I’m a fan of nutrients. Antioxidants/detoxicants are cool, although I’d rather my body make them in the exact quantity and location they’re needed.
That’s what Nrf2 does splendidly.
As a quick reminder: glucosinolates present in broccoli, Brussels sprouts, cabbage, cauliflower, etc., are separated from the enzyme myrosinase on a cellular level. If you cook them in this condition, without crushing them a bit (like you do with the side of your knife to a clove of garlic), the myrosinase is destroyed by heat before it gets the chance to convert glucosinolates to sulforaphane & isothiocyanates.
No Nrf2 for you.
Seriously, don’t rush your crucifers, crush your crucifers!
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