Kale Chips - full of isothiocyanates (how do you say that?)

I think I have found a new love in Kale!  Kale is widely regarded as one of the world's most powerful superfoods. These vegetables are known for their richness in anti-oxidants and sulfur containing phytonutrients.

Some of the hottest nutrients present in kale include the glucosinolates and methyl cysteine sulfoxides (I know big words that I can't spell). These super-nutrients help to activate detoxifying enzymes in the liver that play an important role in preventing cancer. One such glucosinolate, sulforaphane, is formed when kale is either chopped or chewed. Sulforaphane has been shown to alter the genetic expression of the liver allowing to more effectively use its detoxification enzymes.  Kale has been used to treat liver cancer.

Another amazing nutrient in kale that I cannot pronounce is isothiocyanates. Isothiocyanates have been shown to inhibit cancer cell formation. When kale is broken (chopped or chewed) an enzyme myrosinase interacts with glucosinolates to release isothiocyanates. This increases the amount absorbed by the body.

Kale is an especially potent source of anti-oxidants. In fact, kale ranks highest among all vegetables in its concentration of the carotenoids beta-carotene, lutein and zeaxanthin. These yellow-orange pigments are critical for the plants defense against excess solar radiation.  Be careful not to eat kale if you are on a blood-thinner like Coumadin or Plavix because Kale can counteract the medication due to it's high Vitamin K content.

Kale Chip Recipe

Grab a bunch of kale and tear the leaves from the stem and tear into small "chip-size" pieces.  Place on baking sheet and drizzle with olive oil (full of omega-3).  Then sprinkle your choice of seasonings but not too much salt since Kale already tastes salty. 

I added garlic, pepper, and a little cayenne pepper.  Then bake at 350 degrees for 12-15 minutes.  I topped mine with a little feta cheese.  Delish!