(The answer is sulphoraphane)
 

It can potentially help with:

• Preventing DNA damage
• Slowing metastatic cancer spread
• Boosting your detox enzymes
• Reducing the risk of prostate cancer
• Protecting your brain
• Protecting your eyesight
• Reducing nasal allergy inflammation
• Helping manage type 2 diabetes
• Helping those with autism feel better

Isn’t that amazing?

But why chop it up and keep it in your fridge? The active component of broccoli, sulphoraphane, is made when cruciferous veg is chewed or chopped - but only when raw. If you chop it up, wait 40 minutes and then cook it, the sulphoraphane will have stabilised and will survive the cooking process.

The information presented here is from ‘How Not to Die’ by Dr Michael Greger and he provides references to all of the research backing up these claims. If you’re interested, do take a look at his website: www.nutritionfacts.org or get hold of a copy of the book. It’s epic.