Sulforaphane and Its Health Benefits: Why Should I Add It To My Supplement Regimen?

Dr. Joel Rosen: Three. All right. Hello, everyone. And welcome back to another edition of the less stress life where we teach exhausted and burnt-out adults, the truth about adrenal fatigue so that they can get their health back quickly. And today, I’m really excited to be joined with Austin broad Hawkins, who is the senior partner at the indoor organic gardens of Poughkeepsie. We’re in for a special treat today, because we’re going to be talking about what I think is really a miracle nutrient. And, and Brian is going to be giving us the details, the ins, and outs of what it is and why it’s so important. But ultimately, we’re going to be talking about sulforaphane.

And how to nerf two is really a regulatory enzyme for so many inflammatory processes in the body for people that are exhausted and burnt out. This is one on one for them. So, Brad, thank you so much for being here today. I really appreciate it.

 

Austin Hodgkins: Thanks for having me. It’s pleasure.

 

Dr. Joel Rosen: Yeah, so you know, I got introduced to you a while ago, where your partner Carol, she had emailed me because I did a video on sulforaphane. And it just kind of lingered in my inbox for a while until I kept going over my genetic susceptibility reports with my clients. And the worst of the worst, the hardest hit from environmental factors, whether it be mold, chemicals, heavy metals, or just stressors in the environment, were the ones that had these nerf to genetic polymorphisms, where they’re not really signaling they nerf two pathways effectively.

And I had to dig back deep into the emails to find that and I’m really excited to join forces with you guys. But I thought, hey, let’s get an interview with you. So that we can educate people as to exactly what this is and why it’s so powerful. So why don’t you broad give us a little bit of detail of your journey and how you started and pioneered the organic garden of Poughkeepsie and, and give us your background story.

 

Austin Hodgkins: Okay, glad to So somewhere around 2014. And we’re located in Center City, Poughkeepsie, New York, which is a great spot, certainly. But it’s a center city of an old town and a lot of unemployed people. A lot of the social services emanate from Santa city, Poughkeepsie, we’re also the county seat. And so we were looking for something to do with the building that I owned herein, in Center City. And so we decided, hey, we heard a lot about indoor growing and gardening and all those things.

And so we pursued that. In the beginning, it was a learning experience as oftentimes when you do things you know nothing about, and we knew nothing about this. And so we started with, with tomatoes and cucumbers, and we were gonna do mushrooms and things like that. And we ended up with microgreens, to make the long story short, and so we saw microgreens, to local restaurants and stores, and so on and so forth. And that’s kind of cool. And

we can scale it to a certain level. But that’s not where the action is. So then I came upon equities, growth, that Let food be thy medicine. It’s not the first time I’d heard it, parquetry is better known for the term, do no harm or whatever, the father of medicine. And so the more you looked into, Let food be thy medicine, we found that vegetables, plants basically were the key to the whole thing. And so that’s why the dinosaurs lived to age 300 165 million years dinosaurs roamed the earth the last 160 5 million years ago, but all eight were plants and a few but everything they ate was fresh. So we decided we’d go with the food is medicine. And the problem was that in order to stabilize the microgreen sprouts, which is where the highest density of micronutrients on Poly, polyphenols, and whatnot, exist, in order to do that, we would have to either freeze them or dry them. Freezing is a problem because the first step and freezing blast freezing are you have to blanch it and so you kill all the enzymes, anything over 120 Kills the enzymes. And the second thing is if you’re going to dry it, dehydrate it, then typically you gotta heat it too much too. So you kill that so the first order of business was to see if we can figure out a way to deliver a powder that was shelf-stable. And the real test we have we’re not a lab, et cetera, is that if you’ve got a powder, and it doesn’t, it doesn’t look like a vegetable, it’s not green, and it doesn’t smell like a vegetable, there’s probably dead. So we realized that in order to make this stuff work, and build its efficacy as it were, we had to figure out how to dry it and not kill them, the living components. And that’s what we accidentally ran across is a way to do that.

And so once we figured out how to dehydrate this, and there are two headwinds, when you dehydrate, or when you stabilize, one is temperature. That’s why mom said, you know, don’t overcook your instance, not only don’t overcook them, you really should kick them and eat them right there. That’s the way the dinosaurs ate their plants because they harvested them with their teeth. So the ideal way to eat vegetables, if you really want cabbage and broccoli to help you, you should be eating them raw.

And the second thing after it took the heat you’re killing the enzymes at 120, the nutrients at 180. But the second thing is the longer time it takes for you to consume them, then the more diminished there are than these nutrients are in the plant, because they’re oxidizing, they’re rotting. So there was a piece of data that I ran across. And every time I looked at something like this, it kind of blew me up. Because I’m not I’m just not an expert in nutrients or in expert hell, I didn’t know how many nutrients that were.

And so I found, someone sent me an article that said spinach four days after you harvest spinach, Popeye would roll over in his grave and be heard this four days after you harvest spinach, there’s zero vitamin C in it, it goes to zero. So if you’re buying spinach here in New York that’s grown in your great state of Florida, it’s not likely that it’s within four days old, being harvested, even though it looks pretty good in the middle of even in the middle of the winter, there’s no vitamin D, vitamin C is zero. So, that made it even more compelling for us to find a way to stabilize the nutrients. And it all emanated from there.

And again, indoor gardening is labor-intensive, very labor intensive, we can’t get tractors in here or mechanical equipment. So we need people in a not a lot of people to want to work with their hands and a garden, etc. So we don’t hire a lot of college graduates. However, we do have a large population of at-risk people in Center City. And so that’s where we, that’s where we, we target to, to become our employees. And it just worked out beautifully. People will say, Hey, Brad, you know, you’re really doing a great thing for the community. I’m a capitalist, I saw something where there was a surplus, which was labor, inexperienced, unskilled labor, etcetera, etcetera.

And I needed, I needed labor, and we can teach them how to do this. So that’s worked out extremely well. We have no labor problems we have. We have a recovery office in our building, actually, that worked with wins recruit people in recovery. And there’s this waiting list to get to come to work for us where people want to be.

 

Dr. Joel Rosen: Yeah, I mean, that’s a great story. And it just starts the rabbit hole of so many questions that I have for you pivoting from what you talked about because there are so many amazing things. But I would just clarify in terms of capitalism is it has to be synergistic. And it has to be, I guess, coherent with providing an exceptionally high-quality product or service that changes lives, which it ultimately does.

So you’re in coherence with that. Also, you were able to, as you said, accidentally come across this way of being able to harvest at high yields or better yields than traditionally a very potent as it relates to inflammation, and in addressing the environmental triggers that the dinosaurs didn’t have to contend with in their day and age with, with all of the manmade aluminum is in deodorants and plastics with water and polyesters in the water and chemicals and particulates, which makes it that much more important to have this nerve to pathway and what your product yields.

And ultimately, so So what I want to kind of go down though, which is really important as well, is that the killing of enzymes and the heating of foods and the processing of foods until it ultimately becomes dead. Because I think people don’t realize when they go to these different places like, there’s a place called Blaze kitchen where they make a pizza in like three minutes because it’s at 800 degrees, they don’t realize that they’re killing their foods, they’re killing their enzymes, and they’re not able to get the nutrients out of it. So you basically have just this dead food that doesn’t allow them to utilize the nutrients that they’re meant for. So why don’t you go down a little bit the pathway of how you guys evolved into understanding, hey, we really got something here in terms of the product. Now it’s this sulforaphane, which all these studies, so why don’t you take us down that pathway broad in terms of now what is the main product that you produce? And how did you arrive that that?

 

Austin Hodgkins: Good question. And there are several pieces to that. Not the least of which first, we had to figure out what vegetable what cruciferous or what plant contains the most Gluco Rathmann and Murasame. H those are the two ingredients that when they’re when they’re combined. They create sulforaphane. And they are we did some testing and do we did some things out to conventional laboratories and found out that broccoli was up there, but broccoli really blew everything else away. If you’re gonna eat one vegetable, it’s broccoli. Unfortunately, I’m not a real fan of broccoli, but whatever. And so, so So he decided on broccoli. The other thing is reading and studying the data.

The clinical research is 3000 papers, by the way, published 3000 clinical studies published since tale. And in Jinfei, he and his crew at Johns Hopkins isolated sulforaphane back in the early 90s from 9190 to 3000. That’s such a fascinating product that everyone’s kind of all over. So. So we decided then on broccoli, and we had a little radish to it because if you put a spicy cruciferous vegetable, it seems that jack up the Murrah sneeze. And so someone told me somewhere, I read somewhere, that if you add a little radish or mustard or do the same thing, then you increase the ultimate sulforaphane by something like three to four times. Wow, that was pretty easy. So our product is 80%, broccoli, and 20%. We use daikon radish for that, which we’ve tried everything. So we ended up with, we ended up with our target product, which is broccoli red.

And then the task became, okay, how can we grow it? How can we grow it to maximize the nutrients? And so we worked with flights and water protocols, and so on and so forth. And the great part about our product is only 10 days to grow it in a cycle. And so we can try something and 10 days later, we know how it worked. And we do it again and do it again and do it again. So everything we do is trial and error, for the most part. And so it by switching up the different techniques of watering and lighting and heating, and so on and so forth, for example, we’re CEA we’re controlled environment, agriculture, we’re totally inside.

Now, most CPAs are in greenhouses or something like this. But that’s really borderline for what we do, we put we grow our product, in, in, in literally clean rooms in pods in containments. So one of the things that we find that has a lot to do with the nutrition, the potency, or the quantity of the micronutrient is how do you germinate them. And so seeds are like kids seeds and like people seeds are seeds that were all organic or all animals or plants. And so if you think about a kid before they’re born and their germination stage, their environment is high heat, high humidity. In Mama’s belly basically.

And so we germinate 8585 85 degrees Fahrenheit 85% humidity. After three days once the germination finishes, then we put it back in an environment that is 70 degrees and 40% Humidity but he could think the person is the same way babies like high humidity high heat, but then they outgrow that after a while they don’t like plants don’t either. So sometimes we also use the analogy of dog years. You know this 721 We have plant years plants a one to one, a one-day-old plant is like a one-year-old person. Because a 70-year-old plant goes to see they’re pretty well a 70-day old plant, I should say, that’s, that’s the lifecycle of a plant, it’s about 70 days. And let’s say the life cycle over a person is 70 years, hard for a 76-year-old, like me to say that, but whatever, so I’m six years over.

And so we treat the plants as if there are people, and so on and so forth. And so at the end of the day, we use vitamin A beta carotene as a baseline, I don’t know how I started that it’s just an easy thing to measure with an HPLC machine and they don’t, and it’s the cheapest one. And we went about and asked other people if they could help us grow, and learn more about it. And, and, and they all had to be sort of certified organic, not organic, certified organic, which means you have to be 100% in the product.

And so we started collecting organic broccoli, and microgreens and started testing for vitamin A beta carotene, and the best we got was 33,000 I use per 100 grams 33,000 We’ve averaged 66,000 units of vitamin A beta carotene in our production. And so while if we thought about outsourcing the production, so far, we’re not able to do that, because we can’t find anybody that can, that can produce the same levels of, of nutrients without us telling them how we’re doing.

And that’s our proprietary pieces that we’ve we’ve got some things that we do that the established or conventional vegetable growers aren’t, aren’t doing. And as a result, I think we have a product A this more potent, that has double the ingredients in it. But moreover, it’s life. It’s the living, it’s the living aspect of it. And that’s the real trick, as I say we dry it at 95 degrees and 18 hours.

 

Dr. Joel Rosen: Yeah, I mean, again, it’s amazing how you become so involved in potentiating, and extracting as much of the quality nutrient as you can. And I do want to get into more of what it actually does from a physiological standpoint. But a couple of things that you’re really proud of which I think you should be is just the high quality, the fact that you don’t put it in a capsule, the fact that it’s green, it smells like it could be broccoli, I mean, it’s not going to win any taste test of smell test awards, right in terms of how great it smells, but that means that it’s going to be that much more therapeutically beneficial.

Why don’t you tell us in terms of because I love the emails that you send me with some of the markets some of the competitors on the market that have the similar product that just doesn’t have the same quality and if it’s not certified organic you were telling me a little bit as well is that defeats the whole purpose. Maybe just give us a little insight into that Brian.

 

Austin Hodgkins: Yeah, it seems like and we bought just not we haven’t bought every sulforaphane product on the market because that would be hundreds but we bought a lot of the ones that are most pocket and the first thing we look at if it’s powder the first thing to look at in the powder is receiver colorism and they all tend to be brown dark brown different shades of brown so that tells me there is no chlorophyll there’s no end there’s nothing live and then the next thing you do is smell it and when you smell it you can smell burned glucose and that means a lot of and that means that it’s been overheated and that the glucose the sugar basically has been burned and you haven’t you have a distinct it doesn’t take much to burn glucose will burn at about seven degrees over of boiling water. I also have a maple syrup business in Maine, by the way, so I’ve smelled a lot of burned glucose. And so those are the taste tests, you know, sight tests.

And so we think if you’re not if you do say if you don’t smell bad, and you’re not you don’t look green, then then you don’t have it, you probably don’t have a live product. The other thing you mentioned was pills, pills, tablets, blah, blah, blah. Now a pill is a double aught pill, which is a standard size capsule. People take hold of about a quarter teaspoon of material. And if you put it in your mouth and swallow it, it’s probably not going to get any exposure to your biome until it gets at least into your gut.

And then of course the test comes in the small intestine where it can cross the blood barrier and sulforaphane crosses the blood barrier quite nicely. It’s very bioavailable, because it’s a small molecule, as opposed to some of the competitors, which like Curcumin is really hot people love curcumin because it’s been marketed. The current Curcumin is about one to 2% bioavailable, they’ve got some super stuff out there now that one to 2%, so far famous about 75 to 80% bioavailable, so all these little, these little tricks have it’s got to be raw, and it’s got to be living.

See, I think it has to be in a powder because it begins your receptors begin in your mouth. So people who have heart problems and they take various, you know, emergency medications, they don’t take them in pills, they put it under their tongue, they take it sublingually. So we think the first place that shouldn’t get exposed to this, so Kordofan use your mouth. And then and then it’ll work its way through your systems think things, things like that. By the way, the competitive products work, I mean, they’re fine. There’s no such thing as having, you know, eating a bad vegetable, or whether it’s a powder form or whatever, it’s old. It’s the old case of you know, bad breath is better than none, I guess. So we just always just a little more jacked up than that.

 

Dr. Joel Rosen: Yeah, I mean, I don’t know, I would maybe disagree to a certain extent, because of when it is picked before it’s ripened, and then it travels, and then it’s not organic. And there’s not the same quality nutrient, I used to do a lot of resonance testing muscle strength and see how coherent and how energetic that particular item is. And the proof really is in the pudding. If it’s been, if it’s been, I guess the word shortcut or taking, you know, the cheapest, expensive way in terms of less quality.

And, you know, my wife always says, The lazy person works twice as hard. I think it’s true in terms of, if you’re not getting a good quality nutrient, and it’s not taken all these painstakingly ways to make it that much more effective than cheap is expensive, and you’re not getting the value out of it, which is a good segue, Brad, in terms of, I know you’re really proud of not just the anecdotal feedback that you get from people that use your product. But if I’m listening to this, and I’m thinking, okay, you’ve talked about how good the quality is and how we’ve done painstakingly ways to make it organic.

And I love the idea that you work with, at-risk and, and the giving back to the community and everything that’s going on, but from your point of view, because I want to compare our notes and I can bring certain elements of the environment and the genetics and the potentials, and we say the genetics is the loaded gun. The environments are the triggers. And the people that are dealing with major health challenges. Have the perfect storm of these loaded guns going off all over the place.

And I’m always happy to recommend pure sulforaphane powder from you guys to my people that listen to me because it’s not adulterated. And I always say companies get greedy with their products, meaning they put all these different things in there that have different qualities and, and excipients. And that may not be organic and toxic Tagalongs and things that you may not need at that particular time, even though another ingredient like sulforaphane is pretty much open to being used at the very beginning in the middle at the end. So I love the idea of just giving the sulforaphane powder on its own and not being concerned if I’ve never heard of you before, like a lot of people will email me Hey, what’s the best product for this or that or the other?

And like, I don’t know you from Adam. So I can’t really recommend but I don’t have a problem recommending sulforaphane because I know how important nerf two support is and the physiological processes that are involved in that. But from your point of view, with the research that you’ve done and seen, with the anecdotal feedback that you’re getting from people saying, hey, this, that and the other, what are the most important benefits that you’re seeing now that we’re getting into? What does it actually do for you, like what are you seeing from the people and the research that you’re doing on your own?

 

Austin Hodgkins: You know, I take the keyword across the keyword with glutathione is, is inflammation. And when we talk about NRF, two the protein versus the pathway that allows the NRF two protein to make its way to the cell. It’s had a bit like power washing every cell in your body. And so if your cells are inflamed, if your felt cells are bursting become first you contract a, a toxic ingredient of some kind of virus or bacteria or bacteria, whatever. And then it forages around the so-called free radicals that then start running around inside your body looking for a weakness, that’s your immune system. If it finds some weak cells, as you know, the free radicals are because they have an imbalanced valence. And so they’ll attach themselves to it.

And then the question is, are they going to be successful at infecting that cell? If they are successful in protecting that cell kind of one apple, rotten apple ruins the whole barrel, then they just feed on each other, and away you go. If your immune system and your cells are adequately immune and able to defend themselves, then that toxic free radical will go off somewhere else and end up dying and natural death and you will expel it. So sulforaphane doesn’t do anything for inflammation directly, but it cleanses your liver and allows the glutathione to be produced and then it goes in the whole thing becomes a domino, as often is the case that could be the root cause of people, we tend to treat symptoms, not the root cause.

And so sulforaphane gets at the root cause it’s, it’s an inflamed cell and it kind of emanates from there. And that’s what sulforaphane does a similar thing in the pancreas. Because we know a Fatty Fatty pancreas is like fatty liver, and it blocks the production of insulin. And so we find people that are on sulforaphane, this sulforaphane, certainly. There, anyone sees and we just have loads of people with a one sees in the nine and 10 range that within 60 days, and so go to seven, we find people with cholesterol over 200 that goes below 100 within 30 days, and this is crazy. Now, will it do that for everyone?

Boy, I don’t I can’t imagine that well, but the way to find out is to try it. So we emphasize just because it works in the lab just because Harvard said it works. Or Johns Hopkins says it works. And just because Joe Smith said it helped him doesn’t mean it’s going to help me. And so at the end of the day, as you say the biome is so complicated. And so we just found that people that are taking this, I’ve got a guy right now that just had a valve replaced, who’s been on this product for about three years. And after three days of having just cracked his chest open the whole deal, none of this baby stuff, this kiddie stuff of arthroscopic, they cracked him wide open, replaced the valve. He’s 75 years old. And

three days later, he’s home and he’s off his meds he has taken no pain medications, zero. He does not take anything. But he’s been on sulforaphane for a couple of years, three years now. And they measured things like you know, what are your glutathione levels, you know, they’re off. They’re off the scale. And we know that there’s a local doctor here and David Horowitz, who’s done a lot of study with COVID which is a Trent which is a very transitory virus. It’s like you mentioned Lyme, Lyme disease is very transitory. My wife has a 25-year chronic Lyme sufferer. She hasn’t had an episode and in three years since she’s been on heavy-duty broccoli, so on and so forth. So yeah, the proof is in the pudding. But boys, a lot of people out there have been eating pudding. And it does. It coordinates very nicely with what the lab says what Hopkins says, and a lot of work done on this and China, by the way, the Chinese have really knocked themselves out to get at this sulforaphane cleanse cleansing of NRF two pathways, etc. So we just say well give it a try. If after 30 days, your energy level, you know hasn’t improved you talked about mycotoxins, mold issues, major and you know, people just they just beginning said, What do you mean mold? And that’s what we hear from Lyme patients. Anyway, it’s, it’s, I think, I think we got something I keep saying, I think we got something and my wife keeps telling me you know, you’re starting to believe this stuff yourself. And I mean, she does say that kiddingly because it works and people say oh my god, this stuff actually works. I’m not suggesting it works on everybody. But I know it works on a lot of people.

 

Dr. Joel Rosen: Know, it’s quite amazing stuff, and back to the original reason why I was so happy to reach back out to you because I remember I did this video on sulforaphane. And then I got this email, and then maybe a year went by, and I do eight hours a day of genetic test interpretations for people that are exhausted and burnt out. And ultimately, what I find, and I think people resonate with this, and you mentioned Hippocrates, but I think if you, Darren Hardy, were one of the original, pious pioneers have inflammation is behind all chronic health issues, or just aging in and of itself.

And what I explained to people what nerf two is, is the analogy of if you’re in a building, and you have a sprinkler system on the ceiling so that if there’s smoke or fire, God forbid, knock on wood that kicks in, and it senses the smoke and the water gets released. That’s a great analogy to what nerf two is the sensor so that it actually releases the water.

So I always tell people when I look at their genetics, and I see that they have these Nerf two weaknesses, meaning it doesn’t sense the smoke, but it doesn’t turn it on, and it doesn’t release the water, it’s like sitting at the side of a fire with the hose in your hand and you’re not turning it on.

And would that make the fire burn more and create more damage, of course, it would. And that creates oxidation you mentioned in your cells. And that will cause further DNA damage, protein damage, cellular damage, and membrane damage, and that’s really what aging is all about. And you mentioned the pancreas as well, the pancreas, we’ve not just in terms of balancing your blood glucose, but it’s also very important for enzyme activity, right.

So we find when people don’t move their iron effectively, iron can get trapped in the pancreas. And that will create a lot of hydrogen peroxide. And if we’re not signaling our glutathione to be released, because that’s what nerf two does, it’s not just the signaler of the turning on the fire hose, it helps to make the glutathione. And most importantly, it helps to recycle it meaning once it’s already been used up, it can go ahead and have it be recycled back up so it can be used once again.

So it’s not even a good analogy anymore, just to say it’s turning on the water to be able to put out the fires, it’s actually making the water. And then it’s refilling the storage of the water in the actual, I guess reservoir if you will. And not only that I showed you a little bit earlier. And I will create a little pathway before this podcast begins on how it balances the growth and the repairing. So you use the analogy of

the crops and or I’ll use the analogy of the crops that you want to grow at the beginning of the season and create a beautiful yield. But when the season’s over, you want to plow the field and allow those unused particles to get reused up and recycled and cleared out. And that’s called the toffee G and in our body. If we’re not getting the autophagy turned on where we can recycle out our dead cells or our proteins or chemicals or even bacteria then you’re not going you’re constantly going to be in the signaling of growth and production. And that’s why you could see more cancers and cardiovascular diseases and growth and stuff like that. And the nerve to also balances that as well.

So the only thing I would say is in terms of some of the protocols where I would make a recommendation to someone more specifically based on what their environment and their specific genetics tell me what’s going on is I wouldn’t want them to necessarily have to nerf to every day all day and I’ll explain why basically what it means is we still want growth, right? You can’t be plowing the fields while you’re growing at the same time. And so what I like to do is I like to pull so I’ll say okay, Mrs. Jones, we’re going to be doing more growth-like things today. More proteins, more carbohydrates, more B vitamins maybe strength training.

I don’t want to be plowing the fields at that time. So maybe I take a break from Doing my antioxidant systems. And then once I have grown a little bit, then it’s like going to the gym, if I’m going to the gym all the time, and I’m never taking a day off, I’m always watering the plant, it needs sunlight and the rest to grow. And I think that’s a really important point, in terms of that would be the only thing and you could still do it every day. But if I’m looking at the most effective outcome for the people that are the most health challenges, I want them to understand the oscillating between yin and yang between growing and repairing and recycling.

So I think that’s a really important point as well. As far as your as far as any other clinical pearls or others other things that we haven’t talked about yet that you see because you said you know, I think there’s something here there is something here and when I look at all of the people that I work with that are exhausted and burnt out, ultimately they have some kind of problem with signaling their antioxidants, turning on the hose, making the water, recycling the water, and sulforaphane does that. So as far as anything that we haven’t talked about yet that you’d like to add to this.

 

Austin Hodgkins: I think the other side and the analogy that we use I use sometimes is your house is wired, and pipes. And both of them will oxidize, you can get rusty pipes are clogged up pipes, and you can also get rusty and plugged up wires. So the neurodegenerative area, we’re finding some interesting things there. Especially with with with autism, brain fog and early-onset dementia, and so on and so forth. A lot of studies again have been done, that it helps cleanse the wires, the nerve system, and whatnot, as well as the pipes. So again, it’s the proof is in the pudding. We find people and one of the advanced features that I have is I’m older, I’m old. There aren’t many advantages to being old, but this just might be one of them is that I’m telling you that once you hit 7075 76, you’re more challenged from an IT from an energy level. And I work 12 hours a day, six days a week. And I can do six hours and nights about what I need.

That didn’t happen when I was 50 and 60 and 70. It’s only in the last few years that I’ve been keeping my inner too. And I took a physical last week before last and my doctor who’s a good friend of mine said When did you last take a physical so no, it was 2009 It’s embarrassing that the first and last time he took a full physical and I haven’t seen him literally for a cold or anything else for about four years, five years since I’ve been first it was the raw broccoli that we were eating and now it’s much easier to take the powder and I take two teaspoons a day sometimes one you say pulse you know some days if I feel really good. Yeah, maybe I’ll skip it. Actually, Forget it a lot too. But if you feel a little down or little Mogi sinuses was a problem for me for years I have no sinus problems haven’t had for several years.

And a lot of my people that are using this thing so if you guys they say that Mother Nature had I think she had it figured out and we have accidentally stumbled upon a way to produce this in a raw live form just like the dinosaurs ate it by cooking it and eating it and it seems to have some great efficacy so we love to work with people and people are starting to lean away from the synthetic opioid steroid statin world knowing that while yeah my probably will make my pain go away. But in the long run, you know, it deteriorates my liver and my kidneys and my pancreas and so on and so forth. Kidneys are another thing we’ve had just crazy

results with we’ve had just amazing results for people who have compromised kidneys and that’s happening within you know, within 10 days or two weeks their kidney their kidneys operate more, work more efficiently. So yeah, give it a try. That’s all we can say. And, and again, I’m hesitant to say the other stuff the competition doesn’t work do they think? I think it does. But I’d like to kind of work on you know, maybe a stronger dose of it. That’s all I mean, I tell him Phone, I grew up in a little town of 100 people on the Quebec border in Maine.

And I remember we got our first telephone, it was a crank telephone. And, and it worked fine. It worked fine. But it didn’t work like the one we’re on right now. So if you had your choice, this smartphone is way beyond a crank phone or smoke signals or whatever they use even before that. But I think we’re in the next vert we’re at the net, we’re in the next version of natural of providing something where you can ingest massive quantities of broccoli equivalents, not the least of which is take the water out of them, you’ve multiplied the density by 10 times. And I think we’re in the, we’re in the next phase of how to deliver natural, natural products with living components.

And we’re excited to work with your people because you have the same vision that it’s, there’s something’s gonna, that’s gonna kill humanity, it’s going to be, it’s going to be Malnik, we’re all going to be sick with our immune systems going to disappear, and we’re going to die. That’s how the dinosaurs died, the dinosaurs died from, from lack of food, which came from lack of light energy, which came from the meteorite hitting and cane wherever whatever story you believe.

But the one thing that’s for sure is they lived 165 years, some of them had life expectancies of 300 years old. And the only thing that could kill him is they killed the plants. And so as long as you’re eating like a dinosaur, I think you’ve got a, you got a better shot at having not only a longer but unhealth in this country is measured by how long you live, not your quality. So I think, to live to be 100 is good, but to get sick and 50 and live to be 100. There’s not much in that.

 

Dr. Joel Rosen: So yeah, you know, there’s, it’s, it’s refreshing because I think that we’ve been our big man has bigger been our biggest enemy in terms of not preserving the earth and you ask the Native American with their opinion on what we’ve done is we’ve really adulterated it and, you know, food is medicine, and not having the minerals in the soils and, and just having contaminants and chemicals, it really has impacted our nutrition, and to be able to give this gift of this ingredient that certified organic and is extremely high in its potential potencies. And what it does physiologically use your 100%.

Right as Mother Nature had it, right. And these nutrients that we get from the earth if they’re unadulterated, and they’re high rich in soils, and, and elements and all the minerals that you need. It really helps your body heal, and it’s stronger than any prescriptive medication. And I’m sure that’s why the pharmaceutical industry is not happy about having these really high, you know, effective nutrients, and to speak to your more energy. I always tell people brought I’m, I’m a consultant to your body, and your body has a demand and supply problem.

And if you’re inflamed and you’re not signaling and turning on your firehose, then you have increased demand and a decreased supply. And when you have increased demand and decreased supply, that’s where in real life you have to make sacrifices. And you say, Okay, I’m not going to travel, I’m not going to go out for dinner, I’m not going to buy those extreme extra luxury items, I’m only going to keep the essentials on like the power and potentially just get the basics. And that’s what your body does. It only maintains the most essential things. But when you decrease the demand and supply imbalance, and you start to lower the demand and increase the supply, in your case, you mentioned having the amount of energy, that’s where you get that extra energy.

If I can have you as a business consultant to your body, pay down your expenses, you’re gonna have that much more income biochemically to spend on other things that you haven’t been able to do before. And that’s really what it’s all about. So the other thing I wanted to add is, is that I love the idea of, you know, people can’t that have microbiome issues, can’t tolerate raw vegetables in the fiber form that they are. So they cook it at high temperatures, and then they take away the enzymes in the nutrients. But when you put it in a powder, it keeps all the goodness in there in it. It allows a person’s microbiome to assimilate that.

The only other thing I would add is is that some people read The Internet and Dr. Google and say, Oh, broccoli is in good because of, potentially it’s goitrogenic and what I tell people is, is that you take out the bad when you potentiate a sulforaphane and you’re just getting the chemical properties of the effect of nutrients and you don’t have to worry about some of those things that you read on the internet with the downfall of broccoli. So, Brett, I want to thank you for your time I always have a question that I asked my guests before we leave and it’s like knowing what you know now with what you wish you would have known then so I always say like the sage-like broad now with you know, the bright-eyed and bushy-tailed when you were in your younger years, what would you have told yourself or done differently to have supported your health? A lot better knowing in your Sage-like wisdom now? What you didn’t know back then?

 

Austin Hodgkins: Yeah, it’s the old steel country-western song Waylon Jennings, he said if I didn’t know that I was gonna live this long to take better care of myself. So as you mentioned, Native Americans My grandfather was, was born and raised on Penobscot Indian Reservation in Maine, which is not a big deal. I’m from everybody. Somebody said to you, you get you to know, Indian blood Indian desert doesn’t everybody, but I found out when I came into the real world, not everybody does, but that I probably would have concentrated more earlier. On You know, my diet, I was kind of a candy Holic, sugar Holic alcoholic, it’s all same thing. It’s all glucose. And I would have probably started earlier, but my kids, we have six children, and we have 20 grandchildren.

And for me to take a great, you know, they come to visit us now. And then none of them live in this area, but one of them in particular. And so the idea of going to McDonald’s, you know, to have a nice big mac or something. You know, my 10-year-old man son would like no way, you know, I don’t believe we’re doing this mom would kill me. And I said don’t worry about mom, we can pick her up. He so I just don’t eat that stuff. There’s a 10-year-old. So I think if I could go back and do something different I would. I’d be more averse, to my diet.

But yeah, even like smoking as I say I grew up, you know, 20 miles from Quebec, Canada, and everybody we’re all bloggers. Everybody smoked. I mean, smoking a pack a day. We had a smoking room in the elementary school. I went to a one-room K through eight schools in one room. And if you were in sixth, seventh or eighth grade, you can smoke. There was a big deal. I don’t think that’s a good idea anymore. But even though where I’m from they still do your Aren’t you from up north somewhere?

 

Dr. Joel Rosen: Originally from Toronto? Yeah, I’m originally from Canada.

 

Austin Hodgkins: Yep. The Canadians and you know, us northern demeanors? Yeah, I thought we thought we were Canadian until high school. We were 20 miles from Canada and 70 miles from the nearest movie theater, but it’s a lifestyle, its lifestyle. And the younger generation, I think they’re getting it. I think it’s we’re getting great reception as preventive because preventive is really a tough nut to crack.

Because unless you’re sick, it’s when you get desperate. It’s when you get Lyme disease or when you start getting chronic fatigue and you can’t figure out what it is that you’re getting desperate. And so I think if you can not wait until you’re desperate to find something and take better care of yourself when you’re younger.

 

Dr. Joel Rosen: Easier said we you know, it is good words of wisdom. The body is incredibly resilient and incredibly forgiving. As you see with your testimonials with people who haven’t necessarily taken good care of their body, and they get on a really consistent regimen of sulforaphane. Now, that doesn’t mean it’s going to be a magic wand. I mean, it can be very, very effective. But obviously, if you want to take your health to the next level, then you start making additional changes and lifestyle changes that are proactive and healthy.

It’s interesting. If you go to YouTube and you Google like the 1960s, or even 1950s or 40s Cigarette commercials, they were even having doctors that were advocating and endorsing cigarettes because they would increase you know, respiratory function and so forth. It’s amazing how that is but yeah.

 

Austin Hodgkins: My dad ran a general store in this town of 100 people, as I say up in the mountain Western mount and remain in Appalachia. And we would have full-size cutouts of beautiful women smoking cigarettes, saying if you want to look like this smoke because it’s great for your diet, and it is nicotine is a dietary supplement for sure. But yeah, they were promoting it as theirs being very healthy. And they got away with that for a long time. And the same with synthetic pharmaceuticals and drugs.

They’ve gotten away with it for a long, long time. And that’s one of the headwinds we have certainly is they’re not excited that if you start taking so forth pain and things like, like wound will heal much faster, diabetics, keep it stay away from the diabetics, the podiatrists are, are doing really well on foot sores, for example, you take sulforaphane within 30 days, it’s amazing what happens to heal if you have blisters. If you have blisters on your feet or whatever, just put mix some of this powder with aloe and put it on them and they’ll be gone in a few hours. And they’ll literally be done. So what can I say?

 

Dr. Joel Rosen: Amazing stuff. And that’s why I was excited to interview you and get your take and start to work with you and present this product and have it readily available for people and see educate them on why it’s so important. So we are starting to make this product available to our listeners so that they can have that note will be linked in the show notes.

But hey, Brad, I want to thank you so much for being here. I don’t want to thank Carol for the introduction it’s sort of the hero behind the scenes as well I’m sure and you know to tell her I say hello and I appreciate it.

 

Austin Hodgkins: Well she’s hiding she’s very camera shy I can’t get her camera shot. So we’ll get her on one of these days.

 

Dr. Joel Rosen:
One of these days All right, well listen, I appreciate all that you do. And then I’m probably going to want to talk to you a little bit about the vitamin A off the notes off the record for another project potentially. But thank you so much for what you do and I appreciate everything that you guys represent over there.

 

Austin Hodgkins: Good. Thanks, pleasure. For people excited

To order your 1 0z or 2 oz certified organic sulforaphane click here 

 

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