19: My favourite supplements supporting covid, post-covid, post-jab damage & detoxification

My favourite supplements supporting covid, post-covid, post-jab damage & detoxification:Ultimate Stem Cell Support- Why is Stem Cell Support Important?Stem cells occur naturally in the body and serve to replenish cells that are lost through normal wear and tear or injury.* As we age, our body’s ability to self-repair and maintain optimum health decreases due to a reduction in the number of circulating stem cells associated with the normal aging process. Increasing the number of circulating stem cells is believed to support the body’s process of self-repair and self-renewal.* StemEnhance ULTRA is the ultimate in stem cell support containing a proprietary blend of highly concentrated extracts including Fucoidan and Cerule’s own, exclusive, patented ingredients, StemEnhance and Mesenkine®.What Is Sulforaphane? Sulforaphane is a sulfur-rich compound found in cruciferous vegetables like broccoli, bok choy, and cabbage. It has been shown to provide powerful health benefits. In these foods, it’s in the inactive form glucoraphanin that belongs to the glucosinolate family of plant compounds. Sulforaphane is activated when glucoraphanin comes into contact with myrosinase, a family of enzymes that play a role in the defense response of plants. Myrosinase enzymes are only released and activated when a plant is damaged. Therefore, cruciferous vegetables must be cut, chopped, or chewed to release myrosinase and activate sulforaphane (1Trusted Source). Raw vegetables have the highest levels of sulforaphane. One study found that raw broccoli had ten times more sulforaphane than cooked broccoli (2Trusted Source). Steaming vegetables for one to three minutes may be the best way to optimize sulforaphane levels when cooking (3Trusted Source). It’s best to cook the vegetables below 284˚F (140˚C), as exceeding this temperature results in a loss of glucosinolates like glucoraphanin (4Trusted Source). For this reason, it’s best to avoid boiling or microwaving cruciferous vegetables. Instead, eat them raw or lightly steamed to maximize their sulforaphane content. SUMMARYSulforaphane is a naturally occurring compound in cruciferous vegetables like broccoli, cabbage, and kale. It’s activated only when vegetables are chopped or chewed. The highest levels of sulforaphane are found in raw vegetables.