Kale could be considered as an ideal food; it’s cheap, tasty, super versatile and incredibly healthy. Available year round, kale is best during the winter, when the cold makes its flavor milder. When buying kale, always choose a bunch with dark green, frilly leaves. To keep it fresh longer and retain the most nutrients, keep it unwashed in the refrigerator in an airtight container.
5 health benefits of kale
Kale provides a comprehensive support for the body’s natural detox system. New research shows that isothiocyanates (ITCs) found in kale can help regulate detox at a genetic level, supporting both phases I and II of the body’s natural detoxification process.
Rich in dietary fiber, kale promotes a healthy digestion, prevents constipation, lowers blood sugar and prevents overeating. Kale is also wonderful to help preventing stomach ulcers, which can lead to stomach cancer.
Kale is among the best sources of carotenoids and flavonoids, two types of antioxidants that scavenges free radicals and prevents premature ageing. Among the numerous flavonoids contained in kale, kaempferol and quercetin help fighting against the formation of cancerous cells.
Kale is among the few vegetables that contain both omega-3 fatty acids and vitamin K, two compounds that cools down the body’s inflammatory response, helping with arthritis and autoimmune diseases.
The high fiber content in kale naturally lowers cholesterol levels by binding with bile acids produced during fat digestion. The cholesterol lowering properties of kale makes it a great food for cardiovascular health.