by Dr. Robert Young
… USDA’s new food pyramid (MyPlate) suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of highly acidic constipating animal proteins. Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may just surprise you. 1. Anti-acid and therefore Anti-inflammatory: Metabolic and dietary acids causes Inflammation leading to the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of highly acid animal products which release toxic chemicals of sulfuric acid, nitric acid, phosphuric acid and uric acid making us sick, tired and fat. Kale is an incredibly effective anti-acid anti-inflammatory food, potentially preventing and even reversing these illnesses.
2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.
3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Why? Because dairy contains acids of lactose and lactice acid which strips calcium from the bones and magnesium from the muscles. Kale contains more calcium per calorie than milk (90 grams per serving) without the toxic acids and is also better absorbed by the body than dairy. Dairy and the acids lactose and lactic acid are the number one and number two acids that cause protstate, ovarian, uterine and breast cancers.
4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day to adsorb and absorb metabolic and dietary acid. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber and destroy the intestinal villi or root system of the body leading to the inability to manufacture stem cells and then new blood. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of non-acidifying protein.
5. Omega fatty acids: Essential Omega fats play an important role in our health to help build the membranes of stem cells that make up all blood and body cells, unlike the saturated fats in meat which congest and gum up the crypts of the small intestines where stem cells are manufactures. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids for helping to build the membranes of embryonic cells.
6. Immunity: Because meat is highly acidic this gives rise to the biological transformations of bacteria, yeast and mold which can be a serious risk to our health. Many of these come as a result of factory farm highly acidic meat, eggs and dairy products which contain millions of biological transformations of bacteria and yeast. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A which help to buffer the toxic affects of metabolic and dietary acids.
7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.
