How to activate sulforaphane in our Freeze-Dried Broccoli Sprout and Microgreen Powder

Step-by-Step instructions on how to activate Sulforaphane:

1. Add 1-2 teaspoons of powder to a cup or bowl and add to it 1 oz of neutral pH liquid (water or dairy/plant-based milk work well).
2. Mix to hydrate the powder and let the powder sit for 5-10 minutes to wake up the myrosinase enzyme to get sulforaphane produced.
3. Add or top up with whatever you like - check out our recipe post for more ideas. Acidic liquids or ingredients are good to go at this stage.

Why are these steps recommended? Sulforaphane is dynamically created when you consume it!

Sulforaphane is produced when glucoraphanin combines with the enzyme myrosinase. Both are naturally present in high concentrations in broccoli and other cruciferous vegetables and the combination of glucoraphanin and myrosinase occurs when chewing or mashing the vegetable. glucoraphanin and sulforaphane (once produced) are heat resistant, but myrosinase is not. This is why it's highly recommended to eat the veggie raw. Also this conversion takes some time. Even though the synthesis of sulforaphane can still occur in the upper stomach and into the intestines, some research has also shown that stomach acid can inhibit sulforaphane production, so it's best to get sulforaphane going before consumption. 

Check out this video from NutritionFacts.org as well as for more info.

If you have a few minutes to spare when prepping the powder, please give this a try so that you can take advantage of what sulforaphane has to offer.