I recently listened to a doctor talk about the research they were conducting on cancer cells.
He said that one of the keys was to prevent cancer growth by activating the body’s natural defense systems and slowing down cell division.
He then mentioned a compound that may effectively do just that: disrupt cancer cell survival pathways… and it’s not a drug. 1
He spoke about sulforaphane. You may know this sulfur-rich compound best from broccoli or other cruciferous vegetables.
I don’t eat broccoli. I have difficulty digesting it.
The doctor said there is more of the beneficial compound in broccoli stalks than in the tops. Great. That’s the part that really upsets my digestion.
Here’s the really cool part, the part where you cheer on the intelligence inherent in plants and humans:
Sulforaphane is not active until a precurser (glucoraphanin) mixes with an active enzyme (myrosinase).
You know how that happens? Through chewing! Of course, it does. Because Nature is brilliant. It also happens through chopping and crushing.
But, wait…
He went on to say that there is 10-100 times more sulforaphane in broccoli sprouts than in broccoli!
Here’s why I love this:
- I can easily eat sprouts without digestive upset
- Sprouts take little room to grow
- Year-round access is available for sprouts
- Sprouts have better bioavailability
- Less to no dirt or chemicals are involved in growing sprouts
Added bonus for bone health:
Broccoli sprouts contain vitamin K!
Rather than K2, the form most identified as supporting vitamin D in bone health, broccoli sprouts contain K1 (which your body can naturally convert some of into K2 to support the transport of calcium into your bones).
Mara Labs notes:
In peer-reviewed 2016 paper in the Journal of Biological Chemistry, researchers found that sulforaphane promoted bone formation. In this study both normal mice and mice without ovaries (low estrogen) increased bone volume approximately 20%. 2
While no human studies have been conducted, I think we can trust Nature on this one.
There are a couple caveats:
- Don’t cook the sprouts (this destroys many beneficial nutrients)
- Chew them well to release all the goodness
There is an old yogic practice where you chew your food 100 times before you swallow. I thought it was mainly about mindful eating and slowing down, but now I see the wisdom for digestion and releasing nutrients.
The Indian Yogi, Sadhguru, says to chew each bite 24 times (that’ll save me some time). Let your mouth do half the digestion. Chew your food until it becomes sweet. The amylase in your saliva changes complex carbs into simple sugars. And allow the chewing to activate the sulforaphane in broccoli sprouts.
Adding these seemingly fragile little greens to your day may provide potent cancer prevention, antioxidant and anti-inflammatory support, along with gut, heart and bone health.
Add them to salads, alongside fish, on your sandwich… or enjoy broccoli, brussels sprouts, kale, cabbage and other cruciferous vegetables.
I’ve been eating broccoli sprouts daily since I learned of this superstar sprout.
Happy eating!
Much love,
Stephanie
Stephanie Hrehirchuk - Author 