Sure, we know boiling broccoli is a nutrition
no-no. But research in Food and Chemical Toxicology finds that boiling
brassica veggies (Brussels sprouts, cauliflower, cabbage, and broccoli) for
30 minutes reduces their anti-cancer properties by a whopping 58 to 77
percent. Researchers found that steaming, stir-frying, zaps way less of the
good stuff.