Is eating kale making you seriously sick? And cabbage, broccoli, cauliflower, and collard greens too?

And it doesn't matter if it's organic or not. Check out this news at Delish:

     Kale is heralded for its ample supplies of calcium, magnesium, potassium, Vitamin K, and various healthful phytochemicals and anti-oxidants. But the superfood is hiding a nasty secret: dangerous levels of heavy metals.
     In a recent study, molecular biologist Ernie Hubbard found that kale—along with cabbage, broccoli, cauliflower, and collard greens—is a hyper-accumulator of heavy metals like thallium and cesium. What's more, traces of nickel, lead, cadmium, aluminum, and arsenic are also common in greens, and this contamination affected both organic and standard produce samples.
     The source? Its soil. "If it's left in the ground, the leafy greens are going to take it up," Hubbard told Craftmanship magazine.