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Watercress is a cruciferous vegetable that contains a precursor to sulforaphane and other isothiocyanates such as allyl isothiocyanate.

I talk about this watercress study and so much more in a comprehensive video on broccoli sprouts and sulforaphane and their effects on cancer, mortality, aging, the brain, heart disease and more!

Video link: https://www.foundmyfitness.com/episodes/sulforaphane

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    do you believe this result is due to the sulforaphane / sulforaphane precursors, meaning there would be grater benefit to just using broccoli sprouts over adding in watercress?

    Or would the other beneficial compounds in the watercress be the main culprits behind these affects?

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      Did you say it’s okay to freeze broccoli Sprouts without damaging its nutrition?