The Boston Globe (2/25, Kotz) “Daily Dose” blog reports that kale contains two antioxidants, “lutein and zeaxanthin,” which “have been associated with a lower risk of chronic eye diseases, including age-related macular degeneration and cataracts, according to the American Optometric Association.” The blog entry provides tips on how to prepare kale. It also warns people with “certain thyroid conditions…to avoid eating raw kale more than three times a week since eating excess amounts of the raw green could interfere with iodine absorption in those with an underactive thyroid.”
