Sulforaphane=Detox

[mistiq]

sulforaphane = detox = cruciferous / brassica / mustard seed family of foods

as posted in my introduction, i first chose vegan lifestyle for health reasons

and part of my journey i learned that we as humans have energies inside of us that may be using us as hosts

so as one of the supplements that i took spoke of ~ get them out before they get you

anyway lots of products out there and some even very high priced

so based on the budget i had i managed to discover the magick of broccoli and cauliflower and cabbages etc

really wonderful foods to add to your food choices if you don't already

and remember to balance herxing with natural electrolytes such as coconut water, acid to alkaline ph balance with citrus, and a good old flush with spring/mineral water

p.s. supplements may aid in speeding up detox although my consideration is that we need the fiber of the food to help bind and excrete

just my two cents... i trust that you all find this information useful #happydays #lifeisbeautiful

 

[Emma JC]

we have discussed sulforaphane here a few times - when I have brussel sprouts, kale etc I always sprinkle some Colmans mustard and lemon juice on them in order to activate the sulforaphane and when having cabbage too and I try to cut them in advance, as I do with garlic, onions and mushrooms to allow all the goodness to percolate

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[silva]

we have discussed sulforaphane here a few times - when I have brussel sprouts, kale etc I always sprinkle some Colmans mustard and lemon juice on them in order to activate the sulforaphane and when having cabbage too and I try to cut them in advance, as I do with garlic, onions and mushrooms to allow all the goodness to percolate

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

Second Strategy to Cooking Broccoli | NutritionFacts.org

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

nutritionfacts.org

I wasn't aware of mushrooms!

 

[manakuke]

T

sulforaphane = detox = cruciferous / brassica / mustard seed family of foods

as posted in my introduction, i first chose vegan lifestyle for health reasons

and part of my journey i learned that we as humans have energies inside of us that may be using us as hosts

so as one of the supplements that i took spoke of ~ get them out before they get you

anyway lots of products out there and some even very high priced

so based on the budget i had i managed to discover the magick of broccoli and cauliflower and cabbages etc

really wonderful foods to add to your food choices if you don't already

and remember to balance herxing with natural electrolytes such as coconut water, acid to alkaline ph balance with citrus, and a good old flush with spring/mineral water

p.s. supplements may aid in speeding up detox although my consideration is that we need the fiber of the food to help bind and excrete

just my two cents... i trust that you all find this information useful #happydays #lifeisbeautiful

View attachment 33693

Thanks for sharing this! First I've heard about sulforaphane. Found this right after buying bok choy and brussel sprouts today ^^

 

[manakuke]

we have discussed sulforaphane here a few times - when I have brussel sprouts, kale etc I always sprinkle some Colmans mustard and lemon juice on them in order to activate the sulforaphane and when having cabbage too and I try to cut them in advance, as I do with garlic, onions and mushrooms to allow all the goodness to percolate

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

Interesting! I'll start doing this, such a budget friendly additive too. Do you simply add it into whatever your cooking them in? I use a pressure cooker mostly, unless I'm sauteing.

 

[Emma JC]

Do you simply add it into whatever your cooking them in? I use a pressure cooker mostly, unless I'm sauteing.

I usually add it after it is cooked, either as a sprinkle on top and then the lemon juice on top of that (that in my noodley soup) or I mix the lemon juice and mustard ahead of time as the mustard itself also takes a few minutes, in liquid, to activate and pour the mix on top of the cabbage or brussel sprouts or kale etc.

edit: as mentioned if you cut the vegetables in advance it also activates it - some say 15 minutes, some say 1/2 hour and some 3/4 hour

also garlic and onions, same deal different compound/enzyme to activate - both 10 minutes before cooking

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[silva]

Mustard powder, or Dijon, really enhances the flavor of nooch. Lemon, nooch, garlic powder, salt and mustard is pretty much my base for a sauce

 

[Emma JC]

Mustard powder, or Dijon, really enhances the flavor of nooch. Lemon, nooch, garlic powder, salt and mustard is pretty much my base for a sauce

yup, me too - add in a small amount of hummus (I buy it in a package with a dozen small portions) and you have a lovely creamy sauce - btw garlic powder in everything that doesn't already have whole garlic (other than oatmeal and cereal LOL)

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[manakuke]

O

I usually add it after it is cooked, either as a sprinkle on top and then the lemon juice on top of that (that in my noodley soup) or I mix the lemon juice and mustard ahead of time as the mustard itself also takes a few minutes, in liquid, to activate and pour the mix on top of the cabbage or brussel sprouts or kale etc.

edit: as mentioned if you cut the vegetables in advance it also activates it - some say 15 minutes, some say 1/2 hour and some 3/4 hour

also garlic and onions, same deal different compound/enzyme to activate - both 10 minutes before cooking

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

Okay, got it. I always make my own sauces so this is great to know. I ended up just tossing a lemon slice into the pressure cooker with my veggie mix and it was surprising how much lemon zest it added to the soup base, it was a nice surprise! I know now I did it wrong but atleast I discovered a new favorite addition to my soups

Thanks for the valuable info

 

[manakuke]

Mustard powder, or Dijon, really enhances the flavor of nooch. Lemon, nooch, garlic powder, salt and mustard is pretty much my base for a sauce

It's crazy how essential nooch has become in my cooking. I've pretty much been doing this sauce base without the lemon and mustard. It sounds like a good combo, will be trying it soon. Thanks.

 

[silva]

It's crazy how essential nooch has become in my cooking. I've pretty much been doing this sauce base without the lemon and mustard. It sounds like a good combo, will be trying it soon. Thanks.

What brand nooch? I find every one tastes very different, even different batches of same brand sometimes!
I now have Kal Imported (non fortified) and it tastes so very toasty-nutty. It's ok, but not what I wanted. I've used it before and swear it was different
I had Micro--something I got on Amazon and loved it, but recent reviews said their last batch was bad. That was quite cheesy like

 

[mistiq]

T

Thanks for sharing this! First I've heard about sulforaphane. Found this right after buying bok choy and brussel sprouts today ^^

i do enjoy personal pathwalking too

went to "no bones" in "byron bay" and had myself one of the best versions of brussel sprouts that i could of never really imagined

everyone talks about how difficult they are to cook etc etc

anyway they served me a raw brussel slaw of all things lol was the best ever!

however later on i learned the "no bones" is actually a cruel sport some humans play towards dogs and their tails

although if i didn't dine there i may have never learnt of such a thing...

low and behold i trust that many dogs tails have been returned to their original and thus normal state of being

 

[Emma JC]

O

Okay, got it. I always make my own sauces so this is great to know. I ended up just tossing a lemon slice into the pressure cooker with my veggie mix and it was surprising how much lemon zest it added to the soup base, it was a nice surprise! I know now I did it wrong but atleast I discovered a new favorite addition to my soups

I love adding lemon juice to bring out flavours - I add it to my Saturday pasta dishes which are usually an extended version of aglio y olio and so topping it with lemon juice/pepper and a touch of salt and then piling on the nooch is lovely - the nooch I buy is from the bulk store so I am not sure of the brand - pretty sure it isn't fortified.

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[manakuke]

I've been ordering mine in bulk from Amazon. It's like $0.70usd per ounce. I haven't found a bulk source locally yet but I just moved so the search is ongoing. I'm starting to wonder how hard it is to make your own...