The way broccoli is prepared and eaten has an effect on the vegetable's ability to fight cancer, new research shows.
Elizabeth Jeffery, a University of Illinois professor of nutrition warned that overcooking broccoli eliminates the enzyme myrosinase that allows sulforaphane, broccoli's cancer preventative constituent to form.
In addition, broccoli power supplements do not contain this component, meaning health-conscious consumers are also missing out on the potential cancer-fighting effect of broccoli.
"Broccoli, prepared correctly, is an extremely potent cancer-fighting agent-three to five servings a week are enough to have an effect," she added.
This comes after research by the Scripps Translational Science Institute found that most people are in favour of personalised genetic testing, despite many medical professionals being against the practise.
Personalised genetic testing can predict whether patients are likely to develop conditions such as Alzheimer's disease, diabetes, glaucoma and cancer.
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