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Watch Your Kale Intake: This So-Called Superfood Might Actually Be Harmful

Watch Your Kale Intake: This So-Called Superfood Might Actually Be Harmful

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It has been found that kale contains heavy metal elements that are poisonous to your body

Some kale contains traces of thallium and cesium.

Kale is revered as one of the healthiest and trendiest vegetables (although some argue that people need to cool it with the kale mania). But anyone with kale in his or her diet should pay attention to this study, which suggests that kale may not be as good for you as you think.

Ernie Hubbard is a molecular biologist at the Preventive Medical Center of Marin and California who had a few patients test out a detoxifying formula called Znatural. When collecting urine samples from 20 participants, he noticed that a few people’s samples contained traces of thallium and cesium — two toxic heavy metal elements.

Hubbard asked the patients to list their favorite vegetables and found that a few of them cited kale. He found that people who came in with chronic problems such as fatigue, neurological disorders, and digestive issues — all of which could be attributed to thallium — said that they often ate this increasingly popular vegetable.

The thallium levels in kale may be linked to coal production. Hubbard states that thallium is traced back to coal-burning, and coal ash is often sold as fertilizer for crops. The crops absorb the thallium, animals eat the plants, and the cycle continues. Kale just so happens to be the point of focus because it is a popular vegetable, but more research will be done into others.

Thallium is the first ingredient in rat poison and can also be found in other dark green vegetables, such as cabbage, broccoli, cauliflower, mustard greens, and collard greens. A Czech study from 2006 described these cruciferous vegetables as “hyperaccumulators” of thallium.

Lectin-free Superfoods To Eat Now: Dr. Gundry 2021 Food Choices

Dr. Steven Gundry is a world-renowned American doctor, a former heart surgeon, and the founder of the Center for Restorative Medicine in Palm Springs, California. He is the author of many health books which claim that lectins are the culprit for many modern diseases, and he aims to promote ways for weight loss and longevity through a lectin-free diet.

If you are into healthy eating, you may have seen ads of his 2017 New York Times best-seller ‘The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain’, which promotes lectin-free foods and recipes.

However, his view on the dangers of lectin has been disapproved of by some other health experts. There is currently no conclusive evidence supporting the exclusion of lectins from the human diet for potential health benefits.

Read on to find out what Dr. Gundry superfoods to eat daily. If you want more health information about the Dr. Gundry diet, we suggest following his plant paradox diet food list.

What Makes Food a “Superfood”?

The ads of superfoods on media websites are everywhere in today’s society, with one food trend following the next. What one individual defines as a superfood, others may not. According to Dr. Gundry, a superfood should be nutrient-dense with little fat and calories.

Well, what nutrients are we talking about? On Dr. Gundry’s account, he says we should be cautious with the term “superfood”. He defines superfoods as those high in polyphenols, antioxidants, fiber, and low in calories and lectins, which consequently help with weight loss.

Raw Leafy Greens Contain High Oxalate Levels

Frequent consumption of large quantities of raw, leafy green vegetables blended up as green smoothies can be deceiving at first. This is because green drinks facilitate an initial detoxification process that makes a person feel great. This is especially true when coming off a highly processed, nutrient poor diet.

While very nutritious, the vegetables used in green smoothies are almost without exception high oxalate foods. Over time, a high oxalate diet can contribute to some very serious health problems particularly if you are one of the 20% of people (1 in 5) that have a genetic tendency to produce oxalates or if you suffer from candida or other fungal challenge. In those cases, a high oxalate diet can deal a devastating blow to health.

Green Tea

Possible health benefits: Improved brain function, diet aid, free radical elimination
But: Although it's packed with antioxidants, and a go-to for many health-conscious people, anyone sensitive to caffeine knows that green tea can be a one-way street to jitters, upset stomach, and headaches, especially when consuming more than one cup a day.

Potential Risks of Peanut Butter

Peanut butter is rich in a variety of nutrients — but it’s also rich in calories and fat. While the healthy fats in peanut butter are nutritious, you should consume them in moderation to avoid unwanted weight gain or potential health problems.

Commercial peanut butter brands often have added sugars, oils, and fats. For the best health benefits from peanut butter, look for all-natural products without these added ingredients.


Peanut butter can be a great addition to your diet if you limit your portions to the recommended amount. Some possible health risks of peanut butter include:

Peanut Allergy

Some people have peanut allergies, which can be fatal in some cases. Avoid all peanut products if you have a peanut allergy.

High in Calories

Peanut butter contains a high amount of calories per serving. Make sure to moderate your portions to avoid unwanted weight gain.

High in Fat

While most of the fat in peanut butter is relatively healthy, peanuts also contain some saturated fat, which can lead to heart problems when consumed in excess over time.

Mineral Deficiencies

Peanuts are high in phosphorus, which can limit your body’s absorption of other minerals like zinc and iron. If you are deficient in these minerals, a diet high in phosphorus can worsen this condition.

Acai Bowls

Waterbury Publications, Inc.

It doesn't matter what it is — eating too much of anything promises unwanted consequences. Yes, even smoothie bowls! Fruit is incredibly healthy — don't get us wrong — but an issue arises when you have too much blended fruit without any digestion-slowing, blood sugar-balancing fiber, fats, and protein. The result is a huge whack of carbs, like the 102 grams of carbs and 70 grams of sugar (not necessarily all of which is considered added sugar, but still sugar) in Jamba Juice's Island Pitaya bowl.

What Are the Most Alkaline Foods?

Before we jump right in, the most alkaline foods as determined by the quantity and spectrum of nutrients that make them alkaline-forming are:

  1. Spinach
  2. Kale
  3. Cucumber
  4. Broccoli
  5. Avocado
  6. Celery
  7. Capsicum/Bell Pepper

For each of these seven most alkaline foods you will find below an intro, nutritional content per 1 cup, a number of free alkaline recipes that I’ve created and also a number of research papers that have been published to validate the benefits stated.

Of course, this list could go on and on into the hundreds of foods – but I am all about getting the maximum benefit for the minimum effort – so if you just focus on these seven foods you’ll be bursting with energy and vitality.

2. Herbicide Laden Foods (non organic food)

In 1974 the molecule glyphosate was invented. What is glyphosate? It’s the active ingredient in the incredibly popular and widely used herbicide Roundup. Roundup is widely used in GMO crops as well as sprayed on non-organic produce to help increase crop yields and reduce pests.

It’s basically in everything you consume in varying amounts depending on if you eat organic or not.

Wrong. Glyphosate is now entangled in many lawsuits because of its negative health implications. It’s also been shown to increase cancer risk and is linked to nutritional depletion (namely, iron, cobalt, molybdenum, and copper). [4,9] This makes glyphosate-containing foods something you definitely want to minimize as much as possible.

While there’s no way to completely avoid it, eating organic and avoiding GMOs is the best way to reduce your intake of synthetic herbicides, specifically glyphosate.

Popular superfoods

Blueberries often top many lists of superfoods because they are rich in vitamins, soluble fiber and phytochemicals. But the same nutrients found in blueberries are also found in many other kinds of berries, including strawberries and cranberries. A study published in 2013 in the journal Circulation found that a high intake of phytochemicals known as flavonoids — which are found in blueberries as well as other kinds of berries — may reduce the risk of certain heart conditions in young women. But the small, vibrant berry may take the top spot purely because it has been more frequently studied, experimental psychologist Barbara Shukitt-Hale told The Atlantic.

Kale lives up to the hype it has attracted as a superfood, but so do most dark, leafy greens: Swiss chard, collards, mustards (including radish greens), spinach (and others in the amaranth family) and cabbages. Include broccoli on that list as well. It's in the cabbage-mustard family the modern version is grown for its flower instead of its leaves. These dark vegetables are loaded with vitamins A, C and K, as well as fiber, calcium and other minerals.

Sweet potatoes and squash also usually make the superfood list, for reasons similar to those listed for leafy greens. Both kinds of food are generally excellent sources of fiber, vitamin A and much more. They are also naturally sweet and don't require the butter, cream or salt typically added to potatoes.

Beans and whole grains are also included on superfood lists. Beans are a source of low-fat protein. These nuggets of nutirtion contain insoluble fiber, which lowers cholesterol soluble fiber, which provides a longer feeling of fullness and loads of vitamins and trace minerals largely absent in the typical American diet, such as manganese. Whole grains — named as such because, unlike refined grains, they are not stripped of their nutrient-containing bran and germinating part during processing — have benefits similar to those found in beans, though they don't contain as much protein. Quinoa is not a grain, but it cooks up like one, and is also a remarkable source of protein, vitamins, minerals, fiber and antioxidants.

Nuts and seeds contain high levels of minerals and healthy fats. Although these are common additions on superfood lists, the downside is that they are high in calories. A quick handful of nuts could contain more than 100 calories, according to Hyde. Shelled nuts and seeds, in this regard, are ideal because they take time to crack open, which slows you down. [Reality Check: 5 Risks of Raw Vegan Diet]

Salmon, sardines, mackerel and certain other fatty fish are rich in omega-3 fatty acids, which are thought to lower the risk of heart disease and stroke. The benefits of eating fish may far outweigh the risk of harming your health from the mercury these fish contain, according to the Harvard T.H. Chan School of Public Health. If you worry about the contaminants your fish dinner may contain, avoid eating fish that are high up on the food chain. Certain fish, such as sharks, swordfish, king mackerel and tilefish, contain higher levels of mercury than smaller fish, like sardines, smelt and anchovies.

Any superfood list is sure to contain an "exotic fruit of the year." This might be acai berry, noni fruit, dragon fruit, rambutan or pomegranate. These fruits might be healthful, but scientific studies don't show that they are more healthful than other, less exotic (and therefore less expensive) fruits, such as blueberries. Some of these fruits may be particularly dense in certain kinds of nutrients. Pomegranate, for example, contains ellagitannins (ellagic acid), which may have anti-cancer properties. But red raspberries, which are arguably just as delicious as pomegranate seeds, also contain ellagic acid.


November 19, 2018 R. Kensy 1 Comment


Low oxalate greens. The benefit of eating low oxalate foods cannot be overstated because clinical tests have claimed they help reduce the chances of kidney stone formation.

So do we have super low oxalate greens? The answer is yes – and that is according to many pieces of research.

Nevertheless, findings show that most plants manufacture oxalates as a protective mechanism to guard against certain bugs that eat them.

For instance, greens that are more susceptible to attack such as chard, spinach, and beet greens will always tend to have a higher level of the compound ‘oxalate’ as a survival mechanism.

Now let’s mention upfront some greens that are known best to be low in oxalic acid.

The 7 low oxalate greens you can use frequently are as below (Name and Approximate Amount per 100mg):

  1. Arugula – less than (<) 4mg
  2. Romaine Lettuces <6.2 mg
  3. Iceberg Lettuce <5.9mg
  4. All other Lettuces <6.5mg
  5. Kale <3.2mg
  6. Cabbage <10mg
  7. Scallions – traces

Worth mentioning also is that most green plants including cereals like maize, corns and the rest will have an amount of oxalate (to some the amount is just in traces).

Besides that, other foods which are not greens also contain an amount of oxalates. What this simply means, according to nutritionists is it’s hard to completely have a zero oxalate diet.

Findings have also established our bodies manufacture their oxalate – triggered by Vitamin C which readily exists therein. Should you fear greens like spinach or beet greens that are considered as rich-oxalates?

Well, nutritionists give an okay to eating such greens say once or twice a week (because they supply other extremely important nutrients) – meaning you do not have to completely eliminate such greens from your diet.

Low Oxalate Greens Powder (Review)

There is this new product which the manufacturer says is a blend of low oxalate greens that you can now buy online to substitute with your ordinary smoothies.

It is called Dr. Cowan’s Garden Low-Oxalate Greens, check it here. Its goal as the maker says is to provide on the “go greens” or ready to use green smoothie supplement.

In other words, they have blended a variety of greens they say are low in oxalic acid and packed them ready for use. The product comes in a 120-gram jar and they are currently selling it at $45.

Let’s give Dr. Cowan’s Garden Low-Oxalate Green Powder a short Review. Shall we?

Who is the manufacture of this low-oxalate green powder?

Dr. Cowan’s Garden is the brain behind this ground leafy green powder and his company claims to follow an analysis of testing contacted at the University of Wyoming, Prof. Dr. Michael Liebman.

They say the jar pack has around 50 servings. Which the analysis quotes a complicated formula that looks like: soluble oxalate is 47.9mg ox/100g or 8.1 grams (or to be precise, 3.9mg oxalate per tablespoon). In total serving that is: 950 mg ox/100g or 77mg of oxalate in every tablespoon (8.1g).

What are the ingredients in Dr. Cowan’s Low-Oxalate Green Powder?

Based on the provided information, seems there is nothing too complex regarding what is used in making this green smoothie powder. However, they say it contains Dino kale, mustard greens and collard greens all 100 percent organic.

The direction of use for Dr. Cowan’s low-oxalate green powder

Just to mention upfront so as to avoid this medical kind of lingo that this review might see to pass across. Dr. Cowan clearly states that this product is not meant to replace any kind of medical approach to a low oxalate diet.

In fact, this is just a blend of grounded greens that have been tested to have lower measures of oxalate (or oxalic acid content). The direction of use is as desired based on how sensitive your condition is. Nonetheless, 1-2 teaspoon full gives a reasonable take, with foods or smoothies.

Ways to Use Dr. Cowan’s Low Oxalate Green Powder

If you are a fan of porridge I guess you want to have this powder to supply you the green food nutrients while at the same time keep your oxalate intake low.

In your porridge recipe use the direction of use above – add a spoon or two of the powder into your kind of gruel and wait for it to cook well with food.

Also, have you been looking for low oxalate greens for juicing, a grounded powder of leafy greens for instance? Maybe this Dr. Cowan’s blend of low oxalate leafy greens would do.

However, you may want to inquire from the product manufactures if indeed it is best for juice making. Relevant information concerning that is not provided on the product’s information page on their website.

Low Oxalate Greens – Is Dr. Cowan’s Powder Safe?

Looking at the content, it is logical to say this green stuff supplement seems okay for use. However, there is no legal statement to show that the exact dietary supplement ingredients used are safe or whether the preservatives used has anything to worry about, or proves that all ingredients have been clinically checked.

My Conclusion about Dr. Cowan’s Low Oxalate Green Powder

Well, I just mentioned this product because I thought readers might want to know some deeper details, like what ingredients it contains, the company behind it and an evaluation of its claims.

In other words, I’m not promoting it neither I’m I against it, so for detailed inquiries you can reach out to their customer care support.

As it seems, the powder might suit people who are strictly following a low oxalate diet or those who do not want to try greens they are not sure of their oxalate content.

Unfortunately, we have very little feedback regarding the greens supplement powder, but the few numbers of people who’ve used it seem very satisfied with the product.

So to get more info on this it is good you reach out to Dr. Cowan’s low-oxalate green powder product check it here>.

Away from the leafy green powder in a moment, let’s see…

Low Oxalate Green Herbs


According to this article by OneGreenPlanet most green herbs that are considered food have a low oxalate content. However, they have given one exception – parsley, which has an oxalate content ranging above what is considered moderate that is, its plus around 35mg in the oxalic acid graph.

My Formula for Eating High and low Oxalate Greens

While it’s extremely important to stick to your doctor recommended diet, you might also realize that your nutritionist asked you to occasionally include high oxalate green into your meal recipes. Is that a mistake? Looks like, but it is not.

The thing is, these same greens that are considered rich in oxalic acid also have their own unique nutritional benefits. In fact, some of the nutrients they supply can hardly be found from other foods.

That’s the reason your oxalate specialist might have you eat a small portion of leafy greens like spinach or beet greens once or twice in a week. However, if you are too concerned about that you can introduce an oxalate reducing agent supplement to help break down those oxalic acid atoms.

That brings us to a draft of how one can eat low oxalate foods kind of a formula, well the one I’d suggest. So let’s kick off: On Monday you can have some Arugula as part of your greens (that’s automatically a low oxalate green).

Tuesday – some lettuces would do, with a heavy lunch. But come Wednesday, you can have some oxalate reduced spinach (maybe with neutralizing agent or boiling and decanting the green smoothie).

Come Thursday, a portion of Dino Kale would keep your body supplied with green nutrients. With that draft off cause, you can now repeat the formula in a cycle of seven days to cover those days not mentioned – Friday, Saturday and Sunday.

Low Oxalate Leafy Greens Recipes

I’ve included this section because there is a whole page we wrote about 11 low oxalate vegetables you can use for your recipes when making a low oxalate diet.

My favorites are kale, peas, radishes, and cabbage – especially when served with beef and some plain rice.

Here is the article — go over it and I believe you’ll find it really helpful. The reason you want a detailed listing of low oxalate greens for smoothies is that you get that freedom to make your meals colorful and reasonably low in oxalic acid.

Now that you have something to hold on regarding greens that are low oxalic, and a clearer overview of the touted Dr. Cowen’s low-oxalate greens powder plus the article I mentioned above (about veggies that are low in oxalate) — it’ll be easy for you to stay in control of your oxalate intake.

Nonetheless, it’s important to note that most people think all they need is just a low oxalate cookbook and that would solve their oxalate sensitivity problem but that’s not a good approach to managing your kidney stone food-related concerns. The best route would be to see your doctor or nutritionist.

Oxalate sensitivity and kidney stone formation are just symptoms of more serious underlying conditions in your body. You could be having a leaky gut, an abnormal balancing of Vitamin C in your body, or other things that cause your body not to excrete oxalic acid, as it should.

Keeping watch over your oxalate intake is good but it is more advisable to do it with the help of your doctor. That way you’ll be monitoring the actual issue causing your body to have problems with oxalic acid.