Posted by Esther & filed under Food & Recipes..
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Kale is so popular it needs its own Twitter feed.
It’s juiced. Blended. Fried. Sauteed. Raw. Steamed. Baked. Ice Cream-ed (yes, really). It doesn’t matter. People will put kale in anything, making it the new bacon.
So, what makes kale such a big deal? It’s in the same family as broccoli, collard greens and brussel sprouts, but we don’t see people paying $8 for a brussel sprout smoothie. Ignoring the fact that kale is simply a fad (much like any of the Kardashians), this leafy green is one of the healthiest vegetables on the planet. Here we give you a quick breakdown of the pros and cons of the homecoming queen of vegetables.
When It’s A Good Thing
It’s jam-packed with tons of nutrients. Fiber, calcium and antioxidant vitamins.
Reduces health disease and lowers cholesterol. Forget Cheerios. Kale is where it’s at for keeping you healthy.
Can reduce risk of cancer. Cooked kale has high-levels of Vitamin K, a vitamin that’s proven to help lower the risk of cancer.
When It’s Too Much of a Good Thing
Too much Vitamin K. If you’re taking any medication, be wary of how much kale you eat. Kale has a high amount of Vitamin K that can pose problems with drugs.
Contains nutrients that interfere with calcium absorption. Try not to drink or eat too much dairy when having kale.
Cooked is better than raw. While the jury is still out on this one, most experts say that when kale is raw, it contain high-levels of toxins. Of course, others on similar toxic lists are celery, blueberries and potatoes and we don’t see anyone boycotting those anytime soon.
Although kale is a fantastic and versatile vegetable, remember that there is such thing as too much of a good thing. Eat a balanced diet and moderately incorporate kale into your diet. After all, with kale ice cream and kale chips, this kale fad might have more staying power than we think. At least more than a Kardashian (we hope).