If you’ve been following this anti-cancer food blog, you know all about the crucifer dilemma and the recent research solving it:
Most crucifers need to be lightly cooked to ward off compounds called nitriles, which don’t fight cancer and which compete for production with cancer-fighting compounds that crucifers can also make. Problem is: Heat destroys the enzyme that starts the cascade of actions resulting in those anti-cancer compounds. Solution: Add back the enzyme by eating some raw crucifers in the same meal.
daikon (large white radish)
qing gin cai (a type of Chinese cabbage)
Watercress also is more potent in its raw form but the reason is a little different. When it’s cooked, it has more nitriles, says Australia’s crucifer expert Dr. David Williams.
Close up of radishes is from artist Peggy Ann Turner’s gorgeous painting. Visit her gallery of food images online, or if you’re in Montreal, you can see all the paintings in her current show downtown (ending May 18, 2014). Contact firstname.lastname@example.org for details.
If you’ve got images of food–either paintings or photographs–that you’d like to see featured on this anti-cancer blog, contact me by leaving a reply below.