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Sulforaphane is one of the most potent anti-cancer compounds that researchers have discovered to date. It's found in cruciferous veggies, with the highest amount found in broccoli sprouts. Sulforaphane has been effective in treating the following cancers:

  • Breast
  • Lung
  • Liver
  • Gastric
  • Ovarian
  • Prostate
  • Pancreatic
  • Colon

Read about the power of sulforaphane here:

https://www.plantbased.com/the-powerful-benefits-of-sulforaphane/

https://pubmed.ncbi.nlm.nih.gov/33877541/

https://pubmed.ncbi.nlm.nih.gov/23902242/

.

The Reason You May Never Have Heard of Sulforaphane: It Can't Be Patented

Sulforaphane was first discovered by Johns Hopkins researchers in 1992 as a potent breast cancer preventative and killer. Johns Hopkins considered sulforaphane so powerful that they applied for and received a patent on broccoli sprouts (found to have the highest concentration of the compound). They then proceeded to sue broccoli sprout growers to stop them from selling the seeds. The sprout growers fought back and a state supreme court judge ruled that the patent was invalid -- stating that natural substances cannot be patented.

Read about the discovery here:

https://pages.jh.edu/jhumag/0408web/talalay.html

.

Preparation is Key

Sulforaphane consists of two major compounds: glucoraphanin and myrosinase. In order to activate the compounds you must prepare cruciferous vegetables as follows:

  • Chop (or grind) into small pieces
  • Allow the ground veggies to sit out for several minutes (up to 30) before consuming
  • Avoid heating above 90 degrees F

.

Best Source of Sulforaphane: 3 Day Old Broccoli Sprouts

Broccoli sprouts have up to 50 times more sulforaphane than mature plants, and can be easily grown at home in glass jars (you can find many videos on growing sprouts on Youtube). To maximize the value in broccoli sprouts, freeze them before consuming. Defrost the sprouts and heat them in very warm water for 5 minutes and then add them to smoothies or grind them and add to salads.

.

How to Recover Sulforphane From Cooked Broccoli

Many people love the taste of cooked broccoli -- but unfortunately cooking destroys the myrosinase compound and deactivates sulforaphane. Researchers have now found that if you consume ground mustard seeds with cooked broccoli, you can restore much of the sulforaphane. In fact, you can buy ground mustard seed capsules online for this very purpose.

Sulforaphane is one of the most potent anti-cancer compounds that researchers have discovered to date. It's found in cruciferous veggies, with the highest amount found in broccoli sprouts. Sulforaphane has been effective in treating the following cancers: * Breast * Lung * Liver * Gastric * Ovarian * Prostate * Pancreatic * Colon Read about the power of sulforaphane here: https://www.plantbased.com/the-powerful-benefits-of-sulforaphane/ https://pubmed.ncbi.nlm.nih.gov/33877541/ https://pubmed.ncbi.nlm.nih.gov/23902242/ . *The Reason You May Never Have Heard of Sulforaphane: It Can't Be Patented* Sulforaphane was first discovered by Johns Hopkins researchers in 1992 as a potent breast cancer preventative and killer. Johns Hopkins considered sulforaphane so powerful that they applied for and received a patent on broccoli sprouts (found to have the highest concentration of the compound). They then proceeded to sue broccoli sprout growers to stop them from selling the seeds. The sprout growers fought back and a state supreme court judge ruled that the patent was invalid -- stating that natural substances cannot be patented. Read about the discovery here: https://pages.jh.edu/jhumag/0408web/talalay.html . *Preparation is Key* Sulforaphane consists of two major compounds: glucoraphanin and myrosinase. In order to activate the compounds you must prepare cruciferous vegetables as follows: * Chop (or grind) into small pieces * Allow the ground veggies to sit out for several minutes (up to 30) before consuming * Avoid heating above 90 degrees F . *Best Source of Sulforaphane: 3 Day Old Broccoli Sprouts* Broccoli sprouts have up to 50 times more sulforaphane than mature plants, and can be easily grown at home in glass jars (you can find many videos on growing sprouts on Youtube). To maximize the value in broccoli sprouts, freeze them before consuming. Defrost the sprouts and heat them in very warm water for 5 minutes and then add them to smoothies or grind them and add to salads. . *How to Recover Sulforphane From Cooked Broccoli* Many people love the taste of cooked broccoli -- but unfortunately cooking destroys the myrosinase compound and deactivates sulforaphane. Researchers have now found that if you consume ground mustard seeds with cooked broccoli, you can restore much of the sulforaphane. In fact, you can buy ground mustard seed capsules online for this very purpose.

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[–] • 1 pt

You can decrease the risk of kidney stones due to oxalates by consuming enough water during the day -- and adding lemon. Supplementing with Vitamin K2 should also help drive the calcium (that binds with oxalates) out of the soft tissue and into your bones.

[–] • 4 pts

I was going to disagree with you slightly on the water and lemon intake. I get 3 to 5L a day to compensate for my diet having moderate to high oxalate content, and will still have gout symptoms creep in. (No, not a fat fuck, but do have a family predisposition to rheumatoid arthritis and gout)

But then I read up on your K2 point. It was extremely illuminating on a couple of my health issues. I started laughing when I read the recommended food list. Looks like I'm gonna be upping my intake of: pate, hard and soft cheeses, dark meats, ground beef (grain fed) and eggs. (it's almost like old-school body builders knew something after all.)

Again, thank you very much for filling in one more piece of the puzzle for me.

[–] • 1 pt

;). Yep, looks like the FDA told us many things that were dead wrong in the past.

Look into taking K2 - MK7 Supplement along w/ Vitamin D3. BTW, K2 is great for anti-aging -- helps keep your facial structure strong.

[–] • 2 pts

Yup, I've been a D3 (~3000mg/day) & zinc advocate long before the stupidity of the last 2 years, and had been exploring the line of thought that more magnesium in my diet might displace or "out-compete" the uric/oxalic acid in my joints, but after reading through a couple of pages on K2 (and the positive and negatives of K1) it was an absolute lightbulb moment for me. (I'll be sticking with the magnesium and throw in some omega-3's too, of course.)