this post was submitted on 25 Mar 2024
39 points (83.1% liked)

Public Health

375 readers
3 users here now

For issues concerning:

🩺 This community has a broader scope so please feel free to discuss. When it may not be clear, leave a comment talking about why something is important.

Related Communities

See the pinned post in the Medical Community Hub for links and descriptions. link (!medicine@lemmy.world)

Rules

Given the inherent intersection that these topics have with politics, we encourage thoughtful discussions while also adhering to the mander.xyz instance guidelines.

Try to focus on the scientific aspects and refrain from making overly partisan or inflammatory content

Our aim is to foster a respectful environment where we can delve into the scientific foundations of these topics. Thank you!

founded 1 year ago
MODERATORS
otter@mander.xyz
otter@lemmy.ca
39
Scientists Reveal a Healthier Way to Cook Broccoli – But There's a Catch (www.sciencealert.com)
submitted 7 months ago by throws_lemy@lemmy.nz to c/publichealth@mander.xyz
12 comments fedilink hide all child comments
you are viewing a single comment's thread
view the rest of the comments
[–] Cagi@lemmy.ca 63 points 7 months ago* (last edited 7 months ago) (2 children)

Clickbait ruined: Chop up the florets into little bits and let them sit for 30-90 minutes before cooking.

Damaged bits release the good chemicals over time, cooking removes them. Letting them sit allows more of it to survive the heat.

[–] Fiivemacs@lemmy.ca 13 points 7 months ago* (last edited 7 months ago)

To kick myrosinase activity into gear, you need to do damage to the broccoli

[–] Fester@lemm.ee 12 points 7 months ago

Sounds similar to garlic producing optimal allicin about 10 minutes after being minced/crushed. Not only does allicin make garlic more flavorful and aromatic for cooking, but properly prepared garlic was used as an antibacterial before antibiotics were a thing. It’s not nearly as effective as modern medicine, but I once successfully used it to self treat an infected broken glass wound when I didn’t have health insurance. (USA obv.) Now I take it regularly and I “feel” like I get sick less often, maybe…

In garlic’s case, allicin is a self defense mechanism to protect itself from some bugs, and it’s partly responsible for why garlic is so famously easy to grow.

I wonder what other veggies have similar secrets.