Brocco Shoots are a unique blend of broccoli, alfalfa, clover and radish sprouts, which are crunchy to eat, have a delicate spicy flavour and contain an abundance of nutrients.

We were absolutely delighted to win an Irish Food Writers Guild Award for our Brocco Shoots. We were featured in the Irish Independent and the Irish Times, and Bernie was interviewed on the Derek Mooney Show on RTE One.

If you would like to read about this or listen to the radio show, have a look at our press page here.

Brocco Shoots contain concentrated amounts of a powerful chemo-protective compound called sulforaphane glucosinolate (SGS), broccoli sprouts are increasingly being recognised as one of the most potent food based anti-carcinogens available. SGS is a naturally occurring plant compound found in broccoli and broccoli sprouts that, when broken down to its active form sulforaphane, acts as a long-lasting antioxidant that detoxifies carcinogens in the body.  Broccoli sprouts contain up to 50 times more sulforaphane than adult broccoli heads, and are routinely used by scientists investigating the numerous health benefits of this well documented broccoli compound.Along with providing proven protection against cancer, a regular intake of sulforaphane in broccoli sprouts has also been shown to help prevent a range of other conditions including ulcers, high blood pressure, cardiovascular disease and stroke.
Researchers are continuing to investigate the numerous health benefits provided by sulforaphane and broccoli sprouts, and over 125 scientific studies have already been published.

Free radicals are formed when healthy oxygen molecules lose an electron due to a chemical reaction produced by any number of causes, from normal metabolism and breathing to exposure to harmful chemicals and stress. The need to replace the missing electron compels the free radical to attack other molecules, creating an explosive chain reaction which produces more free radicals and damages cells, tissues and eventually the DNA and organs within the body. Fortunately, compounds known as Antioxidants have been scientifically proven to protect our cells from oxidative damage and disease by neutralising free radicals and preventing the creation of more. Fruit and vegetables are the richest sources of dietary antioxidants, and should be consumed in a variety of colours on a daily basis.

 http://cebp.aacrjournals.org/cgi/content/full/13/7/1199