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Oct 17, 2022·edited Oct 17, 2022

I normally steam and then briefly microwave my peas/carrots/broccoli (mostly broccoli) mix. But since Dr. Patrick says here that Brussel sprouts have 3X more the sulforaphane than broccoli I hope to go back to eating them very often. I always did this by spraying them with avocado oil and roasting them on a perforated tray in the toaster oven. But at what temp and at what duration before the sulforaphane and/or its absorption properties are substantially reduced?

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