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People Are Getting Sick From Eating Kale … Is Super Food a Super Poison?


Kale is heralded for its ample supplies of calcium, magnesium, potassium, Vitamin K, and various healthful phytochemicals and anti-oxidants.

Kale, in case you haven’t noticed, is health-conscious America’s “it” vegetable. Raw, blended, sauteed or in chip or “crunch” form, it appears to be the manna of celebrities: Gwyneth and Jennifer devour it while Kevin Bacon recently declared [it’s] “the age of kale.” In an astutely reported feature called “Stars Who Love Kale,” US Weekly quotes Bette Midler saying: “Kale is burning up the veggisphere.”

Even the Obamas dined on kale salad at their Thanksgiving feast, notes The Washington Post.

Hold on to your co-op shares, kids. We may have just received some very worrisome news about kale — and about the unpleasant-sounding side effects that one scientist believes might result from eating too much of the wrong plants.

A California-based molecular biologist, Ernie Hubbard, has discovered a cause of serious illness in kale junkies with exceptionally “healthy” diets. The symptoms sound dreadful, and include: chronic fatigue, skin and hair problems, heat arrhythmia, other neurological symptoms, foggy thinking and gluten sensitivity. Hubbard tested their urine and found large amounts of the toxic metal thallium. Thallium when present in the soil can hyper-accumulate in all cruciferous vegetables, so growers of cauliflower, cabbage, bok choy, broccoli and Brussels sprouts shouldn’t start celebrating the decline of kale’s dominance just yet.


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