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found in cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage and kale.
That explains a lot
Oui chef! I also found that its already being sold as a dietary supplement interesting.
The molecule is formed during the digestion of broccoli, so unless you’re gonna put your digested broccoli back into your mouth it probably won’t have the desired effect.
So it seems that during the digestion in stomach acid the enzyme myrosinase is released from these plants (https://www.diindolylmethane-dim.com/formation.htm) responsible for the intermediate product DIM.
This means we could have DIM present in acidic meals of these vegetables, like for example Kimchi
There are several cruciferous vegetables I’d like to have as snacks now that I’m dieting but unfortunately as I read about it, too much cruciferous vegetables can cause health issues (bad enough that too much of unhealthy stuff can cause issues, but it turns out even the healthy stuff can cause issues (specifically thyroid related) if you have too much; you just can’t win!)
