Kale
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Kale is a member of the cabbage family, belonging to that grouping known as Brassica oleracea Acephala. Unlike many cabbages, its leaves do not form the traditional head appearance we immediately think of as cabbage but rather spread out in a flower like appearance, much as broccoli and asparagus, also members of the cabbage family, are known to do. One variety of kale is actually usually referred to as a flowering kale and can be recognized by the purple or the white leaves in its center. It is often sold as what is referred to as a flowering cabbage and treated very much as a house plant, rather than a vegetable or source of food.
Up until about the end of what we term the Middle Ages, kale was seen as the number one most popular vegetable in Europe and was the most common of the green vegetables in Europe. What is commonly referred to as Russian kale was introduced into the North American continent in the nineteenth century by Russian traders who introduced it in Canada and from there it ultimately found its way into the United States .
Kale has a high nutritional value and is considered to be an extremely good source of iron, calcium, vitamin C, folic acid, vitamin K and carotenoids, which provide the human body with vitamin A. Kale is said to give the most nutritional value with fewer calories than any other food source known.
Many medical doctors and other professional health care experts regard kale, because of its sulfur containing phytonutrients. as being one of the prime natural combatants against a number of various forms of cancer, such as breast cancers and ovarian cancers. A study published in the September 2004 issue of the Journal of Nutrition states that clinical studies have shown that "sulforaphane helps stop the proliferation of breast cancer cells, even in the later stages of their growth" Sulforaphane is that substance which is formed in the human body when certain vegetables, such as kale, are eaten and which many medical doctors and other professional health care experts causes the liver to react and to detoxify through the production of certain enzymes and which causes certain colon cancer cells to have an adverse reaction to themselves and to literally destroy themselves.
Many medical doctors and other professional health care experts also feel that kale acts in a positive way in the fight against cataracts in human beings. Some have stated that kale acts in the same way that some sunglasses do in that it protects the human eye from adverse effects of ultraviolet light. They feel that those people who have a high diet intake of kale have as an average 50% less chance of adverse vision related conditions in comparison to those people who do not have a high diet intake of kale.
