Crazy Kale Adoration: Last year in the USA, 262 babies were Christened with the name – Kale. (Groan)
A few hard facts about kale…
1.KALE IS ONE OF THE HARDEST VEGETABLES TO DIGEST
It does to your insides what a cactus does to your skin when you rub up against it.
Eating it in mass quantities and raw, as we are all doing in salads and juices nowadays, makes the problem even worse. By problem I am referring to that abdominal pooch, what I call ‘Alien Baby’: bloating, stomach, and/or gas.
2. BEWARE KIDNEY STONES
As a high oxalate food, it can lead to kidney stones.
As a lover of leafy green vegetables, I am by no means saying not to eat them, but they can lead to build ups which then turn into kidney stones.
3. AND A SLUGGISH METABOLIC SYSTEM
Kale can affect your thyroid, the gland at the base of the neck that regulates metabolic process.
The vegetable contains goitrogens, which can cause the gland to enlarge by interfering with thyroid hormone synthesis, generally called hypothyroidism
The Raw food myth:
Cooking is crucial to our diets. It helps us digest food without expending huge amounts of energy.
It softens food, such as cellulose fiber and raw meat, that our small teeth, weak jaws and digestive systems aren’t equipped to handle.
And while we might hear from raw foodists that cooking kills vitamins and minerals in food (while also denaturing enzymes that aid digestion), it turns out raw vegetables are not always healthier.
Many health-conscious eaters opt for low-fat or non-fat dressings on their salads, but according to a study by Purdue University, eating a salad without fat is actually less healthy. That’s because fat is needed by our bodies to absorb the nutrients in vegetables — but not all fats are alike. Researchers discovered one type of fat in particular is the best choice for salad-eaters who are watching their weight.
Cooking tomatoes in olive oil releases essential nutrients such as lycopenes: “there was an 82% increase in plasma trans-lycopene (P< 0.001) and a 40% in cis-lycopene (P = 0.002) concentrations in the 11 subjects who consumed tomatoes cooked in olive oil. There was no significant change in trans-lycopene (P = 0.684) and a 15% increase in cis-lycopene (P = 0.007) concentrations in 12 subjects consuming tomatoes cooked without olive oil. We conclude that the addition of olive oil to diced tomatoes during cooking greatly increases the absorption of lycopene.”
Cooking tomatoes — such as in spaghetti sauce – makes the fruit heart-healthier and boosts its cancer-fighting ability. All this, despite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason: cooking substantially raises the levels of beneficial compounds called phytochemicals.
“Live food” faddism resonates with a great many people, because, when stripped of its mystical underpinnings, the concept that eating fresh, unprocessed food makes sense to most people. Also, the naturalistic fallacy, which implies that raw “live food” is somehow more “natural” than processed food, remains very appealing to many people who distrust modern society and science. The only things live about live food is the living woo.
“Live food” faddism resonates with a great many people, because, when stripped of its mystical underpinnings, the concept that eating fresh, unprocessed food makes sense to most people. Also, the naturalistic fallacy, which implies that raw “live food” is somehow more “natural” than processed food, remains very appealing to many people who distrust modern society and science.
As mentioned above, there are hundreds of myths regarding cancer nutrition.
Some of these myths which harm cancer patients are discussed on our Cancer Fact Checker Page
- The sugar feeds Cancer myth.
- The alkalinity myth.
- Cancer can’t exist in an oxygen rich environment myth.
- Raw foods fight cancer myth.
- Critique of the slick American video – The Truth about Cancer. Why this is a myth.
The following myths are thoroughly debunked by Cancer Research UK
- Myth 1: Cancer is a man-made, modern disease
- Myth 2: Superfoods prevent cancer
- Myth 3: ‘Acidic’ diets cause cancer
- Myth 4: Cancer has a sweet tooth
- Myth 5: Cancer is a fungus – and sodium bicarbonate is the cure
- Myth 6: There’s a miracle cancer cure…
- Myth 7: …And Big Pharma are suppressing it
- Myth 8: Cancer treatment kills more than it cures
- Myth 9: We’ve made no progress in fighting cancer
- Myth 10: Sharks don’t get cancer
Quinoa, chia seeds and kale: superfoods or supermarketing? Do claims of extra nutritional benefits confuse consumers or help raise overall awareness about a healthy diet?
There is no legal or regulatory definition for superfoods.
Sarah Shearman – Over the past decade, superfoods have become a marketing success story.
Coinciding with the natural foods movement and greater public awareness around healthy eating, 61% of people in the UK have purchased a food because it had been labelled a superfood, according to YouGov research commissioned by Bupa.
There is no legal or regulatory definition for superfoods, and the term is used by marketers and the media to describe foods that claim extra nutritional and health benefits, such as quinoa, chia seeds and kale.
How marketing obscures science when it comes to what we eat