Seeds, Sprouts, Sulforaphane & Superfoods: A Fresh Conversation On The Future Of Food | Doug Evans

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In this episode of The Art of Being Well, I sit down with my friend Doug Evans to explore why sprouts may be one of the most overlooked yet powerful foods we have access to. After moving to a literal food desert, Doug turned to sprouting out of necessity - and what he uncovered was a complete, living food that delivers concentrated nutrients, antioxidants, fiber, and phytochemicals in a way that most modern produce simply can’t match.

We talk about how sprouting removes lectins and phytic acid, activates enzymes, and converts dormant seeds into fresh vegetables in just days. Doug also breaks down the unique science of broccoli sprouts, glucoraphanin, and sulforaphane, and why these compounds have become so central in conversations around detoxification and metabolic health.

We also unpack his 30-day sprout experiment, the importance of high-quality seed sourcing, and how sprouting can fit into any dietary pattern - from keto to plant-based to carnivore. This conversation is a reminder that sometimes the most transformative wellness tools are the simplest and most accessible.

A few of my favorite things we cover in this episode: 

• How sprouting became Doug’s solution to living in a literal food desert
• Why sprouts contain concentrated nutrients, antioxidants, fiber, and phytochemicals
• The science behind broccoli sprouts and sulforaphane
• How sprouting removes lectins and phytic acid and transforms seeds into living vegetables
• Why sprouting is accessible, inexpensive, and fits any dietary pattern
• Doug’s 30-day sprout experiment and what it revealed about satiety and energy
• How to choose high-quality sprouting seeds and the importance of germination rates
• Doug’s mission to make fresh, nutrient-dense food available to everyone

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Happy listening and we hope you learned a little bit more on the art of being well!

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In Health,

Dr. Will Cole