Ecologists cite meat production as one of the biggest contributors to global warming, and the new USDA food pyramid suggests that the healthiest option is for vegetables and fruits to make up the bulk of every meal by reducing consumption of animal protein.
Kale (Kale) is much more nutritious than other green leafy vegetables, but these seven reasons why this food of the future is so important may surprise you.
1. Kale is anti-inflammatory
Inflammation is the number one cause of arthritis, heart disease , and a host of autoimmune diseases , and is triggered by the consumption of animal products. Kale or kale is a very effective anti-inflammatory food, which can prevent and even reverse these diseases.
Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron deficiencies is on the rise. By calorie, kale has more iron than beef.
Meat and dairy contain calcium, but the US still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is better absorbed by the body than dairy products.
Like protein, fiber is a macronutrient, which means we need it every day. But many people don’t eat enough, and the deficiency is linked to heart disease, digestive disorders, and cancer. Protein-rich foods, such as meat, contain little or no fiber. A serving of kale not only contains 5 percent of the recommended daily intake for fiber, but it also provides 2 grams of protein.
5. Omega fatty acids
Omega essential fatty acids play an important role in our health, unlike saturated fats in meat. One serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.
Bacteria are a serious risk to our health. Many of these come as a result of farm-raised meat, eggs, and dairy products. Kale is an incredibly rich source of immune-boosting antioxidants, carotenoids, and flavonoids like vitamins A and C.
The kale reaches its maturity in 55 to 60 days against 18 to 24 months that it takes to obtain meat derived from the raising of cattle. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm.
One pound of meat requires 16 pounds of grain, 11 times more fossil fuel, and more than 2,400 gallons of water.
Grated Kale, Mint, Tomato and Cottage Cheese Salad
- 1/2 cup olive oil
- 2 teaspoons dijon mustard
- 2 tablespoons thinly sliced mint leaves
- 2 pieces of chambray onions thinly sliced
- 1 1/2 cups cotagge cheese or cottage cheese
- 3 cups cherry tomato
- 2 tablespoons cider vinegar
- 2 garlic cloves finely minced
- 1 teaspoon kosher salt
- 2 bunches of green cabbage or kale
- Wash and dry the kale. Trim and discard the tough stalks. Stack the leaves and cut them crosswise into 1/4-inch strips, place in a large bowl. Add 2 tablespoons of oil and 1/2 teaspoon of salt and gently squeeze and mix the leaves with your hands until they are coated with the oil until they have softened a bit.
- Place the garlic and 1/2 teaspoon of salt on a cutting board and drag the side of a kitchen knife through them at a 15-degree angle until a smooth paste forms.
- Transfer the garlic paste to a medium non-reactive bowl, add the vinegar and mustard, and whisk to combine. While beating continuously, add the remaining oil in a slow, steady stream until fully incorporated.
- Add the dressing to the bowl with the kale and stir to coat the leaves. Add the tomatoes, feta cheese, chives, and mint and stir to combine. Taste and season with salt if necessary. Serve immediately.
- Serve as a light, healthy lunch or savory side dish alongside grilled salmon.