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Scientists use a probiotic and broccoli extract to target colorectal cancer cells.
Probiotic was engineered to make an enzyme able to produce sulforaphane from the precursor in broccoli extract. It reduced tumor size by over 75% (in mice).
This is pretty clever because they modified the e.coli to bind to cancer cells. One issue w/ broccoli extract is that the conversion to sulforaphane in vivo depends on gut bacteria, usually resulting in different bioavailability from person to person.
For a great discussion on sulforaphane, watch these two podcasts.
Sulforaphane and Its Effects on Cancer, Mortality, Aging, Brain and Behavior, Heart Disease & More: https://www.foundmyfitness.com/episodes/sulforaphane
Interview with expert Dr. Jed Fahey: https://www.foundmyfitness.com/episodes/jed-w-fahey
I have watched the two episodes referenced above as well as several other of your podcast. I have done extensive searching and have not been able to find the optimum method of processing the broccoli sprouts for the sulforaphane. At first you suggested to heat to 70C and blend for a shake and then seemed to come to the conclusion to freeze them (in what state?). What is the optimal process? Can you heat them, then blend and put in ice cube trays for smoothies? Can you please elaborate?