When you cook kale, you destroy the enzymes that help convert its glucosinolates into the active, cancer-fighting compounds your body needs. Fortunately, when that happens, the beneficial bacteria in your colon will step up and help produce those compounds. Unfortunately, the bacteria in your gut are not as efficient as the enzymes in making this conversion. So although you may enjoy steamed or wilted kale from time to time, try eating - or drinking - more raw kale for optimal levels of these caner-fighting compounds. You can juice it, blend it, or make an uncooked massaged salad.
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