One participant who'd lived with daily bloating for over a decade reported her stomach felt "completely calm for the first time since college" by week three.
Another reported the brain fog she'd attributed to "perimenopause" was gone by week four.
But here's where it gets interesting…
The compound those patients were given is called sulforaphane.
And concentration is everything.
Sulforaphane isn't synthetic. It isn't patented.
It's a natural compound humans have been getting through food for centuries — but only in one very specific place.
And despite the name, it isn't really in broccoli.
Not in kale. Not in arugula. Not in any of the "cruciferous vegetables" your mother told you to eat more of.
The highest concentrations on earth are found in 3-day-old broccoli sprouts — the tiny shoots harvested before the plant matures.
By the time broccoli becomes the green tree at the grocery store, the sulforaphane content has dropped by as much as 90%.
It's why Dr. Rhonda Patrick eats sprouts every morning.
It's why Dr. Jed Fahey — the Johns Hopkins researcher continuing Dr. Talalay's original work — grows them on his kitchen counter at home.
It's why every longevity researcher who circles back to NRF2 and chronic inflammation eventually lands on the same source.
Which is exactly why the supplement aisle is now flooded with pills marketed as "broccoli sprout extract."
The problem?
Most of them are pathetically weak.