Flashback Friday: Second Strategy to Cooking Broccoli

Flashback Friday: Second Strategy to Cooking Broccoli

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

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Is that cool or what?! I love kitchen chemistry. Totally revolutionized my daily greens prep. For those new to the whole enzyme concept I’m sure this is a bit confusing. Make sure to watch the original “chemical flare” video The Best Detox ( and then the hack and hold strategy in Sometimes the Enzyme Myth Is the Truth (

This helps explain the results I presented in Raw Broccoli and Bladder Cancer Survival (

OK, but what’s so great about this sulforaphane stuff? For a taste, see:
• Broccoli Versus Breast Cancer Stem Cells (
• Sulforaphane: From Broccoli to Breast (
• Broccoli: Sprouts vs. Supplements (
• Breast Cancer Survival Vegetable (

In 2017 I did a whole series on autism ( One of the videos focuses on a mechanism of sulforaphane to mimic the benefits of a fever in autistic children. Check it out: Fever Benefits for Autism in a Food (

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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM

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Image Credit: congerdesign via Pixabay, Tony “Drunken F00l” Paloma, Rainer Zenz, Jfoldmei, and Fir0002 via Wikimedia Commons, Lebensmittelfotos via Pixabay, and Muffet and Genesis seeds – production via Flickr.

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