Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when theyve been steamed. When this binding process takes place, its easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much. Kales risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. Kale is now recognized as providing comprehensive support for the bodys detoxification system. New research has shown that the ITCs made from kales glucosinolates can help regulate detox at a genetic level. Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kales flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
Posted on: Tue, 22 Oct 2013 00:04:21 +0000
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