Eat Right

Is this super food actually a super villain?

For the past few years, kale has reigned supreme as the health foods of all health foods. You can find the leafy greens blended up in smoothies, tossed into salads and even dried into tasty kale chips. But could the kale juices we slurp so often be killing us?

Earlier this month, Mother Jones released a story titled “Sorry, Foodies: We’re About to Ruin Kale” and pretty much broke the internet. With over 47,000 shares on Facebook, Mother Jones had us convinced that eating kale regularly was poisoning us. They claimed that eating kale can lead to increased levels of the toxic metal thallium, which can result in chronic fatigue, gluten insensitivity and even Lyme disease. 

Though we were scrambling to find a new superfood to replace our favorite source of vitamin A and B, it turns out Mother Jones’ story wasn’t all true. As Alexandra Caspero, R.D told Women’s Health, “Anything in large amounts can be dangerous.” The average person is extremely unlikely to eat so much kale that they’ll end up with dangerous levels of thallium in their system. 

Plus, kale isn’t the only vegetable that is susceptible to picking up thallium. The metal has been found in green beans, spinach, peas, turnips – the list goes on. So instead of ditching the greens altogether, just be aware of how much you consume. While digging in on a few servings a week definitely won’t kill you, drinking a green juice three times a day might be overdoing it. After all, everything should be enjoyed in moderation—even superfoods.

Are you a big kale consumer? What healthy foods do you eat all the time? Let us know!  


by Mallory Walker | 2/1/2016