Properties of Kale
Kale and collard are the oldest known members of the cabbage family.
The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms.
Kale is native to either the eastern Mediterranean region or to Asia Minor.
Humans have been consuming kale for over 4,000 years (1). According to ayurveda, dark green leafy vegetables such as kale assist to keep the body properly hydrated. Their nutritious juices help to replenish liquid, purify and refresh the physiology and purify the subtle channels of the body known as srotas. Always ensure that the stems of kale are properly cooked as if raw they may cause abdominal discomfort. Cut the long hard stem of the kale into bite size pieces prior to cooking, the leaves are best cooked whole. Leafy green vegetables are recommended to be consumed by everyone, every day (10).
Energetic properties: warming, sweet and slightly bitter-pungent flavour (3).
Key Nutritional Values: chlorophyll, phosphorous, calcium, magnesium, iron, vitamin A, C, B1, B2, B6, K, alpha-linolenic acid, beta-carotene (twice as much as spinach), carotenoids, silicon and sulfur (4).
Therapeutic (Medicinal) Benefits
• Eases lung congestion.
• Benefits the stomach – can be used to treat stomach and duodenal ulcers.
• Its warming energy makes it appropriate for those with who feel a sense of cold in their body.
• Like all green vegetables, it assists the liver to perform its duties.
• The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms. Useful therefore in treating conditions like thrush/candida. It also enhances the growth of beneficial bacteria, may assist to inhibit viruses and help the lungs discharge residues from chemical fumes and cigarette smoke (5).
• Beneficial to the digestive and nervous system (6).
