It turns out that the sulforaphane that comes from brocolli has well established health benefits ranging from anti-aging to even an autism treatment! But in order to get sulforaphane, a reaction has to take place upon chewing it up. That action exposes the precursor constituent of broccoli, glucoraphanin, to an enzyme that is also naturally present in the brocolli, called myrosinase. The result is the formation of the sulforaphane as the chewed up brocolli sits in your tummy waiting to be digested. What I didn’t know (but learned from https://nutritionfacts.org )was that the myrosinase enzyme is destroyed by extreme heat (cooking) and extreme cold (freezing). What to do?
Tip #2: Once formed, the sulforaphane is not so delicate and will survive cooking. So, if you were to chop up your brocolli (or cabbage, or collard greens, or….) and then wait about 40 minutes or before you cook it, then the sulforphane already formed and will survive cooking – so you are good. You could even chop up your cruciferous veggies in the morning to use later on in the day.
Tip #3: Brocolli sprouts have 10 times as much glucoraphanin as do brocolli florets. Easily sprouted in a counter top jar, you can have rotating batches that go into every meal. You can chop them up and throw them in a salad or add them to cooked brocolli instead of mustard powder right at the table to provide fresh enzyme and produce even more sulforaphane.