Kale - Cooked Rare or Medium Well? Sounds like a strange question, right? However, with the release of the USDA’s MyPlate beef consumption and animal production has been thrust into the limelight once again, with some suggesting these protein sources should be cut down in order to consume a healthy diet. If this is the case, what’s the alternative? Could kale really be the new beef? Nutrient wise, it certainly holds its own! Check out the list below to see how else the king of leafy greens fairs with our beloved beef. *Bear in mind the concept of Bio-individuality here – each person’s dietary choices are unique and individualized. If you choose to eat meat, that’s ok! But it’s also ok if you feel healthier and happier following a vegetarian or vegan diet. Leafy greens such as kale, collards, turnip greens, spinach and broccoli help to reduce carbon footprints and generally save in food costs. These healthy options grow in most climates and, unlike animal agriculture which can sustain damaging environmental effects such as land degradation and reduction in biodiversity, growing vegetables has a relatively low environmental impact. Dark leafy greens have been celebrated and embraced for reducing inflammation and associated conditions. Vitamins, minerals and antioxidants such as vitamin A, selenium and beta-cryptoxanthin are just a few powerful anti-inflammatory agents in vegetables. Vegetables provide fiber to maintain bowel regularity and prevent risk of health problems. Great sources include kale, avocado, broccoli, asparagus, Brussels sprouts and carrots. It’s a myth that iron isn’t present in a plant-based diet. In fact, many vegetables are higher in iron (non-heme) per serving than many animal sources (heme). So what’s the difference? Iron derived from animal sources has an increased bio-availability, meaning its better absorbed in the body than non-heme, plant-based sources. That said, some vegetables still pack a punch - soybeans, lentils, spinach, Swiss chard and turnip green all have high percentages of iron per serving. Osteoporosis still troubles millions of people around the world. Although many believe milk is the primary source to prevent bone loss, vegetables have high amounts of calcium to help keep us strong. Some examples are collards, cabbage, bok choy, and kale. Think essential omega fatty acids only come from fish oil? Think again! A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids. Adapted from ‘7 Reasons Kale Is the New Beef’ - organicauthority © Integrative Nutrition
Posted on: Sun, 18 Aug 2013 07:34:40 +0000
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