Dr. Rhonda Patrick

And this is a pathway that regulates a lot of genes and a lot of genes that are related to like glutathione production, genes that are involved in detoxifying compounds that we're exposed to from our food, like heterocyclic amines.

In fact, there have been GWAS studies.

So these are genetically, these are studies that are

genome-wide associated studies for people listening that aren't familiar.

People have a variety of versions of genes.

And we have a gene that's able to make heterocyclic amines to basically detoxify it so it's not as harmful.

And people that don't have a certain version of that that's doing it well are very prone to like colon cancer and increased cancer risk.

But if they eat a lot of broccoli and cruciferous vegetables, it negates that risk because they're getting sulforaphane, which activates glutathione transferase and synthase genes.

So glutathione is a major antioxidant in our brain and in our vascular system and our body, basically.

There's evidence eating things like, you know,

compounds that are like sulforaphane or broccoli or broccoli spouts, which have like a hundred, up to a hundred times more sulforaphane than broccoli are activating glutathione in the brain.

There's human evidence of that.

So you do somewhat lower the sulforaphane levels when you cook the broccoli.

However, there was a study a few years back that showed adding one gram of mustard seed powder ground to your cooked broccoli increases the sulforaphane by fourfold.

Well, I had shifted to supplementation with sulforaphane.

There's another compound and it's actually called Moringa.

It's like a cousin and it activates the NRF2 pathway similarly to sulforaphane.

And so I've been buying this Cooley Cooley Moringa powder and I add it to my smoothies.

Omega-3, the marine omega-3 fatty acids.

So these are found in marine types of, you know, animals, fish, cold water fish, fatty fish.