Broccoli is really unbelievable. Studies show that it can help prevent DNA damage and the spread of metastatic cancer.
Research also indicates it can trigger defences against pathogens and pollutants; help stop lymphoma; boost the enzymes which detoxify your liver; goal breast cancer stem cells; and lessen the risk of prostate cancer development.
The important plant component responsible for this is believed to be sulforaphane, a chemical that is formed almost exclusively in cruciferous vegetables like rocket, Brussels sprouts, cabbage, cauliflower, spring greens, horseradish, kale, mustard greens, radishes, turnip tops and watercress.
Sulforaphane can also help protect your brain and your vision, reduce nasal allergy inflammation and manage type 2 diabetes.
To get the complete benefit of this sulforaphane, you should ideally eat cruciferous vegetables raw. Alternatively (and more deliciously), consider adopting what I call the ‘Hack and Hold’ veg prep technique.
There is an essential enzyme that does not trigger the sulforaphane until the vegetable is chopped or chewed, and that enzyme is destroyed by cooking — unless you are prepared to wait about 40 minutes before placing it in the oven or pan. What about frozen broccoli? Regrettably, commercially produced frozen broccoli gets the capacity to form sulforaphane, as the veggies are flash-cooked until they are suspended.
Then, it doesn’t matter how much you chop or how long you wait — you won’t receive any sulforaphane.
But there’s another way. The enzyme you need for the sulforaphane can also be inside mustard powder. You may therefore sprinkle mustard powder cooked broccoli even the frozen variety — and then trigger the sulforaphane.
Cruciferous vegetables like broccoli also have been shown to raise the potency of a special kind of white blood cell that’s the first line of gut defence against pathogens.
Brocolli is a miracle food!