In recent years, broccoli has gained a reputation as an excellent vegetable due to its high levels of a particularly beneficial compound called sulforaphane.
Sounds similar to garlic producing optimal allicin about 10 minutes after being minced/crushed. Not only does allicin make garlic more flavorful and aromatic for cooking, but properly prepared garlic was used as an antibacterial before antibiotics were a thing. It’s not nearly as effective as modern medicine, but I once successfully used it to self treat an infected broken glass wound when I didn’t have health insurance. (USA obv.) Now I take it regularly and I “feel” like I get sick less often, maybe…
In garlic’s case, allicin is a self defense mechanism to protect itself from some bugs, and it’s partly responsible for why garlic is so famously easy to grow.
Sounds similar to garlic producing optimal allicin about 10 minutes after being minced/crushed. Not only does allicin make garlic more flavorful and aromatic for cooking, but properly prepared garlic was used as an antibacterial before antibiotics were a thing. It’s not nearly as effective as modern medicine, but I once successfully used it to self treat an infected broken glass wound when I didn’t have health insurance. (USA obv.) Now I take it regularly and I “feel” like I get sick less often, maybe…
In garlic’s case, allicin is a self defense mechanism to protect itself from some bugs, and it’s partly responsible for why garlic is so famously easy to grow.
I wonder what other veggies have similar secrets.