A natural substance in broccoli called sulforaphane appears to be an important in protecting arteries from inflammation. Again, here we have another example of the damage caused by inflammation in the human body.
Broccoli has been found to taste bitter only to people with a certain genetic disposition.
A couple of years ago there was an article circulating which recommended that broccoli be steamed on the stove top, not in the microwave. I'll have to see if I can find the name of the substance that was diminished by microwave cooking. Steaming on the stove top actually increases the concentration of this helpful compound.
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