Scientists at German Institute of Human Nutrition describe research in cancer therapy
 

This is why to ME it is not only how MANY fruits and vegetables you eat, but what KINDS you eat (I eat salads w/ either cut up cabbage, brussel sprouts, broccoli or cauliflower...I vary it...when one is gone, I buy a different one). Take care and God bless.

http://www.lef.org/news/LefDailyNews...tion=NUTRITION

Rhonda

In addition to the proper selection of vegetables, a few other factors may enhance their medicinal properties such as method of cooking,(or eating raw), freeze-drying, dehydration, thorough chewing or blending.

In the case of broccoli (& some other vegetables) it appears that heating at
60 °C for about 10 minutes is best as it does better than chewing raw for the release of the desirable chemicals.

http://www.newscientist.com/article.ns?id=dn3580
Eating raw broccoli may combat cancer 05 April 2003
http://www.whfoods.com/genpage.php?t...odspice&dbid=9
Broccoli
http://www.liebertonline.com/doi/abs...62004322984770
Effects of Different Processing Methods on Induction of Quinone Reductase by Dietary Broccoli in Rats
http://www.vegsource.com/harris/smoothie_veggie2.htm
Bill's Raw Vegetable Smoothie

NOTE:
People with thyroid problems may aggravate their condition by eating large quantities of (especially raw) vegetables containing natural goitrogens such as broccoli, spinach. Cooking may reduce the risk.