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The modern cultivars literally taste different, it's not just cooking method. The bitter compounds were identified and bred out.

I wish I could find "authentic" sprouts in supermarkets. I'm sure there's a niche for it.

How long ago did this happen?

1990s research at Novartis, not sure how quickly the new cultivars were adopted,.maybe someone else can chime in

Did they get the sulfurous compounds out as well?