The Disturbing Truth About Kale

Mary Peffer

There’s been A LOT of buzz around kale over the past few years—almost exclusively glowing. And for many (this editor included), the cruciferous green has become a daily addition to our dietary routine. Lately, however, the veggie has been catching heat for having some scary surprise ingredients—namely dangerous heavy metals, including thallium and cesium. These metals creep in through the soil and, while toxic to the body, are nearly impossible to detect by color and taste. As reported by Harper’s Bazaar, side effects include “fatigue, heart arrhythmia, nausea, digestive trouble, neurological problems, and hair loss.” Scary stuff! 

So do we kill our kale intake for good? Or just pump the breaks and pay attention to how our body responds? After all, kale still has the benefits of being a low-carb antioxidant high in iron, calcium, vitamin C, vitamin K, and potassium. It’s also delicious in a green juice. Sounds like nothing is perfect, including our precious kale. Oh man! What are we going to find out about cauliflower?

Trying to lay off kale is a great opportunity to get familiar with new foods. We like to get inspired with Gwyneth Paltrow and Julia Turshen’s cookbook, It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great ($20). 

Are you kicking kale to the curb? Let us know in the comments.

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