Lower Inflammation with Kale
Video by Dr. John Wertish
Kale has been the talk of the town in the past decade as a powerful superfood. Some of the reasons why are because of its concentration of antioxidants, vitamins, and minerals while also helping to lower inflammation. Antioxidants are going to fight damage in soft tissue by fighting oxidative stress, the vitamins will lower inflammation, help tissue repair and homeostasis in your body. It has a very bitter taste and is normally prepared by steaming or stir-frying to maintain some of the water-soluble vitamins. The research article I attached shows that eating kale raw is the best way to maintain the high concentration of the nutrients from this superfood. It can be tough to keep kale tasting good so try this recipe out. It is quick and easy, and a wonderful way to fill your body with the right stuff!
“…variety of kale has a great nutritive value and high antioxidant activity. The cooking process of kale resulted in lowering of the antioxidant activity of its antioxidants especially of vitamin C, polyphenols and to the lesser extent of β-carotene what confirms that vegetable should be eaten in raw form or just undergo little processing before consumption.”
- 1 cup of strawberries- organic
- 1 banana
- 1 cup of Kale- Organic
- water to fill line
Sikora E, Bodziarczyk I. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked. Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):239-48. PMID: 22744944.
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