— Jessie Lease

This is an interesting question, Jesse. You know, and I'll say, I don't know. Um, uh, and, but, but I'll add that, um, you know, the whole nutrition picture, uh, is rather complicated. And, excuse me, You know, as much as we know about nutrition and we've got, uh, you know, different, um, researchers and scientists and doctors, uh, that, um, give us advice in one direction or another, um, we don't know a, a lot, uh, about nutrition and, um, and, and, and, you know, keep in mind that the, that the body works on an individual basis, uh, as well as it does across, you know, the population in a, in a more general sort of a way. And so, you know, these sort of questions are very interesting to me. And, um, you know, when it comes to nutrients, you know, keep in mind that, um, you know, some nutrients, um, um, are best, uh, taken in or consumed, uh, you know, in their fresh state, even even in the raw state of that food, while other items, other nutrients that is become more bioavailable, um, after they're subjected to heat. And, uh, so some things benefit, uh, from some steaming or from some saute. Um, and then also, uh, you know, some things work best in tandem with other, uh, constituents that are found in other foods. Um, and so, you know, regarding the, uh, the chlorophyll and, and, uh, the brightness of the green, you know, I don't know, um, you know, how that affects the body specifically. Um, I've never come across any literature out there, not saying that it's not out there. Um, but that, it's an interesting question. Okay? But keep in mind those other things as well. And, uh, I say those things because I think it's important, um, while we have this, this knowledge and interest in micronutrients, that we also maintain maybe the majority of our focus, uh, on simply eating good whole food each day, uh, at each meal period. Because that act will get us farther down the path of good health, uh, and, uh, and, uh, you know, longevity and all those sort of things than our knowledge of micronutrients will. Okay? This is all interesting stuff, and certainly valuable, but practically speaking, okay, if we don't know this, but we practice this, we're golden. And, uh, so I want to emphasize, uh, each broccoli, uh, enjoy it in di in different ways, and, um, eat it with a lot of different foods as well, because those interactions that we don't know about are happening in our bodies.