Kale is a green leafy vegetable that is packed full of nutrients like iron and vitamin K. Yet not enough people include it in their diet because there are myths about it being bad for the health of your thyroid. Let’s put those myths to rest and learn about why kale is actually really good for you and you should include it in your diet when you get the chance.
In all cruciferous veggies there are small amounts of phytonutrients that can block the absorption of iodine, which is necessary for the thyroid to work properly. This is where all the anti-kale hype began. However, even if you are iodine deficient, you still would have to eat pounds of cruciferous veggies every single day for it to become dangerous to your health. If you are really worried about it, scale back a bit, but don’t completely cut them from your diet! Cooking these foods will get rid of the phytonutrients so you can have all you would like if they are cooked.
These myths about kale started back in the 1950s from studies that were conducted. Research has now disproven most of their studies and shown that kale is a truly wonderful vegetable for you. It has anti-cancer properties and can also help you to lower your cholesterol. It can help your eyesight and also gives you a whopping 684% of your daily value of vitamin K (if you are on Coumadin or Warfarin medications check with your doctor about the right amount of kale to eat as vitamin K thickens your blood).
Kale is easy to cook and is great raw as well. You can throw it in a salad, on a sandwich, and you can even add it to a juicer to get the kale juice benefits and also throw it in a smoothie.