Fun fact: wasabi, mustard, and horseradish are all in the cruciferous family so, not only are they good for you, they can all be sprinkled on other cruciferous vegetables after they have been cooked in order to activate the sulforaphane in them. (Heat kills the enzyme required for sulforaphane production so ideally you chop up veggies 40 minutes in advance of cooking to allow the enzyme time to do its thing, or mix in raw cruciferous elements post-cooking. I now sprinkle ground mustard seed/horseradish powder on almost everything. Bonus: It's tasty!)
Signed,
Currently obsessed with nutrition podcasts/Twitter
Cruciferous plants will save us all!
Matilda was especially difficult to rouse this morning because she took a benadryl last night before bed.
After I got her breakfast sandwich together and coffee, and managed to shuffle her to the bathroom she staggered out and crawled into my lap as I sat in my reading chair.
This happens periodically (though infrequently) and I usually just indulge it for a few minutes before I send her off to get dressed.
But this morning I just held her for a while. Because we both needed it, and she'll be off to college soon enough.
Sylvia tell me more about this mysterious sulforaphane and why I want to chop my veggies and/or not cook them or what?
tell me more about this mysterious sulforaphane and why I want to chop my veggies and/or not cook them or what?
Well, cruciferous veggies (a category which includes arugula, broccoli, cabbage, cauliflower, collards, kale, etc.) are good for you regardless, but their main superpower is the sulfur compounds they produce. To produce this magical health elixir two mixy things need to mix for about 30-40 minutes. This process is actually a defense mechanism of the plant, which is why it is only activated when the plant is damaged, for example by chopping it up or by you chewing and eating it. Note: This is also why these plants can taste bitter.
However, one of the mixy things is an enzyme killed by heat, so if you chop broccoli and then cook it immediately, it won't be able to work this magic. BUT, the other element is still there so, as long as you add something else after cooking that contains the necessary enzyme it can still do its thing. The compound itself survives cooking, so if you wait until the compound is already made on your cutting board, cook away!
So, basically, if you are eating a cruciferous veg raw, like arugula or watercress in salad, have at it. You will get all the sulfur-y goodness.
But if you are cooking it, you should either
1) chop it up ahead of time
2) mix in a bit of raw cruciferous with it after cooking, such as sprinkling it with ground mustard powder, or
3) serve another cruciferous with the meal, like radishes or something
Note: There are also people who have this enzyme as part of their microbiome but you can't really know if you are one of these wizards so I recommend following the above.
ETA: If it helps, you can think of sulforaphane as the antioxidant supreme of the cruciferous world.
When do parents start understanding that
"I didn't want to worry you"
is not the way to deal with medical emergencies? Dad is now okay, but omgwtfbbq!!!!
Thanks for the explanation!
When do parents start understanding that "I didn't want to worry you" is not the way to deal with medical emergencies?
Yeah, that does seem to be a tough one to make happen. For kids too. I'm sorry your dad didn't give you the opportunity to properly freak out on his behalf in real time. Good to hear he is okay.
::taking broccoli notes::
C'mon, Dad o'Jilli! You know better.
I made Emmett's favorite meal today - sort of a turkey and brandy variation on Coq Au Vin. (So, technically Coq d'Indre au Cognac et Cidre). It's so fucking good!
I made it soupier than usual (sometimes it's more like a pot roast with the meat falling off the bone) and the broth is fantastic. I use an onion broth with the brandy and apple cider. I'll serve it over butter noodles.
David, that sounds delicious.
