HEALTH UPDATE: broccoli wards off cancer

You can steam it, stir fry it, micro wave it or eat it raw, but for heaven's sake don't do what the English do, don't boil that broccoli to death.
This "standard British cooking habit," say researchers at the University of Warwick Medical School, destroys precious anti-cancer properties contained in most members of the Brassica genus.
Which includes broccoli, cabbage, cauliflower and Brussel spouts.
When consumed, a substance common to all these veggies called glucosinolate is metabolised into another compound - isothiocyanate, pronounced eye-so-thigh-o-sigh-an-ate - that counteracts the poisonous effect of cancer causing carcinogens and speeds up their removal from the body. But boiling any of the "cabbage family" vegetables for 30 minutes leeches most of these medicinal properties away, according to a study published in the journal Food Chemistry and Toxicology.