Is Kale one the most potent healing foods in existence today?
And why is it being called the “new beef”?
Few foods commonly available at the produce stand today are as beneficial to your health as kale, and yet sadly, it appears few people are aware of this.
Kale is actually a form of cabbage but it is seen as being the ‘hippie’ member of the important cruciferous family that also includes broccoli, bok choi, cauliflower and the brussel sprout.
This formidable plant contains an impressive list of beneficial nutritional components.
Here we see the nutrition facts with only one cup of raw kale:
Only 0.3 grams of fat, 2 grams of protein and by subtracting the 1 gram of fiber from the total carbohydrate content, an effective carb content of 6 grams per serving – which is almost entirely complex carbohydrate e.g. “starch”. This means it has a 3:1 carbohydrate-to-protein ratio – an exceptionally high amount of protein for any vegetable, and one reason why it has recently been acclaimed as the “new beef.”
Kale also contacts ALL the essential amino acids and 9 non-essential ones.
Consider too that compared to meat, the amino acids in kale are easier to extract. When consuming a steak, for instance, the body has to expendgreat metabolic resources to break down the massive, highly complex, and intricately folded protein structures within mammalian flesh back down into their constituent amino acids; and then, later, these extracted amino acids must be reassembled back into the same, highly complex, intricately folded and refolded human proteins from which our body is made. This is a time-consuming, energy-intensive process, with many metabolic waste products released in the process.
For the same reason that massive mammalian herbivores like cows, for instance, eat grass — not other animals — kale can be considered anabolic, “meaty,” and worthy of being considered as a main course in any meal. The nice thing, too, is that less is needed to fulfill the body’s protein requirements. Also, kale is so much lower on the food chain than beef, that it doesn’t bio-accumulate as many, and as much, of the toxins in our increasingly polluted environment. And then of course we have the great moral debate – many would claim that eating kale is morally superior to eating/killing animals.
Kale is an Omega-3 Diamond In the Rough
While it is considered a “fat free” vegetable, it does contain biologically significant quantities of essential fatty acids. ‘Essential’ means the one’s your body is not designed to create and must therefore be obtained from things we eat.
In fact, you will notice it contains more omega-3 than omega-6, which is almost unheard of in nature. It is a general rule that you will find a 40:1 or higher ratio of omega-6 to omega-3 found in most grains, seeds, nuts and beans. Peanuts, for instance, have 1,800 times higher omega-6 fat levels than omega-3, which must be considered a pro-inflammatory and unhealthy ratio. Kale, therefore, is a superstar as far as essential fatty acids go, and especially considering that all of its naturally occurring fat-soluble antioxidants protect these fragile unsaturated fats from oxidizing.
Kale’s vitamin content is truly remarkable.
Now to the vitamins. Kale is a king of carotenoids. Its vitamin A activity is astounding. One cup contains over 10,000 IU’s, or the equivalent of over 200% the daily value. Also, consider that most of this vitamin A (retinol) is delivered in the form of beta-carotene, which in its natural form is the perfect delivery system for retinol. If you compare it to the synthetic vitamin A used in many mass market foods and vitamins, it is much, more natural and therefore safer.
Kale Is An Eye-Saving Super Food Rich In Vitamins
Kale has a few more surprises left in the “vitamin” department. It turns out that it is loaded with both lutein and zeaxanthin at over 26 mg combined, per serving.
Lutein comes from the Latin word luteus meaning “yellow,” and is one of the best known carotenoids in a family containing at least 600. In the human eye it is concentrated in the retina in an oval-shaped yellow spot near its center known as the macula (from Latin macula, “spot” + lutea, “yellow”). This “yellow spot” acts as a natural sunblock, which is why adequate consumption of lutein and zeaxanthin may prevent macular degeneration and other retinal diseases associated with ultraviolet light-induced oxidative stress.
Next, the vitamin C content, at over 80 mg per serving, is impressive. Food vitamin C (not synthethic ascorbic acid) is a rare and precious element in the modern diet that is an absolute requirement for us to maintain our health. It can be likened to condensed sunlight frozen within the plant and released into our bodies after we eat it. Those who know kale well can feel a happy little glow from within them after consuming it. Indeed, if we had the proper measuring device, we might see a slight rise in intensity of the biophotons emitted from our body.
Kale: The New “Vegetable Cow”?
Now, just when you thought kale was just too good to be true, there is the matter of its remarkable mineral composition. Of course, the quality and mineral and microbial density of the soil within which it is grown is a factor, but kale generally has the ability to provide an excellent source of minerals, in what is known as food-state. Unlike inorganic minerals, e.g. limestone, bone meal, oyster shell, the calcium in kale is vibrating with life-sustaining energy and intelligence. At 90 milligrams per cup, this highly bioavailable calcium actually contains more calcium per gram than whole milk! Also, a calcium bioavailability study from 1990, found that kale calcium was 25% better absorbed, proving that the propaganda in support of milk as the ultimate source of calcium as being false. For strong bones – eat kale.
Statistically, for every gram of kale there is 1.35 mg of calcium, whereas for every gram of whole milk, there is 1.13 mg. Also importantly, milk calcium is complexed with a sticky protein known as casein. Indeed glue was once made of milk protein. It is exceedingly hard for one-stomached (monogastric) mammals (that’s us) to digest, and so, the calcium is difficult, if not impossible (in some people) to liberate.
Also, casein proteins require a large amount of hydrochloric acid and protein-digesting pancreatic enzymes to break down. Over time, this can lead to some metabolic acidosis which may further leach calcium from our mineral stores, e.g. bones, teeth, actually causing a net loss in calcium following the consumption of cow’s milk products. Kale, like most vegetables, on the other hand, are alkalinizing and therefore actually reduce the body’s requirements for acid-neutralizing minerals (e.g. calcium, magnesium, sodium, silica, potassium) and therefore reducing the total amount of calcium we need to stay in pH and mineral balance. Kale, therefore, not only contains more of the right form of calcium, but may actually reduce your daily bodily requirements for it.
Kale is also an excellent source of magnesium, which is why it is green. That deep, dark chlorophyll within its leaves contains one atom of magnesium per molecule. Considering how many of us are dying from excess elemental calcium causing for example arterial plaquing, adding additional sources of magnesium (which acts to balance out calcium) can indeed have life-saving benefits.
Finally, kale is more than just a nutritional “super food.” It comes from a long line of plant healers, and could very well be considered as a medicine. Newly emergent biomedical literature now shows it may be of value in the treatment of cancer, elevated blood lipids, glaucoma, and various forms of chemical poisoning.
Also, kale, like most Cruciferous vegetables, is exceedingly high in several other extensively researched anticancer compounds, such as sulforaphane and indole-3-carbinol. Research identifies over 140 disease states potentially remedied by sulforaphane alone.
So, Kale sounds great but how do we eat it?
The easiest and one of the healthiest ways to prepare kale is to simply clean it and then lightly steam it. With a pinch of sea salt or even better Himalayan rock salt, some cracked pepper and perhaps a dribble of olive oil, it is absolutely delicious.
Otherwise, you can try chopping up half a bunch of kale, a quarter of an onion, and stir fry it in a tablespoon of olive oil for a few minutes until tender. Always add in a pinch of healthy salt, a little black pepper, and perhaps teaspoon of lemon. If your taste buds are like mine then you can try Bragg’s Liquid Aminos one of my great healthy favorites.
I promise you, if you try it there is a good chance you will love it. It will taste great, and leave you feeling deeply and completely nourished! Better still, it is so good for you it is completely guilt free.
Taken from Original Article Crouching Garnish, Hidden SuperFood: The Secret Life of Kale