In your podcast “sulforaphane and its effects…” you suggested 160grams broccoli sprouts was a maximum amount of sulforaphane tested that showed positive results in certain studies.
I’m wondering, after Jed Fahey said the seeds where actually richer in glucoraphanin and still contained myrosinase, do you know a comparable dose of just seeds to get the same levels of glucoraphanin as 160 grams sprouts?
Will the Myrosinase start working on the ground seeds if they are dry or do they need a medium like water interact? In other words, are the ground seeds shelf stable, for how long, should they be refrigerated?
I ground some seeds in a coffee grinder and mixed it with my morning probiotics and water, and it was fairly innocuous, and as you mentioned in the podcast, much less trouble than sprouting.
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In your podcast “sulforaphane and its effects…” you suggested 160grams broccoli sprouts was a maximum amount of sulforaphane tested that showed positive results in certain studies.
I’m wondering, after Jed Fahey said the seeds where actually richer in glucoraphanin and still contained myrosinase, do you know a comparable dose of just seeds to get the same levels of glucoraphanin as 160 grams sprouts? Will the Myrosinase start working on the ground seeds if they are dry or do they need a medium like water interact? In other words, are the ground seeds shelf stable, for how long, should they be refrigerated? I ground some seeds in a coffee grinder and mixed it with my morning probiotics and water, and it was fairly innocuous, and as you mentioned in the podcast, much less trouble than sprouting.
Thanks for all your hard work, and insights!