Broccoli Sprout Study

I eat a lot of broccoli. When possible, I buy local (Kenai Peninsula) and I look for it from the farms in the Mat-Su Valley. Every so often, I come across broccoli sprouts and I wonder why. It turns out that broccoli sprouts are a great source of sulforaphane glucosinolate, with one ounce of sprouts (about 1/2 cup) containing as much as one and a fourth pounds of cooked broccoli. You don't have to have sprouts every day--the goal amount is about 3 or 4 times a week. I think I can manage that. What is sulforaphane? It was identified by researchers at Johns Hopkins University as a cancer protection compound as early as 1992. It works by promoting enzymes associated with phase 2 of detoxification. I'll have to admit, I didn't know there was a phase 1 of detoxification. Anyway, sulforaphane helps neutralize chemicals before damage to DNA occurs. Sounds good to me!

I came across a research study being done by the Fred Hutchinson Cancer Research Center in Seattle. Remember how we all learned that certain medications interact with foods such as grapefruit? They want to know if the sulforaphane from broccoli sprouts interacts with two medications. So, if you're in Seattle and you want to help humanity, check this study out.

Meanwhile, I'm going to head off now to do a little research on how to grow my own broccoli sprouts.

Minnow's tip #1: Although children can usually eat broccoli and other cruciferous vegetables, I would be wary of feeding the sprouts to anyone under age 18. Just my caution.