a big salad of cruciferous vegetables.  So many people tell me that they are worried about getting cancer but you can definitely cut cancer risk with Kale.  Rather than worrying, make small changes to give your body what it craves.  You can do it.  I will help you.

Cut Cancer Risk with Kale

Cut Cancer Risk with Kale