Various countries have wild blueberries. Ancient Greeks and Romans used various parts of (some sort of) blueberry plants and fruit medicinally. Historical records on their role in their ancient culture, though, are very scanty(1). Syrup or conserve of bilberries, the nearest blueberry relative in Europe, was used for quenching thirst and fevers in the east side of the Pond(2). 
Native Americans believed that the blueberries west of the Atlantic were helpful for coughs and the leaves of the bush as a health tonic(1). Roots became a tea. In northeastern North America, this was the low-bush blueberry, with plants only a foot-ish in height. These berries were small compared to modern ones, but sweeter and are considered way better-tasting. Fog-shrouded, sandy, "well-drained, highly acidic" coastal barrens, often treeless, held naturally-occurring patches. Native peoples were pioneers of the technique of control-burning these wild patches, still done by tribes today. When done every few years, this will fertilize the soil, disencumber the patches of old bushes, and increase yields. Pemmican, the meat-and-tallow travel provision, commonly was one of the foods that included wild blueberries(2).
Explorer Samuel de Champlain was the first to document Native American use of blueberries, in 1615. The berries were plentiful, many were dried for the winter, and they became one of the native foods that were vital to early European colonists. Commercial harvesting didn't happen, though, till the 1840s(2). Despite their well-known cold tolerance, there are also some blueberries that grow even deep into the Southeastern US(1,2). The South actually turned to canning those from their own wild barrens during the Civil War when markets closed for exporting seafood(2). Georgia is actually one of the top blueberry-growing states today, after some northern states(1).
It wasn't till well into the early 1900s when blueberries were developed that could be grown on farms(2). 
Important to note: Though blueberries are about the highest source of antioxidants among fruits or veggies(1), wild ones have way higher content of antioxidants and "phytochemicals such as anthocyanin."(2) Non-organic farmed blueberries also have the eleventh-highest toxic pesticide content of 2023 produce crops(3). As of 2018, most wild production was from Maine and some sustainability of harvests needed to be worked out. Wild ones pretty much can't be exported fresh as they don't transport well(2).

References:
1. Malcolm, Patrick A. "History of Blueberry Plants." Pioneer Thinking, Pioneerthinking.com,  https://pioneerthinking.com/history-of-blueberry-plants/.
2. Blakely, Julia. "Native Fruit: The Wild Blueberry." Unbound, Smithsonian Libraries and Archives, 13 November 2018, ​https://blog.library.si.edu/blog/2018/11/13/native-fruit-the-wild-blueberry/#.ZDX4ybrMLD4.
3. "2023 Shopper's Guide to Pesticides in Produce: Dirty Dozen." Environmental Working Group, ​https://www.ewg.org/foodnews/dirty-dozen.php.

There are many different aspects of metabolism, which is "the sum of all the chemical processes that occur in your body"(1) and "the internal process by which your body expends energy and burns calories."(2) Let's consider the resting rate of metabolism!
Resting metabolic rate means the rate that allows the mere functions that support life itself(1). Every nutrient taken from food, breath breathed, ounce of blood pumped, and cell grown or repaired means energy used in metabolism(2). Digesting and absorbing food (food's thermic effect) and activity are the other expenditures of metabolism. Those who lead sedentary lifestyles have resting metabolic rate account for about 70% of their total energy used in the day. Having more lean body mass (muscle and organs are included) is the biggest determinant of resting metabolism. NOTE: Physical activity is the greatest overall variable in metabolism, taking up anywhere from 15-50% of total metabolic energy expeditures for the day(1)! [We will consider physical activity's effect in a further article.]
Protein is more thermogenic, or takes more energy to process and absorb, than other nutrients in food(1,2) and may even boost metabolism at each meal! NOTE: Pacing protein, taking it in at more evenly during the day versus one primary chunk at dinner, will "support greater muscle retention and muscle growth" and will be even better for metabolism(1)!
A fasting cleansing protocol, more than just a temporary drop to calorie consumption, provides "a 'reset' to appetite, metabolism, and insulin sensitivity" plus causes the body to declutter cells (autophagy) and deal with toxin-loaded fat stores(1). Green tea has "a compound called epigallocatechin gallate" which may provide a little boost to metabolism. Three cups of green tea has about 250 milligrams, enough to burn off an average of a hundred further calories a day(2).

Personal Product Favorites (Links below):
Protein shake (my best breakfast and dinner)
Cleanse drink 

References:
1. "Why Metabolism Matters for Weight Loss." Isagenix Health, Isagenix Worldwide, Inc. Web. February 28, 2023. https://isagenixhealth.net/why-metabolism-matters-for-weight-loss/.
2. "The Truth About Metabolism." Harvard Medical School. Harvard Health Publishing. March 30, 2021. Web. February 28, 2023. https://www.health.harvard.edu/staying-healthy/the-truth-about-metabolism.

Twenty species of pines will produce seeds poking out of their pinecones, technically not nuts. Four varieties are harvested most by man: “the Mexican pinon, the Colorado pinon, the Chinese nut pine, and the Italian stone pine.” Pine nuts were harvested for thousands of years in the western US Great Basin(1) and a good part of the Mediterranean region. Some kind or other has been found in French caves, the ruins of volcano-devastated Pompeii, and waste dumps of Roman encampments in Britain. Romans and Greeks thought them tasty. Roman legionaries took them along Spain has led the world in production of pine nuts in recent years(2).
Ancient Egyptian, Roman, Persian-born, and Andalusian physicians have all claimed medicinal properties for pine nuts. Various historic medical authorities including the prominent Roman physician Galen believed they cleared lungs/chests. Other historic uses/ascribed properties included remedying coughs, kidneys, bladders, and bleeding and as an astringent(2).
New Mexican pine nuts had relatively good transportation to markets compared to other pine nuts from the southwestern US prior World War II, due to trading post systems. Route 66 traffic after that war meant better pine-nut market access for the Diné (Navajo) and Hopi. The Great Basin/Nevada has a Great Basin Pine Nut variety that is much easier to shell. However, transportation out of the region wasn’t very much available until the time of the Internet except for “California, Reno and Mormon population centers.”(3)

References:

1. “How Much Pine Nuts Should I Eat A Day.” The Super Healthy Food, September 27, 2022. Web. Nov. 19, 2022. https://thesuperhealthyfood.com/how-much-pine-nuts-should-i-eat-a-day/.
2. Casas-Agustencha, Patricia, Salas-Huetosa, Albert, and Salas-Salvadó, Jordi. Abstract of “Mediterranean Nuts: Origins, Ancient Medicinal Benefits and Symbolism.” Public Health Nutrition, Dec. 2011. Abstract in Wellness Resources. Web. Nov. 19, 2022. https://www.wellnessresources.com/studies/nuts-and-pine-nuts-history.
3. “The Story of the American Pine Nut Market.” PineNut.com: Helping Trees Empower People. Goods From The Woods. Web. Nov. 19, 2022. http://pinenut.com/pinon-pinyon-history/pine-nut-markets.shtml.

The exact point(s) hazelnuts originated from are debatable. Some believe they came from the east part of the Black Sea. The quintessential Greek historian Herodotus testified to their being in this area by his time(1). They indeed have been grown in the Black Sea coast of Turkey (northern part of the country) for 2,300 years or more, still considered an ideal climate for their production(2). They were food for early inhabitants of China and Switzerland(1).
Herodotus also testified to a method of pressing the oil out of them while they were in a bag. Rural areas still obtain olive AND hazelnut oil in such a manner. Ancient Greeks and Romans used hazelnuts in sauces and there was also a dessert using them and honey(1). The Bible even mentions hazelnuts(2, 3).
The Turks actually knew about hazelnuts when they were still in the center of Asia versus the far-western portion of the continent we now call Turkey. “Turkish scholar Ibn-i Sina (930-1037) mentions hazelnut as a medicine used to cure various diseases”. Travelers to the Giresun portion testified to how the land was rife with them in both the 1200s and 1902(1).
The first known documentation of international trade of the nuts from the region is from 1403 when a Spanish messenger ended up with a ship filled with them(1). Many European nations would make trade agreements to receive them between 1737 and 1909 plus the US in 1912(1). “More than 500,000 producers are involved in the cultivation, harvest, processing and sale of hazelnuts” in Turkey and the country still produces 80% of the world’s supply of them(2), having had a monopoly on production and export in the first part in the 1900s(1).
Sam Strickland, an English sailor who retired from the Hudson’s Bay Company, planted the first hazelnut tree in Oregon in the 1850s. It took nearly half a century more for commercial production to begin. The Willamette Valley of the state itself has a good soil and climate for growing them(3).

References:

1. “History of the Hazelnut.” Burak Tarum. Web. October 15, 2022. https://buraktarim.com/history-of-the-hazelnut/?lang=en.
2. “Hazelnut History.” Global Food. August 6, 2021. Web. October 15, 2022. https://globalfoodusa.com/the-history-of-hazelnuts/.
3. Swanson, Paul D. “From Filberts to Hazelnuts. On the History and Naming of the Oregon State Nut and Other Naming Controversies.” Northwest Hazelnut Company. Web. October 15, 2022. https://hazelnuts.com/hazelnut-history/.

"Pumpkin" and "winter squash" are sometimes interchangeable names for species in a genus called Curcubita. The majority of authorities on the subject, however, consider the big, orange species C. maxima as a "pumpkin" and two other species as winter squash. One of these winter squashes, C. moschata, is what modern canned "pumpkin" actually is(1). 
Archaeologists consider pumpkins and winter squash as likely native from the southwestern US down through Central America to Peru. Evidence of their cultivation stretches about as far back as any crop in the Americas(1). "Pumpkin seeds have been found throughout Mexico, South America, and the Eastern United States" and the pumpkins themselves used to be much "smaller, harder, and more bitter". Native Americans eventually got the flavor to sweeten over time, found them easy to grow, and ate them throughout the year. Preserved pumpkins helped them through the winter; pumpkins could be "boiled, parched,... baked", dried and ground into flour(2), and even roasted in strips via open flame(1). Seeds were food and medicine(2). Strips of pumpkin were even woven into mats(1) and the gourd parts became containers or bowls(2).
Pumpkins came to Europe via the early explorers of the Americas and were already grown in England and France by the middle of the 1500s(2). However, they need a long growing season and warm summer temps not present in Northern Europe and so didn't catch on there(1). This meant that some of the Pilgrims may have been quite familiar with pumpkins by the time the Wampanoag natives aided them through the grueling first winter in the New World(2). The Greek word "pepon" for "large melon" became the French word for pumpkin, "pompon", which became "pumpion" in England before they were called pumpkins in Colonial America(1)!
​A 1630-ish poem referenced furious consumption of pumpkins and parsnips(1,2) by early New England settlers(2). They even had a method of turning pumpkins into custard that was baked in cooking-fire ashes(1,2).

References:
1. Trinklein, David. "Pumpkin: A Brief History." University of Missouri College of Agriculture, Food & Natural Resources. CAFNR Marketing and Communications. October 4, 2013. Web. August 24, 2022. https://ipm.missouri.edu/meg/2013/10/Pumpkin-A-Brief-History/.
2. Fort, Anna. "A Brief History Of Pumpkins." GBH. November 1, 2017. Web. August 24, 2022. https://ipm.missouri.edu/meg/2013/10/Pumpkin-A-Brief-History/.​

Brussels sprouts, cauliflower, and broccoli are ultimately descended from wild forms of cabbage from the Mediterranean Sea region(1). That area is where the eating of cabbage sprouts is considered to come from. They would spread into Northern Europe in the early Middle Ages and the Brussels (modern-day Belgium) area later in the Middle Ages. It was in the Brussels area that Belgian cabbage would develop into the Brussels sprout(2).
Brussels would skyrocket in population with industrialization a few hundred years ago. Nearby Saint Gilles farmers had issues finding space to cultivate. The then-more refined Brussels sprouts grew in a vertical direction with heads tucked under the leaf stalks, so they required less land to grow. This made them a major blessing to the Brussels area(1). 
French settlers would bring Brussels sprouts to Louisiana as part of the eventually-global spread of the veggies. High nutrient value was a major factor of this spread(2).

References:
1. "Brussels sprouts, the Origin story." Nature & Garden, https://www.nature-and-garden.com/gardening/brussels-sprouts-history.html.
2. History Rob. "Brussel sprouts: history & origin." History Rob, https://historyrob.com/history-blog/brussel-sprouts-history-origin/.

The average person only gets 16 grams of fiber a day, and recommended amounts are more like 25-38 (women the former, men the latter). Upping total amounts to ideal levels also needs to be a gradual and attended with increased, adequate water consumption(1). Yet, there are also various types - beyond “soluble” fiber, which absorbs water in digestion, and the “insoluble” fiber not changed by digestion. All have different health effects and different tolerance levels from person to person(2). We will touch on some points of a few of many types in this article…
Please see a post from our sister blog, Rainbows of Autism, on fiber affecting brain function with the following: [LINK]!

Some fiber types dissolve in water but thicken up, curbing appetite. Beta-glucan in oats is an example(1), which also slows the passage of food from the stomach and inside the intestines(2). Some are prebiotics, allowing healthy, necessary bacteria to grow in the large intestine(1).

• Inulin: One of the more common prebiotics is inulin from chicory(1) and different fruits and veggies. Slows the absorption of sugars, helping prevent blood sugar spikes that trigger cravings for unhealthy foods; slows digestion to a healthier pace, increasing feelings of fullness(2).
• Cellulose: Major part of plant cell walls; especially present in different veggies, nuts, and legumes. Moves things along, attaching to food components(2).
• Pectins: In some fruits and veggies, nuts, and legumes. Cuts down on “glycemic response of foods” due to putting a damper on glucose absorption; may aid lowering cholesterol by ushering fatty acids outside the body(2).
• Psyllium: Softens stools; attaches to sugars; helps stave off cholesterol reabsorption(2).

References:

1. “Fiber: Are You Getting Enough?” Isagenix Health. Isagenix Worldwide, Inc. Web. 16 Jun. 2022. https://www.isagenixhealth.net/fiber-getting-enough/.
2. Brady, Krissy. “7 Types of Fiber, Explained.” Cooking Light. Meredith Corporation. 11 Oct. 2018. Web. 16 Jun. 2022. https://www.cookinglight.com/eating-smart/nutrition-101/types-of-fiber.

One primary variety of a certain warm-weather, bean-family, root veggie comes from Mexico and the other from South America. Some, called the "agua," are more round and some, called the "leche," are elongated. It made a great sea-voyage staple for Spanish sailors because it lasted a while and quenched thirst with high water content. It can be enjoyed cooked or raw. Cinnamon will bring out an apple-like taste and savory spices a potato-like taste(1). Enter the jicama, a very nutritious veggie that I would eat when I was NOT a veggie-eater. Let's see some of its nutrients and benefits..
- Vitamin B6 helps boost various brain functions and combat antibody invasion(2).
- Excellent levels of Vitamin C "control... inflammation by reducing oxidative stress levels and protecting against cancer, autoimmune diseases, cardiovascular disease and cognitive decline" plus help support healthy skin(1) and the immune system(2).
- Potassium dilates arteries and combats artery stress. Iron and copper also aid circulatory health and are especially critical for making "healthy red blood cells"(2).
- "[M]agnesium, copper and iron... help bolster mineral density in your bones."(2)
Unlike most other root veggies, jicama is low-calorie. High levels of fiber increase satiety, help support weight loss(1,2) help fight urges for excessive snacking(1), and support digestive tract health(2). 
- Inulin, "a non-digestable dietary carbohydrate"(1) and soluble fiber, doesn't metabolize into simple sugar though tasting sweet and therefore is safer for diabetics(2). Inulin is a prebiotic, undergoing healthy, crucial fermentation in the gut. The resulting good bacteria give off "a few types of short chain fatty acids". These fatty acids help lower risk for "inflammatory diseases, diabetes, and cardiovascular disease", support further beneficial bacteria, and lower amounts of bad species of bacteria(1).

References:
1. Wilkes, Angela. "What is Jicama?" Keto Meals and Recipes by Angela Wilkes. Angela Wilkes. Web. 13 Apr. 2022. https://www.ketomealsandrecipes.com/2017/05/05/what-is-jicama/.
2. Seward, Marc. "8 Benefits of Jicama." Healthy Focus. Healthy Focus LLC. 21 Mar. 2017. Web. 13 Apr. 2022. ​https://healthyfocus.org/benefits-of-jicama/.

We will only scratch the surface here!
The skin and gut both have a microbiome and are meant to have a good amount of good, necessary bacteria(1). Both skin and gut defend the body against bad bacteria, or pathogens. Most of the immune system is actually in the gut, though, and an unhealthy gut will cause problems throughout the body, possibly to the level of autoimmune issues. The skin is the big elimination point of wastes from bacterial “standoff”(2).
Gastrointestinal issues often cause skin issues, though acne and eczema may be caused by other issues as well(1). A lot of people who have chronic skin issues have candida yeast overgrowth. Out-of-control yeast breaks down intestinal walls, reaches into the bloodstream, and gives off nasty byproducts. Those toxic substances and “‘superantigens’” can especially worsen psoriasis. Nail fungus, eczema, and dandruff also result from fungal infections. Most gut bacteria is located in the colon and large intestine, aiding the processing and breaking down of food, but if it gets into the small intestine, it will cause rosacea-causing small intestinal bacterial overgrowth (SIBO)(2).
Carotenid nutrients are examples of substances from food that make their way to skin. Refined carbs increase insulin production, which stimulates oil glands and therefore acne(2). Various vitamins and minerals are good for the skin and a healthy gut will get them where needed. On the other hand, stress is yet another trigger for skin issues. Gut health has links to “anxiety, depression, and irritable bowel syndrome.”
Some ways of helping the gut are eliminating inflammatory foods, consuming probiotics and prebiotics, cracking down on chronic stress, and getting sleep (especially promoting proper circadian rhythm via turning off electronics a decent time before bed)(1).

Winderl, Amy Marturana. “There’s a Connection Between Your Gut and Skin (Hint: It’s the Key to Clear Skin).” Parsley Health. Parsley Health. 21 Jun. 2021. Web. 28 Mar. 2022. https://www.parsleyhealth.com/blog/how-to-get-clear-skin-gut-connection/.
Myers, Amy. “The Gut-Skin Connection.” Amy Myers MD. AMMD, LLC (AmyMyersMD.com). Updated 15 Jul. 2021. Web. 28 Mar. 2022. https://www.amymyersmd.com/article/gut-skin-connection/.

Updated 11/4/2023; originally titled: "Dryer Sheets and General Health Hazards" 

Disclaimer: Articles referenced are from 2016-17. Some ingredients/stats about dryer sheets may have changed very significantly since then so this article was written to give a general idea about their health hazards.

As of 2017, the United States Consumer Product Safety Commission didn't require ingredient lists on dryer sheets.
"Seven hazardous air pollutants and 25 volatile organic compounds (VOCs)" were found in the laundry vent emissions of a particular experiment of "scented fabric softening and dryer sheets" used in clean washers and dryers. Included were chemicals present in automotive tail pipe exhaust; benzene and acetaldehyde have no safe level(1). 
Fourty-four percent of tested scented laundry products gave off one or more cancer-causing air pollutants(1).
A 2016 study found that 12.5% of folks believed scented laundry products were causing them health problems. These included "respiratory issues, runny noses, asthma attacks, skin issues, migraines and even gastrointestinal symptoms."(1)
Some more rapidly-noticed effects of laundry-product scents are "migraines, asthma attacks, eye and throat irritation and contact dermatitis." Some dryer sheets are especially polluted and may have quaternary ammonium compounds, infamous for bringing on asthma. Other chemicals endanger wild animals(1). Important to remember: skin is "the most absorbent organ in your body."(2)
"Benzyl alcohol- Causes irritation within the upper respiratory tract... nausea, vomiting... and dramatic drops in blood pressure."(2)
"Acetaldehyde... in fake fragrance blends... adversely impacts the kidneys, nervous and respiratory systems."(1)
In the 1990s, an EPA/industry-generated list made of common ingredients in fabric softeners included multiple ingredients implicated in neurological disorders. Brain damage could come from - choloform(2).
Simply line-drying clothes outside saves energy and avoids toxic laundry scent chemicals(2).
My mom uses wool dryer balls in our clothes dryer - a much healthier option!

References:
1. Zerbe, Leah. "Stop Using Dryer Sheets Immediately!" Dr. Axe: Co-Founder of ANCIENT NUTRITION. Dr. Axe. June 14, 2017. Web. November 4, 2023. https://draxe.com/health/dryer-sheets/.
2. DailyHealthPost Editorial. "Dryer Sheets Cause Hormone Imbalance, Neurotoxicity, Respiratory Problems, and Even Cancer." Daily Health Post. Daily Health Post. April 23, 2016. Web. November 4, 2023. https://dailyhealthpost.com/dryer-sheets-dangers/.

In our sister blog, Rainbows of Autism, I named a few kinds of brain-unhealthy effects that the heavy metal lead has. Please read it with the following: [LINK] There are also numbers of non-brain health effects of lead. We will only mention some of many...
Lead poisoning is especially bad for youngsters, who absorb it more readily and more likely to be exposed. Young children might eat lead paint flakes off walls and woodwork. "Miscarriage, stillbirth... premature birth", and low weight at birth might happen to the fetus/baby of a mother exposed to lead(1).
The government agency OSHA made an 1978 estimate of blood levels due to chronic exposure at which lead poisoning problems can occur. Lead has been found since to cause problems at much lower levels. Kidney problems and high blood pressure happen with blood lead levels at 10 µg/dL in adults. Impaired motor function and attention issues happen between 20 and 40 µg/dL, and above 40, there can be "headache, fatigue, sleep disturbance, joint pain, myalgia, anorexia, and constipation." Some workers might have levels above 60, which can be lethal or cause convulsions, comas, peripheral neuropathy, and severe abdominal cramps(2).
Here are some other lead poisoning health effects:
- Hearing loss(1)
- Eating non-food items like paint chips (pica)(1)
- Vomiting(1)
- Joint/muscle discomfort(1)
- Fatigue/feeling sluggish(1)
Lead can come from pipes, solders, pottery, soil exposed to lead paint or gasoline, bullets, some folk remedies, cosmetics, or tamarind (present in Mexico-sourced candies)(1).

References:
1. Mayo Clinic Staff. "Lead poisoning: Symptoms & causes." Mayo Clinic. Mayo Foundation for Medical Education and Research (MFMER). 20 Dec. 2019. Web. 18 Jan. 2022. https://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/syc-20354717.
2. "Lead: Health Effects." United States Department of Labor Occupational Safety and Health Administration. Occupational Safety & Health Administration. Web. 18 Jan. 2022. https://www.osha.gov/lead/health-effects.

Peaches are native to northwest China and believed to have been first domesticated along the Yangtze River, where fossilized peach stones have been found from thousands of years ago. Peach blossoms were an especially important cultural item for the Chinese - the blossoms were hung on doors for new year celebrations and carried by soldiers who preceded emperors traveling from town to town(1). The Chinese would end up spreading peaches to Persia, where they were grown widely(2). Alexander the Great brought peach seeds to Europe as a result of his conquest of Persia(1,2). The scientific name of peaches, Prunus persica or "Present from Persia," was a Roman/Latin tip-off to Europeans getting peaches through there(1). Ancient Herculaneum, ravaged by infamous Mount Vesuvius, had peach paintings on its walls(2).
"In the 16th century, Spanish explorers brought the first peaches to South America"(1) and it was actually in the century after that that the fruits came to England(1,2) where it remained a delicacy(1), widespread with the Victorians as a dessert(2) including with Queen Victoria herself(1).
Early 1600s English colonist George Minifie may have planted the first North American peach tree at his Virginia abode. Thomas Jefferson planted some at Monticello(1). The Elberta peach, the most widespread in the world, was first produced in 1875 in Georgia by Samuel H. Rumph and a trial shipment fetched $15 a bushel in New York City. Mr. Rumph designed railroad cars with ice bunkers and iced boxes on casters for transporting peaches and essentially gave away his railcar design. Elberta peaches grew in "all soils and climates, from the Gulf to the Great Lakes, the Atlantic to the Pacific"(3).

References:
1. Frog Hollow Farm. "The History of Peaches | Frog Hollow Farm | Where Did Peaches Come From." Frog Hollow Farm. Frog Hollow Farm. 27 Apr. 2017. Web. 20 Dec. 2021. https://www.froghollow.com/blogs/news/the-history-of-peaches-frog-hollow-farm-1.
2. Jillian. "The History of the Peach." Kingsburg Orchards. Kingsburg Orchards. 25 Jul. 2013. Web.20 Dec. 2021.  https://www.kingsburgorchards.com/peach-history-blog.
3. "Peaches." University of Georgia College of Agricultural & Environmental Sciences. University of Georgia. Web. 20 Dec. 2021. ​https://peaches.caes.uga.edu/history.html.

Updated 10/2/24

First on a consideration of gaining weight while exercising, strengthening the body (particularly with strength training) means adding muscle weight. It is denser and therefore more compact and less fluffy than fat, plus burns more calories (and excess fat). New exercise regimens temporarily lead to extra water retention and glycogen storage, because both need to bind together to fuel muscles. When the body gets used to exercising and muscles strengthen, they become more efficient and need less fuel storage. Scales tend to do nil for tracking body composition(1).
There are various other considerations:
- A good run doesn't by itself burn quite a lot of calories. Sprint intervals do a lot more - sprinting at full speed during a run at intervals. Sprinting works the major muscles of the body(2).
- Intermittent fasting on rest days especially helps change body composition(2).
- A lot of folks eat way over what they actually burn during exercise(1,2), especially unhealthy foods(1). Eating without distractions like electronic devices may help pay attention to food and registering that it's going down the hatch; meal planning may help keep eating in bounds(2).
- The kind of fuel will cut down on hunger post-workout, including "eating healthy, complex carbs pre-run followed by post-run whey protein and water"(2) Baseline water consumption in a day STARTS with half one's body weight in pounds in ounces of water(1).
- Insulin resistance messes with glucose conversion into fuel(1).
- Thyroid issues, particularly underactive thyroids mess with metabolism and may cause weight gain(1).

Personal Product Favorites:
Complete meal with protein and super-dense nutrients
Scientifically-proven extra protein

References:
1. Anytime Fitness. "5 Reasons You're Gaining Weight While Working Out." Anytime Fitness. People, Purpose, Profits, Play: A Self Esteem Brands company. November 16, 2023. Web. March 26, 2024. https://www.anytimefitness.com/ccc/ask-a-coach/revealed-the-top-reasons-you-may-be-gaining-weight-while-working-out/. 
2. "When Runners Struggle to Lose Weight." Isagenix Health. Isagenix Worldwide, Inc. Web. March 26, 2024. https://www.isagenixhealth.net/when-runners-struggle-to-lose-weight/.

Kale (and collards) are considered more like earlier forms of cabbages, less altered by breeding of man, as opposed to "cauliflower, broccoli, and head cabbage" which only have a two-thousand-or-so-year history. Kale and collards are "nonheading cabbages [that] bear the Latin name Brassica oleracea variety acephala, the last term meaning 'without a head.'" The name "kale" is from the Scottish derivative for the Greek and Roman words for the whole grouping of cabbagelike plants(1). Kale is also extremely nutritious and easy enough to grow where it has been widely used during food shortages - plus is very cold-tolerant(2). In fact, it can weather "snow, ice and temperatures as low as 10 degrees below zero" and a hefty frost actually improves the flavor(3). The Greeks and then Romans grew kale and collards; the Romans had several kinds including some with crisped or curled leaves and from mild taste to sharp. It is debated whether the Romans or Celts first took kale to France and Britain, where they have been retained for years since(1).
The Scottish eat a lot of kale to where "kale" is synonymous with "food" and "'off one's kale'" refers to a person unable to eat - the cold tolerance part was huge in the Highlands and a vital reason for its dominance. The Scottish ate it boiled and mashed, including with potatoes(3). In France, kale would eventually become a "lost & forgotten vegetable" that would lose popularity "to parsnips or turnips or sunchokes". A possible reason is believed to be it was about the only food available during the World Wars and lost its appeal(2).
The first definite reference to kale in kale in America was from 1669, though it may have made its way from Europe earlier. Kale and collards don't do as well in the heat, in which they develop a strong, distasteful flavor; collards ended up being the big winter veggie in the South. Collards are themselves very rich in minerals and vitamins and helped nourish many poor Southerners(1).

References:
1. "Greeks and Romans Grew Kale and Collards." Aggie Horticulture: Texas A&M AgriLife Extension. Texas AgriLife Extension Service, Texas A&M System. Web. 27 Oct. 2021. https://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/kale.html.
2. "What's the History of Kale?" The Kale Project. The Kale Project. 25 Feb. 2015. Web. 27 Oct. 2021. http://www.thekaleproject.com/simple-faqs/whats-the-history-of-kale/.
​3. Shea, Bridget. "Kale: The Fascinating Culinary History of Today’s Trendiest Vegetable." The University of Vermont Medical Center. The University of Vermont Medical Center. 27 Oct. 2017. Web. 27 Oct. 2021. https://medcenterblog.uvmhealth.org/wellness/recipes-wellness/kale-history-recipe/.