Hello everyone, Please can you share your experience if you have used Organic Broccoli Sprouts Juice from Vegus Foods : vegusjuices.com/
They claim: "Just one tube of our organic Broccoli Sprout juice contains an abundance of natural sulforaphane as recommended by the Johns Hopkins Institute.
Alternatively, you could eat:
2.6 kg / 5.3 lbs fresh broccoli… or
1.3 kg / 2.6 lbs fresh broccoli sprouts"
Thank you
I think we should be leery of claims re sulforaphane potency.
They have an interesting web page that says if we heat the broccoli sprouts we destroy the vitamin C, and the vitamin C is needed to make Sulforaphane vegusjuices.com/sulforaphane/
(I think they are mistaken)
How is Sulforaphane Made: A Summary
1. Vegetables containing glucoraphanin (eg broccoli or broccoli sprouts) are chopped, chewed or juiced.
2. This releases the enzyme myrosinase and glucoraphanin, along with ascorbate (Vitamin C).
3. Sulforaphane is made when myrosinase, its co-factor ascorbate (Vitamin C) and glucoraphanin combine.
4. If the vegetable is heated, the ascorbate (Vitamin C) is destroyed and sulforaphane cannot be made since the co-factor to the reaction is missing.
wriga
It's true that vitamin C is a co-factor, but heating may have more of an impact by deactivating myrosinase.
"Addition of 0.8 mg (4 mg/g DW) ascorbic acid to broccoli sprouts in the
present study yielded the highest content of sulforaphane (Fig. 1c)."
ncbi.nlm.nih.gov/labs/pmc/a...
Thanks Rhyothemis, I will read this. I heat mine to 100 degrees C, then cool it to 60 degrees and add some ground mustard for myrosinase.
If a person has a history in their family of hypothyroid or gout it may be a good idea to proceed with caution in using broccoli because it can interfere with thyroid hormones: healthyeating.sfgate.com/br...
Dr. Rhonda Patrick talks about this:
