Is it important to consume raw kale?

Consuming raw kale is important because it is high in sulfur-containing compounds known as glucosinolates. When kale is raw, the enzymes present in it, called myrosinases, convert these glucosinolates into isothiocyanates, which are beneficial for health. Rhonda Patrick emphasizes that these isothiocyanates can turn off harmful genes and turn on beneficial ones, including those that kill cancer cells. Heating can inactivate these enzymes, reducing the formation of isothiocyanates, although cooked kale still provides benefits like increased levels of magnesium and calcium [1].

Furthermore, she suggests varying the intake of both raw and cooked vegetables to optimize health benefits [1].