Kale Chips

by foodsmarty

Kale is in the cruciferous family with brocolli, cabbage, brussel sprouts and collard greens, and is a excellent source of organosulfates. Organosulfates assist in the phase 2 detoxification pathway in which sulfur groups are used by sulfotransferases in the sulfation process in the liver, kidney and the intestine. The smooth endoplasmic reticulum of the liver is the primary place where all food and compounds (including drugs, alcohol, and toxins from environmental contaminants, beauty products and food additives) are processed. Detoxification occurs in three Phases (Phase I, Phase II, and Phase III). Phase II and Phase III can be most easily assisted by dietary compounds. To increase these pathways the most important compounds you could add to your diet or supplement intake are melatonin, alpha-lipoic acid, vitamin C, NAC/N-acetyl-cysteine, cysteine rich foods, folate containing foods, and smelly foods that are rich in sulfur compounds and glucuronic acid (found in Kombucha).

If you have a health condition that necessitates the usage of pharmaceuticals, if you drink alcohol regularly or if you live in the inner city or have a profession that exposes you to chemicals it is important to address the health and functioning of these pathways nutritionally. This can be easily with a few dietary additions of cruciferous vegetables or supplement additions.

Ingredients:

2 bunches curly Kale

1/2 c brewers yeast (optional)

Salt

Chili powder or cayenne powder (optional)

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Tear leaves off stems of curly kale and put in an even layer on a large baking sheet. Try not to overlap leaves as it will impede the drying process. Although I find using curly kale is easier may also use flat leave kale but be sure to put in a single layer as overlapping will leave some tough leaves. If you use flat leaf you do not need to take out the stems.

Sprinkle with any dry spices and salt you desire. Brewers yeast has B vitamins and a cheesy flavor. Adding chili powder to the yeast will give a nacho like flavor.

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Put in oven at 200 degrees F for 2 hours. Turn off oven and leave kale chips in overnight to 24 hrs to continue to dry. Put in ziplocs and keep up to one month.

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