In this video I talk about how to increase the sulforaphane created from the glucoraphanin in your broccoli sprouts by about 3.5-fold, based on the results of a 2004 Phytochemistry paper entitled “Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli.”
▶︎ Link to study discussed:
▶︎ Thermometer w/ alarm:
▶︎ Sprout kit:
▶︎ Sprout lids for mason jars:
▶︎ Bella tea kettle:
▶︎ Broccoli seeds:
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