what are your thoughts on grinding and submerging the broccoli seeds in water, mixed with some pepper and mustard seeds?
As far as I got this right, the myrosinase in the mustard should support the conversion of the glucoraphanin to sulforaphane, or is this only true for cooked cruciferous vegetables?
I’m wondering if there’s some issue in terms of not sprouting the seeds.
I would appreciate your opinion a lot. I couldn’t find any consistent information about it.
I love how fast you speak and how chock full of facts your ideas are. In the beginning, I confess, my brain was a wee bit sluggish, but after a little while it acclimated to your speed. Presently, I become far more bored with the presentations by other experts (in whichever field). Thank you for raising the bar!!!
Hi all, if I remember correctly Rhonda was saying that it is difficult to warm your sprouts due to their temperature sensitivity, I think it’s super easy - mix correct amounts of 0degC/32F ( yeah there are ppl from Europe here) and 100degC/212F and you can get any temperature you want. You produce 100degC water by boiling it and 0degC by putting ice into it (and waiting). Ofc. you will not get perfect 100 / 0 degC so assume you’re getting something like 95 and 2 degC (bigger error on hot side because 100degC is further from room temperature than 0degC).
Is there a straightforward way to test for sulforaphane content? Either by direct measurement or via some other marker? I’ve been taking multiple paths to prepare sprouts; I recently ran across a study using mature broccoli and the ESP deactivation was accomplished using 90 degree C water for 10 seconds. That’s pretty easy - just pouring a prepared kettle over a strainer basket of sprouts, then dousing with cold water. I then blend them with minimal filtered water and pour into ice cube trays. To help sulforaphane production I add a dash of mustard seed powder to the blender. The cubes are really handy for smoothies later. I am curious about the comments from Rhonda and others, that simply direct freezing of the sprouts from the sprouting jar, and saving for later blending might work well - saves a step for sure. But I’m looking for more guidance on what actually happens during the freezing process. Is there any conversion due to to cell wall rupturing? And if the later blending is done with other ingredients, will adequate sulforaphane be produced? The ESP would likely still be in abundance and the risk of preference to sulforaphane nitrile would still be there. So the basic question is, how hard should we be trying to deactivate ESP from the process? Sometimes being a maximalist is frustrating.
I put my (frozen) sprouts in a smoothie and it takes me a long time to finish it. How perishable is the compound? If it takes me 2 hours to finish the drink, are the benefits attenuated?
Can I incorporate the broccoli sprouts into my home made pesto?
Obviously I will be blending all the ingredients together and keep in the fridge for a week. By blending the sprouts will I lose the sulphoraphane?
Thats fine, I used to do that as well.
Blending the sprouts will actually activate the conversion to sulforaphane. Just make sure to blend them on their own to give the enzyme time for the process. Add the other ingredients later in the process.
I realize taking supplements does not compare with consuming broccoli sprouts as you advise, but I am looking for something my young adult children can easily adopt. Can you recommend any of these supplements? Thank you for all of the work you do and for sharing it with us!
I’ve actually moved away from doing this. I think it’s too many variables to fuss with and my conversation with Dr. Jed Fahey allowed me to get some of his insight on the sprouting habits. The tl;dr is that the hot water protocol is vulnerable to possibly inactivating myrosinase and it’s hard to get the temperature right. There may be other issues too, but in general, the take away was that he seemed to think the idea of going directly from frozen into the blender was more favorable.
I also sometimes just eat them fresh since it’s convenient and I can eat a lot of them anyway. I’m looking to do a video update on all of this stuff sometime in the future… so stay tuned.
Hi Rhonda,
I’ve been using a sous vide set up to bring my sprouts up to temp (158F) and hold there for the recommended 10 minutes before stopping the reaction by cooling with water. It’s science, but it works like magic! Easy too!
I’m confused… this “moved away from” comment is dated before the video! Can you please post what your LATEST method is for getting the most value out of our home sprouts? Also - do you recommend any pre-treatment to remove e-coli, etc. from the seeds?
Hey Rhonda, Love these videos and all of your insight so thanks! Were you able to produce a new video on the best way to consume broccoli sprouts yet? I think there is alot of confusion out there on what is the best way to consume them after they are grown… do you freeze them? do you need to blend first before adding other ingredients into a smoothy… any other tips you recommend.
at this point have you decided that its not advisable to just blend up the seeds? the video with Jed mentioned seeds contain more sulforaphane, but i’ve also see some links saying to not blend just seeds. its winter and my seeds are taking much longer than the standard 6-8 day cycle to grow, therefore the question. thanks.
when you freeze the sprouts, do you just put them all in a large ziplock? i’ve tried this and turn into a solid brick. i assume i’m not getting them dry enough prior to freezing. any tips? should i spread them on a cookie sheet to freeze for a few hours then bag– kinda like how you’d freeze berries?
They can get stuck in a clump for sure. One thing that helps is letting them drip dry a little bit before putting them in the freezer. Even then, however, it’s an inconvenience.
I do like to READ your information, but listening to a video or whatever is very, very difficult.
You’re talking so damned fast, it’s almost not understandable for foreigners.
Please slow down a little bit.
Kind regards, Jan de Vries
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Hi, I was wondering if anyone can recommend a supplier of organic broccoli seeds (preferably available in the UK) I have looked around and found most stores are selling Broccoli Raab seeds,apparently this variety are not true broccoli but a part of the turnip family and according to this study (https://www.researchgate.net/publication/8689862_Glucoraphanin_and_4-Hydroxyglucobrassicin_Contents_in_Seeds_of_59_Cultivars_of_Broccoli_Raab_Kohlrabi_Radish_Cauliflower_Brussels_Sprouts_Kale_and_Cabbage)have a significantly lower level of Glucoraphanin present. Any advice on a broccoli variety or good organic seed supplier would be appreciated. :)
There’s an article on the “effects of freezing methods on sulforaphane formation in broccoli sprouts”.. (https://pubs.rsc.org/en/content/articlelanding/2015/ra/c5ra03403e#!divAbstract) that should be enlightening for some..
Hey Rhonda,
what are your thoughts on grinding and submerging the broccoli seeds in water, mixed with some pepper and mustard seeds? As far as I got this right, the myrosinase in the mustard should support the conversion of the glucoraphanin to sulforaphane, or is this only true for cooked cruciferous vegetables?
I’m wondering if there’s some issue in terms of not sprouting the seeds. I would appreciate your opinion a lot. I couldn’t find any consistent information about it.
Cheers, Jack
Is it ok to put the sprouts in the freezer straight from the jar or should I let them dry first?
I love how fast you speak and how chock full of facts your ideas are. In the beginning, I confess, my brain was a wee bit sluggish, but after a little while it acclimated to your speed. Presently, I become far more bored with the presentations by other experts (in whichever field). Thank you for raising the bar!!!
EASY HACK FOR SPROUTS WARMING:
Hi all, if I remember correctly Rhonda was saying that it is difficult to warm your sprouts due to their temperature sensitivity, I think it’s super easy - mix correct amounts of 0degC/32F ( yeah there are ppl from Europe here) and 100degC/212F and you can get any temperature you want. You produce 100degC water by boiling it and 0degC by putting ice into it (and waiting). Ofc. you will not get perfect 100 / 0 degC so assume you’re getting something like 95 and 2 degC (bigger error on hot side because 100degC is further from room temperature than 0degC).
Is there a straightforward way to test for sulforaphane content? Either by direct measurement or via some other marker? I’ve been taking multiple paths to prepare sprouts; I recently ran across a study using mature broccoli and the ESP deactivation was accomplished using 90 degree C water for 10 seconds. That’s pretty easy - just pouring a prepared kettle over a strainer basket of sprouts, then dousing with cold water. I then blend them with minimal filtered water and pour into ice cube trays. To help sulforaphane production I add a dash of mustard seed powder to the blender. The cubes are really handy for smoothies later. I am curious about the comments from Rhonda and others, that simply direct freezing of the sprouts from the sprouting jar, and saving for later blending might work well - saves a step for sure. But I’m looking for more guidance on what actually happens during the freezing process. Is there any conversion due to to cell wall rupturing? And if the later blending is done with other ingredients, will adequate sulforaphane be produced? The ESP would likely still be in abundance and the risk of preference to sulforaphane nitrile would still be there. So the basic question is, how hard should we be trying to deactivate ESP from the process? Sometimes being a maximalist is frustrating.
Does it matter whether or not broccoli seeds we use are organic? Do you have a specific brand of seeds that you prefer?
I put my (frozen) sprouts in a smoothie and it takes me a long time to finish it. How perishable is the compound? If it takes me 2 hours to finish the drink, are the benefits attenuated?
Can I incorporate the broccoli sprouts into my home made pesto? Obviously I will be blending all the ingredients together and keep in the fridge for a week. By blending the sprouts will I lose the sulphoraphane?
Thats fine, I used to do that as well. Blending the sprouts will actually activate the conversion to sulforaphane. Just make sure to blend them on their own to give the enzyme time for the process. Add the other ingredients later in the process.
I realize taking supplements does not compare with consuming broccoli sprouts as you advise, but I am looking for something my young adult children can easily adopt. Can you recommend any of these supplements? Thank you for all of the work you do and for sharing it with us!
https://truebroc.com/product-locator/
Hi,
I tried this and found that the temperature drops well below 160 when you add the hot water (at 160) to the sprouts in the blender.
Any tips for keeping things at temperature for the 10 minutes?
How long do you have to drink you sprout smoothy. Seems it takes me a very long time.
Thanks!
I’ve actually moved away from doing this. I think it’s too many variables to fuss with and my conversation with Dr. Jed Fahey allowed me to get some of his insight on the sprouting habits. The tl;dr is that the hot water protocol is vulnerable to possibly inactivating myrosinase and it’s hard to get the temperature right. There may be other issues too, but in general, the take away was that he seemed to think the idea of going directly from frozen into the blender was more favorable.
I also sometimes just eat them fresh since it’s convenient and I can eat a lot of them anyway. I’m looking to do a video update on all of this stuff sometime in the future… so stay tuned.
Hi Rhonda, I’ve been using a sous vide set up to bring my sprouts up to temp (158F) and hold there for the recommended 10 minutes before stopping the reaction by cooling with water. It’s science, but it works like magic! Easy too!
I’m confused… this “moved away from” comment is dated before the video! Can you please post what your LATEST method is for getting the most value out of our home sprouts? Also - do you recommend any pre-treatment to remove e-coli, etc. from the seeds?
Thanks! Love your videos - so so so informative.
Hey Rhonda, Love these videos and all of your insight so thanks! Were you able to produce a new video on the best way to consume broccoli sprouts yet? I think there is alot of confusion out there on what is the best way to consume them after they are grown… do you freeze them? do you need to blend first before adding other ingredients into a smoothy… any other tips you recommend.
thanks again!
Evan
at this point have you decided that its not advisable to just blend up the seeds? the video with Jed mentioned seeds contain more sulforaphane, but i’ve also see some links saying to not blend just seeds. its winter and my seeds are taking much longer than the standard 6-8 day cycle to grow, therefore the question. thanks.
when you freeze the sprouts, do you just put them all in a large ziplock? i’ve tried this and turn into a solid brick. i assume i’m not getting them dry enough prior to freezing. any tips? should i spread them on a cookie sheet to freeze for a few hours then bag– kinda like how you’d freeze berries?
They can get stuck in a clump for sure. One thing that helps is letting them drip dry a little bit before putting them in the freezer. Even then, however, it’s an inconvenience.
Excellent! I look forward to the updated video. Freezing and blending seems like it will be soooo much easier.
was a new video every uploaded?
I do like to READ your information, but listening to a video or whatever is very, very difficult. You’re talking so damned fast, it’s almost not understandable for foreigners. Please slow down a little bit. Kind regards, Jan de Vries
Youtube has speed controls, just slow it down. I personally listen to Rhonda and most material at 1.5-2x