In the video, Dr. Fernando Lemos discusses the benefits and potential side effects of consuming kale. He highlights kale as a low-calorie, fat-free superfood that can help reduce LDL cholesterol and is rich in potassium, vitamin K, antioxidants, calcium, fiber, and vitamins beneficial for vision and preventing migraines. He advises consuming up to three kale leaves per day unless one has irritable bowel syndrome, is on anticoagulants, or has kidney problems. He also addresses myths about kale and thyroid issues, stating that recent studies have questioned previous guidance on the matter. Dr. Lemos encourages following his Instagram page and joining his Telegram group for more health tips.
Here are the key facts extracted from the text:
1. Kale has only 50 calories in every 100 grams.
2. Kale has zero fat.
3. Kale has a substance that binds to the liver's bile salts, which helps reduce LDL cholesterol.
4. Kale is rich in potassium.
5. Kale has more calcium than milk.
6. Kale is rich in fiber, which helps with bowel function.
7. Kale has antioxidants that help reduce the growth of Helicobacter pylori bacteria in the stomach.
8. Kale is rich in folic acid, which is essential for pregnant women.
9. Kale has more vitamin C than orange juice.
10. Kale has more iron than a steak.
11. Kale has antioxidants that help prevent vision problems.
12. Kale has more vitamin K than milk, which helps with blood clotting.
13. People with irritable bowel syndrome should not consume kale until their intestinal microbiota is organized.
14. People with thrombosis problems, arrhythmia problems, or revascularized patients should be careful consuming kale due to its high vitamin K content.
15. People with kidney problems or undergoing hemodialysis should be careful consuming kale due to its high potassium content.
16. Current studies have questioned the guidance that people with hypothyroidism should avoid consuming kale.
17. The recommended daily consumption of kale is three leaves per day, as long as there are no side effects.
18. Kale can be consumed raw or cooked, but cooking it quickly in a steamed braise is recommended to preserve its properties and vitamins.
19. Adding too much oil when sautéing kale reduces its beneficial properties and vitamins.