Kale has been named a super food due to its high nutrient profile and cancer fighting abilities. I admit that I jumped on the kale band wagon and eat kale salads, kale smoothies and kale chips (still one of my favorite foods). Over the past year I have heard some negative talk about eating kale raw. When my nutritionist’s mouth dropped when I told her how much raw kale I ate, I decided to look a little more into kale and find out the proper way to prepare it. I don’t think that raw kale is the worst thing in the world, a little raw kale every one in a while is fine to consume. However, on Western A Price. org, he mentions that large amount of crucifers can produce toxins in the body and that these foods contains goitrogens that will, “inhibit the uptake of iodine by the thyroid gland; this effect can be overcome by an increased dietary intake of iodine. At high concentrations, however, these chemicals inhibit the incorporation of iodine into thyroid hormone. In this case, even the iodine that makes it into the thyroid gland cannot be used; dietary iodine therefore cannot overcome the effect of very large amounts of crucifers (source).” You may be asking? If raw kale can be harmful, how can I prepare it in a way that is not? My answer is that you need to neutralize the goitrogens. Boiling seems to be the best way to do this…
Kitchen Accessory: Cast Iron Pan
Ingredients: 3 to 4 kale leaves torn away from the stem 2 pinches of sea salt
Directions: Fill cast iron pan with 2-3 inches of filtered water Bring the water to the boil and add kale Keep the kale under water with a wooden spoon and boil for 2-4 minutes The kale will turn a bright green and thats when you know it is done. Add more salt, garlic and olive oil and serve!