most potent of the known Nrf2 activators. That begs the
question: what is the top known source of sulforaphane?
Youth has its perks, especially if you’re broccoli. Young
broccoli sprouts yield anywhere between twenty to one
hundred times the sulforaphane-producing compounds as
adult broccoli (if we’re speaking strictly in terms of
micronutrient content, adult broccoli is still more nutritious
than broccoli sprouts). One pound of sprouts therefore
equals one hundred pounds of adult broccoli in terms of its
sulforaphane-producing capacity.
How to use: Add cruciferous vegetables to your diet and
consume them raw and cooked. Just note that one of the two
compounds that creates sulforaphane (an enzyme called
myrosinase) is destroyed by high-heat cooking. Thus,
cooked broccoli and other crucifers lose their ability to
create sulforaphane upon chewing. However, you can add
myrosinase after the fact. Mustard powder is particularly
rich in this compound, and if you sprinkle some onto your
veggies after they’ve been cooked, voilà—the ability to
create sulforaphane is regained!^1
Pro tip: Growing your own broccoli sprouts is
incredibly cost-effective and easy, even for those of us
without a green thumb. Visit http://maxl.ug/broccolisprouts
for my step-by-step guide on how to grow broccoli sprouts
in just three days using the easiest method I’ve found. Blend
them into smoothies, use to top grass-fed beef or turkey
burgers, or add generously to salads.