Share The Wealth by Chris Gupta
July 29, 2004

Make Your Own Enzymes

Another make yourself nutrient worthy of the trouble not to mention the low cost. Generally the only way to know the quality of our nutrients is know their source and processing - something that is all too easily overlooked...

Other home brew nutrients are:

Cultured Cabbage Juice - Make the Best

How to make your own B Vitamins

Chris Gupta
Broccoli's health-promoting reputation is getting stronger by the minute. A new study published in the Proceedings of the National Academy of Sciences shows off yet another of its many benefits. This time it's heart health -- and possibly a number of other related issues, such a lowered inflammatory response.

Researchers put broccoli sprouts to the test and found that they contain high levels of glucoraphanin, also known as sulforaphane glucosinolate (SGS). In addition to being a cancer preventative, SGS boosts production of Phase 2 enzymes, which are part of the body's antioxidant system. This extra boost lowers blood pressure and the body's inflammatory response, leading to better cardiovascular health overall.

Here's the best part: Just 5 grams of broccoli sprouts contain concentrations of SGS equal to that found in 150 grams of mature broccoli. That makes you just one salad a day away from better health.

But for those who don't love the taste of broccoli -- or fear you might come to despise it if you eat as much as you might need to reap these health benefits -- there's a new, more palatable option for getting the broccoli you need.

Now you can get your dose of broccoli in your morning cup of tea. It's called Brassica Tea, and it starts out with regular black, green, or oolong tea leaves, but the natural SGS extract found in broccoli is added to the tea in a dried powder form. No need to worry about potential broccoli or vegetable flavor: It tastes like regular tea -- just that much better for you.

I am not sure if this is such a great idea since enzymes are heat sensitive. As is generally the case raw is the way to go... CG

There's only one catch: Neither of these SGS sources -- broccoli sprouts or Brassica tea -- are exactly abundant on your grocer's shelves. At least not yet. In fact, the main company making these products available, Brassica Protection Products, is directly linked with Johns Hopkins University. It seems that the company is headed up by the lead researcher's son, and that the University has a patent on one form of broccoli sprouts.

But the research is sound, and there are numerous studies from other institutions confirming much of what we are learning about broccoli. I don't think anyone can corner the market on sprouts for too long. In the meantime, you can check them out on the Internet at, or try your local health food stores and see if you can find a few sprouts there. You might also consider sprouting some yourself. You can get starter packs of broccoli sprouts through many seed catalogs.

As for Brassica tea, right now it's only available in Wild Oats health food stores (visit for store locations) or on the Internet, from sources like But we'll keep you posted if that changes.

Extracted from: Dr. Wright's e-letter

Wu L, Ashraf MH, et al. "Dietary approach to attenuate oxidative stress, hypertension, and inflammation in the cardiovascular system." Proc Natl Acad Sci 2004; 101(18): 7,094-7,099

West LG, Meyer KA, et al. "Glucoraphanin and 4- hydroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, brussels sprouts, kale, and cabbage." J Agric Food Chem 2004; 52(4) :916-926


posted by Chris Gupta on Thursday July 29 2004
updated on Saturday September 24 2005

URL of this article:



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Readers' Comments

Do you know where I can get instructions on how to make ALL the different kinds of enzymes? There are many people trying to sell their enzymes but little information on how you can do it yourself. I see a recipe for fruit enzymes, but what about vegetable enzymes as well as a myriad of other kinds.


Yes indeed - learn to do some traditional food fermentation this is how our ancestors got their enzymes. A good place to start is the book: Wild Fermentation

Chris Gupta

Posted by: Urania on January 28, 2009 07:43 PM


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