Kale is a member of the brassica family of vegetables. They are not only packed with health-boosting vitamins and minerals but are full of anti-carcinogenic phytonutrients, mostly in the form of the organo-sulphur compounds that give them their slightly bitter taste.
Kale’s sulphurophane, for example, interferes directly with tumour growth, as well as stimulating the body’s own defences against disease to create an antioxidant effect that lasts long after the kale has been eaten. Recent research has found…