Kale is most likely a descendant of wild cabbage. They were known to have existed in Asia Minor and the Mediterranean during the prehistoric times where Stone Age hunter-gatherers found them a very important food. It is said that the Celts, in 600 B.C., brought kale with them back to Europe from Asia Minor. The Ancient Greek and Romans cultivated them and were aware of its healthful benefits. Kale was even described by Theophrastus, considered as the father of botany, as a curly–leaved non-heading cabbage. Being frost resistant, kale has played an important role in Middle Aged Europe, having been a significant and popular food. It made its way to North America in the 17th century through English settlers.
There are countless reasons why kale is so loved by everyone. This superfood is rich in vitamins like vitamin C to boost your immune system and metabolism, vitamin A that is essential for good eyesight, vitamin k to activate protein and calcium that is needed for blood clotting, vitamin E to neutralize unstable molecules that can damage your cell. This green has more iron than beef (per calorie) to help with the formation of hemoglobin and in transporting oxygen to various parts of your body.
Aside from being low in calorie and with zero fat, it is abundant in fiber with nearly 2.5 grams to help you with your digestion and elimination process. It is also a significant source of alpha-linoleic acid that is essential for brain and heart health. Eating kale helps in lowering your cholesterol levels and can help you detoxify your body. Also an effective anti-inflammatory that fights asthma, arthritis and autoimmune problems. A large body of evidence says that having kale as part of your regular diet can lower your risk of developing certain cancers as it contains two powerful antimicrobial and cancer fighting compounds called sulforaphane and indoles. Kale is indeed a nutritional powerhouse.
Kale is relatively safe to eat by everyone. But for those with existing kidney or gallbladder problems, it’s best to avoid kale due to the measurable amount of oxalates it contain that may aggravate their condition. High potassium foods such as kale should be consumed in moderation when taking beta-blockers. If you love eating kale, you may want to consider getting them from your known local market where most produce is grown organically. Kale grown conventionally are treated with heavy concentrations of insecticides that are toxic to health. And no amount of washing can remove its residue.
Kale fun fact: This cabbage was once called “poor people food”.
Eat organic. Stay fit. Enjoy life.
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