Forget the Supplement – Sprout It!

Let’s look at the incredibly powerful properties of broccoli sprouts. Cruciferous vegetables such as broccoli, cabbage, cauliflower and kale are an excellent source of nutrition and broccoli sprouts are no exception, with their potency concentrated into the tiny shoots of the young plant.

According to Dr Jed Fahey and Dr Rhonda Patrick of Johns Hopkins University, the compounds glucoraphanin and myrosinase which are present in the sprouts, while inactive in an intact sprout, when chewed, blended or chopped, they combine and produce sulforaphane in remarkably high amounts.

This sulforaphane is the most powerful activator of Nrf2, regulating over 200 different genes by acting on antioxidant response elements. It also increases cellular glutathione, an antioxidant in the body making this compound a potent anti-cancer food, according to Dr Patrick.

Broccoli sprouts are also capable of lowering LDL, so-called bad cholesterol, reducing the risk of cancer, and increasing longevity.

In a study published in 2017 in Science Translational Medicine, researchers randomized 97 participants who were diagnosed with Type 2 diabetes and  gave them concentrated broccoli sprout extract containing Sulforaphane once a day for 12 weeks. A number of them were also given a placebo with the same regimen. All but three in the study were taking Metformin.

Glucose production was reduced among patients taking the sulforaphane. improving fasting glucose and glycated haemoglobin (HbA1c). Sulforaphane also showed a protective effect against some complications linked to diabetes, such as neuropathy and kidney failure. Sulforaphane was found to control blood sugar at a level comparable to Metformin.

There’s no need to buy expensive Sulforophane supplements when you can grow your own sprouts even in an apartment.

  1. Add 2 tablespoons of sprouting Broccoli seeds to a sprouting jar.
  2. Fill with filtered water and cap with the sprouting lid.
  3. Store in a dark position overnight.
  4. The next day, drain the liquid off and rinse with fresh water. Return the jar to its stand. Repeat this in the morning and evening.
  5. After a few days, the seeds will start to grow.
  6. After three to five days you can move the sprouts out into the sunlight.
  7. Continue to rinse them at least twice per day until the leaves begin to green. After five days they are ready to eat
  8. I freeze mine (which according to Dr Patrick begins the creation of the sulforophane by expanding the fibers of the sprouts emulating the chewing process. I add mine to my daily green smoothie along with lemon, kale, ginger, parsley and a tablespoon of homemade sauerkraut for a refreshing kick start to the day.

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