Kale _ Detoxification
Kale –cholesterol lowering-detoxification – antioxidant and
Kale or borecole is a form of
cabbage, green or purple, in which the central leaves do not form a hard. It is
considered to be closer to wild cabbage than most domesticated forms.
- Kale can provide you with some special
cholesterol-lowering benefits if you will cook it by steaming. The
fiber-related components in kale do a better job of binding together with
bile acids in your digestive tract when they've been steamed. When this
binding process takes place, it's easier for bile acids to be excreted,
and the result is a lowering of your cholesterol levels. Raw kale still
has cholesterol-lowering ability--just not as much.
- Kale's risk-lowering benefits for cancer have recently
been extended to at least five different types of cancer. These types
include cancer of the bladder, breast, colon, ovary, and prostate.
Isothiocyanates (ITCs) made from glucosinolates in kale play a primary
role in achieving these risk-lowering benefits.
- Kale is now recognized as providing comprehensive
support for the body's detoxification system. New research has shown that
the ITCs made from kale's glucosinolates can help regulate Detox at a
- Researchers can now identify over 45 different
flavonoids in kale. With kaempferol and quercetin heading the list, kale's
flavonoids combine both antioxidant and anti-inflammatory benefits in way
that gives kale a leading dietary role with respect to avoidance of
chronic inflammation and oxidative stress.
You'll want to include kale as one
of the cruciferous vegetables you eat on a regular basis if you want to receive
the fantastic health benefits provided by the cruciferous vegetable family. At
a minimum, include cruciferous vegetables as part of your diet 2-3 times per
week, and make the serving size at least 1-1/2 cups. Even better from a health
standpoint, enjoy kale and other vegetables from the cruciferous vegetable
group 4-5 times per week, and increase your serving size to 2 cups.
Kale is one of the healthiest
vegetables around and one way to be sure to enjoy the maximum nutrition and
flavor from kale is to cook it properly. We recommend Healthy Steaming kale for
5 minutes. To ensure quick and even cooking cut the leaves into 1/2"
slices and the stems into 1/4" lengths. Let them sit for at least 5
minutes to enhance their health-promoting qualities before steaming.
Original recipe makes 4 side dish servings
1 bunch kale, stems removed and leaves coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
tablespoons balsamic vinegar
ground black pepper to taste
Cook the kale in a large, covered saucepan over
medium-high heat until the leaves wilt. Once the volume of the kale is
reduced by half, uncover and stir in the garlic, olive oil and vinegar.
Cook while stirring for 2 more minutes. Add salt and pepper to taste.