153: The Do's and Don'ts of Fasting, Bulletproof Coffee Benefits | Dave Asprey

Kale Concerns

Dave Asprey presents a controversial view on kale, arguing that it may not be the superfood many believe it to be. He highlights the presence of oxalic acid and thallium in kale, which he claims can harm the kidneys and accumulate in the body over time 1. Asprey compares the consumption of kale to smoking, suggesting that while it may not be immediately harmful, its long-term effects could be detrimental 2.

Eating french fries is the new smoking. A new study just came out about that. But eating deep fried kale, which is how most people have to eat it to make it palatable, they cover it in sugar, they cover it in, basically nutritional yeast, which is another name for MSG, much nutritional yeast has that problem.

--- Dave Asprey

Despite the debate, Max Lugavere remains a fan of kale, though he acknowledges the potential risks Asprey mentions.

   

Cooking Solutions

Asprey offers practical advice for those who still wish to consume kale, suggesting cooking methods to reduce its harmful components. By boiling kale and discarding the water, one can remove a significant portion of oxalic acid and thallium 3. He also recommends adding calcium carbonate or baking soda during cooking to further mitigate these risks.

If you can cook your kale and you boil it, and you pour off the water, that'll remove a third to a half of the oxalic acid and probably some of the thallium, especially if you use distilled water when you boil it.

--- Dave Asprey

Max Lugavere appreciates these insights, acknowledging the value of Asprey's nutritional tips, even as he continues to enjoy his kale salads.