The studies below found some significant facts regarding health effects of certain food. This is an attempt by us to interpret the findings so that it could be implemented in everyday health practices. It has to be understood that good eating habits are necessary for optimal health and that means that a variety of good foods have to be consumed every day. We do believe that some food has medicinal value and could be used to help in the prevention and support of treatment in certain illnesses. However, if it is not part of a good nutritious diet, it might lose its value. Although we do believe in the power of natural food, we absolutely do not claim to cure any disease through the consumption of specific food.
Vermeulen, M, Klopping-Ketelaars, IW, et al. Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked Versus Raw Broccoli. J Agric Food Chem 56(22)10505-9.
This study suggests that cooking of cruciferous vegetables reduces the availibility of sulforaphane to the body.
Ghawi, S, Methven, L, et al. The Potential to Intensify Sulforaphane Formation in Cooked Broccoli (Brassica Oleracea Var. Italica) Using Mustard Seeds. Food Chem. 2013 Jun 1;138(2-3):1734-41. doi: 10.1016/j.foodchem.2012.10.119. Epub 2012 Nov 1 138(2-3)1734-41
This study suggests that adding powdered mustart seeds to the cooking of brassica vegetables increases the formation of sulforaphane content.