Earlier this month I stopped adding mustard seeds / sprouts to my daily broccoli / red cabbage sprout mix. Unlike studies that follow the broccoli extract paradigm, I don’t do anything to destroy the natural myrosinase enzyme required to hydrolyze glucoraphanin and other broccoli sprout compounds. So there isn’t any need for me to add back myrosinase from mustard seeds, as I can rely on broccoli and red cabbage myrosinase being intact.

It seems like an obvious change that I should have recognized a while ago when discussing the importance of chewing sprouts for a least a minute to create sulforaphane in my mouth before swallowing. There’s been a resultant increase in palatability and less stomach discomfort from no mustard.