The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
However, there was a study a few years back that showed adding one gram of mustard seed powder, ground mustard seed powder, which also contains the myrosinase enzyme, to your cooked broccoli increases the sulforaphane by fourfold, so...
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
If you don’t have time to wait, adding mustard seed powder (which contains myrosinase) to cooked broccoli can restore sulforaphane formation.
A small trial finds that when people eat cooked broccoli with powdered mustard seed the bioavailability of sulforaphane increased more than 4-fold compared to eating cooked broccoli alone.
One study showed that doing this in broccoli sprouts increase the production of sulfurophane by around 3.5fold.
a recent study came out showing that men who ate cooked broccoli but also supplemented with one gram of mustard seed extract were able to increase sulfur frame levels bioavailability of sulfur retained by fourfold which is quite significant
so I personally like to sprinkle mustard seed extract on top of my cooked broccoli or sauteed kale
the study stephanie is probably referring to is one i shared a couple of years ago where it was very small study about 12 12 people were given a gram of mustard seed um put put on top of their i don't know remember if they put on top of their broccoli if they were just given the gram and then they ate the broccoli either way they increased the sulforaphane by like 45 percent