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    Bryce Wylde, BSc, DHMHS, Homeopath
  • on Jan 14, 2016 |
Kale is closely related to cabbage, broccoli, cauliflower and Brussels sprouts—in fact, these foods are all cultivars of the same species. Kale comes in various shapes and forms—some edible and others ornamental—all flaunting green or purple leaves. Unlike its cabbage cousins, the central leaves of kale do not form a tightly packed head.
Kale and its Brassica brothers have been grown for more than 2,500 years and are now a staple in many regions of the world.
Kale may as well wear a cape. But it isn’t the new greens superhero for nothing. It’s got more calcium per weight than milk, more vitamin C than an orange, more than 100% of your daily requirements of vitamin A per cup, up to 1,000% of your daily requirements for vitamin K per cup, and is a great source of alpha-linoleic acid (an omega-3 fatty acid that is healthy for your brain and heart). If those aren’t superpowers, then what are?
For the liver to make factors necessary for blood to coagulate, it needs vitamin K. A vitamin K deficiency is rare, but people are vulnerable if they have chronic malnutrition, celiac disease, and ulcerative colitis. Also, some drugs (including antibiotics, salicylates or anti-seizure medications) may kill the friendly gut bacteria necessary for helping you get sufficient vitamin K. But have no fear: a cup of kale and you’re getting your vitamin K hit as well as providing fibre to enhance the growth of good bacteria.
Vitamin A is imperative for many biological processes, including vision and cellular growth. Research suggests vitamin A may prevent certain forms of cancer, aid in growth and development, and improve immune function. The recommended dietary allowance (RDA) is 900 micrograms (3,000 IU) for men and 700 micrograms (2,300 IU) for women. Less than a cup of kale has you covered.
Finally, kale is a source of Diindolylmethane (DIM), a compound believed to have anticancer properties, particularly against breast cancer and others affected by estrogen.
Source, Power Plants by Bryce Wylde, BSc, DHMHS, Homeopath 

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