Kale Powder – Organic

Organic Kale Powder is made from fresh kale leaves that are gently dried and finely ground to preserve their natural flavor and vibrant green color. With its earthy taste and smooth texture, it blends easily into smoothies, soups, sauces, and baked goods.

Convenient and shelf-stable, this versatile powder offers a simple way to enjoy the flavor of kale year-round. A pantry staple, it’s perfect for adding a boost of green goodness to both sweet and savory recipes.

The greens game completely changed once kale hit the United States market in the 1990s, and the super greens craze took off.

This food also changed the trajectory of how even the most conventional thinking doctor and surgeon looked at nutrition. Today, many of these doctors and surgeons have put down the scalpel (replacing it with a microphone) and preach the value of good nutrition worldwide, talking about the importance of eating foods like beets and kale for cardiovascular and neurological health.

Cruciferous Vegetables

Kale is a member of the very exclusive and powerfully nourishing group known as cruciferous vegetables. The term cruciferous is an informal classification for members of the mustard family. This diverse group includes kale, broccoli, cauliflower, cabbage, bok choy, arugula, Brussels sprouts, collards, watercress, and radishes, all of which initially descend from the wild cabbage. Due to modern agriculture techniques like cross-breeding, there are multiple versions of foods like kale varying in taste, texture, and consistency.

There is overwhelming evidence that all green foods are incredibly nutritious, providing our body with a wide array of vitamins, minerals, and phytonutrients. They also offer our detoxification pathways tremendous support with critical nutrients and compounds needed for optimal function. Kale is no exception to the rule as it, too, contains a treasure trove of nourishment.

1)Chlorophyll 

Chlorophyll is a compound in plants that gives them a deep, vibrant green color. This is the primary compound that helps in photosynthesis(using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains. Two primary types of chlorophyll are found in plants(Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties. When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, which help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines).

Chlorophyllin is a compound produced from chlorophyll through a process called saponification. This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.

Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA.

2)Vitamin K 

Unless you have been living under a rock for the past ten years, it will come as no surprise the vital importance of vitamin K on human health. Before we get into the nourishing qualities and sources of the vitamin K family, let’s break this down so we understand all of the vital details. Vitamin K describes the family of K vitamins 1, 2, and 3. This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting(by assisting in the conversion of particular coagulation factors into their mature forms), bone building(activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries(activated matrix GLA protein which prevents calcium accumulation in soft tissue).

Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2.

• Vitamin K1(phylloquinone) is primarily found in green leafy vegetables
• Vitamin K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes: MK-4, MK-6, MK-7, and MK-9.
• MK-4 is primarily found in aminal fats like egg yolks, lard, and butter.
• MK-7 is a product of cheese and fermented foods but is mainly found in Natto(a fermented soybean product).
• Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently.

A randomized controlled study discussing Vitamin K and its association with mortality risk stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake.

3)Carotenoids

Phytonutrients are compounds produced by plants to help them resist external environmental threats. These compounds are believed to have nourishing qualities that may support various human health factors. Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids(some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially.

Carotenoids are classified into two primary groups: Xanthophylls(primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).

Kale is a rich source of the carotenoid Lutein, which has been shown to have the potential to prevent atherosclerosis. An 18-month study of 480 men and women with no history of heart disease showed that those with the lowest lutein levels had a five times greater chance of carotid artery thickening.

An article published in 2001 discussed the importance of green leafy vegetables (specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin.

While all vegetables have unique attributes and extraordinary levels of nourishment, cruciferous vegetables have been of great interest in modern-day research for specifically unique compounds only found in this family of vegetables. So, let’s discuss these outstanding compounds.

I3C (Indole-3-Carbinol) and DIM

The two true superstars of this food group are compounds known as DIM(Diindolylmethanks) and I3C(indole-3-carbinol).DIM is created through a complex conversion process from I3C in the gut. In other words, it is a metabolite of I3C. I3C is a phyto compound explicitly found in cruciferous vegetables and derived from the breakdown of glucobrassicin(A type of Glucosinolate, a family of compounds found in Cruciferous Vegetables). Preliminary studies show its potential for protecting DNA and its positive effects on estrogen metabolism and preventing estrogen conversion into potentially harmful compounds.

In simple terms, here’s how this works: 

• Estrogen metabolizes into estrone, estradiol, and estriol, which further metabolizes into a more comprehensive array of compounds.
• Some of those compounds have the ability to create potential problems by promoting the growth of “hormone-dependent” cancers.
• I3C has been shown in preliminary studies to channel estrogen metabolism into proper pathways via improving phase one detoxification of estrones and keeping it out of paths that may promote cancer growth (like the potent pathway 2OH estrone), which can potentially make DNA damaging Quinones.

I3C is also a well-known chemopreventive agent shown in preliminary studies to inhibit inflammation and angiogenesis(the formation of new blood vessels), decrease proliferation(the growth and spread of mutated cells), and promote tumor cell death.

In a group of studies, Italian scientists found that people who ate Cruciferous vegetables at least once a week not only had a lower risk of oral, colorectal, and breast cancers by 17% but also lowered their risk of kidney and esophagus cancers by an average of 30%.

Finally, the following was stated in a review about I3C and prostate cancer:

• Epidemiological and dietary studies have revealed an association between high dietary intake of cruciferous vegetables and decreased prostate cancer risk.
• In vivo dimeric product 3,3′-diindolylmethane (DIM) upregulates the expression of phase I and phase II enzymes, suggesting increased capacity for detoxification and inhibiting carcinogens.
• In addition, we found, by microarray gene expression profiling, that I3C and DIM regulate many genes that are important for the control of cell cycle, cell proliferation, signal transduction, and other cellular processes, suggesting the pleiotropic effects of I3C and DIM on prostate cancer cells.

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Summary of important information

Cruciferous Vegetables

• Kale is a member of the very exclusive and powerfully nourishing group known as cruciferous vegetables.
• The term cruciferous is an informal classification for members of the mustard family. This diverse group includes kale, broccoli, cauliflower, cabbage, bok choy, arugula, Brussels sprouts, collards, watercress, and radishes.
• Due to modern agriculture, there are many versions of each of these foods, varying in taste, texture, and consistency.

Chlorophyll 

• Chlorophyll is a compound in plants that gives them deep, vibrant green color. This is the primary compound that helps in a process called photosynthesis(using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains.
• Two primary types of chlorophyll are found in plants(Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties.
• When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, whose purpose is to help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines).
• Chlorophyllin is a compound produced from chlorophyll through a process called saponification.
• This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product.
• In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.
• Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA.

Vitamin K 

• The general term vitamin K describes the family of K vitamins 1, 2, and 3.
• This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting(by assisting in the conversion of particular coagulation factors into their mature forms), bone building(activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries(activated matrix GLA protein which prevents calcium accumulation in soft tissue).
• Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2.
• Vitamin K1(phylloquinone) is primarily found in green leafy vegetables, and K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes; MK-4, MK-6, MK-7, and MK-9.
• MK-4 is primarily found in aminal fats like egg yolks, lard, and butter.
• MK-7 is a product of cheese and fermented foods but is mainly found in Natto(a fermented soybean product).
• Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently.
• In a randomized controlled study discussing Vitamin K and its association with mortality risk, it was stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake.

Carotenoids

• Phytonutrients are compounds produced by plants to help them resist external environmental threats.
• These compounds are believed to have nourishing qualities that may support various human health factors.
• Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria.
• There are more than 600 types of carotenoids(some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially. Carotenoids are classified into two primary groups: Xanthophylls(primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).
• An article published in 2001 discussed the importance of green leafy vegetables (specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin.

I3C(Indole-3-Carbinol) and DIM

• The two true superstars of this food group are compounds known as DIM (Diindolylmethanks) and I3C(indole-3-carbinol).
• DIM is created through a complex conversion process from I3C in the gut. In other words, it is a metabolite of I3C.
• I3C is a phyto compound explicitly found in cruciferous vegetables and derived from the breakdown of glucobrassicin(A type of Glucosinolate, a family of compounds found in Cruciferous Vegetables).
• Preliminary studies show its potential for protecting DNA and its positive effects on estrogen metabolism and preventing estrogen conversion into potentially harmful compounds.

In simple terms, here’s how this works:

• Estrogen metabolizes into estrone, estradiol, and estriol, which further metabolizes into a more comprehensive array of compounds.
• Some of those compounds have the ability to create potential problems by promoting the growth of “hormone-dependent” cancers.
• I3C has been shown in preliminary studies to channel estrogen metabolism into proper pathways via improving phase one detoxification of estrones and keeping it out of paths that may promote cancer growth (like the potent pathway 2OH estrone), which can potentially make DNA damaging Quinones.
• I3C is also a well-known chemopreventive agent shown in preliminary studies to inhibit inflammation and angiogenesis(the formation of new blood vessels), decrease proliferation(the growth and spread of mutated cells), and promote tumor cell death.
• In a group of studies, Italian scientists found that people who ate Cruciferous vegetables at least once a week not only had a lower risk of oral, colorectal, and breast cancers by 17% but also lowered their risk of kidney and esophagus cancers by an average of 30%.

 

Some research suggests that Kale may contain the following constituents:

• Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium
• Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Betaine, Vitamin A (RAE), Beta carotene, Vitamin A (IU), Lutein & Zeaxanthin, Vitamin E, Vitamin K
• Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Proline
• Flavonols: Isorhamnetin, Myricetin, Quercetin
• Phytochemicals: Sulforaphane, Indole-3-carbinol, Di-indolyl-methane (DIM)

This product is 100% natural and minimally processed. Taste, smell, texture, and color vary from batch to batch.

Suggested Use: Mix one tablespoon with recipes, juice, or add to your favorite smoothie.

Mixing suggestions: To increase flavor and nutritional profile, combined with our organic strawberry and banana powders.

Botanical Name: Brassica oleracea L. var. acephala.
Other Names: Curly Kale, Boerenkool, Farmer’s Cabbage, Black Cabbage, Tuscan Cabbage, Cavolo Nero, Collard, Borecole, Tuscan Kale, Laciniato, Dinosaur Kale.

Parts Used: Whole Kale leaf.
Ingredients: Raw Kale Leaf.
Origin: Grown and dried in China and packaged with care in Florida, USA.
Certifications: Certified USDA Organic.