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how are you getting sulforaphane now? are you grinding seeds? or still sprouting? do you then sprinkle on some ground mustard seed? what’s your protocol there? thanks!
Are you aware of the article athttps://pubs.rsc.org/en/content/articlelanding/2014/fo/c3fo60676g#!divAbstract which says that “pak choi” (probably the same as bok choi) is more effective at preventing colon inflammation and cancer than other Brassic vegetables due to its different glucosinolates? Can you comment on that article?
What exactly is Rhondas sulforaphane schedule? Does she mega-dose with sulforaphane everyday? It was unclear to me
I seem to recall in one of the videos that it was mentioned that each time you take it, it upregulates the NRF2 pathway for about 48 hours … so 3-4 times/week would make sense to me. I have no idea if this is what Rhonda does, but thought that might help.
yes, i want to know this, as well.
Hi! I am a med student in Nevada, and love your podcast. I LOVED this podcast in particular, and gave a shoutout for this talk on my website, bestfoodsfoward.com. The link to your talk and website are in the blog. I hope this helps spread the exciting info research is coming out with! Any questions or concerns, contact me via my website.
Keep doing what you’re doing,
How did you go with the Broccoli seeds in your smoothie? I was wondering whether you need to crush the seeds with a mortar&pestle before adding to the smoothie as my seeds were pretty small and feel my blender may not break the seed sufficiently to release the “good stuff”. What are your thoughts?
Dr. Fahey mention that certain genotypes had higher amounts of the desirable active ingredients. At minute 4:30, “Anyway, bottom line is by selecting the appropriate genotypes, the appropriate broccoli genetics, if you will, we identified some varieties that had very high levels of glucoraphanin.”
Is he indicating that it is possible to use specific varietals and have a bigger bang? If so which varietals (genotypes) are the best?
From what I can see, Brussels sprouts contain roughly as much sulforaphane as broccoli sprouts. They’re available all winter in the UK and are delicious when cooked, although their flavour’s a bit strong to eat them raw. I’m not sure that I have the time or energy to grow broccoli seeds into sprouts.
You can actually just take the seeds - you do not have to sprout. That is mentioned in one of Dr Fahey’s interviews. I use a mortar and pestle – I take about ½ a teaspoon of seeds with a sprinkle of mustard powder, grind up, add to a bit of water and swallow. Tastes like heck, but you get used to it.
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