How Much Weight Can You Carry After A C Section Eat Natural Series – Kale Kicks Inflammation

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Eat Natural Series – Kale Kicks Inflammation

Let’s find kale and explore this nutritious plant. Kale offers a variety of protective benefits from anti-inflammatory, which is vital for blood sugar control, to cancer-fighting properties. The beneficial compounds found in kale have powerful medicinal properties; making this member of the cabbage family one of the healthiest and most nutritious plant foods.

When looking for kale in the grocery store or supermarket, it’s usually next to other members of the cabbage family. Related to cruciferous vegetables like broccoli, cauliflower, collard greens and brussel sprouts; there are different types of kale, the leaves can be green or purple and have a smooth or curly shape. The most common type of kale is called curly kale, which has green, curly leaves and tough, fibrous stems.

Nutritional value

One cup of raw kale (about 67 grams or 2.4 ounces) contains:

  • Vitamin K (684% recommended daily)
  • Vitamin A (206%)
  • Vitamin C (134%)
  • Manganese (26%)
  • Copper (10%)
  • Calcium (9%)
  • Potassium (9%)
  • Vitamin B6 (9%)
  • iron (6%)
  • Magnesium (6%)
  • Folate (5%)
  • Vitamin B2 (Riboflavin) (5%)
  • Vitamin B1 (Thiamine) (5%)
  • Phosphorus (4%)
  • Protein (4%)
  • Vitamin B3 (Niacin) (3%)
  • Zinc (2%)
  • Vitamin B5 (Pantothenic Acid) (1%)
  • Selenium (1%)
  • Sodium (1%)
  • Omega-3 fatty acids (121 mg)
  • Omega-6 fatty acids (92.4 mg)

About 33 calories, 4 grams of carbohydrates, 2 grams of fiber and 3 grams of protein. Kale is low in fat, but the fat it provides is an omega-3 fatty acid called alpha linolenic acid.

Due to its fiber content, kale aids in the digestive process and helps keep the intestines healthy and strong, not only through its nutrient density, but also helps regulate bowel movements.

The iron content found in kale is an important component of red blood cells, helping to carry oxygen throughout the body. It is also important for enzymes, cell growth and proper liver function.

High levels of vitamin K can help protect against various cancers. It is also necessary for various body functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people with Alzheimer’s disease.

Vitamin A is good for vision, skin and helps prevent lung and oral cavity cancer.

Vitamin C is an immune system booster that aids metabolism, hydration and helps maintain cartilage and joint flexibility. Calcium also helps prevent bone loss and osteoporosis as well as maintaining a healthy metabolism.

This super vegetable is a good support for the cardiovascular system, plus it keeps blood sugar and insulin at the bottom; eating more kale can help regulate cholesterol ratios, lower LDL cholesterol, increase HDL and lower blood fats (triglycerides).

The fiber and sulfur content of kale is an important element in detoxifying the body and keeping the liver healthy. It contains powerful antioxidants such as carotenoids and flavonoids that help protect against various cancers.

Anti-inflammatory Agents

An important aspect of managing type 2 diabetes is to keep inflammation at bay. Generally high blood glucose and insulin levels cause an inflammatory reaction, making diabetes an inflammatory condition. One of the most beneficial properties of kale is its ability to be a powerful anti-inflammatory agent.

One cup has 10% of the recommended daily allowance (RDA) of omega-3 fatty acids, which also help fight cardiovascular disease, asthma, autoimmune disorders and bone & joint health.

The balance in kale of omega 3 to omega 6 is almost perfect. The Western diet is very biased towards a very large amount of omega 6 fat, which is not how our genetic makeup is designed. We have evolved to have a 1:1 ratio of omega 6 to omega 3, making most modern diets incredibly pro-inflammatory.

Chronic inflammation is widespread in today’s world, not only related to type 2 diabetes, but almost every disease and condition known to the medical profession, including arthritis, Crohn’s disease and cancer.

Cancer Fighter

Cruciferous vegetables like broccoli and cauliflower have been shown to fight cancer and kale is no exception. The success of these vegetables is due to compounds that contain sulfur – glucosinolates.

These chemicals are broken down during the digestive process into biologically active compounds, which inhibit the growth of cancer cells. Known as indoles, thiocyanates and isothiocyanates, these compounds have been found to inhibit cancer growth in mice. Indoles and isothiocyanates are known to protect against bladder, breast, colon, liver, lung and stomach cancer. This is because it has natural detoxification capabilities, especially at the cellular level, helping to eliminate them from the body.

Toxins in our environment, such as manufactured and processed foods, additives, preservatives, environmental pollutants, pesticides, and drugs increase the level of toxicity in the body and increase the likelihood of disease.

Start using this green leafy powerhouse as part of your regular diet, cut it raw for salads, steam it and throw it in butter for a great accompaniment to meat, fish and beans, or use it whole as part of a green vegetable smoothie.

Share this great veggie love using the ‘share’ button, or why not post a recipe or link in the comments section, if you have a delicious meal idea.

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