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When hearing Dr. Fahey talk about the production of sulforaphane by breaking the cell wall, I wondered if a mortar and pestle would be better than blending or even a spice grinder. J. Kenji Lopez-Alt says that a mortar and pestle does a better job of rupturing cell walls than food processors.[1] Do we think that means it would get more sulforaphane out of broccoli sprouts?

[1] http://www.seriouseats.com/2016/07/quick-tip-faster-curry-paste-mortar-pestle-food-processor-test-best-flavor.html

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