Paul Saladino· MD
when you cook broccoli it degrades myrosinase so cooked broccoli does not have any sulphur Athene
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
when you cook broccoli it degrades myrosinase so cooked broccoli does not have any sulphur Athene
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you can try to minimize denaturing or destruction of myrosinase with microwaving and and there's evidence that there's you know you may not completely wipe out the myrosinase if you don't get the internal temperature of the food product up above 70 or 80 degrees centigrade celsius