The $1 food with 100x the nutrients

追加: 2026-05-14

[00:00:00]Olympic cyclists, runners, and cross-country skiers have been taking what look like alcohol shots before races, but they're not alcohol shots.

[00:00:10]They're actually concentrated shots of six lb worth of broccoli sprouts. The researchers who developed these broccoli sprouts also introduced the use of beet nitrates in sports. Why are athletes taking broccoli sprout shots? Well, broccoli sprouts have high levels of compounds known as isothiocyanates.

[00:00:31]Say that five times fast. Also known as ITC's. You may have heard of sulforophane. The most famous and wellstudied ITC in broccoli.

[00:00:41]>> Oh, sulforophane. I just >> But we give a lot of leniency to Aussies.

[00:00:46]>> I just want anyone to say it.

[00:00:48]>> Yeah. Yeah. ITC's are found to lower blood lactate levels by up to 12% during intense exercise, reducing the amount of muscular burn people feel. They also accelerate recovery. By the way, Chris says his personal trainer is mean to him, so he knows all about muscle burning.

[00:01:12]Cross-country skiers at the Milan Cortina Olympics are taking what looks like a tequila shot before races.

[00:01:18]Norwegian skier Emil Iverson, a 2022 Olympic silver medalist competing here, started taking it 6 months ago. He says it helps him bounce back after grueling uphill sections. The potential upside, marginal gains at the highest level of sport. The downside, it's just broccoli.

[00:01:35]Even athletes who swear by it admit they can't rule out the placebo effect. At the Olympics, athletes are revisiting advice they first heard at the dinner table. Eat your greens. Sprouts have long been popular among the general population, too. Promoters call them nature's greatest superfood. They claim that a single handful of them contains up to 100 times the nutrition of a mature vegetable. But are they actually that powerful? If they're that potent, can you eat too many? Decades of high-profile recalls due to salmonella and ecoli have made many people worried about eating these little sprouts. Later in this video, I'm going to share a shocking finding about how none of these outbreaks were due to mold in sprouts, but due to something else, and I'll share how to decrease your risk when eating sprouts. The man I'm interviewing today knows a lot about hype and sprouts. His name is Doug Evans. He used to be an Army 82nd Airborne Division Elite Paratrooper. When he left the service, he used the little money he had to buy cheap food, junk food like burgers and chicken nuggets. Then his parents died suddenly due to cancer and heart disease. And his aunt had both her feet amputated due to diabetes.

[00:02:59]>> I thought that I was genetically cursed.

[00:03:02]My brother when I was 33 had the first of three strokes and two heart attacks which were the result of lifestyle, right? But I thought it was genetics.

[00:03:15]And that's when I had my come to cucumber moment.

[00:03:18]>> His meals started to look a lot healthier. He co-founded Organic Avenue in the 2000s, one of the first organic plant-based retail chains in the US. He also led several tech ventures, helping people like designer Paul Rand create Steve Jobs's next corporate identity.

[00:03:37]Here's Doug directing an interview of Steve Jobs in 1993. Doug's next invention was Juicero. This high-tech countertop juicer was an engineering marvel and backed by over $120 million from the world's biggest investors.

[00:03:53]>> Kobe Bryant invested.

[00:03:54]>> His athletes were always looking for products. Ju Oprah promoted it.

[00:04:00]>> So, here's the deal everybody. I have won and now you all will have one.

[00:04:07]>> But when a viral video showed that the packs could be squeezed by hand, the $700 machine became a global punchline.

[00:04:15]It was labeled an overengineered solution to a problem that didn't exist.

[00:04:21]>> You go to the farmers market, you get the freshest ingredients. You know they're fresh cuz they dirty.

[00:04:26]You go home, you scrub, you rinse, you cut it up into little pieces, you juice it, you clean the equipment, you put that away, and like an hour later, you're like, "That's never going to happen again."

[00:04:36]It's fun. It was fun to play Jamba Juice one time. But Doug says that the hardware behind Juicer was overly complicated, but the mission was correct. To promote having fresh nutrition. Doug moved to the Mojave Desert, a literal food desert where fresh produce was miles away.

[00:04:55]Having difficulty accessing fresh food motivated him to sprout seeds at home.

[00:05:01]As you'll find out, he eats a ton of sprouts. They make up half his diet, and he has lived exclusively off sprouts for days.

[00:05:10]>> You do look incredible for 58.

[00:05:11]>> Yeah. 58. I take off my shirt, but it's a mixed audience.

[00:05:15]>> Well, you can take it off if you want.

[00:05:16]Like, go on. 58.

[00:05:21]>> You delicious stallion. Doug claims he's found a countertop revolution that disrupts the entire industrial food chain for under a dollar a day. We're going to dive into the science of sprouts together. That includes looking at their history. During World War I, British soldiers were dying in large numbers from scurvy, a disease of vitamin C deficiency. Since fresh fruits and vegetables were difficult to deliver to them, one of our favorite chicks, Harriet Chick, stepped in. She was a British microbiologist and nutritionist.

[00:05:56]She discovered how sprouting pulses like beans, peas, and lentils by simply soaking them in water for 24 hours increased their vitamin C content.

[00:06:06]Harriet's instructions to sprout lentils were officially adopted by the British military and ended the scurvy epidemic, saving many lives during World War I. By the way, if you enjoy these videos, we'd love it if you subscribe to our channel.

[00:06:21]that helps us keep bringing on better and better people and providing you even more great information for free. Thank you. We're about to get to the Doug Evans interview. Here's just one more thing. Doug Evans is not a nutritional biochemist, but he has the backing of someone who is Dr. Jed Feehey. Our friend Simon Hill has interviewed Doug Evans at the same time as Dr. Fee. Dr. Fehee is perhaps the world's expert on sprouts. He pioneered broccoli sprout research and was an assistant professor at John's Hopkins Medical School. He directed the Coleman Chem Protection Center, which studies plant-based compounds that prevent disease. Dr. Fehee has backed up Doug's claims throughout this interview. Here's a clip of Dr. Fehee sharing about the safety of sprouts.

[00:07:11]>> There are no toxicities at all. There are tens of thousands of doses that have been given in clinical studies. Now >> he estimates a daily upper limit of sprouts to be about 500 micro moles of glucaraphin which is a precursor to sulforophane. That's about 10 cups of mature broccoli or a whole jar of fresh broccoli sprouts. Dr. Fehee notes that people eat this much regularly with no adverse impacts.

[00:07:39]>> So I took 1,500 mg of glucaraphin and >> still only have one head. So >> I still only have one. I got >> Thanks so much for coming here, Doug.

[00:07:48]>> Oh, my pleasure, Michelle. What an honor.

[00:07:50]>> You brought all your sprouting equipment. Well, not all. You're traveling, but a lot of it.

[00:07:55]>> I brought enough to give an example of the magic of sprouting.

[00:07:59]>> You must be more crazy about sprouts than anyone else I've met, which is super cool.

[00:08:03]>> What happened is Sprouts saved my life.

[00:08:07]I lived exclusively on Sprouts for 30 days at a time. So, I'm powered by Sprouts. I'm built by sprouts. My microbiome is filled with sprout diversity.

[00:08:21]>> Why are sprouts so healthy for us?

[00:08:23]>> Sprouts are, I think, nature's cheat code. Sprouts are up to 100 times more nutritious than the average vegetable.

[00:08:33]So, just think about that. 100 times more nutritious. And then if you look at why isn't everybody sprouting? Well, our food system is predicated on money. So, I don't care whether you go to Whole Foods or you go to Air1 or you go to Walmart. The food in there is in a box in a bag in a can and it's pasteurized and there's additives and preservatives and maybe they all have a small produce section, but the bulk of what they sell is processed and packaged. As a result, there's never been a largescale branded national or international sprouting company because there was no money behind it. So, my insight once I learned about the nutritional powers of sprouts and that you could grow the sprouts at home on your countertop in 5 days without soil, sunshine, or fertilizer.

[00:09:45]That was the biggest revelation that I ever could have imagined.

[00:09:49]>> You point out this really interesting paper to us.

[00:09:52]>> Yes.

[00:09:52]>> Yeah. Can you tell us about it? I'm happy to get to the paper, but you know, one of the things is that plants are good for you, fiber is good for you, yet the dialogue in the media is like, where do you get your protein?

[00:10:07]>> Right?

[00:10:07]>> Yet, like I've never met anyone in a developed country that is protein deficient, but I meet people all the time that are constipated and fiber deficient. So it's up to like 95% of the US population is fiber deficient. So sprouts contain soluble and insoluble fiber and they contain antioxidants and bioflavonoids.

[00:10:34]And from a food perspective because they are living foods, they have this whole category of micronutrients also known as phytochemicals that are extremely healthy and healthpromoting.

[00:10:48]Right? So when we look at eating plants, the way I look at sprouts is sprouts are vegetables where most people, myself included, thought of sprouts as a garnish or a side dish. And now I look at sprouts as vegetables that you can eat a sprout salad. You can juice the sprouts. You can make purees and hummuses and dips with the sprouts. Like it's really you can replace rice with sprouts and pasta with sprouts. There's a lot you can do with sprouts. So sprouts as vegetables was one part. Then there's this whole category of people who are taking supplements, synthetic multivitamins, protein powders, green powders, and that's all dubious. Like if you know you're a technical audience, your your viewers are smart. People should be getting their nutrition from food and sprouts like a handful of sprouted garbanzo beans with a little bit of broccoli sprouts or alalfa sprouts will make sure that you have complete proteins with all nine essential amino acids in meaningful levels. So that's like wow. So you get all your protein from it and when you're plant-based, you're highly efficient in your conversion of ALA into EPA and DHA. So you really, aside from vitamin D, which you can go out into the sun, and vitamin B12, you get everything that you need in a sprout forward diet. So that's well known. And if you can replace protein powders and supplements with sprouts, you're affecting a major category of supplementation. And then the third is not just the one paper that I brought, but there's thousands of peer-reviewed published papers in the top medical journals on the nutrative benefits of sprouts, the cheop protective properties of sprouts, how sprouts can help detoxify benzene and air pollutants from the lungs, how they can mitigate the damage of the plastic. ides and microlastics that that the average person present company excluded is ingesting and the regulation of the insulin levels and the diabetics the scavenging of free radicals the reducing of oxidative stress and the chemoprotective properties of the sprouts make them noteworthy and make them medicinal. So, so I look at sprouts in in that way and occasionally people ask a question and you guys asked the question was like, "Oh, broccoli sprouts are dangerous because of the toxicity."

[00:13:57]It's well known cruciferous vegetables are healthy for you and broccoli is known to be one of the healthiest of the cruciferous vegetables. And broccoli contains isothiocyanates and particular ones in the glucosinolates. Broccoli has glucaraphanin, right? And glucaraphin when mixed with an enzyme called myroinase forms sulfurophane. When you chew, crunch, freeze, bite, juice, you actually get this fast acting sulfurophane. And it's fast acting because once it mixes like epoxy, you have about 45 minutes to consume that. And that is one of the most cheoprotective agents that opens up the NRF2 pathway.

[00:14:54]It crosses the bloodb brain barrier and upregulates all of these benefits. And so Chris said, "Well, I stopped eating broccoli sprouts because someone said they were dangerous." So the irrational beliefs and the misinformation around these healing properties is expected. So one of the things is the anti-nutrients are anti-nutrients for the plants pests.

[00:15:26]The poison is in the dose. There's no levels that actually are detrimental to the humans within the sprouts. So when you soak a seed, you reduce the enzyme inhibitors, the phytic acid, the lectins, and you trigger a metabolic transformation from seed into vegetable in days. So in the case of broccoli, the broccoli seed has the most glucaraphin of any stage, right? Up to 100 times more than mature broccoli.

[00:16:07]But it's still a seed. When you sprout the seed on day three, it goes through this metamorphosis and it's a sprout aka vegetable that's bioavailable, super nutritious, and has extremely from a vegetable angle, the most of these compounds, the glucaraphin, it's very good for you. So you asked me about the paper.

[00:16:33]>> Yes. So I researched and found this white paper, Frontiers in Nutrition, the challenges of designing and implementing clinical trials with broccoli sprouts and turning evidence into public action.

[00:16:50]Mhm.

[00:16:50]>> There's a paragraph dose limiting toxicities where it talks about participants receiving up to 800 micro moles of glucaraphin reported no adverse effects collectively. In just these four reported trials, close to 15,000 doses of broccoli sprout beverages were consumed by study participants. There were no alterations in standard clinical chemistry, liver, kidney function amongst pre-age postintervention measures in any of these studies. Based on other reports in the literature, we estimate that 450 micro moles of sulurophane as a beverage or soup exceeds a tolerable level for healthy individuals and that a maximum tolerated dose may be 200 micro moles or lower, which is basically 8 ounces. Mhm.

[00:17:44]>> So, you can eat 8 ounces of broccoli sprouts >> with no adverse effects. And I will say I eat eight ounces of broccoli sprouts a day, sometimes more. No adverse effects.

[00:17:56]But if someone were to have 2 ounces, they would be getting the enormous benefit of the broccoli sprouts and the sulurfane. So, they don't even need to go up to the upper levels. And can you talk more about how these sprouts help us detoxify from environmental contaminants?

[00:18:13]>> Food goes through the stomach into the small intestine into the colon and it's triggering various metabolic processes of digestion. So it's breaking down with acids in the stomach and then when it gets into the blood everything has a biochemical effect in the body. So there are certain pathways and one pathway is called NRF2 nerf 2 that upregulates and it finds on a cellular level what belongs and what doesn't belong and weak cells similar to that what happens with water fasting and autophagy and what happens in the fasting mimicking diet.

[00:19:02]the weak cells get basically pulled out and when you have chemicals and other parts when the cell is going through a reaction similar to the hermetic effect in a cold plunge or in a sauna that you're getting heat shock proteins that you're basically forcing out anything that doesn't belong in the cell and that's you know part of this detoxification process. Yeah, when I first heard you mention that, I thought that's too good to be true. So, I looked it up online and then indeed I found papers how they studied people in China and they found that ingestion of sprouts helped them clear out those pollutants from their lungs. And I was like, >> yeah, the air pollutants, the benzene.

[00:19:45]So, it's a very good question and there's so many other benefits like sprouts are the number one food in my opinion for weight management because sprouts are high fiber, lowfat, low calorie. So if you eat a lot of sprouts, you will get full and they will act as a natural GLP-1 agonist and secrete the GLP-1 peptides so that you'll get the feeling of fullness while having fiber and low calories. So you will naturally lose weight. And since the sprouts are not perverted and distorted, you won't overeat the sprouts. If you look at, you know, three types of healing processes, water fasting, fasting mimicking diet or sprouting, sprouting is the easiest to do because it has the most flavor, the most texture, and normally when we talk about the whole food plant-based diet, >> the whole food are typically not whole foods. They're a part of the cauliflower. It's part of the apple tree. You're eating the apple. You're not eating the branch and the and the trunk. With a sprout uniquely, you are consuming the entire living organism, the root, the chute, the endoperm, the embryo, and it's alive. It's enzyatically active. It's sequestering carbon from the air and oxygen, and it's building and growing. So there's a lot of um activity and the sprouts contain the meristematic stem cells of the plants. So this is really like more work and more research needs to be done. But this is like the sprouts could not sprout without going through these processes and those processes are extremely healthy and healing if you're consuming sprouts as a nutrition source.

[00:21:53]And you've I've heard you talk about how for example sprouting lentil seeds will increase the antioxidants and the vitamin C by over 100%.

[00:22:01]>> Yeah.

[00:22:01]>> As we know with with a supplement you can overdose. You can have too much vitamin C. So with like lentil sprouts because you overdose on them and have too much vitamin C because they're so concentrated.

[00:22:10]>> I think that lentils are a staple of the plant-based diet around the world. And on day three, when you sprout a lentil, it now has the vitamin C and the B complexes and the folates and it's growing. And the color of the lentil represents different antioxidants, whether it's a orange lentil, we'll have betaarotene or green lentil, we'll have chlorophyll. That this is very nutritious. But again, the lentils are more calorically dense and so you're not going to overeat the lentils anyway. And you know, highdose vitamin C in terms of healing. There's a lot of Linus polling and a lot of research on that. You can't get high dose vitamin C other than intramuscular or intravenous injections because the way it's processed as a food that you would fill up and burst before you'd even get even remotely close to the upper limit of vitamin C.

[00:23:20]>> So what percent of your current diet is sprouts?

[00:23:23]>> Presently about 50%. Do you know anybody else who eats as many sprouts as you do?

[00:23:28]>> No.

[00:23:28]>> Okay. So, you're like an end of one here.

[00:23:30]>> Yeah. I mean, Mike Pner eats a lot of sprouts.

[00:23:34]>> Red Fu eats a lot of sprouts.

[00:23:37]>> My family eats a lot of sprouts. Brian Clement at Hypocrates, he eats a lot of sprouts and they serve a lot of sprouts there.

[00:23:46]>> Most people again think of sprouts as a garnish or a side dish. For me, once I start when I realized that you could take >> a quarter cup of seeds and fill up an entire jar >> of sprouts in 5 days >> with just like water basically >> without soil, sunshine or fertilizer.

[00:24:06]>> Yeah. Quarter cup of seeds will get five cups of sprouts in five days. When I realized that and the jars and the kits pay for themselves so quickly, I built a whole sprout garden, you know, with multiple jars and I'm just pouring a whole jar into my salad and then I'm adding tahini dressing and I'm adding some seaweed and it's so tasty.

[00:24:34]>> Yeah. And I'm guessing the only supplement you take is like B12 and D.

[00:24:38]>> Yeah. Oh, no. I don't do D. D I go outside. I live in the desert. I'll take my shirt off in a in a city environment.

[00:24:44]I want to get sun every day. D, I do not supplement. And B12, I'll supplement once or twice a month. I'll take a sublingual.

[00:24:53]>> I see. And we we just looked at your labs, your numbers, and they look phenomenal.

[00:24:57]>> Yeah, I did the clearly AI with Dr. Brian Herman at Avant and the coronary calcium scan and you know numbers are phenomenal. People say show the receipts.

[00:25:12]>> Yes.

[00:25:13]>> I'm doing another podcast and after that I'm going to publish my receipts.

[00:25:17]>> Very nice. And what about what kind of exercise do you get? Cuz I know in the comments people are going to say, "Oh, you can't have energy." You know?

[00:25:25]>> Oh, I've already done 300 push-ups today. So, I do about a 100,000 push-ups a year. I run between 5K and 15K a day.

[00:25:40]And then I do air squats and I do some handstands and I'm just active. I think that I'm in the best physical, mental, spiritual shape of my life.

[00:25:53]>> And can you tell us about the importance of chewing your sprouts?

[00:25:56]>> Yeah. Well, look, I I think it's important that all food in order to be assimilated needs to be broken down into a liquid, >> right? In order to cross through the barriers. So, if you're just inhaling the food, it's will go through the digestive process and you may not get the maximum nutrition. So, by taking the time to be present with the food, you're doing two things. You're releasing the secretions in the stomach to prepare for the digestion and you're also breaking it down. So there's more surface area that will be exposed to the linings of the small intestine and the large intestine and greater probability of nutrition assimilation.

[00:26:45]>> Also, as you point out earlier, a lot of people are really concerned about their protein intake.

[00:26:50]>> Yes. And first of all, we know people should not be that concerned about it.

[00:26:54]But secondly, I'm sure people say to you, "Well, if you're eating so many vegetables, how are you going to get your protein?" So, do sprouts provide >> Yeah. Like you have some sprouted garbanzo beans, sprouted green peas, sprouted mung beans, sprouted lentils, you're going to get all the protein you need.

[00:27:11]>> And people, a lot of them are really scared about sprouts because there have been sprout recalls in the past. and you're growing them in such a moist environment, it seems like it's easy for them to get contaminated. How do you respond to those safety concerns?

[00:27:23]>> I published a white paper and you can link it with Dr. Jed Fehee and Jax Mill who's a data scientist from the Netherlands and we studied food born illness for 25 years, a quarter century.

[00:27:37]We looked at illnesses, hospitalizations, outbreaks and deaths.

[00:27:43]And what we concluded from the data was that sprouts are safe and they're very safe. What happens is there's no lobbying behind sprouts. There's no advertising for behind sprouts. And since sprouts were so uncommon in their consumption and perception that it became newsworthy to talk about the sprouts as a distraction for what was really happening. So if you were to rationalize the data in cases per million, it's probably 10 or 11 food born illness cases for sprouts. There's 20 for lettuce, right? And there's 80 for, you know, meat, chicken, and fish. So sprouts are safer than lettuce and much safer than animal products. I suspect that what caused these recalls >> was poor sanitation, non-organic produce, sewer sludge, not wearing gloves and and contaminating the sprouts with the chicken or the salmonella and the like. So, homegrown sprouting when you're taking seeds like the sprouting company, >> you know, these are the organic broccoli seeds from the sprouting company. These are certified organic, tested for pathogens, tested for high germination rate. And then if you were to take these and you rinse them and then you soak them and you're using them in a controlled environment of your jar, >> you are controlling so many of the variables where in the commercial growing or the restaurants, the fast food like they have no idea what they're doing. No idea. So this is something that you know patient heal thyself and be aware the of everything that you eat.

[00:29:44]>> I'm going to interject here to say that there are some safety concerns about sprouts. The most significant danger that sprouts pose is bacterial contamination and the source of that is not what you think. First let's understand the magnitude of the problem.

[00:30:01]Between 2000 and 2020, at least 53 sprout associated outbreaks were reported to the US CDC. The majority of these outbreaks were caused by salmonella and E. coli. The FDA classifies sprouts as a high-risk food.

[00:30:18]They recommend that children, the elderly, pregnant women, and the imunompromised never eat raw sprouts.

[00:30:25]Here's what shocked me. FDA research shows that the majority, if not all, sprout illness outbreaks trace back to the seed itself having pathogens.

[00:30:36]There are basically zero illnesses or deaths caused by moldy sprouts.

[00:30:42]>> I still see people mistaking their beautiful, healthy root systems for mold. Root hairs or psyia are these fuzzy little shoots that come off of the roots of plants in order to aid in water absorption. Mold on the other hand is actually a type of fungus that grows when specific conditions are met and will cause problems in your microgreens.

[00:31:05]>> While moldy sprouts should be thrown out, the real danger is what you can't see. The outbreaks were from sprouts that looked and smelled normal but contained millions of invisible bacteria. How does a sprout seed get contaminated? That happens before you even buy it. Bacteria like salmonella can become embedded in the cracks and crevices of the seed coat while the seed is in the field or during processing.

[00:31:32]Because bacteria are inside the seed's dry structure, they can survive for months in a dormant state. Yes, even when stored in your home. Even perfect growing conditions can't protect you if the sprout seed is contaminated. So, home sprouting isn't a guaranteed safety net compared to storebought. In fact, commercial sprouters are required by the FDA to test what's known as the irrigation water, the water that drains from the sprouts when they grow them.

[00:32:02]They have to check the irrigation water for pathogens. This is a step that most home growers don't do. So, to ensure sprout safety, get your seeds from a reliable source.

[00:32:15]>> You know, we have two out of three Americans that are overweight or obese.

[00:32:20]We have a 100 million people that are diabetic or pre-diabetic. And one of the greatest indicators of short life is going to be being overweight. If someone's overweight, their likelihood to become obese, to get diabetic, to have heart disease, and I can just tell you those people that's are not eating sprouts. Like if if they're talking about sprout safety, it's a distraction.

[00:32:52]It's a non-issue.

[00:32:55]>> When you're growing your own sprouts, how do you know when they've become a little too like slimy and gross and they're no longer edible or in your own sprouting system? basically is non-issue.

[00:33:04]>> It's a non-issue. I mean, what happens is you have to grow the sprouts, right?

[00:33:09]So, you soak them and we have an app and so they get to use the app. The app has push notifications and reminders and guides people. So, if someone's following directions and they're using, look, one of the the things is you could get seeds anywhere, right? But if you're getting seeds from the the bulk bin undub origins versus the guaranteed to sprout seeds that we have, if you get the guaranteed to sprout seeds and you're using the equipment, um it's smooth process. It's a non-issue.

[00:33:46]But if you go to the supermarket and you're buying, you know, sprouts that could be a week or two week old, they could be slimy. But but I I haven't experienced and you know, we we have, you know, 10,000 plus people, 12,000 people sprouting like that's not an issue. Some people confuse root hairs with mold and that's just the sprout being dry. So on the root, it's springing off little root hairs because they want more surface area and as soon as you rinse them, they go away.

[00:34:20]>> And tell us how sprouts are also good for planetary health and can help solve food insecurity.

[00:34:26]>> Yeah, so it is so amazing that the most nutrient-dense food on the planet is also the lowest cost.

[00:34:36]And so if you can take the seeds and get seeds and sprouting equipment out to people, they could be growing organic vegetables in days for under a dollar a serving. And if the normal uh distribution of produce, requires refrigeration, and is traveling thousands of miles across the country.

[00:35:01]Like that's burning fossil fuel, right?

[00:35:03]It's just burning fossil fuel. When if you were to ship sprouts, they're dry and they're light and they have a long shelf life and then the individual consumer is growing them. They're using less resources. It's just the whole thing is just less. And if you look at the water requirements, and one of the main reasons why they couldn't put out the California wildfires is because they didn't have all the water, >> right? They didn't have enough water and a lot of the water was being driven towards animal agriculture. So when you're growing wheat, corn, and soy for animal agriculture, 90% of those calories coming from those crops is going to waste. And it takes 1,500 gallons of water to grow one pound of beef. And you could grow a pound of sprouts with one gallon of water. So the water requirements are 11500th of beef. So there's there's so many reasons. And it's fast and it's nutritious and it's local. Like you know, if you were to look at the whole life cycle analysis, it's unbelievable the advantages of it. But the big thing is it's such a slam dunk that it's not a photo finish. You know, any intelligent person can validate this hypothesis.

[00:36:35]>> And what happened when you went on only sprouts for 30 days?

[00:36:39]>> Wow. I had so much energy. Like I would have to set my alarm to tell me what time to go to sleep. Like I just felt so good.

[00:36:48]>> Then then how come you don't stay 100% sprouts all the time?

[00:36:52]>> I travel quite a bit. I also have a family and I like fruit also. You know, fruit is very seductive. The colors, the flavors and when there's local organic fruit in season, like I eat it. It's like it's not a religious thing that says, "Oh, I can only eat sprouts."

[00:37:13]Like, I want to be able to live. And so the fruits contain different antioxidants, different nutrients, and I think they're complimentary to the sprout diet.

[00:37:25]>> And can you tell us more about I know your family history, it's they haven't been that healthy, but they were eating very differently from you.

[00:37:31]>> Yeah. I think what happened is for the first 33 years of my life, I ate anything. And then when I watched my aunt die of diabetes and my mother die of stomach cancer and my father die of heart disease, I thought I was genetically cursed.

[00:37:46]>> Right. And were they relatively young when they got these?

[00:37:48]>> My mom was 66, right? And my aunt was, I think, 62, my father was 77.

[00:37:56]And you know they say heart disease is the silent killer cuz my father looked super healthy >> except you know the plaque gets you.

[00:38:06]>> Yeah. Well, you're definitely changing the narrative.

[00:38:08]>> Oh, 100%.

[00:38:10]>> And and I feel good. I mean, the most important thing is I feel good.

[00:38:13]>> And can you tell us more about the sprouting system you've developed? I' love to learn more about it.

[00:38:18]>> Yeah. So, one of the things is I want to grow a lot of sprouts. Yeah. So, I designed a jar that was larger, almost twice as large as a mason jar. We did these little detents so you could even hold it.

[00:38:32]>> Oh, yeah.

[00:38:34]>> Right. So, so that was very deliberate.

[00:38:37]And then >> a lot of people were sprouting using cheesecloth >> and the cheesecloth actually can collect bofilm and exudate and turns brown, which is the bacteria. And then the plastic filters I don't like. So this was designed where the only thing that was touching the sprouts was glass and stainless steel. And the other thing is if you notice this jar is straight and the threads are on the outside.

[00:39:09]>> This way when you drain it all the water goes outside.

[00:39:13]>> The normal jar has a kind of a bell in it. The neck shrinks down, which is easier for them to make, >> but it can collect water inside. So, I really designed this to get larger, more sanitary, better air flow, better air exchange, better drainage.

[00:39:34]>> Can you tell us about the different types of seeds?

[00:39:37]>> I just have a few here.

[00:39:38]>> Yeah.

[00:39:39]>> But I have radish seeds >> and where broccoli seeds have glucaraphin.

[00:39:45]>> Yes.

[00:39:46]Radish seeds have glucaraphanine, >> which is a different glucosinylate, and they also have a spice, and that spice is extremely healthy because they they burn.

[00:39:59]>> They burn when I eat them.

[00:40:00]>> Yeah. And so then we have some lentils here. And clover is just a very mild sprout. It's great for kids. It's great for beginners. And then these high glucaraphin and broccoli seeds, you know, reminds me of the story when I started to sprout and I was writing the sprout book and I was talking about broccoli sprouts and sulurophane. I bought some seeds online >> from many places. I sent them out to a lab and when they tested I wanted to know how much glucaraphanin was in every seed and one of the ones that came back from a major supplier had no glucaraphin in it.

[00:40:44]>> So I sent it to another lab where they sequenced the DNA and they said, "Oh, it's in the broth family, >> but it's not broccoli."

[00:40:57]And so all these seeds, some would look the same. So that made me go on a quest to find not only broccoli seeds that were really broccoli seeds, but broccoli seeds that had the highest levels of sulurophane because many people are consuming the sulurophane for heart health and detoxifying the lung health as well as the chemoprotective. Are you planning on doing any more scientific endeavors in the future regarding sprouts?

[00:41:28]>> Yeah, I really see the future of sprouts being replacement for supplementation.

[00:41:34]I'd love to collaborate with Dr. Alan Goldhammer at True North on doing a study.

[00:41:41]>> And are there any risks of sprouts? Like there has to be some downside to consuming them.

[00:41:47]>> I I mean, no. I I think you know you can have really epic poops.

[00:41:56]>> That that triggered me.

[00:41:58]>> You're you're pushing one of her buttons.

[00:42:00]>> Oh, >> did you like a big poop?

[00:42:06]>> Chris needs to take over now.

[00:42:09]Okay. Well, >> Chris likes big poops.

[00:42:13]Oh, >> there's a a big inside story about I was interviewing a microbiome doctor at Stanford and I asked him, "Do you talk to your patients about poops?" And he said, "Yes, of course. That's my job."

[00:42:27]And here comes Tony coming down the stairs. You're in the episode now, too.

[00:42:32]>> Oh, great.

[00:42:35]>> So, um, >> just in time for poops.

[00:42:38]>> So, in that episode, it was a fantastic episode. It was a doctor from the Stanford Microbiome Lab, >> Sean Spencer, and one of the best episodes we've ever done. And I asked him, you know, do you talk to your patients about poop? And he said, oh, all the time. And then we started telling poop jokes. Meanwhile, I noticed she she was over there with her hands covering her face, hiding. So, I swung the camera over to her to to uh >> Okay. Well, besides those >> and and ever since then on the chat, we have a chat with four of us.

[00:43:08]>> Oh, Chris is outing us. Yeah. And three of us like to tell poop jokes.

[00:43:13]>> You know, do you upload pictures of your poop?

[00:43:16]>> No. Um, >> don't tempt him.

[00:43:19]>> No, we're not that far yet.

[00:43:20]>> But she did say in the episode that if you want a great poop donor, I would be the one. So, >> he would be perfect. And at one sometime or another, if I need one, I would I would get one from him.

[00:43:35]>> A poop photo?

[00:43:36]>> No. A poop donor >> for an FMT.

[00:43:38]>> Poop donation.

[00:43:40]Oh, okay. Cuz I have to say I'm so proud of my poops. I want to be like posting them on Instagram.

[00:43:46]>> Me, too. Every morning I come down and I report. So, I have a poop scale of 1 to 10 >> and and I deal with in aces and I come down and say 10.

[00:43:56]>> I know. I know exactly what he's talking about every day.

[00:43:59]>> I suggest you and Chris have a poop off like a >> It's not competitive. I I'm just happy to have my own high quality poops.

[00:44:07]>> Mhm. Okay. So that that's one down slash upside of sprouts.

[00:44:12]>> Yeah. I I I mean if you're unfamiliar with it, the microbiome, you might experience some moderate flatulation, >> also known as farts, right? To So you could have that.

[00:44:25]>> You're pushing her buttons again. She's about to come unglued.

[00:44:28]>> Oh no.

[00:44:28]>> It's okay.

[00:44:29]>> Oh my god.

[00:44:30]>> It's okay.

[00:44:30]>> You didn't just pass one, did you?

[00:44:32]>> No.

[00:44:34]>> We should added like a sound effect like a like puppy cushion. But no, I I think Sprouts are all wins.

[00:44:41]>> Is there anything I didn't ask about that you want to share about Sprouts?

[00:44:44]>> I think you you covered it all. You're really terrific interviewer, Michelle.

[00:44:48]>> Thank you.

[00:44:49]>> Holy cow.

[00:44:50]>> I appreciate it.

[00:44:50]>> But I I think it's good. I think that the fact is plants are good for you.

[00:44:56]Sprouts are plants. They're low cost.

[00:44:58]They're affordable. They're environmentally friendly. And I think everyone should just be having a little countertop sprout farm. That's why I started the Sprouting Company.

[00:45:08]>> Well, if she's so great an interviewer, why didn't she ask you about this chick?

[00:45:13]>> Oh, >> history of the Listister Institute >> by Harriet Chick. Have you ever heard of Harriet Chick?

[00:45:19]>> I have. I have. This is >> You have. Tell us. Tell us about >> I have never met anybody who has heard of Harriet Chick.

[00:45:26]>> Well, have you known anyone who just studies the history of sprouting and nutrition?

[00:45:31]>> No. This is what baffles me is I'm a physicist and all physicists are obsessed with history. We all are.

[00:45:37]>> Yeah.

[00:45:38]>> The making of the atomic bomb. No nutrition scientist cares about history.

[00:45:42]If they did, they would know that Atkins was a very late comer in the low carb movement. That Vince Geronda came up with the steak and egg diet in the 50s and made it so popular and Carlton Frederick's in the 60s low carb and the cutters in 1910. They just don't know their history. So, what do you know about her chick?

[00:45:59]>> Not much. Her thing was revised for today because it's the war against chronic illness. This is like >> but she was the sprout chick.

[00:46:08]>> Yeah. But her thesis was what we're experiencing today, you know, very hypocrates oriented, you know, food be thy medicine. Yeah. Sprouts are the medicine. So it's very aligned. And I think she influenced Anne Wigmore and Victorious and Brian Clement.

[00:46:28]>> Wow. You do know your history. The thing that impressed me the most is she formulated the rations for the World War I soldiers for the British Empire. They didn't know about vitamin C yet. Scurvy, pelagra, berry berry. They just knew if they ate a wide variety of things. So she sent peas, lentils, and beans to the front line dried and had the cooks sprout them and that's what they ate.

[00:46:51]And then they didn't get berry berry and >> and scurvy. Well, Captain Hook would give his pirates sprouts because when they were going on the long, you know, pirate runs, you know, they were getting scurvy. So, by sprouting on the ship, they didn't get scurvy.

[00:47:07]>> Amazing.

[00:47:08]>> H. So, he knew about sprouts being powerful.

[00:47:10]>> Yeah. Well, they knew their vegetables.

[00:47:11]They needed to to have the vegetable.

[00:47:13]>> And then we had to wait a couple of centuries for you to come along.

[00:47:16]>> Yep.

[00:47:16]>> Harriet was made of the British Empire.

[00:47:18]She founded the British Nutrition Society. She was seen on the subway at 99. She gave a keynote address at 98.

[00:47:25]She lived to 102. So the sprouts didn't kill her.

[00:47:27]>> Yeah, she was a full-on sproutarian centinarian.

[00:47:38]>> Okay. Oh well, it fell off pretty well.

[00:47:41]>> Look at the cameraman smile.

[00:47:44]Okay.