PAIR: COOKED BROCCOLI AND RADISH TO: help prevent joint pain
Broccoli is a good source of sulforaphane, a compound that slows down the destruction of cartilage in the joints, a key step in the development of osteoarthritis. But the vegetable’s sulforaphane-making ability gets stripped when it’s slightly overcooked or has been through the snap-freezing process. Fix the problem by pairing cooked broccoli with radish. The hot and spicy vegetable contains myrosinase, an enzyme that helps restore broccoli’s sulforaphane content.