KALE

An ancient member of the Brassica family, kale is a very nutritious green vegetable. It is a rich source of vitamins
A, B1, B2, C and niacin, as well as chlorophyll and many minerals, such as calcium, magnesium, iron, sulphur, sodium and potassium. The juice of kale can be used to treat stomach and duodenal ulcers, while the leaves and stalks, when eaten as a vegetable, provide a rich source of roughage.

KAVA-KAVA (PIPER METHYSTICUM)Top

A perennial shrub, it is native to Polynesia and other Pacific islands, where its roots and rhizomes were produced as drinks that were traditionally used as both a folk medicine and for ceremonial purposes. Nowadays, kava is used to alle­viate anxiety, tension and resdessness. Since its rhizomes contain kava lactones, active ingredients which promote relaxation without loss of mental sharpness, this makes it very useful for the daytime management of anxiety. In addi­tion to its relaxation properties, kava is reported to increase mental acuity, improve memory, promote restful sleep and reduce pain. Kava is now available from health food shops in tea bags and capsule form. A normal daily dose is 100 mg and a usage period of four weeks is recommended for its anti­anxiety action to be effective.
Caution: Kava-kava is not recommended for pregnant or lactating women. Its only reported side-effect is a mild gastrointestinal disturbance, but prolonged use may cause a temporary skin yellowing. This indicates that its use should be discontinued as overdose can lead to skin rash.

KELP Top

Kelp includes any of a variety of large brown seaweeds that are found in cold waters throughout the world, growing underwater and on rocky shores; it does not grow in tropi­cal waters. In many countries, kelp is harvested from the ocean to be used as a food, or dried and sold in powder, tablet or capsule form. Kelp contains an abundance of minerals and trace elements, but it is mainly valued for being one of the richest sources of iodine: fresh kelp contains about 100,000 mcg iodine per pound, while dried kelp contains nearly ten times as much. In addition to iodine, kelp also contains carbohydrates, in the form of both sugar and starches. Its sugar is mannitol, which is not very sweet and is a mild laxative. As mannitol does not raise blood sugar levels, it is excellent for use by diabetics. Kelp also contains small amounts of vitamins A, Band C and a substance, sodium alginate, that binds with radioactive strontium-90, preventing its absorption and promoting its excretion from the body. Thus, kelp can provide protection from radioactive fallout. Through its high iodine content, it can also reduce the risk of cancer. The high iodine diet of the Japanese, who eat plenty of seaweeds, has been linked to the low incidence of breast cancer in Japan.
Caution: People with an overactive thyroid, pregnant or lactating women should consult a doctor before using kelp.

KIwi FRUIT  Top

Originating in China as Chinese gooseberry, but developed and popularized by New Zealand growers who named it after their national bird, kiwi is a treasure of nutritional bounty .As one of the acidic fruits that combines well with protein, kiwi is an outstanding source of vitamin C. It provides more vitamin C than orange and more fibre than an apple. One kiwi fruit supplies up to 70 mg vitamin C, which cleanses the body and helps to boost resistance to disease. It is best eaten fresh, right after harvesting, but even when stored for a few months, it still retains most of its vitamin C. Kiwis are also extremely rich in potassium, an average kiwi supplies 250 mg, making it suitable for people with high blood pressure or edema. Kiwis contain fibre, mucilage and a special enzyme called actinide which can help digestion, making kiwis a recommended food for people with weak digestion or a tendency for constipation. Kiwis should be bought firm, but not rock-hard. They should yield slightly to pressure and are best peeled just before eating. Nutritionally, they are best eaten raw.

KOHLRABI Top

A green vegetable of the Brassica family, it is grown for its large, edible stem which has a slight bitter-sweet flavour similar to turnip. Kohlrabi can improve blood circulation, strengthen digestion and help to stabilize blood sugar levels, making it beneficial for diabetics and hypoglycaemics. It can also help to relieve painful urination, stop internal bleeding, and purify the body from toxins and alcohol. The juice is considered a remedy for nosebleeds.

KOLA, KOLA NUT (COLA VERA)Top

The kola is a large tree that grows wild in West Africa and is also cultivated in South America. The kola nut contains caffeine and is well known as a nerve stimulant. It fights fatigue and promotes strength and endurance and is also used as a heart tonic. Kola nut is used in the production of some popular soft drinks.

KOMBU Top

Kombu is a seaweed related to kelp. It contains a number of minerals and is especially high in iodine. It is usually available from health food stores as dried leaves that can be added to soups and stews. Because of its high mineral content, Kombu greatly enhances the nutritional value of any foods prepared with it. It is especially useful when added to beans arid legumes as it increases their digestibility. As with any high-iodine food, it improves thyroid function and can help in treating all conditions resulting from iodine deficiency.

KOMBUCHA Top

A recently rediscovered mushroom beverage, which has been known for centuries in Asian countries and originally used by Zen sages as a reviving drink, Kombucha tea is now gaining popularity in the West for its great healing benefits.Although it appears to be a mushroom, kombucha is in fact a colony of yeast and bacteria. It grows and propagates in a solution of weak tea and sugar, which, as the kombucha grows, begins to ferment, producing carbon dioxide and alcohol. When the kombucha has doubled in size, it is removed from the solution to start a new batch. The resulting liquid, which is biologically active, is kept refrigerated, to be drunk daily in 185 g doses. The tea has antibiotic, antibacterial and antiviral properties and purifies the body by binding to toxins and promoting their excretion. It contains digestive enzymes and valuable lactobacilli which improve metabolism, several of the B vitamins and glucoronic acid, a known liver detoxifier. Kombucha cleanses the liver and kidneys, creating several health benefits such as increasing energy and vitality, strengthening digestion, improving skin conditions and promoting a feeling of well-being. Although these benefits may vary in individuals, people have reported amazing improvements in a range of chronic conditions, from psoriasis, constipation and fatigue to thyroid deficiency, hair loss and brittle nails. Ready-made kombucha tea is now available in many health food shops in bottles and as extract drops.
Caution: Kombucha tea is not recommended for
diabetics

KUDZU (RADIX PUERARlAE) Top

A Chinese herb, kudzu is a fast-growing vine native to the Orient that was introduced to the USA during the latter part of the nineteenth century. Although it is known in the southern United States as a nuisance weed, kudzu has long been used in traditional Chinese medicine for themanagement of alcohol abuse. A recent study carried out by the Medical School of Harvard University confirmed that kudzu can reduce the craving for alcohol by as much as 90 percent. Two isoflavone compounds in kudzu, daidzein and daidzin, were identified as being responsible for the anti­alcohol effect. To help in the treatment of alcohol abuse and overindulgence, capsules of kudzu are now treely available in health food stores, either on its own or in combination formulas including factors like cysteine (NAC), lipoic acid, vitamin C and other "liver triendly" herbs, for a more comprehensive effect.