How to activate sulforaphane in our Freeze-Dried Microgreen Powder

Our Freeze-Dried Microgreen Powder contains many antioxidants, but sulforaphane is a particularly powerful one. Its benefits are numerous and it is one that needs to be activated no matter how you try to obtain it. This post will explain how sulforaphane is created and how to ensure you activate its production in our powder when you are preparing to take it.

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 metabolizing 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 you eat it. 

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

How to activate Sulforaphane production in our Freeze-Dried Microgreen Powder

Note that freeze-drying does not harm any of these compounds. Freeze-drying simply puts everything into stasis. When you prepare our microgreen powder, get the sulforaphane production process going by adding a few drops of water or water-based liquid and stir to create a slurry which gets the process started and leave it for a few minutes or more before you add whatever you want to consume it with. Alternatively, you can add the mixture to whatever you are preparing (smoothie, dressing, ice cream, etc - see our recipe post for more ideas).

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.