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Healthy Home Economist / Archives / Healthy Living / Yet Another Reason to Cook That Broccoli

Yet Another Reason to Cook That Broccoli

by Sarah Pope / Affiliate Links ✔

Table of Contents[Hide][Show]
  • Broccoli Benefits Not Diminished by Cooking
  • But What About Salads?
  • Fermenting Cruciferous Veggies +−
    • Sources
    • More Information

cook broccoli

If I stop by the raw juice bar at my local health food store late in the day, I always request a thorough clean-out of the commercial-sized juicer before my favorite organic raw juice blend of carrots, celery, beets, cucumber, and half an apple is prepared.

This is because the juicing that has been occurring all day long prior to my arrival is typically very heavy on the raw cruciferous vegetables. These primarily include broccoli and kale from making green smoothies. Some people add a scoop of maca powder to the smoothie too, a less commonly known crucifer. In fact, so many people come in ordering green smoothie drinks containing raw broccoli that there is a huge bin of bare broccoli stalks sitting on the back counter!

The juicer clean-out assures that no leftover raw broccoli juice or pulp gets in my juice. If it does, I get a terrible stomach ache and usually a temporary bout of nausea.

The truth is, raw cruciferous veggies like broccoli, cauliflower, cabbage, and kale are not at all easy to digest for a lot of people even those with strong digestion. The reason is the high fiber content of this particular class of vegetables. This fiber, called cellulose, makes these vegetables hard to handle in raw form.

When a food is difficult to digest, this also makes it problematic for the body to fully extract the nutrition. This is why nutritional pioneer Dr. Weston A. Price always suggested lightly cooking vegetables in butter before consuming them and recommended the practice in a letter to his beloved nieces and nephews early in the last century.

The cooking serves to soften and break down the plant fiber, and the healthy fats in the butter improve nutrient absorption. Research out of Iowa State and Purdue University has confirmed the wisdom of Dr. Price’s recommendation, as the nutrition from vegetables, has indeed been found to be more readily absorbed in the presence of fat.  So much for the supposed wisdom of low-fat salad dressing!

Now, research is confirming the traditional wisdom of cooking your crucifers too.

While it is well known that eating cruciferous vegetables reduces the risk of cancers of the digestive tract, this protective effect was thought to be best obtained when these vegetables were consumed raw.

Sulfur-rich phytochemicals found in cruciferous veggies called glucosinolates have a strong anti-tumor effect but are only effective when they are converted to isothiocyanates (ITC).  It was previously thought that cruciferous veggies had to be eaten raw for this to take place.  This is because the glucosinolate-ITC conversion process requires the presence of the enzyme myrosinase which is destroyed during cooking.

Broccoli Benefits Not Diminished by Cooking

Now, an interesting study by The Fred Hutchinson Cancer Research Center has demonstrated that beneficial gut bacteria can do the work for us. Although the enzyme myrosinase is destroyed by heat, consumption of cooked cruciferous vegetables actually stimulates the appropriate beneficial microbes that are able to convert glucosinolates into ITC.

Once again, beneficial gut bacteria are found not only to protect our health and boost our immune system but also to nourish us at a most basic level

Another benefit of cooking cruciferous vegetables like broccoli is that it reduces the goitrogenic chemicals in these plants that block the production of thyroid hormone.  In the article The Dark Side of Crucifers: Goitrogens, Chris Masterjohn Ph.D. has this to say:

Most forms of cooking reduce but do not eliminate the goitrogenic effect. Microwaving cabbage reduces the goitrogen bioavailability to one-half; steaming broccoli reduces it to one-third; and boiling watercress reduces it to one-tenth. Boiling not only leaches goitrogens into the cooking water, but also brings the vegetable to a higher temperature, causing a greater thermal destruction of the goitrogens within it. Boiling cabbage for just five minutes results in a 35 percent loss of goitrogen activity; thereafter, each additional five minutes results in another five to ten percent loss. By thirty minutes of boiling, 87 percent of the goitrogens are eliminated.

Hence, anyone with a known or suspected thyroid issue should seriously consider cooking that broccoli and other cruciferous veggies or avoiding them temporarily until thyroid problems improve.

But What About Salads?

While an occasional arugula salad, a handful of broccoli florets or a cup of coleslaw is not going to do any harm to most folks, it would be wise to exercise caution and not make a habit of consuming large amounts of raw cruciferous vegetables especially in the presence of thyroid issues.

Another consideration is for those suffering from acid reflux. A very small amount of raw cabbage a few minutes before a meal can be extremely helpful in reducing reflux issues as suggested by Dr. Natasha Campbell-McBride MD. Cabbage stimulates hydrochloric acid (HCL) production to permit digestion to proceed normally without the creation of a secondary wave of acid from the putrefying contents of the stomach erupting back into the throat. My husband actually uses this home remedy with amazing success particularly when we are traveling and the quality of the food is not as good as what we eat at home.

Fermenting Cruciferous Veggies 

Of course, if you wish to preserve all the enzymes and still break down the cellulose in cruciferous vegetables without cooking, you can try your hand at fermenting them.  Traditionally made sauerkraut, for example, not only breaks down and softens the cellulose but also adds additional enzymes and probiotics to the mix.

Note, however, that fermentation does not reduce goitrogens in crucifers. Since fermented crucifers such as sauerkraut are typically eaten as a condiment and, hence, in small amounts, consumption is usually fine if the diet is rich in iodine and there is no thyroid condition present.

Once again, science is bearing out the wisdom of traditional food preparation practices!

Sources

5 Healthfoods that Can Tax Your Digestive System
The Dark Side of Crucifers: Goitrogens

More Information

How to Make Traditional, Probiotic Rich Sauerkraut
Keep or Toss That Vegetable Cooking Water?
Natural Reflux Remedy
Fewer Nutrients Absorbed When Using Lowfat or No Fat Salad Dressing

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Category: Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (20)

  1. RC Anderson

    Nov 22, 2014 at 9:02 am

    I’m sorry, but cooking broccoli for 30 minutes makes it inedible. It tastes nasty and looks yellow instead of nice and green. Better to just avoid it. Cabbage, on the other hand, ends up ok.

    Reply
  2. Funmi

    Nov 22, 2014 at 3:23 am

    Thank you for this post! I simply love the wisdom of traditional cooking methods.

    Reply
  3. Stacie

    Nov 21, 2014 at 2:10 pm

    Hi, Sarah!
    Thank you for this helpful post! I haven’t been able to eat broccoli raw for a long time–as well as many other veggies sadly. Cooking is my best bet, otherwise my tummy has tons of trouble. I’m trying to work on my digestion!

    As far as the cabbage for acid reflux, what would you consider a small amount? A teaspoon or tablespoon or something like that? Thanks so much!

    Reply
  4. lynn

    Nov 21, 2014 at 8:45 am

    I have a question out there for any of you big researchers that may know more then some doctors. I ate heavy vegetables while pregnant and had no issues whatsoever with them being raw (digested them just fine) and would eat a plate of broccoli, carrots, and cauliflower. Those were the main vegetables. My diet was essentially the good fats along with the raw vegetables- meats- Weston Price, except at times I didn’t cook my vegetables for quick snacks. I would saute kale and dandelion greens, etc. My baby would have hiccups in utero and for a good year after she was born. She was diagnosed as a ‘happy reflux baby’ and wasn’t given medication for extreme reflux and projectile spit-up. The pediatrician stated to not put her on medication since she wasn’t colicky. I’m wondering if eating all the raw vegetables had something to do with her being so gassy and her reflux. Does anyone know if it could be the catalyst? My pediatrician doesn’t seem to be really helpful in that arena… Side note, I didn’t eat raw vegetables while nursing- all cooked. Went with my gut on that one.

    Reply
  5. vivian

    Nov 21, 2014 at 8:41 am

    O thank you for this article. I feel like I have finally gotten the whole story about this. I have a thyroid condition and only recently started hearing don’t eat cruciferous. But per usual there was never an explanation as to why.

    Reply
    • Bianca

      Nov 21, 2014 at 10:43 pm

      I am also excited to see this article. I learned very young from my immigrant grandmother that it’s best to cook certain vegetables and I often caution people who are into “raw” …. This is very timely and so correct. Thank you !!

  6. Eileen

    Nov 21, 2014 at 12:28 am

    So lightly cooking veggies in butter. Exactly how does lightly cooked broccoli look? Still crunchy?

    Reply
    • Sarah TheHealthyHomeEconomist

      Nov 21, 2014 at 11:19 am

      Yes, slightly crunchy. My kids love the way I cook broccoli. Can’t stand to eat it anywhere else because at home it actually tastes great.

  7. irene

    Nov 20, 2014 at 11:44 pm

    How do we get iodine into our diets without regular table salt?

    Reply
    • Sarah TheHealthyHomeEconomist

      Nov 21, 2014 at 11:20 am

      Grassfed butter, seafood, sea vegetables are all great sources.

  8. Michael

    Nov 20, 2014 at 11:00 pm

    I went through a period where I was eating broccoli every day. I like taking the frozen broccoli and just heating it in the microwave. Sprinkle a little salt on it and it makes for a great snack. Certainly better than eating potato chips or something like that.

    Reply
  9. Paul Fiedler

    Nov 20, 2014 at 10:25 pm

    If you read Dr. Joel Fuhrman’s book Eat To Live, he totally disagrees with the theory the fat aids in digestion.

    Reply
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