Kale! As a self-proclaimed health aficionado, I’ve eaten it almost all ways possible. I’ve juiced it, baked it, sautéed it – it used to be a staple in my diet. And I’m not the only one; millions of healthy eaters nationwide consider kale a staple of their diet. It’s a cultural trend, much like brussel sprouts took off last year. It’s on every up-and-coming restaurant’s menu. It’s raw, fresh and healthy, right? Wrong.
While cooked kale is full of vitamins and nourishing minerals, the negative repercussions of raw kale are widely unknown as its overwhelmingly marketed as a miraculous superfood. As far-fetched as it may sound, eating raw kale can make you fat. Let me explain.
Consuming uncooked kale in large amounts can and will slow down your thyroid gland, the gland that controls your metabolism and how effectively you burn calories. Hypothyroidism is a commonly occurring disease in women; however, few know that kale is leading food culprit that causes the thyroid gland to decrease its activity at a more significant level. Dave Asprey, of Bulletproof Executive, claims that raw kale can go so far as to weaken muscles, put you at risk for kidney stones and gout, and even cause painful sex in women.
Now before you freak out, if you eat it once or twice a week, you are probably fine. But if you’re juicing a bunch of kale every morning and think you’re doing yourself a favor, you better think again. Raw kale, as with most things, is fine in moderation and there’s far worse things you can put into your body. But in any case, it goes to show that even the most highly touted superfoods aren’t as miraculous as they’re painted to be.