KALE

Introduction

Kale has been grown since 200 BC and is a member of the cruciferous family of vegetables. Its most important property is its high effectiveness against many different cancers. It is indeed very high, far higher than spinach, for example, in the cancer fighting compounds carotenoids.

The treatment of other ailments can also be assisted by kale. Diabetes, for example, can benefit from the addition to the diet of kale and other vegetables that grow above ground. Alongside this it is also beneficial to avoid fried foods.

Arthritis can benefit from the addition of kale to the diet, particularly if it is wrapped during cooking and served with its juices.

Kale is very helpful in cleansing gastric juices, and it can thus reduce the symptoms of colitis.

Kale’s Effect on Cancers

The dark green colour of kale, like other dark green vegetables, means it has a high chlorophyll content, a compound effective in fighting cancer. It is used to prevent and treat a number of different cancers, and this is the use to which it is most commonly put. Regular consumption of kale is shown to reduce cancer of the intestines, oesophagus, stomach, lung, colon, mouth and throat.

As mentioned, kale is high in carotenoids - agents which combat cancer. In particular it is high in beta carotene, which the body converts into vitamin A. This is a highly effective anti-carcinogen.

One of its active properties is sulphoraphane. This enhances the body’s enzymes that defend healthy cells from mutation, therefore reducing the spread of cancers. It is also high in Vitamin C, making it a good source of the vitamin for smokers who have depleted levels of this nutrient. Vitamin C reduces the risk of lung cancer dramatically.

Cruciferous vegetables, such as kale, are well known for being good for the stomach, bowel, prostate, bladder and colon, reducing the risk of cancer and other diseases in all these areas. A study on elderly people in New Jersey looked at the benefits of eating one third of a cup of kale each day compared to a full cup each day. In the study three times more people died of cancer in the group eating the smaller portion than those in the group eating a full cup.

Advice

·         A serving of around half a cup of kale per day is a very beneficial level to aim for.

·         When cooking kale cook it lightly, and steam if possible. Heat destroys nutrients such as Vitamin C, and further nutrients are lost by leaching into cooking water. Therefore it may be beneficial to use the cooking water in your meal, or eat some of your allowance of kale raw to get maximum nutrition from it.