Sorry to nit-pick, but can you tell me why you perceive frozen vegetables to be cancer-promoting, whereas (unprocessed) meat not to be?<p>Edit: Actually, you may be right about the former, at least w.r.t. frozen cruciferous vegetables, such as broccoli, and some inert enzymes. This is pretty interesting:<p>&gt; Frozen broccoli can provide a cheaper product, with a longer shelf life and less preparation time than fresh broccoli. We previously showed that several commercially available frozen broccoli products do not retain the ability to generate the cancer-preventative agent sulforaphane. We hypothesized that this was because the necessary hydrolyzing enzyme myrosinase was destroyed during blanching, as part of the processing that frozen broccoli undergoes.<p><a href="https:&#x2F;&#x2F;www.ncbi.nlm.nih.gov&#x2F;pubmed&#x2F;23915112" rel="nofollow">https:&#x2F;&#x2F;www.ncbi.nlm.nih.gov&#x2F;pubmed&#x2F;23915112</a><p>Good news, though, at least if you like radishes:<p>&gt; Daikon radish root supported some sulforaphane formation even when heated at 125 °C for 10 min, a time and temperature comparable to or greater than microwave cooking. Daikon radish (0.25%) added to frozen broccoli that was then allowed to thaw supported sulforaphane formation without any visual alteration to that of untreated broccoli.<p>What&#x27;s more:<p>&gt; Sulforaphane has been shown to provide cancer prevention through a number of mechanisms including the upregulation of detoxification enzymes and epigenetic changes. Optimal temperature and pH for sulforaphane formation from broccoli was determined. Sulforaphane formation was measured in three commercially frozen broccoli samples pre- and post-cooking. The results show that in these products, there was very little potential to form sulforaphane prior to cooking and essentially none after the recommended cooking method was performed.<p><a href="http:&#x2F;&#x2F;www.sciencedirect.com&#x2F;science&#x2F;article&#x2F;pii&#x2F;S1756464613000510" rel="nofollow">http:&#x2F;&#x2F;www.sciencedirect.com&#x2F;science&#x2F;article&#x2F;pii&#x2F;S1756464613...</a><p>Looks like sprinkling some radishes, horseradish, and even wasabi revitalizes the sulforaphane production, though.<p>Not such good news for kale though - looks like we&#x27;re better off eating it fresh than frozen, indeed (in vitro, cancer cells were suppressed ~10x more with fresh <i>Brassica</i>)<p>&gt; Brassica vegetables contain a diverse range of phytochemicals with biological properties such as antioxidant and anticancer activity. However, knowledge about how biological activities are affected by processing is lacking. A green cultivar and a red cultivar of curly kale were evaluated for water&#x2F;methanol-soluble phytochemicals before and after processing involving blanching, freeze storage, and boil-in-bag heat treatment. In both kale cultivars, processing resulted in a significant decrease of total phenolics, antioxidant capacity, and content and distribution of flavonols, anthocyanins, hydroxycinnamic acids, glucosinolates, and vitamin C. Interestingly, the red curly kale cultivar had a higher capacity to withstand thermal loss of phytochemicals. The extracts of both green and red curly kale inhibited the cell proliferation of three human colon cancer cell lines (Caco-2, HT-29, and HCT 116). However, extracts from fresh plant material had a significantly stronger antiproliferative effect than extracts from processed plant material.<p><a href="http:&#x2F;&#x2F;pubs.acs.org&#x2F;doi&#x2F;abs&#x2F;10.1021&#x2F;jf300875f" rel="nofollow">http:&#x2F;&#x2F;pubs.acs.org&#x2F;doi&#x2F;abs&#x2F;10.1021&#x2F;jf300875f</a>