How to Get More Cancer Protection From Your Broccoli

August 30, 2019

Research has shown repeatedly that cruciferous vegetables fight cancer.

In fact, broccoli has been shown to kill the stem cells that make cancer immortal.

While broccoli is a rich source of sulforaphane, sprouting broccoli boosts sulforaphane content to superfood levels.

Three-day-old broccoli sprouts contain 10- to 100-times higher levels of sulforaphane than a mature head of broccoli. Just one ounce of broccoli sprouts contain as much sulforaphane as 1 1/2 pounds of broccoli. Broccoli sprouts have been proven to be very effective in reducing breast cancer risks.

A University of Illinois study published in The British Journal of Nutrition suggests that combining broccoli with broccoli sprouts may make the vegetable’s anti-cancer effect almost twice as powerful.

According to Elizabeth Jeffery, a professor of nutrition at the university, it takes only 3 to 5 servings of broccoli per week to obtain cancer prevention benefits.

But it’s important that the broccoli you eat still has a live enzyme called myrosinase. This enzyme is needed to form the sulforaphane, its active cancer-fighting substance.

The problem is that many people overcook their broccoli. Cooking broccoli too long or at too high a heat will destroy the myrosinase. One study showed that two minutes in a microwave or seven minutes of steaming will destroy myrosinase.

Jeffery recommends steaming broccoli for only two to four minutes to protect both the enzyme and the vegetable’s other nutrients.

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