There are so many claims of what microgreens can do and provide. If you google the term microgreens, there are well over 800,000 mentions found on the net. Many claim all sorts of wonderous results and show you how to grow and use them. The common item is that microgreens are wonderful sources of nutrients just like the fully grown vegetable that they would grow into. Microgreens are also much safer to grow and consume than sprouts.
Noting that all microgreens are wonderful sources of fresh nutrients and some sprouts have been linked to cancer fighting compounds, here is a quick discussion of some findings.
Broccoli contains a compound, glucoraphanin, that is transformed into an anti-carcinogenic compound (sulforaphane) when chewed raw. Concentrations of this have been found to be highest in the youngest of plants, with a steady decline as the plant gets older. Mature broccoli has been found to have only 10% of that of a sprout.
In September 1997, Johns Hopkins researchers published studies that showed the sprouts of some kinds of cruciferous vegetables, including broccoli and cauliflower, have high levels of cancer-fighting compounds. Later they filed for patents, describing the process of growing and harvesting sprouts "to form a food product." These patents have subsequently been struck down but the science behind the cancer-fighting compounds has been proven again and again.
New research has just been published that shows another significant effect of the consumption of the compounds and this one has to do with fighting the effects of air pollution. Researchers studied the effects of a cocktail made with broccoli sprouts in a highly polluted area in China. Their conclusion was that there was a significant effect on the retention of dangerous benzene in the test subjects. More research is obviously needed, but what a wonder the tiny broccoli plant remains. We will leave it to the trained researchers to determine the many things that would go into helping the health of people endangered by pollution, but does it not make sense that an easy addition to our diets could have a significant effect on our health...
Original research supports conventional wisdom that you must consume broccoli raw or you lose the cancer fighting properties ... I saw newer research that shows that it is actually an enzyme that breaks the component in broccoli into the cancer fighter and cleanser ... that enzyme is deactivated by heat ... another enzyme in daikon can reactivate the component and adding daikon to cooked broccoli brought the properties anti-cancer enzyme back ...
So it makes sense to me that adding some daikon or radishes to your broccoli is a good idea ... this is the basis of our Super Food Combos. Don't forget adding some radish with your cooked broccoli to allow all that goodness to return ... not to mention some really great taste !!!
Noting that all microgreens are wonderful sources of fresh nutrients and some sprouts have been linked to cancer fighting compounds, here is a quick discussion of some findings.
Broccoli contains a compound, glucoraphanin, that is transformed into an anti-carcinogenic compound (sulforaphane) when chewed raw. Concentrations of this have been found to be highest in the youngest of plants, with a steady decline as the plant gets older. Mature broccoli has been found to have only 10% of that of a sprout.
In September 1997, Johns Hopkins researchers published studies that showed the sprouts of some kinds of cruciferous vegetables, including broccoli and cauliflower, have high levels of cancer-fighting compounds. Later they filed for patents, describing the process of growing and harvesting sprouts "to form a food product." These patents have subsequently been struck down but the science behind the cancer-fighting compounds has been proven again and again.
New research has just been published that shows another significant effect of the consumption of the compounds and this one has to do with fighting the effects of air pollution. Researchers studied the effects of a cocktail made with broccoli sprouts in a highly polluted area in China. Their conclusion was that there was a significant effect on the retention of dangerous benzene in the test subjects. More research is obviously needed, but what a wonder the tiny broccoli plant remains. We will leave it to the trained researchers to determine the many things that would go into helping the health of people endangered by pollution, but does it not make sense that an easy addition to our diets could have a significant effect on our health...
Original research supports conventional wisdom that you must consume broccoli raw or you lose the cancer fighting properties ... I saw newer research that shows that it is actually an enzyme that breaks the component in broccoli into the cancer fighter and cleanser ... that enzyme is deactivated by heat ... another enzyme in daikon can reactivate the component and adding daikon to cooked broccoli brought the properties anti-cancer enzyme back ...
So it makes sense to me that adding some daikon or radishes to your broccoli is a good idea ... this is the basis of our Super Food Combos. Don't forget adding some radish with your cooked broccoli to allow all that goodness to return ... not to mention some really great taste !!!