1. I had two wake-up calls on scale this week. The first started with A follow-on study to 3-day-old broccoli sprouts have the optimal yields that found: “Activity of free MYR [myrosinase enzyme] was the highest at pH 5.0, and it decreased rapidly when pH was less or higher.” Bought a pH meter and ReaLemon … Continue reading Week 42 of Changing to a youthful phenotype with broccoli sprouts
1. Been wrong about a few things this past week: A. I thought in Week 28 that extrapolating A rejuvenation therapy and sulforaphane results to humans would produce personal results by this week. An 8-day rat treatment period ≈ 258 human days, and 258 / 7 ≈ 37 weeks. There are just too many unknowns … Continue reading Week 37 of Changing to a youthful phenotype with broccoli sprouts
1. Thank you to readers of this blog who find the 650+ curations and other posts worth their time. I reread blog posts after you read them, and sometimes improve them for our mutual benefit. One such post this week was Broccoli sprout compounds include sinapic acid derivatives. Although it was already fairly detailed, it … Continue reading Week 34 of Changing to a youthful phenotype with broccoli sprouts
Did a little math to end this 28th week of eating a clinically relevant weight of microwaved broccoli sprouts every day: I changed the title of weekly updates after Week 7 as a result of A rejuvenation therapy and sulforaphane. Numbers used from its study: “Rats were injected four times on alternate days for 8 … Continue reading Week 28 of Changing to a youthful phenotype with broccoli sprouts
Following up Week 19: 1. I went overboard this week with broccoli sprout measurements. Rinsing broccoli sprouts on a 12-6-6 schedule, each day’s WET and DRY a.m. weights were usually less than p.m. weights. But were they significant weight differences? Having no moisture for 12 hours vs. 6 hours produced a significant difference in DRY … Continue reading Week 20 of Changing to a youthful phenotype with broccoli sprouts
To follow up Week 18: 1. Continued attention to broccoli sprout gardening details was this week’s theme. The 12-6-6 schedule had an extra rinse during lunch time. I stopped when the 8/3 evening batch smelled bad. Broccoli sprouts don’t do well with too much moisture. I didn’t have this problem on a 12-12 schedule of … Continue reading Week 19 of Changing to a youthful phenotype with broccoli sprouts
1. After eating broccoli sprouts every day for 120 consecutive days, I finally got serious enough to spend $16 on a kitchen scale. 🙂 It’s really a jewelers scale, as it has carat, grain, and troy ounce units of measure in addition to gram and ounce. Twice a day I start a new batch of … Continue reading Week 18 of Changing to a youthful phenotype with broccoli sprouts
Here are my Day 70 measurements* to follow up Our model clinical trial for Changing to a youthful phenotype with broccoli sprouts, which had these findings: Keep in mind that I’m not in the population represented by the clinical trial sample: My chronological age is above their inclusion range; My BMI is below their inclusion … Continue reading Day 70 results from Changing to a youthful phenotype with broccoli sprouts
To follow up Week 9 of Changing to a youthful phenotype with broccoli sprouts: 1. I increased three of eight upper body exercises by 50% through adding another set. I did it because I didn’t feel muscle exhaustion after two sets like I’d previously felt. 🙂 Cognitively, see A claim of improved cognitive function and … Continue reading Week 10 of Changing to a youthful phenotype with broccoli sprouts
The further I get into a daily regimen of eating broccoli sprouts for ten weeks, the more I appreciate “Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects.” “This study represents an advance in intervention studies as the broccoli sprouts were included in a daily dietary pattern in quantities that reflect … Continue reading Our model clinical trial for Changing to a youthful phenotype with broccoli sprouts
To follow up Week 8 of Changing to a youthful phenotype with broccoli sprouts: 1. This week has really been different. A. Physically, on Friday Eve I worked out per my usual upper-body-workout-every four-days routine. I felt strong, and on one exercise I increased the weight by 33%. No problem doing the same number of … Continue reading Week 9 of Changing to a youthful phenotype with broccoli sprouts
To follow up Week 7 of Changing to a youthful phenotype with broccoli sprouts: 1. I changed practices per Enhancing sulforaphane content. After microwaving to achieve 60°C, I now transfer broccoli sprouts to a strainer, and allow further myrosinase hydrolization of glucoraphanin and other glucosinolates into sulforaphane and other healthy compounds. I previously cooled them … Continue reading Week 8 of Changing to a youthful phenotype with broccoli sprouts
To follow up Week 6 of Changing an inflammatory phenotype with broccoli sprouts: 1. I changed the title of this week’s update as a result of reading the study in A rejuvenation therapy and sulforaphane. The study wasn’t about sulforaphane, but its clinical findings had commonalities with this broccoli sprouts effort. It’s become the blog’s … Continue reading Week 7 of Changing to a youthful phenotype with broccoli sprouts
To follow up Week 5 of Changing an inflammatory phenotype with broccoli sprouts: 1. I had an informative exchange with an author of Microwave broccoli to increase sulforaphane levels. The study provided an optimal sulforaphane end result of “(2.45 µmol/g DW)”. I asked a study author for additional data, and they replied: “The control GLR … Continue reading Week 6 of Changing an inflammatory phenotype with broccoli sprouts
To follow up Week 4 of Changing an inflammatory phenotype with broccoli sprouts: 1. I didn’t get around to curating a 2019 Spanish review Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health. Some highlights: “Sprouts represent a valuable source of diverse micronutrients (vitamins, minerals, and amino acids), … Continue reading Week 5 of Changing an inflammatory phenotype with broccoli sprouts
