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Vitamin K

Steamed kale oxalates, Oxalic acid digestion optimization

The Kale hype is real, but here are a few things you might not know about the infamous vegetable king- and how to benefit most from it.

1. Raw kale is actually very high in Oxalic acid, which binds to minerals in the body and can lead to inflammation. Steaming, boiling and cooking your kale (exhibit A, above) is a great way to decrease this acid, while benefiting most from your kale intake.

2. The abundant nutrient of vitamin K in kale can actually help fight inflammation, it has been shown to potentially protect from heart disease and osteoporosis. It also plays a vital role in blood clotting and bone health, yet the vitamin is also often low in our diets.

3. Absorb more with fat. From fat-soluble vitamin K, to absorbing its rich lutein content (benefits eye health) to many other nutrients, fat plays a vital role. Above, employed is what we'll call a steam/sautée, where the added fat (coconut oil) also enables maximal nutrient absorption.

So while it can be a very healthy staple food, how you prepare and dress it up does matter. And that's okay- there's plenty other veggies left for juice. Try this recipe :)