[www.jstage.jst.go.jp]

"the intake of kale might provide a beneficial effect on
humans to enhance the defense against such pathogens
as viruses, bacteria, and toxins. The immuno-stimulating
effect will provide an additional advantage of kale, as
well as its antioxidative capacity and other effects. We
have also reported rubisco to have Ig production-
stimulating activity. Further investigations on the
molecular mechanism for rubisco and other substances
in the kale extract are now underway"

Kale is a superfood but the bigger question is its absorption.
How do we eat it?
Cook it?
Juice it?
Blend it?
Cue it for an hour?

consume it as raw kale chips if you have digestive power but as far as I heard (jameth sheridan and others) it's best to steam and then juice it.

raw kale as salad

kale juiced with celery


both great combos

i swear i ought to be levitating by now then

with all the kale i have consumed lol

Does anyone eat the kale stem / stalk?

Here's 9 excellent reasons to include Kale in your diet:
[www.healthdiaries.com]

What if I dont like the taste? Should I still eat it?

fresh Wrote:
-------------------------------------------------------
> What if I dont like the taste? Should I still eat
> it?

Try eating a small amount of Kale leaves along with a chunk of celery in the same mouthful and see if you like it that way. If you still don't like the taste try combining Kale & apple in the same bite. Good luck.

Ok, so youre saying we should eat against our tastebuds desires.

this may be true for the transitioning raw fooder to try new things, but not for a long term person, imo.

sintro Wrote:
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> Does anyone eat the kale stem / stalk?

I juice all my veggie stems.

Here's another tip for you. What I do, when I get back from the grocery store, is chop all the cilantro and parsley greens, etc., from their stems just at the twisty tie that binds them. Then I remove the twisties and wrap all of the bunch's stems together in a paper towel inside of one of their plastic bags for juicing use. Then I wrap each of the unbound bunches leafy tops in a paper towel and stuff them in another one of the plastic bags they came in.

Doing this before they get to the fridge, while they are still moist from the store sprayers, keeps the leaves fresh longer, IMO. It also keeps things organized and saves prep time later. The best thing, though, about doing things my way here, is that usually the thing that makes these leafy greens go bad is stray older leaves bound in the inner part of the bundle under the twisties which start the bundles rotting from the inside out before you have a chance to see that happening. Getting the twisties off immediately when you get your food home makes it easy to find and dispose of these leaves and keeps everything fresher longer.

I juice the stems, too. Collard stems as well.

You might want to try baby kale if you don't like the more "mature" variety. Not to be ageist. :p lol

sure, baby stuff often is better for the stronger stuff.

my point is, use science, yes, but that it's not a good idea to override taste for alleged benefits. actually causes people to fail imo.

"Ok, so youre saying we should eat against our tastebuds desires."

Taste buds change over time and just because something doesn't taste good to YOU doesn't mean that you'll always dislike it or that it's "against" nature. If one is used to eating large amounts of fruit (and sugar), of course their taste buds aren't typically going to enjoy something with much less sugar in it, it's not what they're used to. Kind of the same concept as someone on an SAD who eats lots of meat and processed junk, they enjoy the taste much more than plant-based foods, but it's definitely not healthy.

jtprindl Wrote:
-------------------------------------------------------
> "Ok, so youre saying we should eat against our
> tastebuds desires."
>
> Taste buds change over time and just because
> something doesn't taste good to YOU doesn't mean
> that you'll always dislike it or that it's
> "against" nature. If one is used to eating large
> amounts of fruit (and sugar), of course their
> taste buds aren't typically going to enjoy
> something with much less sugar in it, it's not
> what they're used to. Kind of the same concept as
> someone on an SAD who eats lots of meat and
> processed junk, they enjoy the taste much more
> than plant-based foods, but it's definitely not
> healthy.


which is basically what I said here

"his may be true for the transitioning raw fooder to try new things"

RawPracticalist Wrote:
-------------------------------------------------------
> Kale is a superfood but the bigger question is its
> absorption.
> How do we eat it?
> Cook it?
> Juice it?
> Blend it?
> Cue it for an hour?

I consume several bunches of kale a week - mostly in green juices and sometimes blended.

Sometimes I buy much more than I can eat when there is a good sale and I dehydrate the stemmed leaves at 90F to 95F until they are crisp and store them for later use either as chips or powdered to add to green juices, soups, and other recipes. They taste much better dehydrated that raw, IMO, so long as you don't dry them at over 95F.

All leafy greens can be easily used in this way to make your own super foods and powders for out of season use, too. It's very easy and can be done quickly if you have a dehydrator with a good thermostat. The reason store bought dried green leafies, like cilantro, taste bad or are tasteless is because they are poorly dehydrated at too high temperatures.



Edited 1 time(s). Last edit at 03/29/2014 06:40PM by SueZ.

Thank for sharing.
That is actually a very good idea, dehydrate the greens. Will try it.
The problem I see now is that according to Brian Clement these greens are nutritionally inferior to sprouts and indoor micro greens.
So why not just go for the best.

RawPracticalist Wrote:
-------------------------------------------------------
> Thank for sharing.
> That is actually a very good idea, dehydrate the
> greens. Will try it.
> The problem I see now is that according to Brian
> Clement these greens are nutritionally inferior to
> sprouts and indoor micro greens.
> So why not just go for the best.


You're welcome! Dehydrating works great on free foraged weeds, too.

Just include a variety of sprouts AND greens.

Utopian Life Wrote:
-------------------------------------------------------
> Just include a variety of sprouts AND greens.

I do, probably more than most raw vegans do, but weeds are the king of the land based plant world, so far as I'm concerned, and where I am they are unavailable fresh for many months out of the year. If I were more industrious I'm certain I could live off the fresh weeds and fruits and nuts in just my yard half the year and off of them dried for the other half.

Has anyone made Kale Pesto?

<<Has anyone made Kale Pesto?>>

well i like to make pesto with basil
and also sometimes cilantro and parsley
but can't see why you can't just add some kale along with the basil
though in my opinion basil is a MUST

for great pesto