Hallo,
ok einige haben laut Messagetag
www.msgtag.com das Anfrageemail betreffend die Dünstzeit usw. des Brokkolis schon erhalten und dieser
Prof. Richard Mithen hat bereits geantwortet, seine Antworten also in Grün:
---------------------------------------
We hope that you might be able to help us again with the following questions:
* Do you have a similar information as mentioned above for broccoli sprouts so that we can figure out the optimum amount of time for the steaming of broccoli sprouts?
No, the point of the rapid heat treatment is to denature the ESP protein (which produces nitriles) while maintain activity of myrosinase. It is very difficult to do this with sprouts. One approach is to dunk them in boiling water which will denature both SEP and myrosianse, and then to consume them in a salad with some raw crucifers like radish, Chinese cabbage, watercress etc that will produce the myrosinase (but not ESP). If you chew them together it may work – but I have not tried it. I think obtaining high levels of SF from sprouts is difficult.* Do you have more detailed instructions about the "steaming process"? Does Steaming simply mean that we have to put the brocccoli sprouts in an appropriate steaming pot and steam them for a certain amount of time by exposing them to the steam of boiling water?
All you need to ensure that there is still some firmness in the broccoli florets. If they are soft all the way through, you will have denatured the myrosinase. If there is still some firmness in the stalk, that is ok. ESP is denatured very quickly by heating. It is not possible to give precise times as it depends upon the size of the florets and the intensity of steaming. Just retain some firmness….* Should every serving of broccoli be freshly prepared by steaming or would it be possible to steam a greater amount of broccoli at once and put it in the refrigerator?
Freshly prepared is best. Keeping cooked broccoli in the refrigerator can lead to off flavours…* Can you estimate an effective brokkoli sprouts dosage for human intake especially regarding boosting the UDP activity for enhanced bilirubine clearance? For example "Take 2 times a day XX Grams of XX seconds steamed broccoli sprouts".
No, sorry. As I said before, there is no evidence that consuming broccoli will boost UDP activity. But it won’t do you any harm in moderation.* Furthermore, we would like to inquire if you know a good source for seeds of the "super-brokkoli" variant "Brassica oleracea variety italica" so that we can grow this particular broccoli variant (these particular broccoli sprouts) on our own. I think for the purpose of growing broccoli sprouts we are going to need so called "untreated seeds for sprouting".
I am hopeful that super broccoli may be on sale end of next year.------------------------------------
Hätte dazu gerne Deine Einschätzung Fenris.
Ein schlauer Mann der ersetzt dann einfach die Myrosinase durch die Myrosinase von Rettich, Kohlkopf oder Brunnenkresse.
Wundert mich jedoch daß er nach wie vor auf seiner Einstellung beharrt "there is no evidence..." daß Brokkoli (Sulforaphan) die UDP steigert, und das, wo wir ihm doch genügend entsprechende Studien, auch mit menschlichen Leberzellen etc., um die Ohren schlagen könnten. Vielleicht meint er mit "Evidence" Humanstudien, d.h. großangelegte Tests am lebenden Menschen.
Hier noch ein paar Übersetzungen:
Radish = Rettich
Chinese cabbage = Kohlkopf, wobei ich weiß nicht genau was er mit "Chinese cabbage" meint, das übersetzt nicht so direkt; chinesischer Kohlkopf wirds wohl eher nicht heißen
watercress = Brunnenkresse (und ich hätte Wasserkrasse übersetzt ROFL
schäm)
Autor
Thema: Sulforaphan und UGT1a1 (Gelesen 18150 mal)