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Does microwaving broccoli preserve the myrosinase enzyme Jed W Fahey
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=AFPSSTaLhAA
Myrosinase is a heat-sensitive enzyme that rapidly denatures during normal cooking processes. Adding ground mustard seed (which is rich in myrosinase) to cooked vegetables provides a culinary workaround to myrosinase losses incurred during cooking. Food preparation techniques that employ shorter cooking times and less water – such as microwaving – favor myrosinase stability and retention – potentially enhancing sulforaphane production. In this clip, Dr. Jed Fahey discusses whether or not microwaving broccoli preserves the heat-sensitive myrosinase enzyme enough to convert glucoraphanin into sulforaphane. • Watch the full Q A here: • • Q A with Dr. Jed Fahey on Sulforaphan... • Original episode posted November 24th, 2020. • 🥦 #Sulforaphane #nutrition #isothiocyanates 🥦
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