How To Increase Sulforaphane in Broccoli Sprouts by ~3.5-fold

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dr. Rhonda Patrick here today I want to
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tell you a little bit about how to
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increase the bioavailability of a
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beneficial type of isothiocyanate called
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sulfur refrain based on a very important
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study published in 2004
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Sofer Fein is formed when we eat
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cruciferous vegetables and especially
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broccoli sprouts which contain a higher
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concentration of the precursor to so for
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a fan called glucomannan so Farfan is
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one of the most potent food drive anti
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carcinogens it is formed from
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glucoraphanin by the action of an enzyme
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called myrosinase this happens when the
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broccoli sprout tissue is crushed or
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chewed however glucoraphanin not only
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forms sulfur vein it can also form
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sulfur if a Nye trials which do not
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contain the anti-carcinogenic properties
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that sulforaphane has a key determinant
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of whether the myrosinase enzyme will
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form sulfur Thane vs. sulfur referring
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nitriles
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is the epithelia specifiy protein which
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is a non catalytic cofactor of
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myrosinase the EPI thio specify protein
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shifts the pathway towards sulforaphane
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nitriles which is not what we want the
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good news is that the EPI thio specific
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protein can be deactivated with heat but
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so can the myrosinase enzyme itself the
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trick is to heat your broccoli sprouts
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up to the point that they disable the
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epithelial specified protein while not
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getting the sprouts so hot that they
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disable the myosin is enzyme that is
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responsible for creating sulfur freeing
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from the precursory glucoraphanin if you
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do this just right you can approximately
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triple the bioavailability of sulfur and
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in your sprouts if you go too hot for
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too long however you run the risk of
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disabling myrosinase so as it turns out
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the best protocol for your sprouts is
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about 10 minutes at 70 degrees Celsius
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or 6 degrees Celsius if you’re doing
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this to mature broccoli floret where
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myrosinase enzyme is a little more heat
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sensitive the way I decided to go about
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doing this is pretty straightforward
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I picked up a cooking thermometer that
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beeps when it gets to just the right
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temperature and suspended in my tea
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kettle so I know when to turn the tea
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kettle off once the water is hot enough
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I pour it on the sprouts and wait 10
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minutes when I’m done I either rinse
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them off to cool them and save them for
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later for a salad or I put them into the
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blender with just enough ice and water
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to make a cup
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I can drink down okay so there you have
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it there’s a quick way to dramatically
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increase sulfur frame bioavailability in
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your broccoli sprouts with a few
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cheap things that you may already have
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lying around your kitchen thanks for
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watching catch you next time
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you
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you
In this video I talk about how to increase the sulforaphane created from the glucoraphanin in your broccoli sprouts by about 3.5-fold, based on the results of a 2004 Phytochemistry paper entitled “Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli.” ▶︎ Link to study discussed: http://www.ncbi.nlm.nih.gov/pubmed/15… ▶︎ Thermometer w/ alarm: http://amzn.to/2bFe7Wp ▶︎ Sprout kit: http://amzn.to/2buBTGd ▶︎ Sprout lids for mason jars: http://amzn.to/2hqUTqS ▶︎ Bella tea kettle: http://amzn.to/2bAgJaS ▶︎ Broccoli seeds: http://amzn.to/2hqROXT Links related to FoundMyFitness: ▶︎ Subscribe on YouTube: http://youtube.com/user/FoundMyFitnes… ▶︎ Join my weekly email newsletter: http://www.foundmyfitness.com/?sendme… ▶︎ Crowdfund more videos: http://www.patreon.com/foundmyfitness ▶︎ Subscribe to the podcast: http://itunes.apple.com/us/podcast/fo… ▶︎ Twitter: http://twitter.com/foundmyfitness ▶︎ Facebook: http://www.facebook.com/foundmyfitness ▶︎ Instagram: http://www.instagram.com/foundmyfitness Want notifications when a new podcast comes out? Download one of the FoundMyFitness mobile apps! ▶︎ iPhone App: https://itunes.apple.com/us/app/found… ▶︎ Android App: https://play.google.com/store/apps/de…

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