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Doctor urges people to 'wait 10 minutes' before eating broccoli


You're probably preparing broccoli wrong and don't even know it

According to one study: "Sulforaphane, a naturally occurring cancer chemopreventive, is the hydrolysis product of glucoraphanin, the main glucosinolate in broccoli." "Limited thermal degradation of glucoraphanin (less than 12%) was observed when broccoli was placed in a vacuum-sealed bag (sous vide) and cooked in a water bath at 100°C for 8 and 12 min." The study found that "boiling broccoli in water prevented the formation of any significant levels of sulforaphane due to inactivated myrosinase.

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