Kale is one of the healthiest vegetables around. Researchers 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. And so it is better eat it on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family.
Kale can provide you with some special cholesterol-lowering benefits if cook by steaming. The fiber-related components in kale bind with bile acids in the digestive tract when it has been steamed. When this binding process takes place, it is easier for bile acids to be excreted, resulting in lowering the cholesterol levels. Raw kale still has cholesterol-lowering ability, but not as much.
Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer, including 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 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 genetic level.
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