this post was submitted on 25 Mar 2024
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Public Health

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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
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[–] 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.