I have read, re-read, and taken notes on Albert's and Recue's wonderful and lengthy lesson on broccoli seeds and sprouts healthunlocked.com/cure-par...
I can't say I understand everything, but I picked up the highlights (I think!) Capsules are weak! We need to convert the glucoraphanin to sulforaphane before we ingest it. We should add a second source of myrosinase that is more robust and more effective than that in broccoli. And to quote Albert "Concerning dosage. In the trial we got the best results at a remarkably low dosage. The range (in dry seed equivalent) was 0.6 to 1.2g per day. Calculated from the glucoraphanin content of the seeds, assuming a conversion yield of 70%, we get about 15 - 25 micro mol of sulforaphane."
So... is there an easy way I can make this happen for myself? And still keep the price well below the $3 a day of the Avmacol pills?
- ACTIVE MYROSINASE - Freeze-dried raw to preserve active Myrosinase enzyme. Each batch is 3rd party tested to ensure the myrosinase is active.
- GLUCORAPHANIN (Sulforaphane Glucosinolate) - 3rd Party tested for Glucoraphanin content. Glucoraphanin turns into Sulforaphane when Myrosinase is present and water is added.
- USA GROWN - Sprouted and Freeze-dried in the USA. Certified Organic. Non-GMO.
- EACH JAR - 36 scoops. Each scoop of powder is equivalent to 1/4 cup of fresh organic broccoli sprouts.
- INGREDIENTS - Organic Freeze-dried Whole Broccoli Sprout Powder (includes the sprout and seed portion of the sprout). 100% Pure. No additives.
- Each jar (120 g of powder) = 9 cups of fresh organic broccoli sprouts (based on 1 cup of fresh broccoli sprouts being 40 g and having a 3:1 dry down ratio - meaning 40 g of raw sprouts freeze-dries down to 13.33 g of dry powder).
- Each scoop (3.4 g) = 1/4 cup of an organic broccoli sprouts (36 scoops per jar).
We test the product specifically for glucoraphanin (which is the precursor molecule to sulforaphane) and active myrosinase enzyme (which is what converts the glucoraphanin to sulforaphane). When the powder is rehydrated, the active myrosinase enzyme converts the glucoraphanin to sulforaphane.
Okay, so what if...
I put a scoop of this stuff into a mug with a half a scoop of ground white mustard, poured in some hot (but not too hot) water and let it steep for 5 minutes and sipped it slowly, sloshing it around my mouth as long as I could?
And maybe, given that a scoop is 3.4 grams and Albert's trial found 0.6 to 1.2g per day to be optimal, maybe I don't need a full scoop and can get more than 36 servings out of this jar? Maybe I can use half a scoop and get 72 servings? That would bring the cost down to well under a dollar a day.
I feel really lazy suggesting this method, but a man needs to embrace his limitations. I'm kind of lazy.
Would this work?
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In my poor opinion a best delivery system for this chemical is directly from the skin. As I was told by my grandmother, she used to make anti-inflammatory wraps with broccoli leaves tied with bands on the inflamed part.
In fact, they are chemicals that are well absorbed by the skin.
She only used the whole leaves? I would think mashing some leaves into a paste would be helpful? That is very interesting though. Thank you for sharing!
The fresh cabbage leaves are crushed and then freed from the water that they make by squeezing them and applied to the body with simple transparent film. Consider that my grandmother used to get good quality fresh broccoli leaves from her garden.
Hi everyone,This could be a useful source, but check the quantities (I don't have time to do that right now). Keep the dose low (less than 25micro mol). The dry down ratio of sprouts is normally about 1:10.
I suggest you will get the best extraction of the glucoraphanin by adding it to boiling water for 5 minutes. This will ensure that the ESP protein and the endogenous myrosinase are both fully neutralised. When cooled to below 60°C, add 0.1-0.15g of ground mustard seed and leave to react for 20 minutes. You don't need more than 0.1-0.15g of ground mustard seed independently of the dose of broccoli. This is not a typo.
My current recommendation is that the frequency of ingestion is every 2 or 3 days.
The bioavailability of sulforaphane by this method is very high and rapid. Peak concentration in the blood occurs after 1 hour and is cleared after 6-8 hours. The expression of antioxydent enzymes by Nrf2 upregulation in the nuclei of cells peaks at about 24 hours and declines with a half-life of 2-3 days. Ingestion every 2-3 days keeps a smooth concentration without risking over activation that might occur with daily dosing. Over activation is very unpleasant and possibly dangerous. It also affects the heart and kidneys. Be very careful.
“glucoraphanin, our most recent lot tested at 2050 mg / 100 g, which at a 3.4 g serving size, which comes to 69.7 mg of glucoraphanin per serving.”
Since the molecular weight of glucoraphanin is 437.5, then
69.7mg ÷437.5 mg/mmole = 0.16 mmoles or 160 micromoles
This is higher than the 15-25 micromoles Albert recommended, even if myrosinase conversion is not 100%, So, starting with something less than a full scoop seems right.
There comes a point when too much upregulation of Nrf2 can trigger the expression of another transcription factor called Bach1. Bach1 then competes with Nrf2 and shuts down the expression of Gene's controlled by the Antioxidant response element, ARE. We cannot know this point without having a clinical trial which involves regular blood tests. It could result in a collapse of mitochondrial function and acute fatigue, but this is just speculation. In any case there will be upper and lower dosing limits to sulforaphane. We just don't know where they are.
Because this method ensures a very high bio-availability and the half life of the enzymes is 2-3 days. Daily ingestion creates accumulation over 3 days.
I was trying to figure out why you were so determined to destroy that ESP protein. Figure out why I could not just add some warm water to my broccoli sprout powder and be done with it.
Then I watched this video. 46 minutes into the 48 minute video they mention that due to the ESP Protein it's a real crapshoot if you get much sulforophane no matter how many broccoli sprouts you eat. Thanks to you Albert, there is no crap shoot for us. Thank you so much!
Use the handle end of the tsp and cover a 5mm diameter surface with white musrard powder. That's about 0.1g. You have to be more precise with the mustard powder for dosing. A size 1 gel capsule holds close to 0.25g of broccoli seed but it varies with how fine you grind the seed.. to be sure, fill up 10 gel caps and weigh them. You can throw the filled gep caps directly unto boiling water. This works fine and is very practical.
1) Is there a downside if I get a bit too much mustard into the concoction?
2) Does the mustard need to be raw? I'm looking at Anthony's Organic Brown Mustard Seeds, 3 lb, Gluten Free, Non GMO, Keto Friendly amazon.com/Anthonys-Organic...
I'm actually thinking of just putting this in a pepper grinder and grinding some into my concoction. Bad idea?
The quantity of white mustard (synapis alba)is not critical. It contains a very fast myrosinase enzyme, a catalyst, otherwise it is not particularly active.Brown Mustard (Brassica juncea) is a different plant and should not be used. Idem black mustard. They do not have the same myrosinase as synapis alba and produce the volatile and active allyl isothiocyanate that is likely to add to the effects of sulforaphane.
You can use white or yellow mustard seed from the condiments section of your supermarket.
A pepper grinder does not grind fine enough. Use a high speed electric coffee grinder.
These are microgreens kits. To make sprouts you would only need a jar with a cheesecloth to strain water. A sprouting jar with a strainer lid is the easiest to use.
This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600–800 MPa) and temperature (30–70 °C) for all the mustard seeds. However, at combinations of lower pressures (200–400 MPa) and high temperatures (60–80 °C), there was less inactivation. For example, application of 300 MPa and 70 °C for 10 min retained 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70 °C, 10 min) were 0%, 59% and 35%. Thus, application of moderate pressures (200–400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.
The concentration of sulforaphane metabolite (sulforaphane N-acetyl-L-cysteine (SF-NAC) in 12 healthy adults after the consumption of 200g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24 hour period following consumption of the study sample all urine was collected. SF-NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF-NAC excreted was 9.8 ± 5.1 μmol per g creatinine, whilst when cooked broccoli was consumed with mustard powder this increased significantly to 44.7 ± 33.9 μmol SF-NAC per g creatinine.
Conclusion:
These results conclude that when powdered brown mustard is added to cooked broccoli the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.
From wriga "Brown Mustard (Brassica juncea) is a different plant and should not be used. Idem black mustard. They do not have the same myrosinase as synapis alba and produce the volatile and active allyl isothiocyanate that is likely to add to the effects of sulforaphane.
You can use white or yellow mustard seed from the condiments section of your supermarket.
A pepper grinder does not grind fine enough. Use a high speed electric coffee grinder."
The 5 minutes of boiling is to deactivate the ESP protein and the endogenous myrosinase.
Then once it is below 60 degrees you add the exogenous myrosinase (mustard powder) and let it steep for 20 minutes.
You need to kill that ESP protein or it will interfere with the sulforaphane creation. Sad that the endogenous myrosinase has to take a bullet too, but we don't like to leave witnesses. Besides, later we have our friend mustard take their place and nobody is the wiser.
I don't know if drinking the tea every morning is a good idea. I don't really know if it is a bad idea either. wriga and the group settled on every 2 or 3 days I think.
I agree we need to find a way to make this easier if we can. Maybe find some way to create a few day's worth at a time. I was wondering what would happen if you cooked the tea but did not add the mustard until you were ready to drink it? Maybe you could make a few cups, store in the fridge, and pour a 4 ounce cup in the morning and add some mustard powder? I don't know if it needs to be heated, but my Koyah powder does not require heating so maybe no?
Thank you for asking. I was trying to figure out where I got my 40 grams of sprouts a day diet from and I found it in this post of mine: healthunlocked.com/cure-par...
The answer is "no", I don't use the Koyah anymore. I do keep it in the cupboard for use in case I run out of sprouts. I will use it Koyah to bridge the gap.
What I do is eat 2 full cups of Broccoli Sprouts every morning. I microwave a meatball and a medium sized onion and some hamburger grease, break up the meatball, and pour that over the sprouts. It's good!
I am very keto if you don't count the 4 cans of Pepsi (with real sugar) and 2 glasses of sweet tea (with honey) I have a day. I am gluten and lectin free. Corn syrup has lectins, which is why I only drink real sugar Pepsi.
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