Is kale the food of the future or the new beef?

Kale/Brassica oleracea/ is a vegetable plant belonging to the Cabbage family. It is far more nutritious than other leafy greens and has exceptional properties, which is precisely why it is defined as the food of the future and the new beef.

Environmentalists have long warned that meat production is among the main causes of global warming, and kale is an excellent alternative. Below are 7 of its properties that will surprise you:

1. Anti-inflammatory – inflammation is the number 1 cause of arthritis, heart disease and a number of autoimmune diseases, and most of these are the result of eating animal products. Kale is an incredibly effective anti-inflammatory food that potentially prevents and even causes the reverse development of the above-mentioned diseases.

2. Contains iron easily absorbed by the body – Despite the myth that vegetarians are anemic, the number of people who eat meat and suffer from iron deficiency in the body is increasing. 1 kilocalorie of kale contains more iron than beef.

3. An excellent source of calcium – beef and veal contain calcium, but for example, in the USA, where these meats are predominantly consumed, the highest rates of bone loss and osteoporosis are observed in the world. Kale contains more calcium per kilocalorie than milk and is much more easily absorbed by the body than milk calcium.

4. Like protein, fiber is a macronutrient, which means that it needs to be present in our menu every day. But many Bulgarians do not consume enough fiber in their diet, and their deficiency in the body is associated with heart disease, digestive disorders and cancer. Protein-rich foods, such as meat, contain little or no fiber at all. A serving of kale contains not only 5% of the recommended daily intake of fiber, but also provides 2 grams of protein.

5. Valuable source of omega fatty acids – they are extremely important for maintaining the body’s good health. A serving of kale contains 121 mg. omega-3 fatty acids and 92.4 mg. omega-6.

6. Strengthens the immune system – superbugs that are resistant to most known antibiotics and other bacteria pose a serious risk to human health. Many of these infectious organisms reach the human body by ingesting contaminated meat, eggs and dairy products, due to poor hygiene in animal farms, slaughterhouses, meat processing plants.

In the end, a person, no matter how careful, can always make a mistake in hygiene standards. For example during the heat treatment of animal food, it is possible that bacteria or even worse parasite eggs get into the digestive tract of people consuming the prepared food because the cook forgot to wash the knife with which has cut raw meat and then used it to cut the already cooked meat.

And if there were parasite eggs or bacteria in the raw, they are not visible to the consumer. Unlike meat, kale is an incredibly rich source of the immune-boosting antioxidants carotenoids and flavonoids , including vitamin C and A. In addition, its preparation for consumption is much easier and less energy-intensive compared to meat.

7. Durability – a calf reaches maturity where it is fit for consumption, in 55-60 days, which is an insignificant period compared to a calf that becomes a source of beef meat after 18-24 months. Kale thrives in most climates and can be planted both at home in the garden and on the farm. About 6 kg is needed to produce half a kilo of beef. feed, 11 times more fossil fuels and about 7 liters of water.

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