Check out this video, I think you'll find the answer here: https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/ The video is summarized here:
Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage - family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.
By contrast, boiled radish sprout extracts (deactivating ESP) to which
myrosinase was subsequently
added, induced similar QR activity to broccoli sprouts.
For instance,
adding powder from mustard seeds, which contain a more durable form of myrosinase, can help offset some of the issues with cooking.63 Adding lemon juice can double the amount of available sulforaphane.64 Further issues surface, however, as the final sulfur products share myrosinase's kryptonite; they are also heat sens
adding powder from mustard seeds, which contain a more durable form of
myrosinase, can help offset some of the issues with cooking.63
Adding lemon juice can double the amount of available sulforaphane.64 Further issues surface, however, as the final sulfur products share myrosinase's kryptonite; they are also heat sens
Adding lemon juice can double the amount of available sulforaphane.64 Further issues surface, however, as the final sulfur products share
myrosinase's kryptonite; they are also heat sensitive.