 Although myrosinase, like many enzymes, will be denatured at high temperatures and thus lose its activity when cooked, a gut microbe capable of catalyzing the same hydrolysis of glucosinolates would be able to activate ingested glucosinolates into their more potent forms, e.g.isothiocyanates.According to an article in "The New England Journal of Medicine", a Chinese woman who ate of raw bok choy daily developed severe hypothyroidism due to excessive ingestion of myrosinase.