Can Eating Kale Make You Sick?
You can get sick from eating kale if it is contaminated with bacteria or other harmful microorganisms. Kale should be washed thoroughly under running water to remove any dirt or debris. It is also important to store kale in the refrigerator at a safe temperature to prevent bacterial growth.
I have just read that cabbage and other cruciferous vegetables are very high in heavy metals, which could make you really sick. If kale or other cruciferous vegetables regularly accumulate enough heavy metals to make people sick, we surely would have known that by now. In any event, there are many reasons, aside from the risk of heavy metal poisoning, not to eat inordinate amounts of cabbage.
If you are going to eliminate kale because of thallium risks, you are going to need to eliminate many other healthy foods in the process, which is arguably not the best approach for a health-conscious diet. While consuming as much of K-lean as possible is a non-issue for most people, the small number that do might have to be careful about how much they consume while consuming raw kale. Because of kales versatility, consuming kale is easy to do at breakfast, lunch, and dinner, but it is important to consider how much kale you consume can affect your health, depending on any health conditions you have and how well your digestive system can handle this cruciferous vegetable. Because cabbage is loaded with indigestible fiber and sugars, it may lead to digestion issues, leading to bloating, constipation, and upset stomach.
| Is it safe to eat Kale? | Advantages of eating Kale |
| The Kale itself will not cause you any harm but eating it in large quantities could end up with a low-level poisoning. | It is rich in vitamins A and C, potassium, calcium, iron and folate |
| If the cabbage is grown in soil that has high levels of thallium, then it would not be safe to eat due to high toxic levels. | It helps in treating diseases like cancer, diabetes, heart disease, high blood pressure etc. |
It is rich in vitamins A and C, potassium, calcium, iron and folate, and the eye-healthy carotenoids lutein and zeaxanthin. Kale is a good source of antioxidants, especially beta carotene, lutein, zeaxanthin, lycopene, alpha-lipoic acid, and phytosterols. The health benefits of cabbage are plentiful, since it is rich in water-soluble vitamin C and fat-soluble vitamins A and K, as well as being an excellent source of fiber, all of which contribute to the prevention of heart disease and promotion of heart health.
Kale is also used for treating a variety of diseases like cancer, diabetes, heart disease, high blood pressure, obesity, osteoporosis, arthritis, and other health issues. It is packed with nutrients like vitamins A, C, K, iron, calcium, fiber, folate, manganese, potassium, phosphorus, protein, riboflavin, sodium, zinc, and vitamins B6 and E. It is also known as the king of vegetables as it contains more antioxidants than any other vegetable. Kale contains calcium, vitamin A, iron, magnesium, manganese, phosphorus, potassium, zinc, copper, folate, fiber, protein, and omega-3 fatty acids.
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Kale is a member of the cabbage family, and is high in vitamin K, calcium, iron, fiber, beta carotene, folate, potassium, magnesium, manganese, phosphorus, protein, riboflavin, thiamine, zinc, copper, and vitamins A, B6, C, D, E, and pantothenic acid. Kale is hailed for its abundant amounts of calcium, magnesium, potassium, Vitamin K, and a variety of phytochemicals and antioxidants that are beneficial to the body. Kale may contain a high amount of toxic metals like thallium and caesium, eating cabbage regularly has been linked to symptoms like increased heart rate, fatigue, nausea, digestive issues, and neurological problems. In addition to thallium and cesium, it has been shown that cabbage and other leafy vegetables are also contaminated with metals like nickel, lead, cadmium, arsenic, and aluminum.
While a single study in Czechoslovakia published in 2006 found thallium accumulates in cabbage from soil, my review of medical literature found nothing suggesting eating cabbage or other cruciferous vegetables leads to thallium poisoning. There is currently no published, peer-reviewed study on thallium-induced diseases at low doses, or on the adverse effects on humans of eating cabbage. If Earnie Hubbard were to actually publish her findings about kale and low-dose thallium poisoning in a peer-reviewed journal, we would be glad to revisit this question.
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Hubbard has also said he has conducted additional experiments not mentioned in The Craftsmanship paper–experiments that shed further light on the kale-thallium-poisoning hypothesis. Ernie Hubbard said that one implication of his study is that the thallium in cabbage may cause symptoms mistaken for other conditions. He started digging and found a 2006 paper from Czech researchers who concluded kale may be a hyperaccumulator of thallium, a toxic metal found naturally in soils that is poisonous to humans.
According to Mother Jones, Ernie Hubbard first became suspicious of cabbage when he began noticing problems among his customer base, a group of health-conscious Northern Californians. Ernie Hubbard also found that patients whore complaining about symptoms associated with low-level thallium poisoning–fatigue, brain fog, etc.–were also avid eaters of kale and similar vegetables, such as collards, Mother Jones noted. One scientist had a laboratory set up in her boat, and then gave up and went to a real laboratory to begin testing samples of cabbage.
Kale contains a flavonol called kaempferol, and research by researchers at Baylor College of Medicine found that it helps keep pancreatic cancer cells from growing. It contains something called progoitrin, which may hinder the production of thyroid hormones, essentially blocking out the iodine that is necessary for the thyroid gland to work. While cabbage is a stellar food on its own, the thing that gives it a shiny, shiny gold star in the health community is also something that could cause some people to have health problems. In kales case, its root system is great for picking up thallium, a odorless, tasteless metal found in very small amounts throughout the soil, says nutritionist Alexandra Caspero.
Because cabbage is also high in oxalic acid, an antinutrient, eating cabbage may result in a bad digestive experience, as the antinutrients block some nutrients from being absorbed into the body. Expiring kale may cause digestive problems, such as nausea, abdominal cramps, diarrhea, and vomiting. In fact, according to the CDC, eating cabbage past its use-by date can lead to gastrointestinal problems, nausea, vomiting, diarrhea, and stomach pain. After eating a particularly high quantity of raw cabbage, you may experience hormonal abnormalities, which lead to fluctuations in blood sugar, weight, and general metabolic health.
What are the risks of eating kale?
If you already have thyroid problems, it can potentially exacerbate them, leading to a significant drop in your blood sugar levels and issues with your metabolism. A person taking certain medications could have their blood clotting issues exacerbated or be less affected by certain medicines. Overconsumption of this product may cause you to experience stomach pain, constipation, or bloating.
Why does kale make me feel sick?
As she points out, raw kale, in particular, is “hard on the digestive system” – meaning that it can cause discomfort in the abdominal area or belly, such as bloating or gas – as well as containing a compound that can suppress thyroid function in several individuals.
Is raw kale hard to digest?
Kale is one of the cruciferous vegetable. It is high in raffinose which is a difficult-to-digest carbohydrate. It combines with the prevalent bacteria in our digestive tract, causing bloating and gas in stomach. It can be extremely uncomfortable and overwork the body as it tries to digest it.