In recent years, broccoli has gained a reputation as an excellent vegetable due to its high levels of a particularly beneficial compound called sulforaphane.
Sounds similar to garlic producing optimal allicin about 10 minutes after being minced/crushed. Not only does allicin make garlic more flavorful and aromatic for cooking, but properly prepared garlic was used as an antibacterial before antibiotics were a thing. It’s not nearly as effective as modern medicine, but I once successfully used it to self treat an infected broken glass wound when I didn’t have health insurance. (USA obv.) Now I take it regularly and I “feel” like I get sick less often, maybe…
In garlic’s case, allicin is a self defense mechanism to protect itself from some bugs, and it’s partly responsible for why garlic is so famously easy to grow.
Clickbait ruined: Chop up the florets into little bits and let them sit for 30-90 minutes before cooking.
Damaged bits release the good chemicals over time, cooking removes them. Letting them sit allows more of it to survive the heat.
Sounds similar to garlic producing optimal allicin about 10 minutes after being minced/crushed. Not only does allicin make garlic more flavorful and aromatic for cooking, but properly prepared garlic was used as an antibacterial before antibiotics were a thing. It’s not nearly as effective as modern medicine, but I once successfully used it to self treat an infected broken glass wound when I didn’t have health insurance. (USA obv.) Now I take it regularly and I “feel” like I get sick less often, maybe…
In garlic’s case, allicin is a self defense mechanism to protect itself from some bugs, and it’s partly responsible for why garlic is so famously easy to grow.
I wonder what other veggies have similar secrets.