Boiling broccoli dramatically lowers anti cancer glucosinolates

Boiling Broccoli Ruins Its Anti-cancer Properties, According To Study ScienceDaily 5/15/07 "...Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%. ...The effects of other cooking methods were investigated: steaming for 0–20 min, microwave cooking for 0–3 min and stir-fry cooking for 0–5 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods....Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days. ...However the researchers found that storage of fresh vegetables at much lower temperatures such as −85 °C (much higher than for storage in a refrigerator at 4–8 °C) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing...The researchers found that preparation of Brassica vegetables had caused only minor reductions in glucosinolate except when they were shredded finely which showed a marked decline of glucosinolate levels with a loss of up to 75% over 6 hours after shredding."

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