Kale is considered healthy, hip, trendy -- it was undoubtedly 2013's "it" vegetable, and all signs point to continued kale-mania in 2014.
But on January 1st of this year, Jennifer Berman wrote a op-ed piece in the New York Times - titled Kale? Juicing? Trouble Ahead, in which she described recently being diagnosed with hypothyroidism. She writes:
When I got home I looked up the condition on the Internet and found a list of foods to avoid. Kale, which I juiced every morning, tops the list, followed by broccoli, cauliflower, cabbage, Brussels sprouts and collard greens -- the cruciferous vegetables I consumed in large quantities..."
Berman's piece hit a nerve, with 600+ comments and counting, debating the pros and cons of kale and its fellow goitrogenic foods.
Following Berman's piece, public radio station WBUR did a radio story and web article, The Dark Side Of Kale (And How To Eat Around It), which offers sound advice about kale and goitrogens. The best part is the advice from health coach Nina Manolson, who says to cook the kale, and eat seaweed to help balance the goitrogens with iodine, among other advice.
But before you start a raw veggie juicing regimen, or eat that bag of kale chips -- as a thyroid patient, it's important to understand what kale -- and the whole family of cruciferous vegetables -- might be doing to your thyroid, and how to safely incorporate these powerhouse foods into your diet.
Your first step? Read these three articles!