Kale

Juicy Trivia

Kale was brought to Europe from Asia Minor by Celtic warriors 600BC. The Greeks and Romans were also known to grow it. It belongs to the cruciferous family, which is known to have health benefits. It is the sulphur contained within the plant that gives the kale leaves its health promoting properties.

The name Kale is a Scottish word that was derived from the terms ‘coles’ or ‘caulis’ used by the Greeks and Romans. It has been said that Julius Caesar ate collards such as Kale after attending royal banquets for its detoxifying properties.

Cutting Kale into thin slices breaks down cell walls enhancing the activation of an enzyme called myrosinase, that slowly converts some of the plants nutrient to their active form. Having said that, it is not a good idea to cut the kale or any other fruit or vegetable a long time before juicing, eating or storing in a bag or fridge as this method can lose between 10 to 25% of the vitamin C content.

Jason Says...

Kale is known to promote optimal health and its sulphur containing phytonutrients may protect the body against cancer. It can promote vision health, help build bones, provide energy, build muscle and also help with diabetes and insomnia.

Juice or Smoothie?

Juice: if you are using a centrifugal juicer ensure you ‘sandwich’ the leaves between harder produce such as apples, to get the most out of your kale.

Juicy Benefits

The sulphur compounds help the liver to produce enzymes that neutralize potentially toxic substances.

Kale has twice as much beta-carotene than spinach so is another protection aid for cancer

Because of the high content of vitamin A in Kale it can help prevent dry eyes, night blindness, and miscarriage. Kale is also one of the richest sources of vitamin K, which is essential for helping the blood clot quickly.

Please note: Kale is a concentrated source of goitrogens and oxalates so may be of some concern to people. If you are taking medication, or being treated for thyroid problems please consult with your GP before using high amounts of Kale.

Research

There have been many studies carried out on fruits and vegetables for cancer prevention. One such study by TNO Nutrition and food research institute in the Netherlands concluded ‘Eating brassica vegetables including kale could have a cancer preventative effect.’

A study carried out by the Department of Human Nutrition in Poland into the composition and antioxidant activity of Kale concluded that the cooking process of kale resulted in the lowering of the antioxidant activity of its antioxidants especially of vitamin C, polyphenols and to the lesser extent of beta-carotene which confirms that vegetable should be eaten in raw form or just undergo little processing before consumption, for example blanching.

Vitamins, Minerals and Extras

Vitamin A, C, K, B1 thiamine, B2 riboflavin, B3 niacin, B6 pyridoxine, B9 folate, E, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, tryptophan, zinc

Kale will also supply you with a good source of omega 3 fatty acids as well as the carotenoids beta-carotene and antioxidants lutein and zeaxanthin, which is thought to be able to protect the lens of the eye.

References

The Worlds Healthiest Foods - George Mateljan
The Food Pharmacy - Jean Carper
www.ncbi.nlm.nih.gov
www.hindawi.com
www.ncbi.nlm.nih.gov
www.ncbi.nlm.nih.gov

Disclaimer

Please be aware that we are not Doctors, so it is important BEFORE making any changes that you consult with your GP or Medical Practitioner. The suggestions above are not meant as an alternative to any current medical treatment so please DO NOT stop taking any medications you are on. They are also not an endorsement of their effectiveness, nor a recommendation that they should be followed but instead, provided for informational purposes. None of the information on the Natural Juice Therapy site is intended or implied to treat, cure or prevent any condition or disease.

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