How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

by Michael Greger

Aren’t goji berries expensive, though? In natural foods stores, they can go for twenty dollars a pound, but in Asian supermarkets,

you can buy them as “Lycium” berries, and they’re even cheaper than raisins.

As much as 97 percent of anthocyanins are lost when strawberries are turned into strawberry jam.

Barhi dates, for example, are wet and sticky, but when frozen, they acquire the taste and chew of caramel candy.

I have tried dates from most of the major online retailers and always go back to ordering from the Date People, a small farm in California.

If you chop the broccoli (or brussels sprouts, kale, collards, cauliflower, or any other cruciferous vegetable) and then wait forty minutes, you can cook it as much as you want.

What about frozen broccoli and other crucifers? Commercially produced frozen broccoli lacks the ability to form sulforaphane because the vegetables are blanched (flash-cooked) before they’re frozen for the very purpose of deactivating enzymes.

The frozen crucifer is still packed with the precursor, though—remember, it’s heat resistant. You could make lots of sulforaphane from it by adding back some enzyme.13 But where can you get myrosinase? Scientists buy theirs from chemical companies, but you can just walk into any grocery store.

If you sprinkled some mustard powder on frozen broccoli that’s been cooked, would it start churning out sulforaphane? Yes!

CoQ10, also known as ubiquinol, is an antioxidant. When ubiquinol extinguishes a free radical, it is oxidized to ubiquinone. To act as an effective antioxidant again, the body must regenerate ubiquinol from ubiquinone. Think of it like an electrical fuse: Ubiquinol can only be used once before having to be reset. That’s where sunlight and chlorophyll may come in.