Earlier today we posted about research presented at our conference on how to boost a cancer-fighting compound from broccoli called sulforaphane. You can read about that here.
For sulforphane to form in well-cooked broccoli, University of Illinois’ Elizabeth Jeffery talked about the research on eating broccoli with raw foods containing myrosinase. So what foods should you eat with your broccoli? Dr. Jeffery gave us some options, including arugula, chinese cabbage and… drumsticks?!
Broccoli and other cruciferous vegetables can lower risk of cancer, and it’s worth concerning yourself with how you cook them, says Elizabeth Jeffery, PhD, a scientist who spoke this morning at our annual research conference.
Her studies suggest that steaming your broccoli for three to four minutes until it turns a bright green will boost its cancer-fighting compounds.
Broccoli contains lots of compounds studied for their cancer-fighting abilities. One of the top contenders is sulforaphane. Sulforaphane isn’t found naturally in broccoli: it forms when other compounds in broccoli come together: glucosinolates and the enzyme myrosinase.
But microwave or boil your broccoli too much and it can destroy its myrosinase. Destroy that — sulforaphane can’t form. Continue reading