Sulforaphane may boost the excretion of heterocyclic amines from cooked meat.

“In fact, there have been GIWA studies. So, these are genetically um these are studies that are um genomewide associated studies. For people listening uh that aren't familiar, people have a variety of versions of genes. And um we have a gene that's able to make um heteroscyclic amines to basically de detoxify it so it's not as harmful. Um and and people that don't have a certain version of that that's doing it well are very prone to like colon cancer and increased cancer risk. But if they eat a lot of broccoli and cruciferous vegetables, it negates that risk because they're getting sulfurophane which activates glutathione transferase and synthes.”

“But I do think with respect to plants, there's just evidence that sulfurophane is a very powerful activator of the NRF2 pathway. And this is a pathway that regulates a lot of genes and a lot of genes that are related to like glutathione production. Um genes that are involved in detoxifying compounds that we're exposed to from our food like heteroscyclic amines.”

“Better still, sulforaphane may actually boost the excretion of those heterocyclic amines from meat.”