Research says boiling broccoli can ruin its anti-cancer properties
Researchers Professor Paul Thornalley from Warwick Medical School at the University of Warwick and Dr. Lijiang Song from the University’s Department of Chemistry bought brassica vegetables, (broccoli, brussels sprouts, cauliflower, and green cabbage) fresh from a local store, boiled them up in their a lab within 30 minutes of purchasing. Boiling appeared to have a serious impact on the retention of the important glucosinolate within the vegetables. They found that the loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, brussels sprouts 58%, cauliflower 75%, and green cabbage 65%.
Sulforaphane Glucosinolate activates the body’s natural enzymes for detoxification and those with antioxidant properties, protecting cells from harmful free radical damage. This can help with colon and prostate health and contribute to improved immune system, cardiovascular protection and health.
There is a product that will give you the benefits that are found in broccoli in extract form. The nice thing about this is that you can be sure that you are getting these compounds in beneficial amounts. The product is called Life BroccoZyme. It contains 60 mg of Sulforaphane Glucosinolate along with 600 mg of broccoli seed extract in every capsule.
In view of the studies that show the benefits of these compounds found in such vegetables as broccoli, can you afford not to look more into this in your quest for good health? Check the VPNutrition website for more information www.vpnutrition.com/Life BroccoZyme.
To read more about the Warwick Med School study go to: http://www.physorg.com/news98445246.html.
Be sure to read my other blog posts on the heath value of the enzymes activating value of Sulforaphane Glucosinolate found in brassica vegetables and available in easy to take capsules. –GB