I love the way she just listens, she doesn't keep interrupting him trying to show off her own intelligence like so many interviewers do. Awesome information.
It's because she doesn't know anything. Ha ha. Gotcha. As you said, she's a great interviewer and much better than a few other "scientist" podcasters. I can say who, but ppl will think I'm a "hater", so I won't, even though it's just a genuinely honest experience/observation.
Seriously, thank you so much Dr. Patrick. After listening to your podcast I’ve lost 45 pounds. My life is filled with energy and I feel like I have a new lease on life. You are such an inspiration and we are all lucky to have you as a resource. Thank you so much again and I’ll never give up my broccoli sprouts!
Rhonda has an incredible ability to slice through all the jargon and layers and find out how something can benefit the health of people. I am thankful to have someone like this to give us this valuable information.
In this 2-hour and 30 minute interview, we discuss... • 00:00:00 - the early history of sulforaphane research, including key initial discoveries. • 00:00:37 - the serendipitous unfolding of events that lead to the converging of the research on the NRF2 stress response pathway with the sulforaphane-related research going on at the same institute Johns Hopkins. • 00:05:06 - why cruciferous vegetables bother to create isothiocyanates in the first place. • 00:07:26 - the involvement of the heat shock proteins, in addition to the increased activity of Nrf2, as an additional cellular response mechanism that's been observed in association with sulforaphane. • 00:08:11 - how sulforaphane affects a diverse array of biochemical processes from glutathione synthesis to elimination of reactive oxygen species and detoxification of harmful compounds, including carcinogens. • 00:15:01 - whether or not to cook your cruciferous vegetables. • 00:15:34 - the epidemiological (associative) evidence that cruciferous vegetable consumption may help reduce the risk of cancer. • 00:18:30 - the extremely unpredictable nature of endogenous conversion of glucoraphanin (the precursor) into sulforaphane between person to person. • 00:22:14 - practical information surrounding supplementation of sulforaphane. • 00:27:05 - the effect one particular french sulforaphane supplement had on the doubling rate of PSA, which is a marker for prostate cancer recurrence in prostate cancer patients. • 00:28:17 - the role that the Cullman Chemoprotection Center at Johns Hopkins has played, in addition to fundamental research, in providing early, vital infrastructure enabling some of the efforts of the international research community in elucidating the effects of sulforaphane and related compounds and the underlying biological pathways. • 00:28:26 - the incredible, almost geometric growth in new studies that has occurred since the advent of a few of the key discoveries about sulforaphane and its method of action. • 00:32:48 - the practicality of probiotics as a way to improve endogenous myrosinase activity needed to convert the precursor to sulforaphane into the bioactive sulforaphane. • 00:33:26 - the involvement of our gut bacteria in our ability to convert the precursor of sulforaphane into its active form. • 00:37:13 - whether or not endogenous myrosinase activity improves as a function of repeated challenge with glucoraphanin (the precursor to sulforaphane). • 00:39:30 - why probiotics may vary in their degree of efficacy. • 00:43:00 - why consuming isothiocyanates to reduce the number of bacterial colonies of h. pylori, a risk factor for peptic ulcers and stomach cancer, may turn out to be a better intervention than complete eradication of the species with antibiotics. • 00:47:21 - the bizarre relationship h. pylori has with childhood asthma, where it has been shown that having some h. pylori seems to reduce asthma incidence in childhood. • 00:52:28 - the effect sulforaphane has on inflammation and why inflammation is often a great therapeutic target for many different diseases, including diseases of aging. • 00:54:05 - the life extension properties broccoli has been shown to have in an insect model of aging. • 00:59:27 - the underlying causes of Hutchinson-Gilford progeria and the promise sulforaphane may hold for this disease of rapid aging. • 01:09:00 - the effects of sulforaphane or Nrf2 activation on diseases of the brain, such as autism (human evidence) and Alzheimer's (animal evidence), possibly through anti-oxidative or anti-inflammatory effects. • 01:11:09 - the so-called autistic fever response whereby autistic patients report a sudden reversal of symptoms during brief periods of fever. • 01:10:05 - the role heat shock proteins might play more broadly in the prevention of certain neurological diseases. • 01:19:00 - the challenges inherent in clinical trials where scientists may be extremely optimistic about the effects that might be observed, but still have to exercise caution and choose trial conditions that may be conservative, for the good of the people whose lives and hopes hang in the balance. • 01:27:01 - the role of inflammation and depression and what some studies on animals have demonstrated in terms of sulforaphane's potential as an antidepressant. • 01:42:30 - a special isothiocyanate-containing plant known as Moringa or sometimes referred to as the drumstick tree or the horseradish tree. • 01:46:32 - Dr. Fahey's inadvertent foray into the consumption of exotic meats during a visit to Africa. • 01:51:15 - a compound commonly associated with broccoli: indole-3-carbinol and its downstream product diindolylmethane (DIIM). • 01:57:00 - the practicality of using mustard seed powder as an extra source of myrosinase, possibly for your cooked cruciferous vegetables. • 02:00:13 - whether or not it makes sense to freeze broccoli sprouts in order to extend their shelf life, and possibly even increase sulforaphane within certain contexts. • 02:05:25 - Dr. Fahey's thoughts on where endogenous conversion of glucoraphanin occurs in the body, as well as how long it takes before sulforaphane metabolites hit the bloodstream after ingestion. • 02:07:25 - Some general thoughts on frequency in terms of how often one might need to take sulforaphane to elicit its biological effects. • 02:12:16 - why sulforaphane may one day be a component of sunscreen. • 02:12:31 - what some of the upcoming trials involving sulforaphane are at the Cullman Chemoprotection Center. • 02:17:07 - the incredible way in which a sulforaphane-rich broccoli sprout beverage was shown to dramatically enhance the detoxification of benzene through excretion: one study showed up to 61% starting immediately after supplementation.
I live in Southern California in an off the grid community, I've been growing broccoli sprouts from fall to spring, it's too hot in the summer. I also have a moringa tree, every part of the tree is edible. My goal is to create a food oasis through permaculture. Funny, I do dehydrate a variety of lettuce, spinach, kale, green beans, okra, blueberries, raspberries, strawberries, pomegranate, cherries, mango....also I have a desert peach tree, fig tree, a palm date, a Palo Verde tree, 2 mesquite trees, an orange tree, a lime tree and an apple tree. I can easily dehydrate all of this and I make jerky from the chickens and turkeys I raise. I feed them wheat grass sprouts among other sprouts and forage like purse lane. I mostly stick to a keto diet, I've reversed diabetes and lost 75 pounds. I feel younger at 46 than I felt at 26.😁 Learning about the science of nutrition is like my religion. ❤
Your sulforaphane videos have turned me into a health geek. I'm blown away by this info! Even bought broccoli sprouting kits for my friends and family and forced them to watch some of your videos.
I watched a lot of videos with Rhonda Patrick. She is so remarkable to listening the people like here to Dr. Jed Fahey or Dr. Bruce Ames, as if she is in a constant flow like once Mihaly Csikszentmihalyi described. One can feel that she has a fulfilled professional life and is very happy being in that environment. My congratulations to her and all the successful videos she posted..And many thanks.
@ 2h7m: Important question by Rhonda. Basically, how often do you need to boost Nrf2 (Rhonda does a smoothie about 5 days a week). Dr. Fahey said that sulforaphane upregulates a group of enzymes which have half-lives on the order of days to weeks. This suggests that eating sprouts (or similar foods which provide sulforaphane) 2 or 3 times a week can be effective.
What a genuinely nice and knowledgeable man!? The interview is so long and it just keeps striking me how he is so pleasant and so careful in laying out his arguments and sharing his immense knowledge! He has a great voice too. :-)
Loved all the helpful information but particularly the part on Moringa that started at 13:15 and then again at 1:33:58! As a holistic nutritionist I completely loved the material on gut microbiome as well!
I am very interested in this, since I've had 2 surgeries for bladder cancer (8.5 yrs ago). At 63 now, I want to stay healthy (who doesn't??). I'm also treating my gut biome with fermented milk which has really helped. I was on antibiotics for 14 yrs for rosacea; my dermatologist finally found a topical med that works great. I've grown sprouts before, so will probably add the brocc sprouts to my salads and smoothies.
Brenda Wollenberg Moringa is also called horseradish tree. The peeled root is very pungent, but has proven to be unhealthy if too much of the grated root is eaten or eaten too often.
@@pearlas6943 Yes. I went to purchase moringa on Amazon. Upon reading the reviews, each brand has many reviews that are people saying they got violently ill. Including a brand the expert mentioned in another video.
What a great interview and what a nice guy, really down-to-earth and dedicated to his work with the ultimate purpose of doing good for people. Thanks Rhonda for what you’re doing, now back to eating those sprouts.
I've been doing my own trial for almost a year with broccoli sprout capsules twice a day while undergoing chemotherapy once a week and can report that my stage IV lung cancer has currently been arrested so far. I'm not sure if it's the broccoli or the chemo but I'll keep on doing both till I find something better or cancer continues to grow again.Thanks, Doc, I'm watching you and trying to learn and understand all those big words you say so I can later look them up and try to save my own life.
Oh Lord, my God, When I in awesome wonder Consider all the Life Thy Hands have made. I study the cell. I graph the complex pathways. Thy wisdom throughout the human body displayed. Then sings my soul, My Savior God to Thee, How great Thou art. How great Thou art. Then sings my soul, My Savior God to Thee, How great Thou art. How great Thou art. I personally sit in silent awe every time I listen to these chemists, biologists, MDs, and researchers on TH-cam. First in awe of their knowledge, of course. But then at the incredible complexity of the physical system we still are so far away from understanding. But I believe one day we will grasp its full complexity, as God intends we should.
I have grown Moringa here in Florida. As a tree it will easily grow 10 feet a year. It also will seed itself. What I did with my two trees was to coppice them. The leaves also are high in protein (and the wood is very fragile. One can break large branches by hand.
Best video I watched in a while. The more dense the information, the more relaxing it is for me. I get antsy when transmissions feel slow. Thank you for this rich mental nutrition.
Dr. Greger talks about ways to cook broccoli after chopping it so that the conversion to Sulfuraphane happens before cooking it. Or eating a little raw with your cooked to maintain the enzymes needed for conversion
Awesome interview. I was particularly struck by Dr. Fahey’s apparently high level of self-awareness and communication skills (e.g. he communicates very efficiently with little filler words and provides helpful sentence cues about where he intends to move the conversation).
Rhonda I love your videos. Please don't ever stop. I love how much effort you put into them, from the definitions of terms to the time links to specific topics discussed. Yes yes yes
It's cool how now everyone can speculate together and comment and share to grasp these overly complicated systems into manageable and hopefully useful ways. Thats crazy about the fever study. I just assumed "fevers" were a reaction to pesticide on processed and store bought food but to truely understand how all these compounds interact and commune is really cool. I normally don't like scientist and doctors but I like these two curious and smart people. They are sticking their necks out even making these videos
I never watch a 2 hr video on TH-cam but this was well worth time spent. Thank you both for this valuable insight. Please do more videos on broccoli sprout SEEDS.
Thanks for another incredibly informative and deeply interesting interview. This was the best I've seen (and you've done many that are truly great). Dr Fahey is a wonderful person - thoughtful, sensitive, poised...and has impressive and vast knowledge. You too are a wonderful woman Rhonda. Thanks for sharing your work. You are doing a great service to the many people dedicated to enriching their lives - although I must say, at least in my case, distracting me from the work I should be doing. Your interviews are too damn interesting not to watch.
Great webinar Dr. Patrick and Dr. Fahey, we need more people like you ! I love details, Dr. P asked awesome questions I would have asked. I’ve been sharing your podcasts
I'm 53 and have eaten a lot of sugar over the years and about 30 pounds overweight and as a programmer use my brain non-stop all week. So over years the brain fog has built up and just a couple weeks into getting lots of sulforaphane I can tell a huge difference in brain clarity. This substance may not help a young person much but if you are older I would sure recommend it!
Thanks Dr. Patrick, and I have been working on sulfur deficiencies after viewing Dr. Seneff's work, along with yours. Would never meet these Dr.s of Science if it was not for you ...Big fan ..Also, the equatorial and tropical diet, in fact does have fruits available year around, but nothing like the "Sweet - Less Bitter" we have hybridized. 70 Going On 10
Thank TH-cam! I can’t imagine having to listen to all of these scientists, professors, and doctors on 1X speed! Always at least 1.5X, but if possible, 2X speed!
Thank you so much - extremely informative and has reignited my interest in moringa products - and of course the various pathways involved with broccoli sprouting and the goodness thereof - it is amazing to me why I and others have not taken to growing broccoli sprouts every day since there is now such a wealth of information as to how healthy it is for us - (and for such a modest output) - thanks to you and Dr. Jed Fahey who make it so understandable and interesting!
Thanks Rhonda dear for your wonderful podcast ! It has opened my eyes and Horizon on the multiple Health Benefits of the Mooring which I planted in my backyard & consuming fresh Broccoli Smoothies !👍🌈David🌈
Thanks fo this webinar. I have learnt so much from it. Interestingly i eat muringo but i never knew that it's such a wonderful plant. I will encourage my family from back home in Kenya to eat more of it because it's a very common plant there. As concerning Brocolli sprout i have started growing my own. Thank to Rhonda and her video on Sulforaphane. Cheers
Very informative podcast I really enjoyed it and learned so much. I'll need to listen a few more times to absorb it all. I'm growing my own broccoli sprouts already. I appreciate the work both of you are doing thank you!
Thank you for the simplified explanations and extra info at the bottom of the screen Rhonda! Awesome interview. Thank you Jed & Rhonda! Keep fighting the good fight :)
Thank you for the work that you do in editing these videos. The time stamps for the topics are nice but I imagine you did that as a way to maximize your own understanding of the information shared with you during this very rare encounter ;). Also, overlaying the commentary with the relevant data really puts into context what he's bringing up and helps in grasping what he's discussing. It helps too, that he talks in a very understandable manner.
when I make my broccoli soup along with my tummeric (golden milk), I am definitely going to add fresh daikon raddish sprouts. Probably make a brie cream to make heart designs in the soup. Awesome webnar.
I am adding moringa leaf powder to my daily smoothies. The last couple of weeks I have added a lot of broccoli sprouts to my smoothies and think I am overdoing it a bit as it appears to give me a stress that causes irritability. Next I will add daikon sprouts to the mix and I am sure it will increase the irritability even more. My goal is to defeat HCV, defeat any cancer I may have, and increase longevity.
You are a genuine gem Dr patrick, you constantly keep bringing to light information that would otherwise take us 'the masses that care' year to stumble across... Genuinely keep up the good work, this info is making people's lives better. lol! if they're smart enough to listen and then try for themselves.
Well done, yet another great interview on Sulforaphane! here in Thailand, moringa is the "tree of life." I have 9 in my garden. I make my own oil and seed content capslues, which are very effective combined with serrapeptase. I have a nasal spray charged with NO as a blood thinners and blood clot buster it dissolves the clot chains, kicking backsides to walk 3+km a day
Jeff Hopkins: Yes it's a very very good idea, but it's bitter :15:46. Personaly I will eat them as they are, also I will grind them then consume them in a soup or in a smoothie ...
Jeff Hopkins: [July 23 2018] My bad you shouldn't eat them (at least too frequently) without sprouting them, because they have too much erucic acid which is very bad for your intestines.
The big question is can we simply add broccoli seeds to a smoothie, using a high powered blender, opposed to sprouting to get our precious sulforaphane?
I use a spice grinder and put them on cold savory food like salads. They have a slight mustard-y taste that goes better with savories than with sweets.
I've been putting off buying broccoli seeds for sprouting for some time now! This just put the nail in the coffin... Thanks for another fantastic video Rhonda!!!
At 2:00:20 Dr. Fahey mention that frozen broccoli sprouts should be consumed without letting them to thaw. I did not understand the reason for that even though he did try to explain. And what confused me Mostly is when he said at 2:01:45 that it is OK to do so as long as you include the juices in. Can somebody explain?
All this talk of unpublished/unfinished trials makes the work of AllTrials even more important. Who knows how much duplication of effort and wasted resources repeating these trials goes on without the researchers even being aware of the previous research?
Raw nuts and seeds often have enzyme inhibitors on the outside which is only removed by soaking and rinsing at which point you are on the road to sprouting having germinated the seed.
Thank you! I was making a presentation on sulforaphane, NRF2 and a paper about it relieving doxorubicin induced heart attacks. This video was a great help as some of the papers I cited were by Dr. Fahey
pls someone answer....HoW SHOULD I EAT THE BROCCOLI SEEDS..i wont need to bake them so..if not made them in sprouts...should i ground them first..?should i wait before i eat them...?is there the need for mustard seed pownder ...?how many grams of brocoli seed will be equilevent of 100 gr brocoli sprouts...?
Sotiris Venetis Yes please DO NOT eat the broccoli seeds before sprouting them first because they have euric acid which is a form of omega 9 BUT it’s VERY BAD for your intestines. A two tablespoons of the seeds should give you 100 grams of broccoli sprouts. And finally you could add mustard seeds powder to your sprouts if you want it certainly wouldn’t hurt but you only really need is a teaspoon or two,just so you know the myrosinaise content is 2.5 times higher in the black mustard powder than the yellow or brown varieties,either of the three types is fine choice i just use whatever i can find in my local organic store.
Hayden734 No it doesn’t have it, But make sure the seeds you buy are quite spicy and pungent,if not then it probably stood on the grocery shelves far too long. For me a i always buy the seeds whole and i take a very tiny handful “10 to 15 of the small seeds” and i grind it fresh whenever I want to use it.
Dr Patrick, so i can grind broccoli seeds and add them to my smoothies and i would be getting the most out of them and i don't have to grow the sprouts ?
18:58 Am I looking wrongly, or am I missing a control group? As I read the graph, all subjects got either sulfurophane, or glucorafanine either with or without myrosinase. I'm missing the baseline DTC in response to empty gel caps... And about the gel-caps.. They would be a nice way to smuggle the broccoli seeds past your bitter taste buds in your mouth. But should I make my caps using caps that pass the stomach, or is it a better idea to use caps that dissolve in the stomach? Or is it a bad idea to begin with to bypass mastication and the various receptors in the mouth? (That's the downside of science, every answer entices at least one new question...☺)
Thanks for the video, please follow up with how you get on with the seeds and if there are any risks involved. I tried growing some sprouts after your last video but it didn't turn out so well. (Heat and humidity here in Aus played a part) Seeds would be sooo much easier.
I have a supergreens suppliment of kale, moringa, and wheat grass, I get high when I consume some. I kid you not, the feeling is almost instantaneous, light headed and feeling happy.
sooooo i'm pretty dumb but I would theorise that 100g of seeds could produce around 500g of sprouts or a 5 to 1 ratio, 140g of sprouts could get you 40-60mg of sulforaphane so i would start with 28g of seeds and see how you go
So i ground a teaspoon of seeds in a spice grinder and mixed the powder with an ounce of peanut butter. tasted good, sort of like crunchy PB. will i now live to be 100? Is this all i have to do? next time i'll wait 10 minutes before eating for the sulforaphane to get stronger. Thanks for the info!
25:00 What further research has there been to since 2017 that leads one to believe the isothiocyanate Sulforaphane does cure cancer or at least set the gut microbiome in the right direction for enzyme influence on the 200 NRF2 pathway stuff?
I has an idea along these lines too. The correct probiotic bacteria in fermentation might take care of all of the precursor work. The question would be is there a cheap, simple test for sulforaphane that would allow for experimentation with different fermentation batches.
Wow! From this I took that I can grind broccoli and mustard seeds (about a tablespoon each) put it in my smoothies and sprinkle fresh ground seeds on my cooling cooked foods. I’m interested in any further studies on the effects of the seeds on cell activity. Any hints? Thank you for your well thought out information! It’s so refreshing and enheartening for me personally to see professionals disbursing this information freely. It’s helping me to change my attitude to everyone with a ‘Dr.’ before their name!
Hi thank you so much for the video. I have just started getting into growing broccoli sprouts but I am not getting good results. The seeds dont sprout and or goes off and is inedible. In the video you discuss the idea of consuming the seeds instead of the sprouts. Do you know if that works as well? If so, how much do you eat or add to a smoothie?
Can you activate the legend option in your videos? I'm from brazil and some times is difficult for me understand complicated names of hormones or substances. Love your channel! Thanks
Absolutely fantastic! Mesmerised for the entire talk. One question! Given that turnips and radishes are the same Family as broccoli, does that mean that myrosinase and sulforaphane are present in both? Or are they stacked up in the different members of the family in different concentrations? Eg turnips and radishes max on myrosinase while others like broccoli are stacked with sulforaphane?
Thank you Dr Rhonda! Great interview and info as has come to be expected from you! Yourself, Ben Greenfield and Mike at High Intensity Health are my fav top 3 👍☺
![Q&A with Dr. Jed Fahey on Sulforaphane, Moringa and Chemoprotection [An authoritative discussion!]](http://i.ytimg.com/vi/-PNGxNzogOY/mqdefault.jpg)
![Q&A with Dr. Jed Fahey on Sulforaphane, Moringa and Chemoprotection [An authoritative discussion!]](/img/tr.png)
I love the way she just listens, she doesn't keep interrupting him trying to show off her own intelligence like so many interviewers do. Awesome information.
It is exactly what I thought while listening) Dr. Rhonda is a skillful interviewer
COMPLETELY agree!
It's because she doesn't know anything.
Ha ha. Gotcha. As you said, she's a great interviewer and much better than a few other "scientist" podcasters. I can say who, but ppl will think I'm a "hater", so I won't, even though it's just a genuinely honest experience/observation.
Seriously, thank you so much Dr. Patrick. After listening to your podcast I’ve lost 45 pounds. My life is filled with energy and I feel like I have a new lease on life. You are such an inspiration and we are all lucky to have you as a resource. Thank you so much again and I’ll never give up my broccoli sprouts!
What is that podcast called please
How donit loose ?
I have fatty liver .. pls share what diet you did and did you worknout
Thanks for allowing your guests to give long and detailed answers. This way one gets to the logic behind their answers
Rhonda has an incredible ability to slice through all the jargon and layers and find out how something can benefit the health of people. I am thankful to have someone like this to give us this valuable information.
In this 2-hour and 30 minute interview, we discuss...
• 00:00:00 - the early history of sulforaphane research, including key initial discoveries.
• 00:00:37 - the serendipitous unfolding of events that lead to the converging of the research on the NRF2 stress response pathway with the sulforaphane-related research going on at the same institute Johns Hopkins.
• 00:05:06 - why cruciferous vegetables bother to create isothiocyanates in the first place.
• 00:07:26 - the involvement of the heat shock proteins, in addition to the increased activity of Nrf2, as an additional cellular response mechanism that's been observed in association with sulforaphane.
• 00:08:11 - how sulforaphane affects a diverse array of biochemical processes from glutathione synthesis to elimination of reactive oxygen species and detoxification of harmful compounds, including carcinogens.
• 00:15:01 - whether or not to cook your cruciferous vegetables.
• 00:15:34 - the epidemiological (associative) evidence that cruciferous vegetable consumption may help reduce the risk of cancer.
• 00:18:30 - the extremely unpredictable nature of endogenous conversion of glucoraphanin (the precursor) into sulforaphane between person to person.
• 00:22:14 - practical information surrounding supplementation of sulforaphane.
• 00:27:05 - the effect one particular french sulforaphane supplement had on the doubling rate of PSA, which is a marker for prostate cancer recurrence in prostate cancer patients.
• 00:28:17 - the role that the Cullman Chemoprotection Center at Johns Hopkins has played, in addition to fundamental research, in providing early, vital infrastructure enabling some of the efforts of the international research community in elucidating the effects of sulforaphane and related compounds and the underlying biological pathways.
• 00:28:26 - the incredible, almost geometric growth in new studies that has occurred since the advent of a few of the key discoveries about sulforaphane and its method of action.
• 00:32:48 - the practicality of probiotics as a way to improve endogenous myrosinase activity needed to convert the precursor to sulforaphane into the bioactive sulforaphane.
• 00:33:26 - the involvement of our gut bacteria in our ability to convert the precursor of sulforaphane into its active form.
• 00:37:13 - whether or not endogenous myrosinase activity improves as a function of repeated challenge with glucoraphanin (the precursor to sulforaphane).
• 00:39:30 - why probiotics may vary in their degree of efficacy.
• 00:43:00 - why consuming isothiocyanates to reduce the number of bacterial colonies of h. pylori, a risk factor for peptic ulcers and stomach cancer, may turn out to be a better intervention than complete eradication of the species with antibiotics.
• 00:47:21 - the bizarre relationship h. pylori has with childhood asthma, where it has been shown that having some h. pylori seems to reduce asthma incidence in childhood.
• 00:52:28 - the effect sulforaphane has on inflammation and why inflammation is often a great therapeutic target for many different diseases, including diseases of aging.
• 00:54:05 - the life extension properties broccoli has been shown to have in an insect model of aging.
• 00:59:27 - the underlying causes of Hutchinson-Gilford progeria and the promise sulforaphane may hold for this disease of rapid aging.
• 01:09:00 - the effects of sulforaphane or Nrf2 activation on diseases of the brain, such as autism (human evidence) and Alzheimer's (animal evidence), possibly through anti-oxidative or anti-inflammatory effects.
• 01:11:09 - the so-called autistic fever response whereby autistic patients report a sudden reversal of symptoms during brief periods of fever.
• 01:10:05 - the role heat shock proteins might play more broadly in the prevention of certain neurological diseases.
• 01:19:00 - the challenges inherent in clinical trials where scientists may be extremely optimistic about the effects that might be observed, but still have to exercise caution and choose trial conditions that may be conservative, for the good of the people whose lives and hopes hang in the balance.
• 01:27:01 - the role of inflammation and depression and what some studies on animals have demonstrated in terms of sulforaphane's potential as an antidepressant.
• 01:42:30 - a special isothiocyanate-containing plant known as Moringa or sometimes referred to as the drumstick tree or the horseradish tree.
• 01:46:32 - Dr. Fahey's inadvertent foray into the consumption of exotic meats during a visit to Africa.
• 01:51:15 - a compound commonly associated with broccoli: indole-3-carbinol and its downstream product diindolylmethane (DIIM).
• 01:57:00 - the practicality of using mustard seed powder as an extra source of myrosinase, possibly for your cooked cruciferous vegetables.
• 02:00:13 - whether or not it makes sense to freeze broccoli sprouts in order to extend their shelf life, and possibly even increase sulforaphane within certain contexts.
• 02:05:25 - Dr. Fahey's thoughts on where endogenous conversion of glucoraphanin occurs in the body, as well as how long it takes before sulforaphane metabolites hit the bloodstream after ingestion.
• 02:07:25 - Some general thoughts on frequency in terms of how often one might need to take sulforaphane to elicit its biological effects.
• 02:12:16 - why sulforaphane may one day be a component of sunscreen.
• 02:12:31 - what some of the upcoming trials involving sulforaphane are at the Cullman Chemoprotection Center.
• 02:17:07 - the incredible way in which a sulforaphane-rich broccoli sprout beverage was shown to dramatically enhance the detoxification of benzene through excretion: one study showed up to 61% starting immediately after supplementation.
Those are some big ideas.
Thank you for the time stamps! Much appreciated.
Merci
FoundMyFitness thank you for the time stamps.
bob dylan only if you chew. + heat, I'm gonna put it in my coffee
I live in Southern California in an off the grid community, I've been growing broccoli sprouts from fall to spring, it's too hot in the summer. I also have a moringa tree, every part of the tree is edible. My goal is to create a food oasis through permaculture. Funny, I do dehydrate a variety of lettuce, spinach, kale, green beans, okra, blueberries, raspberries, strawberries, pomegranate, cherries, mango....also I have a desert peach tree, fig tree, a palm date, a Palo Verde tree, 2 mesquite trees, an orange tree, a lime tree and an apple tree. I can easily dehydrate all of this and I make jerky from the chickens and turkeys I raise. I feed them wheat grass sprouts among other sprouts and forage like purse lane. I mostly stick to a keto diet, I've reversed diabetes and lost 75 pounds. I feel younger at 46 than I felt at 26.😁 Learning about the science of nutrition is like my religion. ❤
Wow so awesome
Your sulforaphane videos have turned me into a health geek. I'm blown away by this info! Even bought broccoli sprouting kits for my friends and family and forced them to watch some of your videos.
Lol.. Just did the same thing this morning... Well done!
Where you buy in Canada..does it need to be organic ..can you buy in powder😊
I have issues pcos insulin resistance and fatty liver
I watched a lot of videos with Rhonda Patrick. She is so remarkable to listening the people like here to Dr. Jed Fahey or Dr. Bruce Ames, as if she is in a constant flow like once Mihaly Csikszentmihalyi described. One can feel that she has a fulfilled professional life and is very happy being in that environment. My congratulations to her and all the successful videos she posted..And many thanks.
@ 2h7m: Important question by Rhonda. Basically, how often do you need to boost Nrf2 (Rhonda does a smoothie about 5 days a week). Dr. Fahey said that sulforaphane upregulates a group of enzymes which have half-lives on the order of days to weeks. This suggests that eating sprouts (or similar foods which provide sulforaphane) 2 or 3 times a week can be effective.
This is fantastic. Knowledge from the source. Not filtered by journalists that don’t understand and get it wrong. Knowledge is power.
I am sooo encouraged by your commitment to researching autism, schizophrenia, and bipolar diseases, allof which have affected my family!!
Pls share are things improved and how
What a genuinely nice and knowledgeable man!? The interview is so long and it just keeps striking me how he is so pleasant and so careful in laying out his arguments and sharing his immense knowledge! He has a great voice too. :-)
I just want a girl that looks at me the same way Dr. Rhonda Patrick looks at cruciferous vegetables. : P
saferseas me too
Maxineyoung1
Lmao!
🤣🤣🤣🤣
Ha ha ha 😂, that would extend our lifespan more than eating cruciferous vegetables.
Dr Jed is amazing, so easy to understand and listen to. thank you for all your hard work and bringing us all these great interviews .
supernova1976 dammit!! Lol
This was such a phenomenally sourced, annotated, and produced video. Just awesome. God bless Rhonda Patrick. Keep up the great work.
Loved all the helpful information but particularly the part on Moringa that started at 13:15 and then again at 1:33:58! As a holistic nutritionist I completely loved the material on gut microbiome as well!
I am very interested in this, since I've had 2 surgeries for bladder cancer (8.5 yrs ago). At 63 now, I want to stay healthy (who doesn't??). I'm also treating my gut biome with fermented milk which has really helped. I was on antibiotics for 14 yrs for rosacea; my dermatologist finally found a topical med that works great. I've grown sprouts before, so will probably add the brocc sprouts to my salads and smoothies.
Brenda Wollenberg Moringa is also called horseradish tree. The peeled root is very pungent, but has proven to be unhealthy if too much of the grated root is eaten or eaten too often.
Please be careful with moringa
@@KellyDaAngel Could you elaborate a bit ? That was brief.
@@pearlas6943 Yes. I went to purchase moringa on Amazon. Upon reading the reviews, each brand has many reviews that are people saying they got violently ill. Including a brand the expert mentioned in another video.
What a great interview and what a nice guy, really down-to-earth and dedicated to his work with the ultimate purpose of doing good for people. Thanks Rhonda for what you’re doing, now back to eating those sprouts.
I've been doing my own trial for almost a year with broccoli sprout capsules twice a day while undergoing chemotherapy once a week and can report that my stage IV lung cancer has currently been arrested so far. I'm not sure if it's the broccoli or the chemo but I'll keep on doing both till I find something better or cancer continues to grow again.Thanks, Doc, I'm watching you and trying to learn and understand all those big words you say so I can later look them up and try to save my own life.
Are you alive SANDMAN? Please respond, If you have died, then do not trouble yourself with replying it's alright.
How you doing
Oh Lord, my God,
When I in awesome wonder
Consider all the Life Thy Hands have made.
I study the cell.
I graph the complex pathways.
Thy wisdom throughout the human body displayed.
Then sings my soul,
My Savior God to Thee,
How great Thou art.
How great Thou art.
Then sings my soul,
My Savior God to Thee,
How great Thou art.
How great Thou art.
I personally sit in silent awe
every time I listen to these chemists, biologists, MDs, and researchers on TH-cam. First in awe of their knowledge, of course. But then at the incredible complexity of the physical system we still are so far away from understanding.
But I believe one day we will grasp its full complexity, as God intends we should.
What an amazing doctoral researcher. This is true and powerful, healing information for everyone.
I have grown Moringa here in Florida. As a tree it will easily grow 10 feet a year. It also will seed itself. What I did with my two trees was to coppice them. The leaves also are high in protein (and the wood is very fragile. One can break large branches by hand.
10 feet! That's pretty intense!
Best video I watched in a while. The more dense the information, the more relaxing it is for me. I get antsy when transmissions feel slow. Thank you for this rich mental nutrition.
Dr Fahey is a very compassionate man. That's my impression from listening to him here, talk about people's suffering.
Dr. Greger talks about ways to cook broccoli after chopping it so that the conversion to Sulfuraphane happens before cooking it. Or eating a little raw with your cooked to maintain the enzymes needed for conversion
WOW!!! I will have earned a PHD in Sulforaphane after watching this several times, LOL. A wealth of info. THANKS!!!
Do you have mustard powder?
Not get some broccoli lol
Awesome interview. I was particularly struck by Dr. Fahey’s apparently high level of self-awareness and communication skills (e.g. he communicates very efficiently with little filler words and provides helpful sentence cues about where he intends to move the conversation).
Rhonda I love your videos. Please don't ever stop. I love how much effort you put into them, from the definitions of terms to the time links to specific topics discussed. Yes yes yes
It's cool how now everyone can speculate together and comment and share to grasp these overly complicated systems into manageable and hopefully useful ways. Thats crazy about the fever study. I just assumed "fevers" were a reaction to pesticide on processed and store bought food but to truely understand how all these compounds interact and commune is really cool. I normally don't like scientist and doctors but I like these two curious and smart people. They are sticking their necks out even making these videos
I never watch a 2 hr video on TH-cam but this was well worth time spent. Thank you both for this valuable insight. Please do more videos on broccoli sprout SEEDS.
54:20 - Rhonda: "Have you seen this study?"
Jed: "No"
Rhonda: "OK, so let me tel l you"
She is sooooo happy!
I’m happy that’s she’s so happy 😁
Thanks for another incredibly informative and deeply interesting interview. This was the best I've seen (and you've done many that are truly great). Dr Fahey is a wonderful person - thoughtful, sensitive, poised...and has impressive and vast knowledge. You too are a wonderful woman Rhonda. Thanks for sharing your work. You are doing a great service to the many people dedicated to enriching their lives - although I must say, at least in my case, distracting me from the work I should be doing. Your interviews are too damn interesting not to watch.
Thank you! Dr. Fahey was an amazing guest. I'm very pleased he took the time to come on.
Great webinar Dr. Patrick and Dr. Fahey, we need more people like you ! I love details, Dr. P asked awesome questions I would have asked. I’ve been sharing your podcasts
I'm 53 and have eaten a lot of sugar over the years and about 30 pounds overweight and as a programmer use my brain non-stop all week. So over years the brain fog has built up and just a couple weeks into getting lots of sulforaphane I can tell a huge difference in brain clarity. This substance may not help a young person much but if you are older I would sure recommend it!
You're the best Rhonda. Keep doing what you do.
Thanks Dr. Patrick, and I have been working on sulfur deficiencies after viewing Dr. Seneff's work, along with yours. Would never meet these Dr.s of Science if it was not for you ...Big fan ..Also, the equatorial and tropical diet, in fact does have fruits available year around, but nothing like the "Sweet - Less Bitter" we have hybridized. 70 Going On 10
Incredibly interesting.
Our thanks to both Dr. Patrick and Dr. Fahey.
Thank TH-cam! I can’t imagine having to listen to all of these scientists, professors, and doctors on 1X speed!
Always at least 1.5X, but if possible, 2X speed!
Thank you so much - extremely informative and has reignited my interest in moringa products - and of course the various pathways involved with broccoli sprouting and the goodness thereof - it is amazing to me why I and others have not taken to growing broccoli sprouts every day since there is now such a wealth of information as to how healthy it is for us - (and for such a modest output) - thanks to you and Dr. Jed Fahey who make it so understandable and interesting!
In philippines, we cook Moringa in chicken soup or with monggo (moong soup). It is the only vegetable i eat when i was young.
Great interview. Dr. Fahey was VERY informative. Love your work, Rhonda.
Thanks Rhonda dear for your wonderful podcast ! It has opened my eyes and Horizon on the multiple Health Benefits of the Mooring which I planted in my backyard & consuming fresh Broccoli Smoothies !👍🌈David🌈
Thanks fo this webinar. I have learnt so much from it. Interestingly i eat muringo but i never knew that it's such a wonderful plant.
I will encourage my family from back home in Kenya to eat more of it because it's a very common plant there.
As concerning Brocolli sprout i have started growing my own. Thank to Rhonda and her video on Sulforaphane. Cheers
I love a scientist who will say "we don't know". I have noticed a huge difference personally in the past couple weeks from sulforaphane.
I love these videos! Unfortunately I will have to watch them a couple times with notebook in hand. 2+ hours well spent. :)
Far, one of the best dialogues showing all the life behind this topic
Very informative podcast I really enjoyed it and learned so much. I'll need to listen a few more times to absorb it all. I'm growing my own broccoli sprouts already. I appreciate the work both of you are doing thank you!
Fascinating interview! The footnotes and graphs are INCREDIBLY helpful! Thank you so much for all the hard word making these videos. I subscribed!
Thank you for the simplified explanations and extra info at the bottom of the screen Rhonda! Awesome interview. Thank you Jed & Rhonda! Keep fighting the good fight :)
Thank you so much for uploading this, Dr. Patrick. Very informative and fascinating!!!
Thank you for the work that you do in editing these videos. The time stamps for the topics are nice but I imagine you did that as a way to maximize your own understanding of the information shared with you during this very rare encounter ;). Also, overlaying the commentary with the relevant data really puts into context what he's bringing up and helps in grasping what he's discussing. It helps too, that he talks in a very understandable manner.
when I make my broccoli soup along with my tummeric (golden milk), I am definitely going to add fresh daikon raddish sprouts. Probably make a brie cream to make heart designs in the soup. Awesome webnar.
I am adding moringa leaf powder to my daily smoothies. The last couple of weeks I have added a lot of broccoli sprouts to my smoothies and think I am overdoing it a bit as it appears to give me a stress that causes irritability. Next I will add daikon sprouts to the mix and I am sure it will increase the irritability even more. My goal is to defeat HCV, defeat any cancer I may have, and increase longevity.
Anyone else here for Dr Rhonda’s voice? I could listen to her talk all day😍
You are a genuine gem Dr patrick, you constantly keep bringing to light information that would otherwise take us 'the masses that care' year to stumble across... Genuinely keep up the good work, this info is making people's lives better. lol! if they're smart enough to listen and then try for themselves.
Well done, yet another great interview on Sulforaphane! here in Thailand, moringa is the "tree of life." I have 9 in my garden. I make my own oil and seed content capslues, which are very effective combined with serrapeptase. I have a nasal spray charged with NO as a blood thinners and blood clot buster it dissolves the clot chains, kicking backsides to walk 3+km a day
Definitely one of more interesting people you've interviewed. Please find more people like this. Excellent!! *****
Great guest. Would love to know if its a good idea to start eating broccoli seeds and how to safely do so.
@14:30
Jeff Hopkins: Yes it's a very very good idea, but it's bitter :15:46.
Personaly I will eat them as they are, also I will grind them then consume them in a soup or in a smoothie ...
Jeff Hopkins: [July 23 2018] My bad you shouldn't eat them (at least too frequently) without sprouting them, because they have too much erucic acid which is very bad for your intestines.
Ogun Gou what if you ate high amounts of omega-3 with it since erucic acid is a form of omega-9?
@@ogungou9 would this also have the acid as their supplement is sourced from the seeds...
www.thorne.com/products/dp/crucera-sgs
i Feel guilty for eating 2 slices on pizza and chicken wings while watching this
lol
😂
.We live in a free country, one can die is ignorant as s/he wants to
Put a bunch of micro greens on the pizza, crush a spoonful of fresh mustard seeds into the ranch you dip your chicken wings. Profit. XD
Ice cream filled by PBJ lol
Followed by
Marvelous. The interview was great too.
learned a lot and hoping to be an instrument of change in allowing this knowledge to be shared to people who need to hear this.
Wonderful news! Great interview! Fantastic people!
The big question is can we simply add broccoli seeds to a smoothie, using a high powered blender, opposed to sprouting to get our precious sulforaphane?
It seems that way, provided that your blender will in fact masticate them. I think her idea of soaking them first was an amazing one.
Rosemary McElroy i just ate them
B
Better yet, you could break them down with a mortar and pestle.
I use a spice grinder and put them on cold savory food like salads. They have a slight mustard-y taste that goes better with savories than with sweets.
I've been putting off buying broccoli seeds for sprouting for some time now! This just put the nail in the coffin... Thanks for another fantastic video Rhonda!!!
At 2:00:20 Dr. Fahey mention that frozen broccoli sprouts should be consumed without letting them to thaw. I did not understand the reason for that even though he did try to explain. And what confused me Mostly is when he said at 2:01:45 that it is OK to do so as long as you include the juices in. Can somebody explain?
Thank you Rhonda . Excellent interviewing abilities . Cheers from Pat nz
All this talk of unpublished/unfinished trials makes the work of AllTrials even more important. Who knows how much duplication of effort and wasted resources repeating these trials goes on without the researchers even being aware of the previous research?
Watching this while drinking my moringa tea - who knew...
Outstanding video once again, tell Dr. Ames we'd like to hear from him again.
Truly enjoyed! I stayed intrigued for the entire episode. Very informative. Thanks!
Raw nuts and seeds often have enzyme inhibitors on the outside which is only removed by soaking and rinsing at which point you are on the road to sprouting having germinated the seed.
Thank you! I was making a presentation on sulforaphane, NRF2 and a paper about it relieving doxorubicin induced heart attacks. This video was a great help as some of the papers I cited were by Dr. Fahey
Is there an updated video to this to discuss more research since this video was published?
Nice no haters yet. I will definitely be blending my Broccoli seeds too
pls someone answer....HoW SHOULD I EAT THE BROCCOLI SEEDS..i wont need to bake them so..if not made them in sprouts...should i ground them first..?should i wait before i eat them...?is there the need for mustard seed pownder ...?how many grams of brocoli seed will be equilevent of 100 gr brocoli sprouts...?
Sotiris Venetis Yes please DO NOT eat the broccoli seeds before sprouting them first because they have euric acid which is a form of omega 9 BUT it’s VERY BAD for your intestines.
A two tablespoons of the seeds should give you 100 grams of broccoli sprouts.
And finally you could add mustard seeds powder to your sprouts if you want it certainly wouldn’t hurt but you only really need is a teaspoon or two,just so you know the myrosinaise content is 2.5 times higher in the black mustard powder than the yellow or brown varieties,either of the three types is fine choice i just use whatever i can find in my local organic store.
@@williammarston1861 within Mustard Seed powder contain the same acid you're saying is very bad? Both seeds are from the same Brassica family right?
Hayden734 No it doesn’t have it,
But make sure the seeds you buy are quite spicy and pungent,if not then it probably stood on the grocery shelves far too long.
For me a i always buy the seeds whole and i take a very tiny handful “10 to 15 of the small seeds” and i grind it fresh whenever I want to use it.
Dr
Patrick, so i can grind broccoli seeds and add them to my smoothies and i would be getting the most
out of them and i don't have to grow the sprouts ?
18:58 Am I looking wrongly, or am I missing a control group? As I read the graph, all subjects got either sulfurophane, or glucorafanine either with or without myrosinase. I'm missing the baseline DTC in response to empty gel caps... And about the gel-caps.. They would be a nice way to smuggle the broccoli seeds past your bitter taste buds in your mouth. But should I make my caps using caps that pass the stomach, or is it a better idea to use caps that dissolve in the stomach? Or is it a bad idea to begin with to bypass mastication and the various receptors in the mouth? (That's the downside of science, every answer entices at least one new question...☺)
What a great video.. thank you so much!
Thank you for this wonderful video. I know I will watch it many times to assimilate all the information.
Thanks for the video, please follow up with how you get on with the seeds and if there are any risks involved. I tried growing some sprouts after your last video but it didn't turn out so well. (Heat and humidity here in Aus played a part) Seeds would be sooo much easier.
can we just chew teh seeds..?do we need to crush them and wait first...?
Absolutely fascinating....I'm sold on sulforaphane...
I have a supergreens suppliment of kale, moringa, and wheat grass, I get high when I consume some. I kid you not, the feeling is almost instantaneous, light headed and feeling happy.
Is it heavy metal free? Organic gmo?
supposed to be organic, I am sprouting my own brocoli seeds now
If blending broccoli seeds instead of sprouting, around how many seeds would be needed to get a sufficient dose of myrosinase and glucoraphanin?
Have you discovered the answer to your question yet, as I have the same question. Also, should there be any special cleaning that you know of?
Me too, same question. Any new info on seeds?
sooooo i'm pretty dumb but I would theorise that 100g of seeds could produce around 500g of sprouts or a 5 to 1 ratio, 140g of sprouts could get you 40-60mg of sulforaphane so i would start with 28g of seeds and see how you go
2tbsp based on last comment. Seems reasonable to me
Yet another excellent & detailed discussion.
So i ground a teaspoon of seeds in a spice grinder and mixed the powder with an ounce of peanut butter. tasted good, sort of like crunchy PB. will i now live to be 100? Is this all i have to do? next time i'll wait 10 minutes before eating for the sulforaphane to get stronger. Thanks for the info!
Well paced for my enjoyment... good team!
25:00 What further research has there been to since 2017 that leads one to believe the isothiocyanate Sulforaphane does cure cancer or at least set the gut microbiome in the right direction for enzyme influence on the 200 NRF2 pathway stuff?
120:44. Studies use Avmacol for their SFN because its got 35% bioavailabilty and its consistent.
eat real food , grow sprouts .It takes ONLY 4 days
AWESOME video. I liked how the mechanisms and pathways were thoroughly explained and related back to one another.
Turmeric is more bio-available when fermented. I wonder if this is also true with broccoli sprouts?
I also wondered about fermenting - the sprouts and the seeds. Will try myself both using honey and salt brine
I has an idea along these lines too. The correct probiotic bacteria in fermentation might take care of all of the precursor work. The question would be is there a cheap, simple test for sulforaphane that would allow for experimentation with different fermentation batches.
Look up Meriva sf. 30x more absorption if curcumin
Add black pepper to ramp up turmeric
Wow! From this I took that I can grind broccoli and mustard seeds (about a tablespoon each) put it in my smoothies and sprinkle fresh ground seeds on my cooling cooked foods.
I’m interested in any further studies on the effects of the seeds on cell activity. Any hints?
Thank you for your well thought out information! It’s so refreshing and enheartening for me personally to see professionals disbursing this information freely. It’s helping me to change my attitude to everyone with a ‘Dr.’ before their name!
Glad your videos/podcast is back!
Hi thank you so much for the video. I have just started getting into growing broccoli sprouts but I am not getting good results. The seeds dont sprout and or goes off and is inedible. In the video you discuss the idea of consuming the seeds instead of the sprouts. Do you know if that works as well? If so, how much do you eat or add to a smoothie?
Thank you Dr Rhonda for this amazing podcast..keep going...ربي يحفظك اميييين🙏
Reading the comments. She simply is an unusually attractive woman, body, mind and probably soul. Great interviewer.
love the comment on so-called developing countries, great interview!
Can you activate the legend option in your videos? I'm from brazil and some times is difficult for me understand complicated names of hormones or substances. Love your channel! Thanks
Hi, Lais! I turned it on and it will be on by default from now on.
Thank you! :)
Absolutely fantastic! Mesmerised for the entire talk. One question! Given that turnips and radishes are the same Family as broccoli, does that mean that myrosinase and sulforaphane are present in both? Or are they stacked up in the different members of the family in different concentrations? Eg turnips and radishes max on myrosinase while others like broccoli are stacked with sulforaphane?
super podcast - thank you Rhonda
Thank you Dr Rhonda! Great interview and info as has come to be expected from you! Yourself, Ben Greenfield and Mike at High Intensity Health are my fav top 3 👍☺
Ordering bulk Broccoli sprout/mustard seeds now... Thanks Rhonda, please get back on JRE for your weekly podcast you are missed!