Are You Eating Too Much Kale? (2024)

FAQs

Are You Eating Too Much Kale? ›

Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.

One review of goitrin concentrations in cruciferous vegetables found that only an excessive intake of 2.2 pounds (1 kg) of kale per day for several months significantly impaired thyroid function in otherwise healthy adults ( 8 ).

Let's start with digestive issues. Kale is loaded with soluble fiber that can cause nausea and insoluble fiber that can cause diarrhea. It also belongs to a complex sugar family — called the raffinose family of oligosaccharides (RFOs) — that can cause bloating.

Kale also provides healthy carotenoids such as beta-carotene, lutein, and zeaxanthin. Cons: As an abundant source of vitamin K, kale must be used with caution if you're using blood thinners.

If you eat spinach every day in excessive amounts (more than a bowl) there can be adverse health effects. Most commonly these include gas, bloating and cramps due to its high fiber content. Eating too much spinach can also interfere with the body's ability to absorb nutrients.

Plus, eating too much fiber (like what you find in kale) could wreck havoc on your GI system, causing bloating, diarrhea, gas, constipation, and even improper absorption of nutrients. Of course, you'd have to be eating a lot of kale to suffer these effects, says Manganiello, but it's still something to keep in mind.

“You can get plenty of nutrients in just 1-2 cups of raw kale,” Giles says. “There's not really a limit. However, it's best to get a variety of veggies throughout the day.” If you're on blood thinners or anticoagulant medication, you can still enjoy kale, but do it in a consistent manner.

Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.

Theoretically, eating massive quantities of cruciferous vegetables like kale (i.e. more than you would ever possibly want to eat) could potentially impact your thyroid. Maybe. If you actually have a thyroid problem you're worried about, your doctor might recommend against overdoing the kale.

However, excessive consumption of rigid fiber can cause digestive problems. Fiber from kale leaves can get stuck in the intestines. As a result, you will feel bloated and pass gas more often. Not only that, kale leaves also contain a sugar called raffinose.

Is kale healthier than spinach? ›

Kale, for example, has more calcium, vitamin C, and vitamin K than spinach, while spinach has more vitamin A, vitamin E, iron, potassium, zinc, folate, and magnesium. They are both incredibly healthy options, but which one is best for your body is actually subjective.

“Cancer studies seem to show that raw kale is more beneficial than cooked, while cholesterol studies seem to show that steamed kale is more beneficial than raw,” says Harris, who recommends a bit of both in your diet. But whatever you do, don't boil, saute or stir-fry the veggie too long or with too much added liquid.

Sulforaphane travels from your kale smoothie to your liver where it amps up your body's natural detox power. Glucosinolates are a known cancer fighter. It contains the plant-based omega-3 which is linked to numerous health benefits like lowering the risk of depression. It is higher in calcium than broccoli or bok choy.

One cup of raw kale has just 20 calories. The Department of Agriculture's MyPlate recommends any child and adult who is over the age of 9 eat at least 1.5–2 cups of dark-green vegetables every week.

Many greens, such as spinach, kale, collards, and chard, are high in vitamin K. Too much in your body can lessen a blood thinner's effect. And if you're on a low-oxalate diet to help prevent kidney stones, you might need to limit some greens such as spinach. Your doctor can let you know.

For instance, spinach and kale are powerhouse leafy greens rich in various nutrients. You can't go wrong by including either one or ideally a combination of both, in your diet. Eating leafy greens daily is a nutrition goal we might all strive to achieve.

Kale contains phytochemicals, sulfur-containing indolic glucosinolates, and aliphatic glucosinolates that have demonstrated anti-inflammatory activity [18].

Although it is safe for most people to eat a bowl of spinach per day, you should be careful to eat it in moderation.

A serving of fruit or vegetables is 1 cup fresh, cooked or juiced or 1/2 cup dried – with a few exceptions. 1 cup is a portion about the size of a large fist or baseball. Exceptions include: Leafy greens (lettuce, spinach, kale, etc.): one serving is 1 cup cooked or 2 cups raw.