The research looks pretty good on Sulforaphane, and there is a new study out on sprouts that suggests ways to maximize the sulforaphane density in sprouts. See all info below:
Broccoli SproutingGuideƒ.pdf (3.1 MB)
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Been taking this for years:
I experimented with growing but too much time/inconvenience.
Lots of science in this pathway. Also eat tons of cruciferous vegetables.
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A recent Podcast here on Sulforaphane with one of the experts:
Ep. 45- Sulforaphane, broccoli sprouts, and phytonutrients with Dr. Jed Fahey
In today’s episode we discuss:
- Phytonutrients in food and why they are good for the gut microbiome
- Benefits of sulforaphane see in clinical trials
- Which foods contain the most sulforaphane
Dr. Fahey’s website: www.jedfahey.com
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Adding mustard powder to cooked broccoli generates sulforaphane.
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Yes growing mushrooms is a multi-year journey. Luckily we have a timber near here and I can usually find maitake. Not my favorite to eat, but not bad. I grow Lion’s Mane, it’s loaded with ergothioneine. I don’t know about Spermidine for that one. It looks like the oysters are good for that one. This is the first year I’ve tried logs with oysters and might get them this fall.
I think they should try Reishi at the ITP. It’s called the immortality mushroom. I’m sure I can grow it but have always worried that with the Rapa they might interact in a bad way. I’m not sure if it’s been thought about by someone that might know.
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