Sulforaphane
Recently I started reading and listening to podcasts about cruciferous vegetables and sulforaphane. Apparently the best source of sulforaphane is broccoli seed sprouts as well as broccoli, kale, cabbage, brussel sprouts, cauliflower. I’ve been on a ketogenic diet for about 12 months ago and just in case you start visualizing meat and cheese what I’m eating are all of the above in quantities that I’ve never eaten before. It appears that the best way to get sulforaphane is to eat the veggies raw, which you can do if you get really creative with salads. I’ve done this once and put in all sorts of delicious none carb ingredients but it took ages to prepare so my plan is to cut up veggies into small pieces and have them in glass jars in the fridge ready to put a salad together.
Just in case you feel like running a mile whilst thinking that this will be an assault on your taste buds please just keep reading.
It’s all about how you cook the veggies. I’ve recently purchased a really big, really heavy cast iron pan with a lid. The inside is white enamel which is really easy to clean. The lid helps keep the moisture in. Because I’m not eating any carbs, grains or processed food I can get away with cooking with yummy coconut oil, grass fed organic butter, duck fat, lard. You know, all of the oils and saturated fats that we’ve been told make us fat, clog up our arteries and lead to a heart attack. To be quite frank, this is complete bullshit that has been now proven to have been dished up to us in the 50’s as part of a low fat suger industry sponsored marketing campaign to glorify sugar.
So what I do is cut up the cruciferous veggies with a bit of leek, I prepare some garlic, chilli and sometimes a bit of bacon (chopped up small) that the butcher cuts off the big tasty fatty piece of grass fed pig.
If you throw in the veggies, chilli, garlic with some really hot butter and coconut oil stir it around and put the lid on taking it off and stirring when needed. Once they are sealed throw in some home made bone broth or soup and put the lid back on. Don’t overcook. This takes a bit of love and care but it tastes delicious if you don’t overcook it.
This “youtube” clip from Dr Rhonda Patrick is incredibly informative, but a warning before you start, it is also presented in a pretty scientific manner so please persevere and get whatever you can out of it.
This may not be the most exciting video of all time but either is sprouting broccoli seeds. All that is important is a) you know how to do it and b) you grow the bloody things and eat them in large quantities.
