Here’s a great tip for those of us who enjoy cruciferous vegetables – cabbage, cauliflower, broccoli, kale, brussel sprouts…
There is a compound in these types of vegetables called sulforaphane that is renowned for it’s crazy health benefits. It aids in detoxing and immunity building among other noble qualities. But in order to be made bio-available this compound needs converting by the enzyme myrosinase. However myrosinase is destroyed by heat, so when you cook your cruciferous veg the sulforaphane is left in a form that is not well digested by the body.
Enter brown mustard seed (Brassica juncea). (Best mustard variety for myrosinase.)
In the video below are details of trials which found that adding 1 gram of powdered mustard seed – which contains myrosinase – resulted in the sulphoraphane of cooked broccoli increasing by 400% in it’s bio-availability.
So you can cook your veg, add back the enzyme, and all is well.
Here is a link to a paper showing the detoxing qualities of sulforaphane: