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September 9, 2013

Why Would I Eat That?

by Rev. A. J. Iovine

Speaking of kale, I’ve been on a pro-kale kick for a couple of months. I eat raw kale as a main salad ingredient, and I’ve also juiced it with good results. People have turned up their noses at me when I say that kale is wonderful. “It tastes too bitter,” so sings the choir. “Don’t you have to cook it with oil and garlic to make it taste good,” chime the questioners.

Kale tastes best in its natural form without piling on the fat and salt…at least I think it does. And people wonder if I’ve lost my mind as I smile like a Stepford Wife as I sing the praises of the nutrition of kale.

I say that my taste buds have changed to a point where I actually like the taste of kale. And spinach. And collards. And Swiss chard. Minus the fat, salt, and gook.

Today, a doctor explains why:

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