Boiling vegetables is one of the few unforgivable culinary sins, an insult to flavor and texture -- and, suggest British researchers, to our own health.
The researchers studied the effect of different cooking methods on levels of glucosinolates in Brassica veggies -- Brussel sprouts, cauliflower, broccoli and green cabbage. Glucosinolates, present at high levels in these vegetables, are turned by the body into isothiocyanates, which protect against cancer.
Stir-frying, microwaving and steaming all had no effect on the glucosinolates, but boiling reduced levels by anywhere from 58%
(Brussel sprouts) to 77% (broccoli). Let that be a lesson: boiled
Brassicas don't just taste bad, they are bad.
Research Says Boiling Broccoli Ruins Its Anti Cancer Properties [Innovations Report]
