Kale

What is Kale?

Kale is a leafy green vegetable belonging to the Brassica family, which also includes cabbage, broccoli, and Brussels sprouts. It is known for its dark green, curly leaves and is praised for its nutritional benefits. Kale is rich in vitamins A, C, and K, and also provides fiber, antioxidants, and various minerals such as calcium and potassium. It can be eaten raw in salads, cooked in soups, or blended into smoothies.

Why Do I Have an Intolerance to Kale?

Intolerance to kale can stem from several factors. Some individuals may experience digestive issues due to its high fiber content, which can be difficult for some people to break down. Kale also contains goitrogens, compounds that can interfere with thyroid function if consumed in large amounts. Also kale's high oxalate content might contribute to kidney stone formation or exacerbate existing conditions in sensitive individuals.

What Can I Do About It?

If you experience intolerance to kale, consider reducing your intake or opting for other leafy greens like spinach or Swiss chard that may be easier on your digestive system. Cooking kale can also help break down some of the compounds that cause intolerance.