alkaline-food-chart-4.0

Kale54Kale is another leafy green that is widely knownfor its cancer-fighting, cholesterol-lowering,antioxidant-rich, detoxifying goodness.Less popular than spinach, but only because ithas a history of being cooked poorly (like cabbage)– when done right it is absolutely delicious(see recipes below, you’ll thank me).If you eat kale 2-3 times per week you’ll knowit. Like spinach it is massively high in vitamin k,vitamin a and vitamin c and being leafy green italso has a huge chlorophyll content.Nutrients per 1 CupVitamin K: 1327% RDAVitamin A: 354% RDAVitamin C: 88.8% RDAManganese: 27% RDAFiber: 12% RDACalcium: 11% RDAMagnesium: 11% RDAIron: 9% RDAOmgega 3: 7% RDAThe reason it is so powerful against the cancerfight is that kale contains at least four glucosinolates.I don’t want to lose you here byusing words like glucosinolates – all you needto know is that as soon as you eat and digestkale, these glucosinolates are really easily convertedby the body into cancer fighting compounds.Also quite amazing for lowering cholesterol, itshould be noted that steamed kale is more effectivefor cholesterol lowering than raw.Research on Kale:Ambrosone CB, Tang L. Cruciferous vegetable intakeand cancer prevention: role of nutrigenetics.Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009.Angeloni C, Leoncini E, Malaguti M, et al. Modulationof phase II enzymes by sulforaphane: implicationsfor its cardioprotective potential. J AgricFood Chem. 2009 Jun 24;57(12):5615-22. 2009.Bhattacharya A, Tang L, Li Y, et al. Inhibition ofbladder cancer development by allyl isothiocyanate.Carcinogenesis. 2010 Feb;31(2):281-6.2010Higdon JV, Delage B, Williams DE, et al. CruciferousVegetables and Human Cancer Risk: EpidemiologicEvidence and Mechanistic Basis. PharmacolRes. 2007 March; 55(3): 224-236. 2007.Zhang Y. Allyl isothiocyanate as a cancer chemopreventivephytochemical. Mol Nutr Food Res.2010 Jan;54(1):127-35. 2010.