Kale - a green vegetable praised for being rich in vitamins A, C, K and antioxidants - is on the list of foods that can increase liver enzymes if used incorrectly. According to research from the Harvard School of Public Health (Harvard T.H. Chan School of Public Health), kale can absorb pesticide residues and heavy metals from soil such as cadmium - a potential liver poison.
Nutritionist Stephanie Middleberg (USA) warns: "When kale is consumed in large quantities, especially in the form of detox juice every day, the body is easily overloaded with oxalate and metals, putting pressure on the liver and kidneys".
Not only kale, vegetables with high oxalate content such as spinach and amaranth also need to have their dosage control control, especially in people with liver disease, kidney disease or are being treated for hyperlipidemia.
To protect the liver, experts recommend:
Wash the vegetables thoroughly with diluted salt water or soak in baking soda.
Limit raw food, should be boiled or steamed to remove some of the potential poison.
Do not overuse the detox regimen with green vegetable juice for a long time.
