What is Kale?
Kale is one of the healthiest vegetables around and it belongs to the Brassica family which includes healthy green vegetables such as broccoli, cauliflower, and Brussels sprouts. b is really cool because it contains vitamins like Vitamin A, B, and C and is a rich source of fibre and antioxidants. Kale is also known to its great capacity of promoting healthy eyes, hair, skin and nails, it can also help boost the immune system to function stronger and provides groovy minerals such as calcium, iron, and other nutrients to the body. As we go along, I will discuss more of the health benefits of fermented kale.
Like other veggies, Kale can increase its health value when fermented and the main reason behind this can be attributed to this is a reduction in Oxalic acid (naturally found in kale).
What Is Oxalic Acid?
Oxalic acid is naturally present in kale, other vegetable sources and in humans and animals too. It’s a colourless toxin that protects vegetables from insects, fungi, and animals, and is a combination of fungus and yeast. Though its primary goal is to protect the vegetables against pests, this acid when ingested by humans can inhibit the body’s ability to absorb minerals naturally.
How Oxalic Acid Can Harm the Body?
You’re probably wondering how Oxalic acid can harm the body. Once this acid is consumed, it can mix in the body together with calcium, magnesium, zinc, iron, copper and a whole lot more and forms into oxalates. Oxalates have the inability to dissolve salts and can alter the absorption of minerals and can therefore become useless in our bodies.
Oxalates are known to create health problems such as the forming of kidney stones and other kidney problems and disorders, rheumatoid arthritis, gout and chronic vulvar pain. Kidney stones are formed because the fluids in the body are too concentrated. It is highly fatal for those who have hyperoxaluria and to people who are born with a genetic variance because their bodies can produce higher oxalates.
Oxalate problems vary from one person to another and generally it is not recommended to ingest regular foods that are high in oxalic acid but rather advisable to eat them through lowering of their oxalic acid like in fermentation, boiling and steaming.
How Oxalic Acid Levels Are Reduced through Fermentation
According to the dictionary, fermentation is a chemical breakdown of a substance by which yeasts, bacteria and other organisms. This usually involves the giving off of heat. It is recognised as a process that can reduce oxalic acid levels in vegetables. A study conducted in 2005 concluded that fermented carrot juice had 30 times more absorption level of iron for the body than the juice that was left unfermented. Clearly, it gives us the idea the fermentation really does help.
Fermentation is found to be more effective in reducing oxalic acid than boiling or steaming. The main reason for this is because cooking can reduce essential minerals, whereas fermentation does not reduce essential minerals or enzymes. Moreover, fermentation can increase the absorption of these minerals so you not only reduce the interference of mineral absorption by fermentation but can also double the absorption levels. How cool is that?
Yes, kale is one of the most nutrient-dense vegetables in the world, I couldn’t live without the stuff!
As mentioned, kale is one nature’s greatest ‘super foods’ and I’ve got heaps of friends who don’t like to eat it raw but when they tried Perfect Fermented Kale, it changed the way they look at kale as a vegetable. It is perfect because there are no fillers, or chemicals because it’s organic. It’s also gluten-free, vegan, and contains probiotics and beneficial enzymes for a healthy gut.
Here’s What Kale can do for the body:
- Aids in digestion
- Acts as detoxifier
- Improves inflammatory process
- Good for the eyes
- Boosts the immune system of the body
- Maintains healthy cholesterol levels
- Promotes weight loss and healthy elimination
- Good for the heart
- Good for the skin, hair and nails
- Helps Increase milk production in lactating mothers
Here is a Healthy Kale Recipe for You!
If you weren't able to read the recipe in the image, I will share it again.
Kale & Basil Pesto
- 1 1/4 cup of cashews
- 1/2 cup of activated brazil nuts
- 1/4 cup of activated pumpkin seeds
- 2 tbsp of Perfect Organic MCT oil
- 2 tbsp of Organic Cold-pressed Olive oil
- 1/4 cup of nutritional yeast
- 1 tsp of Himalayan/Celtic Sea salt
- 2-3 cloves minced garlic
- 2-3 scoops of Perfect Organic Kale Powder
- 1 bunch of Organic basil
- 1 lemon juiced
- Soak your cashews for 3 hours
- Add all ingredients to a food processor and process until still slightly chunky
- Store in an airtight glass jar in the fridge
We hope you enjoyed this blog and recipe today lovely, please share this recipe with others, we'd really appreciate it! 💜
*Disclaimer: the information in this article is intended purely as information and not health advice. It is not intended to treat, diagnose, prevent or cure and one should always seek expert advice from their trusted health practitioner.