HoldsUp

Jed Fahey

Dr. Jed Fahey is a researcher specializing in chemoprotection and phytochemical science. His published work focuses primarily on the bioavailability, mechanisms, and therapeutic potential of sulforaphane, glucoraphanin, and other isothiocyanates. His clinical studies evaluate the effects of these plant-derived compounds across various conditions, including autism spectrum disorder, schizophrenia, prediabetes, skin disorders, and cancer.

45 claims checked on air: 3 context 1 contradicted 39 supported 2 unverified 1 flagged

What they said on air - flagged

12 citing their own research

1:10:14contradictedmoderateQ&A with Dr. Jed Fahey on Sulforaphane, Moringa and Chemopro

Cooking methods such as microwaving do not synthesize or increase the baseline quantity of glucoraphanin or sulforaphane in broccoli.

"You do not increase the levels of either sulforaphane or glucoraphanin by a cooking method whatsoever. You may enhance it, you may its destruction, you may its loss or limit its loss." (said at 1:10:14)

The claim that cooking methods cannot increase the levels or yield of sulforaphane in broccoli is contradicted by food science literature. In raw broccoli, the heat-sensitive epithiospecifier protein (ESP) preferentially directs glucoraphanin hydrolysis toward an inactive byproduct (sulforaphane nitrile) rather than sulforaphane. Controlled thermal processing—such as mild steaming (1–3 minutes) or mild microwave heating (50–60°C)—selectively inactivates ESP while preserving myrosinase activity, which significantly increases sulforaphane formation and yield compared to raw, untreated broccoli. Additionally, mild microwave heating has been shown to increase measurable glucoraphanin and sulforaphane yields compared to raw controls.

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