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Yes, the longer you cook tomatoes the more lycopene is available for absorption : ))). Broccoli and all other plants from Brassica genus are better eaten raw. If you expose them to any heat important enzymes are destroyed - add at the and as a topping crushed mustard seeds. Here is one of the studies
https://pubmed.ncbi.nlm.nih.gov/29806738/ .
I recently watched interview with Mayo oncologist mentioning this fact also. So, just sprinkle some mustard seeds on top of your meal - they have very mild taste. : ))) Bon appetit !!!
Replies to "@jeffmarc Yes, the longer you cook tomatoes the more lycopene is available for absorption : )))...."
@surftohealth88
If I had to eat broccoli without cooking it, I would not eat it. My wife gets Trader Joe’s, organic broccoli florets, Just the tops and they’re not bad, baked. I’m not real happy about eating some vegetables. Last night I had brussels sprouts, A vegetable, whose taste I really don’t like. Found a recipe with a bunch of seasoning and mushrooms that makes it almost taste good. Another vegetable, I would not even consider eating without cooking, but my wife made it taste good enough to eat.
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@surftohealth88 I love mustard seeds, so we see eye to eye on that. How about mustard greens in a salad?
p.s. A bit of weird trivia: Canada is the world's largest exporter of mustard seed. When we had a bad harvest a year or two ago, France went into culinary crisis. So we ship our mustard seed to France, then they make Dijon mustard out of it and ship it back to Canada, and then we eat our own crop calling it "French mustard". The world is strange. (Just ask anyone in Côte-d'Ivoire or Ghana about so-called "Swiss chocolate"; it's not as if cocoa grows on the slopes of the Alps. 🙂 ).