“Get to Know” Sulforaphane
Broccoli frequently earns the top spot on “superfoods” lists. Partly because it delivers a healthy dose of sulforaphane, a compound thought to thwart cancer by helping to stimulate the body’s detoxifying enzymes. It works primarily in the liver and is why women who have tender breasts and heavy menses would do well to add steamed or slightly sauteed broccoli, cabbage and/or cauliflower to their raw broccoli salads(if you do not like or cannot handle raw vegetables).
Sulforaphane is an organosulfur compound that exhibits anti-cancer, anti-diabetic, and anti-microbial properties. It is obtained from cruciferous vegetables, such as broccoli. The enzyme myrosinase transforms glucoraphanin, a clucosinolate, into sulforaphane upon damage to the plant (from chewing). Young sprouts of broccoli and cauliflower and particularly rich in glucoraphanin.  According to recent research in the Journal of Agricultural and Food Chemistry, raw broccoli provides significantly more of this beneficial nutrient than cooked. (Cooking locks sulforaphane in, making it unavailable to your body). In the small study, men were given about one cup of broccoli, raw or cooked. Those who ate the raw broccoli absorbed sulforaphane faster and in higher amounts compared to those who ate it cooked. The findings add to growing evidence that links diets rich in cruciferous vegetables, such as broccoli, kale, and cauliflower, to lower rates of cancer.
Bottom Line: If you like broccoli, eat it raw, since it’s more nutritious. Or, if you prefer it cooked, Martijn Vermeulen, Ph.D., the study’s lead researcher, suggests steaming it until it’s cooked but still crunchy. Some research suggests this method may keep sulforaphane available.  I would strongly encourage you to add broccoli to your roadmap for optimal health.
The game has changed, you control your health future, but you must act. The conventional, medical mindset has not wrapped their brains around the fact that food does impact cleansing. Most do not even believe in cleansing. your liver is not going to thrive on French Fries and pastries.
Source: Pink and Green Magazine First Edition  Eating Well Magazine March/April 2009