Led by professer Paul Thornalley, researchers have discovered that boiling broccoli could drastically reduce its benificial cancer preventing properties. However, faster methods of cooking such as stir-frying and steaming resulted in no significant loss.
Professer Thornally said "Most extensive research shows that Brassica vegtables (one of which being broccoli) are the best way of getting compounds that help lower the risk of cancer and heart disease". Boiling for half and hour results in a loss of approximatley three quarters (77%) of its healthy compounds.