Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane
By Mike Adams, October 29, 2008 | Key concepts: Broccoli, Raw foods and Sulforaphane
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The raw foodists are right! Cooking broccoli (or any other vegetable) destroys 90% or more if its anti-cancer phytochemicals. Only RAW vegetables contain useful medicine. Cooking them destroys their nutritional value, creating DEAD food. And dead food leads to dead people.
From Foodnavigator-usa.com: Consumption of the cooked vegetable led to lower levels of a compound called sulforaphane being measured in the blood and urine, compared to consuming raw broccoli, according to findings published in the Journal of Agricultural and Food Chemistry.... more
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