Monday, September 21, 2009

New News>>>

Let collard greens sit for 10 minutes after cutting to increase nutritional value

The latest scientific studies show that cutting collard greens enhances the activation of an enzyme called myrosinase that slowly converts some of the glucosinolate phytonutrients into their active health-promoting forms that have been shown to contain cancer preventive properties. So to get the most health benefits from collard greens, let them sit for 10 minutes after cutting before eating or cooking (heat will inactivate the enzyme.) Additionally, since myrosinase cannot function properly without ascorbic acid (vitamin C), I like to sprinkle collard greens with a little lemon juice (an excellent source of this vitamin) after cutting to further increase the enzyme's activity.

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