Research says boiling broccoli ruins its anti-cancer properties
In this study, the scientist types bought a bunch of vegetables:
...(broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing. The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.
I think I have spotted a flaw in the research: who boils broccoli for 30 minutes anyway? Only people who don't have teeth to eat their dinner, I suspect.
Anyway, the other methods of cooking investigated resulted in a much more of the anti-cancer compounds being left in. No surprises there.
Ho hum, this is news?
ReplyDeleteBesides, everyone knows that broccoli should be boiled for an hour, then discarded, and the house aired-out.