Kale is a type of leafy green plant that is related to cabbage. It has green or purple leaves that diflucan usa are crinkled on the edges and lacks a central head. Kale is traditionally a comfort food and has found a home in many southern American style restaurants and cookbooks.
Kale is very high in several important vitamins and minerals including beta carotene, vitamin K, vitamin C, Lutein and calcium. It also contains sulforaphane, a chemical that is known for having strong anti-cancer properties. Certain cooking techniques, such as boiling, can reduce the amount of sulforaphane in the Kale, so steaming, microwaving and stir frying are recommended.
During the middle ages, Kale was a popular source of nutrients in Europe. The plant did not gain popularity in America until World War II when it was grown in home gardens to help replace vital nutrients lost to food rationing. Some varieties of Kale can be grown in the early winter, making it a popular choice for farmers in cooler climates.
Unfortunately, not everyone can tolerate Kale. Kale allergies can be severe and like other food allergies, potentially life-threatening depending on the severity. If you eat Kale and experience a tingling, itching sensation in your lips, mouth or throat, you may be allergic to the leafy green vegetable. Swelling of these areas is another telltale sign. Continue reading