LONGECITY

So,

 

I'm watching a Dr. Rhonda Patrick podcast, as I am prone to do, and she's interviewing Dr. Fahey, who ADMITS that Broccoli seeds have more sulforaphane than broccoli sprouts, but has made the decision NOT to promote this for fear people who add straight seeds to their smoothies won't like them.

 

Yet he, himself has not tried them.

 

Hmmm.

 

I can think of so many instances where Doctors alter recommendations in order to cater to what they think the public will or won't accept, well, just had to post this little rant.

 

BTW  I just had a shake with broccoli seeds in it, seeds soaked overnight, and while I would not necessarily recommend them as a flavor additive, the shake tasted a whole lot better than coffee does the first time you taste it.  

 

If I had known the seeds were that palatable, I never would have wasted DAYS growing sprouts, buying mason jars, buying a grow light set up...

 

Bottom line, why should we bother growing the sprouts when we can just grind and eat the seeds?

 

For possible limitations to intensive use, see today's post on the 'Broccoli thread':

http://www.longecity...e-3#entry803009

Click HERE to rent this advertising spot for NUTRITION to support LongeCity (this will replace the google ad above).

Do the seeds also have sufficient myrosinase?

Yes according to Dr. Fahey, the seeds are a more potent source of glucoraphanin AND myrisonase than sprouts, but were deemed too impractical or unpalatable to advocate widespread consumption.  Rhonda had basically Junk Master's reaction to that information (why am I killing myself growing sprouts when I can just eat the seeds).  The most popular supplements are also derived from the broccoli seeds.

Edited by FunkOdyssey, 21 January 2017 - 05:53 PM.

I bought a $25 bag of organic broccoli seeds and have been experimenting with running them through the coffee grinder then pouring a few tablespoons into tomato sauce. I don't taste the bitterness in the ground seeds -- it's disguised by the strength of tomato. But I'm not sure how healthy this is, so I'm only playing around cautiously. My understanding is sulforaphane is mildly toxic to cells, and cells throw up defenses to kick it out of the body. So it's the hormetic effect (if you buy the hormesis idea) that's providing the benefits.
Edited by sthira, 21 January 2017 - 06:38 PM.

I bought a $25 bag of organic broccoli seeds and have been experimenting with running them through the coffee grinder then pouring a few tablespoons into tomato sauce. I don't taste the bitterness in the ground seeds -- it's disguised by the strength of tomato. But I'm not sure how healthy this is, so I'm only playing around cautiously. My understanding is sulforaphane is mildly toxic to cells, and cells throw up defenses to kick it out of the body. So it's the hormetic effect (if you buy the hormesis idea) that's providing the benefits.

 

Erucic acid is the big problem with unsprouted seeds - see the link Harkijn gave above.
 

Sprouting the seeds removes lectins and phytates. You won't absorb the sulforaphane since it's bound to phytic acid.

Edited by ketogeniclongevity, 26 January 2017 - 09:06 AM.

So what are the actual levels of erucic acid we need to be concerned about? I read the posts in the other thread but it only said 35g of seed (~12% erucic  acid, i.e. ~4200mg) was reaching "the limit". And the wiki entry said 500mg of erucic per day was "the limit" (3500mg per week). 

I measured a spoonful of seeds, it is 5grams, and if I were to eat that every day I would get up to the 35g per week. Assuming 12% EA content it is 600mg in one spoon (5g seed).

Edited by Keizo, 16 December 2017 - 09:40 AM.

Here's some stuff..... http://onlinelibrary....2016.4593/full

 

 

By applying an uncertainty factor of 100 (10 for extrapolation from experimental animals to humans, 10 for variation within humans), a tolerable level for human exposure of 7.5 mg erucic acid/kg bw per day (about 500 mg erucic acid/day for the average adult) was calculated and proposed as the provisional tolerable daily intake (pTDI) for erucic acid.

 

 

Based on this NOAEL, the CONTAM Panel established a TDI of 7 mg/kg bw for erucic acid using the default uncertainty factor of 100 to account for intra- and interspecies differences. The CONTAM Panel noted that this TDI is well below the erucic acid dose of 100 mg/kg bw per day causing haematological effects in ALD patients treated with Lorenzo's oil.

 

 

http://www.foodstand...d monograph.pdf

So what are the actual levels of erucic acid we need to be concerned about? I read the posts in the other thread but it only said 35g of seed (~12% erucic  acid, i.e. ~4200mg) was reaching "the limit". And the wiki entry said 500mg of erucic per day was "the limit" (3500mg per week). 

I measured a spoonful of seeds, it is 5grams, and if I were to eat that every day I would get up to the 35g per week. Assuming 12% EA content it is 600mg in one spoon (5g seed).

 

I've been using a ton of mustard seed powder on my cooked broccoli. I should probably cut down on that .

From the abstract of this study:

 

ABSTRACT: The erucic acid content of broccoli florets, sprouts, and seeds was found to be about 0.8, 320, and 12100 mg/100 g, respectively. Using the erucic acid limit established for canola oil in the U.S.A. and Canada as a guideline, the estimated dietary intake of erucic acid from florets and sprouts was considered of little consequence, whereas in seeds a relatively small amount (about 35 g/wk) equaled our calculated exposure limit for erucic acid.

 

So processing broccoli seeds directly looks like a really bad idea.  There are astronomically higher amounts of erucic acid in the seed form and it would be extremely easy to exceed the maximum recommended dose of erucic acid.

Honestly I'd just eat the florets, they taste better than sprouts. You can heat them up with water (60c) as you blend them to make them produce more sulforaphane (and fewer nitrites). No need to bother with sprouting.

Edited by Nate-2004, 21 June 2018 - 12:42 PM.

Honestly I'd just eat the florets, they taste better than sprouts. You can heat them up with water (60c) as you blend them to make them produce more sulforaphane (and fewer nitrites). No need to bother with sprouting.

 

That's well and good but the reason we sprout is because sprouts have up to 100 times the sulforaphane of mature broccoli. It's really easy so why not?

 

Because they taste like vomit and make my stomach hurt and even irritate my bowels. I dunno why no one else has this problem.

I'd eat simple Broccoli.

Because they taste like vomit and make my stomach hurt and even irritate my bowels. I dunno why no one else has this problem.

 

That happened to me when I ate two tablespoons of ground seeds. That's how I ended up finding this thread. I got bad stomach cramps and diarrhea. I felt like I had food poisoning. I thought I'd overdosed. Maybe it was the euciric acid. I don't know. They're fine sprouted though.

Hi All,

 

I started sprouting broccoli (on Rhonda's feedback). Is it a health concern (erucic acid) if I actually eat whatever remains of the seeds together with the sprouts?

 

And for how many days do you keep the sprouts before consuming?

 

Chris

 

 

Due to breastfeeding, and the ability for bacteria to cross over, she is not using sprouted brocolli seeds. She is using a supplement instead. Better safe than sorry, even for me.  People have been sprouting for a long time, so if you trust your process great. If the link goes through, she annotates the different subjects in a clickable time line. If not, it is around 2 hours. She had problems with store bought, and warns about sprouting at home. She says, be careful.

 

https://www.foundmyf...isodes/jre-1178

Edited by Heisok, 30 October 2018 - 07:38 PM.

Anyone know if erucic acid would be broken down, reduced somehow by fermenting unsprouted broccoli seeds in sauerkraut? I couldn't find any mentions of that in studies.

Maybe one of these is useful to someone who could understand it better?

https://scholar.goog...mentation&btnG=

Maybe this?

https://aocs.onlinel...1746-997-0189-7

 

"ABSTRACT: The erucic acid content of broccoli florets, sprouts, and seeds was found to be about 0.8, 320, and 12100 mg/100 g, respectively."

 

How much seeds do people usually consume though? I thought the benefit of seed was that you add a teaspoon to a smoothy and you're set for the day.  A teaspoon (according to a quick google search which said 3TBsp of broccoli seeds = 45g) would be about 5 grams. That's 605mg or about as much in 200g of sprouts.  I suppose it depends on how much sprouts people eat.

 

I wonder how much sulforaphane is in a teaspoon of seeds vs 100g of sprouts.  The main reason I used to sprout is that I read sprouting vastly reduces the amount of ESP by day 5.