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?

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 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