Kale has seen a rise in popularity in recent years. With more and more people trying to eat healthy, kale seems like the perfect “superfood” to make part of diets because of its high levels of vitamins and antioxidants. However, new information about the leafy-green may make you reconsider having it on your dinner table.
According to a new study by Ernie Hubbard, a molecular biologist, kale, broccoli, cauliflower, cabbage and collard greens are all “hyper-accumulators” of heavy metals.
But what does this mean exactly?
The more kale you eat, the more thallium and cesium you’re putting into your body. Thallium is a common ingredient in rat poison and can cause heart arrhythmia, neurological problems and hair loss. One of the most worrying parts of the study is the fact that patients who went through an extensive detoxification period still had an alarming rate of thallium in their systems.
“This stuff bioaccumulates,” said David Quid, lead scientist at Doctors Data. “Down the road, it’s going to kick you in the ass one way or another.”
Along with these two heavy metals, traces of aluminum, arsenic, nickel, lead and cadmium were also commonly found in sampled kale, even those labeled as organic.
In general, if you include kale into your diet in small portions, you shouldn’t see any harmful long-term effects. However, it may be wise to limit your intake and keep this new information in the back of your mind the next time you visit the grocery store.