How to Get the Most Estrogen Protection From Broccoli

 

January 31, 2014 by Charles Poliquin

Bodybuilders and fitness competitors have long been using broccoli as a staple in their diet. So much, that they often develop a food intolerance to it by eating it on a daily basis.

Eating this low glycemic index, highly fibrous vegetable has been associated with these benefits:

1. lower inflammation levels
2. reduced risk of heart disease, diabetes, and cancer
3. reduction in the production of “bad/toxic” estrogens.

These health benefits are linked to the phytonutrient glucoraphanin found in broccoli.

Masticating broccoli activates the enzyme myrosinase, which converts glucoraphanin into sulforaphane. Researchers advance that it is actually sulforaphane that gives broccoli such a strong reputation for health-building

If you eat frozen broccoli, the blanching before freezing inactivates the enzyme myrosinase. Thus preventing the conversion of glucoraphanin into sulforaphane.

Frozen broccoli has very poor potential for sulforaphane conversion. Cooking it into the microwave makes the situation even worse.

How to maximize the health benefits of broccoli:

1. Buy organic. More sulforaphane conversion occurs in organic broccoli than conventional one.
2. Acceptable forms of serving broccoli are raw, lightly sautéed and steamed. Steamed has also been shown to produced the highest yields of sulforaphane

  http://www.strengthsensei.com/how-to-get-the-most-estrogen-protection-from-broccoli/#ixzz2ryiHYOes