But don’t go on a freezer-strike quite yet. A new study published in the Journal of Food Science found an easy fix to the frozen broccoli dilemma: just sprinkle a little daikon radish on top. The missing compound is abundant in radish, and when paired with broccoli, it reactivates the enzyme. “We’re trying to sell that idea to frozen broccoli producers,” said Elizabeth Jeffery, PhD, a professor at the University of Illinois’ Department of Food Science and Human Nutrition and the study’s co-author. If manufacturers simply dusted the frozen veggie with radish powder before bagging, they could restore broccoli’s natural cancer-fighting punch, she said. But you don’t have to wait until then to reinvigorate your frozen broccoli. Pair it with a raw, rich source of sulforaphane—horseradish, red radish, mustard, cauliflower, and arugula all work—to make the cancer-fighting magic happen. “As long as you’re adding the enzyme from an uncooked source, you can cook your frozen broccoli as much as you like—microwave, boil it, doesn’t matter,” Dr. Jeffery said. And if you want to give your fresh broccoli an extra anti-inflammatory boost, steam it for no more than 3-4 minutes and pair with a raw source. Now, Dr. Jeffery and her team are studying enzyme loss (and enzyme boosts) in other frozen vegetables. Science-based food pairing may just be the best natural way to supercharge your food. “I knew foods like radish had the enzyme,” she said, “but I didn’t know how effective it would be.” More from Prevention: Who’s Deciding Your Food Is Safe? Arsenic Is In Everything 5 Foods For Gorgeous Skin
