Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards, or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.
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Is that cool or what?! I love kitchen chemistry. Totally revolutionized my daily greens prep. For those new to the whole enzyme concept I’m sure this is a bit confusing. Make sure to watch the original “chemical flare” video The Best Detox (http://nutritionfacts.org/video/the-best-detox/) and then the hack and hold strategy in Sometimes the Enzyme Myth is the Truth (http://nutritionfacts.org/video/sometimes-the-enzyme-myth-is-true/).
This helps explain the results I presented in Raw Broccoli and Bladder Cancer Survival (http://nutritionfacts.org/video/raw-broccoli-and-bladder-cancer-survival).
OK, but what’s so great about this sulforaphane stuff? For a taste, see:
• Broccoli Versus Breast Cancer Stem Cells (http://nutritionfacts.org/video/broccoli-versus-breast-cancer-stem-cells)
• Sulforaphane: From Broccoli to Breast (http://nutritionfacts.org/video/sulforaphane-from-broccoli-to-breast/)
• Broccoli: Sprouts vs. Supplements (http://nutritionfacts.org/video/broccoli-sprouts-vs-supplements/)
• Breast Cancer Survival Vegetable (http://nutritionfacts.org/video/breast-cancer-survival-vegetable/)
Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/ and he’ll try to answer it!
Image Credit: Tony “Drunken F00l” Paloma, Rainer Zenz, Jfoldmei, and Fir0002 via Wikimedia Commons, Lebensmittelfotos via Pixabay, and Muffet and Genesis seeds – production via Flickr.
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