Broccoli Benefits: Cooking and Growing Methods
Bodybuilders and fitness competitors have long been using broccoli as a staple in their diet. So much, that they often develop a food intolerance to it by eating it on a daily basis.
Eating this low glycemic index, highly fibrous vegetable associates with these benefits:
- Lower inflammation levels
- Reduced risk of heart disease, diabetes, and cancer
- Reduction in the production of “bad/toxic” estrogens.
These health benefits are due to the presence of glucoraphanin a phytonutrient found in broccoli.
Masticating broccoli activates the enzyme myrosinase, which converts glucoraphanin into sulforaphane. Researchers advance that it is actually sulforaphane that gives broccoli such a strong reputation for health-building
If you eat frozen broccoli, the blanching before freezing inactivates the enzyme myrosinase. Thus preventing the conversion of glucoraphanin into sulforaphane.
Frozen broccoli has very poor potential for sulforaphane conversion. And cooking it into the microwave makes the situation even worse.
How to maximize the health benefits of broccoli?
First, buy organic. More sulforaphane conversion occurs in organic broccoli than conventional one.
Secondly, learn how to cook it properly. Acceptable forms of serving broccoli are raw, lightly sautéed and steamed. Steamed has also been shown to produced the highest yields of sulforaphane
Coach Charles R. Poliquin