Passionate professors and nutritionists have set out to prove that kale is more than just a current nutrition fad that’s making its way into every organic smoothie and gourmet salad bar around the world.
Drew Ramsey, assistant clinical professor of psychiatry at Columbia University fervently condones the “kale hype” for its powerful effects on brain health in his new book, 50 Shades of Kale. Here, he praises kale for its high nutrient density, culinary flexibility, and agricultural adaptability.
Ramsey explains that kale contains powerful phytonutrients like sulfurophane, kaempferol, and carotenoids that can help your body detox, turn on genes that promote longer life, and fight cancer.
Further, kale boasts more than 100 percent of your daily needs of each vitamin A, C, and K, which serves as an important antioxidant to promote blood clotting, improve bone health, and protect the fat cells that comprise more than 60 percent of the brain.
Kale, Ramsey argues, is not a new “foodie trend,” but rather has been a staple in countries around the world, from Scotland to Kenya, for centuries as an easily grown, pest-resistant farmer crop that can provide food late into the winter. This is good news for farmers who may live in less fertile regions, or who would like to extend their crop season a bit longer.
There are many ways to incorporate this nutritious, versatile superfood in your daily diet. Try replacing the mixed greens or romaine lettuce in your salad mix with kale, or baking these Spiced Tuscan Kale Chips to satisfy your chip cravings in a healthier way.