Broccoli sprouts are suitable not only for treatment, but also for prevention and staying fit. This is because of the plant substance sulforaphane, which is only found in certain vegetables, especially in broccoli, Brussels sprouts and cauliflower. Sulforaphane is said to have a postivie effect on health.
Broccoli sprouts contain
Fresh broccoli sprouts have by far the highest known sulforaphane content (10 to 100 times more than in broccoli vegetables).
When the sprouts or vegetables are chewed, the cell walls are destroyed and the sulforaphane is released.
Therefore, it is recommended to chew and eat the broccoli sprouts slowly. Eating broccoli with broccoli sprouts doubles the health benefit.
A further increase in effect results when broccoli or broccoli sprouts are eaten together with other sprouts. For example, the Organic Protection-Mix from sprossensamen.ch contains, among other things, broccoli and/or radishes - which are also rich in sulforaphane.
Country of origin: Italy
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Post by Joscha Boner
Why broccoli sprouts rock and how I use them?
Small sprouts... huge hype. Rightly so? Broccoli sprouts have been experiencing a rise in popularity among the masses for about 4 years now. Known of for a long time, but not yet discovered by the mainstream, these small sprouts have long been off the radar. During my time as an employee in the largest herbal pharmacy in Switzerland, I realized that they have been known about in the medical field for a long time - they actually have broccoli sprout capsules that are administered in addition to cancer therapy. As an enthusiastic sproutarian, I thought about how much cheaper and fresher home-grown sprouts are; they don't have to be dried, ground and put into capsules either. It is much more convenient for me to create dishes from them than to take them in tablets. If you have been following the ErdwandlerBlog for a while, you know how important the fusion of nutrition, culinary and medicine is to me. In this text, I want to discover with you the reason for this hype, how to grow broccoli sprouts yourself, and most importantly, how to make them into a delicious, warm, yet raw food soup. Have fun!
Why are sprouts and sprouting seeds so potent?
Sprouts and shoots are seeds from plants that have come to life; in sprouts you see the root and in shoots you see the cotyledon(s) (mono- or dicotyledon). During the germination phase, many ingredients of the seed such as starch and proteins are converted into glucose, amino acids and many vitamins that were not present in the seed before. They are much easier for the body to absorb, since proteins from food, for example, must first be broken down into amino acids in order to synthesize proteins again for cell construction.
Natural anti-frass substances such as phytic acid are also broken down (so no minerals are prevented from being absorbed into the blood). Plants at this early stage of their development need to grow quickly and protect themselves from predators like slugs, earth fleas, smaller mammals, or me as a raw food lover (only it doesn't work for me, I eat them anyway). Pathogenic bacteria, viruses and fungi are also always present in the soil and could become challenges for the young greens. The powerful antioxidants then help them to be resistant to these very pathogens. Upon the consumption of the sprouts, the plants give us exactly these powers, so that we also become resistant to viruses, bacteria and even radiation.
The young plants have so much vitality and emit many biophotons that make our cells grow. The growth rate is huge during this time... Life is in full swing!
Okay, here we go with the sulphoraphane!
As you probably know, cruciferous vegetables (that is, the family to which broccoli belongs) are known to have many antioxidants and sulfur compounds in them. These help protect our cells from oxidative stress (I already described what oxidative stress is in: "Using Living Food to Fight 5G," found on EarthShifter.com). Did you know that kohlrabi, head cabbage, Brussels sprouts, kale, cauliflower and broccoli are all botanically the same plant species?
The scientific name is always Brassica oleracea. It was only through decades of breeding that they acquired their current diverse appearance. Broccoli is a variety that stores a particularly large amount of sulforaphane, or its precursor glucarophanin, in its cells.
Glucarophanin is a mustard oil glycoside that only becomes sulforaphane when the sprouts are eaten (i.e. chewed) with its reaction partner, the enzyme myrosinase, in enzymatic hydrolysis (water is separate); a sulfur compound which in fact protects against predators. Glucoraphanin and myrosinase are therefore in separate states in the plant and only become the active substance, sulforaphane, when consumed.
In nature, this substance is used to ward off animals that eat it (because: without eating, there is no sulforaphane). Important: If you cook broccoli or broccoli sprouts, myrosinase activity is lost. This means that broccoli myrosinase is not heat stable! This argues in favor of raw consumption! However, it is also possible to sauté the myrosinase in the dish by adding mustard.
If mustard myrosinase (this enzyme is much more stable than that of broccoli) is added, even after the cooking process, even MORE sulforaphane can be formed. The reason is that the cells burst under the effect of heat, releasing even more glucoraphanin. Clearly this means: a little mustard on heated broccoli sprouts considerably reactivates the sulforaphane! However, the vitamin C contained in sprouts and other heat-labile active substances are completely lost during cooking.
For fans of raw food: the cell-bursting effect can also be obtained by freezing or blending (in a powerful blender)!
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