are you scared of sprouts?

[mightyh]

I was listening to the Today show this morning and heard a pretty strong warning against eating alfalfa sprouts or bean sprouts At ALL..... Something about how they grow bacteria easily (didn't hear the reason well) which is a problme since we don't usually cook them.

I've heard this before specific to pregnant women, but always thought that a non-pregnant person would be OK to eat them...

What's the consensus out there? Avoid at all costs? http://www.cookinglight.com/bbs/frown.gif I love the crunch they add to stuff...

[donleyk]

If I am confident of the source I will eat them. Typically, I pass on them at the salad bars.

[Laura]

I know that if you have any type of illness, or are taking any types of drugs, where your immune system is suppressed, that sprouts are a definite "no-no." I often feel my immune system is suppressed by stress alone so I avoid them. A dear friend of mine has lupus and she was also told that celery is off limits. I don't know if that is for the same reason though.

[emilycat]

I was under the impression that sprouts are much more likely than other produce to contain E. coli bacteria, so if you use them, you should always wash them thoroughly.

[This message has been edited by emilycat (edited 04-05-2001).]

[MrsReber]

Wow, I had no idea. I love sprouts and I do put them on my salad when I see them in the cafeteria at work!

Thanks for the info, guys!

[JulieM]

Concerning sprouts, I have read that alfalfa sprouts are high in a natural toxin called canavanine that can harm the immune system.

[catharine]

I was under the impression that alfalfa sprouts were bad but bean sprouts were okay. I don't know where I got this idea - does anyone have an information? If not, I can put my research skills to the test. Thanks.

[Wendy w]

I have tried to like them but I have never really cared for sprouts, as they taste too "grassy" for me.

[emilycat]

Wendy,

I'm not sure if you were referring to bean or alfalfa spouts, but I just do not like bean sprouts. They just taste like ick to me; and they almost make me feel nauseated. Yuck.

[Julie O]

My understanding is that growing them yourselves isn't going to help at all. Sprouts are just great growing media for E.coli and bacteria. I avoid them.

[BosunsWife]

I'm a anti sprout person. My mom grows her own and has for years - I've just never gotten used to the taste.

[Jewel]

Well it never fails, just when I decide to try things that just might be good for me (aka: non-processed foods) they up and decide that one of 'em ain't that good for me!

I never could get used to the idea of eating alfalfa sprouts, I agree it's too much like cow-grazing grass, but I have gotten into the bean sprouts at our favorite Mongolian Grill. I like the extra crunch they add. Can't tell if they've really got a taste, but that crunch is kinda nice! I'd love to find out if the bean sprouts are in the same 'warning' category as the alfalfa before I make my next trip to Changs! http://www.cookinglight.com/bbs/biggrin.gif

[makedah]

i don't understand. If you grow the sprouts yourself and you wash your hands before you handle them, how could they harbor E. coli? Also, why would they have more bacteria (once again, if you grew them yourself) than anything else in your fridge/on your counter?

Finally, has anyone tried the broccoli sprouts? Supposedly, they are WAY more nutritious than mature broccoli.

[KValley]

I have heard the same as Emily about the dangers of E.coli and sprouts, so I refuse them on deli sandwiches, salads, and skip them at salad bars.

[valeriek]

Hello!!! Why couldn't you tell me this yesterday!! Just teasing. I have never heard this before and I made the fettucine with finger linking peanut sauce from the April issue last night and added a handful of bean sprouts (I also made it with Udon noodles, but that is another thread). I'm one of those never sick people, but still, I want to keep the chemicals from the food I eat in my body to a bare minimum (preferrably none at all http://www.cookinglight.com/bbs/smile.gif I have all this leftover pasta. Now I'm thinking I should toss it.

[Chefmom]

There is an easy way around this, just grow your own!! I always have a batch of alfalfa sprouts going. I just picked up some broccoli seeds to sprout. I read that they are WONDERFUL for you, so I wanted to try them.

Has anyone ever grown bean sprouts? I would love to do those for tortilla wraps, I haven't had them in years because no stores sell them that I can find, and I'd rather do my own fresh.

Tami

[Shirley Panek]

Tami -

I've grown my own, but it's been a while. Here's what Vegetarian Feast by Martha Rose Shulman has to say:

General directions for sprouting:

Place 2 Tablespoons your choice of alfalfa seeds, mung beans, lentils, adzuki beans, or sunflower seeds in a wide mouthed pint or quart jar and cover with water; let soak overnigh. Cover the jar with cheesecloth, fixing it to the jar with a rubber band and pour off the water the next morning. Shake the jar and turn it so that the seeds adhere to the sides; if they are clumped in a layer at the bottom the seeds on the bottom won't get any air and will rot. Wrap the jar in a towel to keep out the light and lay it on its side; place in a cool, dry place.

Rinse the seeds with water and drain twice a day for three days, making sure you shake and turn the jar after you do this. After three days the sprouts will be ready. Place them in the sun for an hour to bring out the chlorophyll, then refrigerate in a sealed plastic bag or container, or in a jar. Sprouts will last for up to a week in the refrigerator if they are kept dry.


Me, again - I did mung beans, and didn't have a problem.

Good luck!

[Wendy w]

Originally posted by emilycat:
Wendy,

I'm not sure if you were referring to bean or alfalfa spouts, but I just do not like bean sprouts. They just taste like ick to me; and they almost make me feel nauseated. Yuck.

Emilycat,

I was referring to alfalfa sprouts, I like bean sprouts in stirfries but that is about it. There are a few health conscious restaurants in my area that love to put lots and lots of sprouts on their sandwiches and it gives me the impression that they are being cheap and scrimping on other ingredients in the name of being "healthy". In my humble opinion, alfalfa sprouts are for livestock.

To quote you from another thread: eeeeeewwwwwwhhh!!!

[lorilei]

... oh, I'm terrified of them. I have nightmares about sprouts at night. I can barely walk past them in the grocery aisle without screaming audibly.

(either that or I'm just causing trouble cuz it's Friday http://www.cookinglight.com/bbs/wink.gif_)

[Chefmom]

Well, e.coli comes from the intestinal tract http://www.cookinglight.com/bbs/eek.gif, so if I sprout my own with my own filtered water from my own tap and I DON'T use run off from my organicly fertilized fields, then there is just no way the bacteria can get in with my sprouts. http://www.cookinglight.com/bbs/biggrin.gif

I am a cronic hand washer, and I use the sanitizer AFTER washing my hands. As a professional chef I have taken extensive sanitation courses and I practice everything in my own kitchen. I also teach cooking and I teach sanitation along with every cooking lesson. Since I have begun to teach my kids cooking (and handwashing) none of us has even caught a cold in two years. Usually the winters were off and on with snuffly noses and coughs.

From my understanding, and research it is purchased sprouts and lettuce mixes that have problems with possible e.coli. Especially those that are grown organically, mostly because organic fertilization is well, you know...... Yes, there are many farmers out there who are following all guidelines for proper composting, but we are just talking about alfalfa sprouts. My grandmother taught me how to sprout them when I was just a sprout. hehehhee http://www.cookinglight.com/bbs/smile.gif

I will have to try the mung beans myself. Many people mention them tasting like grass, well, lettuce tastes a LOT like grass. I love sprouts because they have a much better flavor crunch than just plain lettuce and they are better for you too!

And bean sprouts are WONDERFUL in stir frys.
Tami

[McSix]

I also saw the Today show segment, and I really did want to cry. I live for my daily turkey and sprout sandwich--piled very high with alfalfa sprouts. I don't like lettuce on my sandwiches, but I guess I need to take this seriously. One more change for the sake of good health.

[Grace]

Here's what Dr. Andrew Weil has to say about the subject. I'm glad I looked this up, because I LOVE broccoli sprouts, and he says they are great and pose no health risk at all!

Copied directly from www.askdrweil.com (http://www.askdrweil.com)

Searching for Safer Sprouts?

You've scared me away from alfalfa sprouts, which I grew for years at my kitchen sink. I now sprout sunflower seeds because they turn a salad into a gourmet feast. Are these OK? Are there any other sprouts with unacceptable toxins?
-- Anonymous



(Published 3/3/99) Sunflower sprouts are perfectly safe and there's no health reason why you shouldn't continue to enjoy them in your salads. The concern about sprouts is limited to those in the pea family, which includes alfalfa, clover, chickpeas, mung beans and lentils. All contain toxins that are easily broken down by cooking in water. Alfalfa and clover sprouts, which are delicate, turn to mush if you cook them; that's the problem. The others are OK cooked.

With alfalfa, the particular danger is the amino acid canavanine, a natural toxin that harms the immune system. An excess can lead to a disease that is similar to (and may actually be) lupus. We learned about this threat from a study at the Oregon Health Sciences University in Portland that involved monkeys fed alfalfa. The monkeys developed lupus-like symptoms, which lessened when alfalfa was removed from their diet. When they were again given alfalfa, they got seriously ill and one died. The canavanine in alfalfa sprouts can pose a real danger to humans who are susceptible to autoimmune disease.

Canavanine content is highest in the sprouts of alfalfa and may be a natural deterrent to animals that would otherwise eat them. If you like alfalfa sprouts, it is probably OK to eat small amounts occasionally, but why eat them at all when so many other sprouts taste as good and are nontoxic?

In addition to sunflower sprouts, you might enjoy broccoli sprouts, which are thought to provide 20 to 50 times the amount of the cancer protective compound sulforaphane as mature broccoli heads. Broccoli sprouts look like alfalfa sprouts but are toxin-free. People who don't like broccoli usually find them quite tasty. Another look-alike is buckwheat sprouts, also good, or radish sprouts, which are refreshingly spicy.

Here's another Q/A on the same subject from his site....

In your book you state that alfalfa sprouts contain natural toxins that harm the immune system, yet several health food stores sell seeds for the sprouts because they say they are good for the immune system. Can you tell me why the confusion at the stores and among many health-conscious people?
-- Gary W. Friendshuh





(Published 3/31/98) There's no confusion, the health food stores and health-conscious people who sell and eat alfalfa seeds and sprouts are just uninformed.

There are surprisingly many toxins in the food we eat, both natural and man- made. For instance, celery (especially with brown patches), basil, the common cultivated white mushrooms (Agaricus bisporus), raw legumes -- including peas, chickpeas and beans -- and many other vegetables contain natural toxins; Most, but not all, are destroyed by the heat of cooking, which is a strong argument against raw-food diets.

Now, as for alfalfa sprouts, they contain an amino acid called canavanine, which is a natural toxin that's definitely not good for you. An excess of it can produce a disease that looks like, or may be identical to, lupus. Researchers at the Oregon Health Sciences University in Portland were working with monkeys that were being fed alfalfa. The monkeys became sick with lupus- like symptoms. When alfalfa was taken out of their diet, they got somewhat better. When they were once again given alfalfa, they got seriously ill and one died. The canavanine in alfalfa sprouts can affect humans who are susceptible to autoimmune diseases in the same way the monkeys were affected.

Canavanine content is highest in the sprouts and may be a natural defense against animals that would eat them. The toxin is easily destroyed by cooking in water, but if you cook alfalfa sprouts they turn to mush. That doesn't mean you should never eat them. It does mean that you should not eat them often or in quantity. My personal feeling is, why eat them at all when there are other sprouts that taste as good and are nontoxic.

Young broccoli sprouts are thought to be a highly concentrated source of the cancer-fighting enzyme sulforaphane. According to Paul Talalay, pharmacology professor at Johns Hopkins University in Baltimore, "Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple dietary means of chemically reducing cancer risk."

While broccoli sprouts resemble alfalfa sprouts, they are free of toxins. Incidentally, they don't taste anything like mature broccoli; they taste like alfalfa.


Hope that helps, and I'm going out to get some Broccoli sprouts today!!

[makedah]

That's what I was thinking, Chefmom. If a person washes his/her hands, their home-grown alfalfa sprouts should be fine.

Grace -- thank you for the information. I have a coupon for broccoli sprouts that's burning a hole in my pocket!

[Julie O]

The FDA has lots of information about sprouts. Go to www.fda.gov (http://www.fda.gov) & search using the keyword "sprouts". I've attached one article below.


CONSUMERS ADVISED OF RISKS ASSOCIATED
WITH RAW SPROUTS
Because of reports of increasing numbers of illnesses associated with consumption of raw sprouts, the Food and Drug Administration is advising all persons to be aware of the risks associated with eating raw sprouts (e.g., alfalfa, clover, radish). Outbreaks have included persons of both genders and all age categories. Those persons who wish to reduce the risk of foodborne illness from sprouts are advised not to eat raw sprouts.

This advice is particularly important for children, the elderly, and persons with weakened immune systems, all of whom are at high risk of developing serious illness due to foodborne disease. People in high risk categories should not eat raw sprouts.

This advisory is updated from a previous health advisory issued August 31, 1998, and is based on additional information from clover and alfalfa sprout-associated salmonellosis outbreaks from January through May 1999. Two outbreaks were associated with clover sprouts: one occurred in California in May and involved approximately 30 cases; a second outbreak in Colorado from March through May involved approximately 70 cases. In addition, from January through March an outbreak of salmonellosis affecting approximately 85 people occurred in Oregon, Washington, and California and was associated with the consumption of alfalfa sprouts

Since 1995, raw sprouts have emerged as a recognized source of foodborne illness in the United States. These illnesses have involved the pathogenic bacteria Salmonella and E. coli O157. Alfalfa and clover sprouts have been involved most often, but all raw sprouts may pose a risk.

The sprout industry has been working in cooperation with government, academia, and other industry segments to enhance the safety of its product. These efforts have focused primarily on seed treatment strategies, good manufacturing practices, and sanitation.

"Despite all these efforts to make raw sprouts safer, we continue to receive reports of illnesses associated with raw sprouts. Consumers need to understand that, at this time, the best way to control this risk is not to eat raw sprouts," said Jane E. Henney, MD, FDA Commissioner.

Although infections with Salmonella and E. coli O157 can cause serious illness, the illness is generally self-limiting in most healthy adults. However, an E.coli O157 infection can lead to hemolytic uremic syndrome with resultant kidney failure or death in children, and equally serious complications in the elderly. Salmonella infections can cause serious illness in children, the elderly and the immune compromised. Healthy persons infected with these bacteria experience diarrhea, nausea, abdominal cramping and fever for several days.

FDA offers the following advice to all consumers concerning sprouts:

Cook sprouts. This significantly reduces the risk of illness.
Check sandwiches and salads purchased at restaurants and delicatessens. These entrées often contain raw sprouts. Consumers who wish to reduce their risk of foodborne illness should specifically request that raw sprouts not be added to their food.

****Sprouts grown in the home also present a risk if eaten raw. Many outbreaks have been attributed to contaminated seed. If pathogenic bacteria are present in or on seed, they can grow to high levels during sprouting even under clean conditions.****

FDA will closely monitor the safety of sprouts and will take further actions, including the establishment of preventive controls, as necessary to protect consumers.

Consumers who have eaten raw sprouts and are experiencing diarrhea or other symptoms of foodborne infections are advised to consult their health care providers.


[This message has been edited by Julie O (edited 04-09-2001).]

[Chefmom]

Well I'll be da**ed, those broccoli sprouts are sounding better and better, bean sprouts too!

Tami

[Julie O]

I spent some time this morning looking at the FDA website about food safety. It is an amazing resource. If you ever want to learn about something you heard on the news but wanted to get more information, check it out. There were over 500 citations for sprouts. One really interesting report in particular gave a case by case explanation of all of the major outbreaks of Salmonella linked to sprouts. It's easy for them to track back the source of the illness because the people who get sick are almost always female & between the ages of 20 and 40! Interesting stuff. But I'll miss sprouts.

The FDA is working with the alfalfa sprout industry to improve handling & growing conditions so it's not a problem anymore. They think that by adding 500-100ppm chlorine to the water that the sprouts grow in will kill off any microorganisms.

Also, some of the FDA researchers found that even with miniscule amounts of contamination of the seeds could produce 1000 to 100,000 times more microorganisms once the seeds start to sprout. That's why it's not any safer to grow them at home. The contamination is in the seeds & is independent of how carefully you handle them.

[Anne]

We gave up alfalfa sprouts when their link to immune problems first came out. We still do a variety of bean sprouts for stir fries - they can't be beat for convient, easy, and fresh. Sunflower sprouts really make a vege sandwich, although mine never look as pretty as those in the store but that nutty flavor is great. Sprouted wheat is wonderful for both flavor and texture in breads. The only sprout I've tried and haven't liked as an extra salad ingredient is wheat grass (I had thought it was just wheat but it deninitely didn't have that sweet flavor and the texture was like hay).

[makedah]

Dang! I've only eaten sprouts once or twice but now I feel like I'm missing out on something!

[sunberst]

wow. i love bean sprouts and i have never heard of the danger until now!

last week i made a stir-fry and added a handful of bean sprouts during the last 30-60 seconds of cooking, so they didnt really get "cooked". i did notice that i got a slight upset stomach after i ate that dish, and i just summed it up to nerves or stress since i have a very clean kitchen and i wash my hands a zillion times & always use good ingredients.

so could my stomach ache be caused by those bean sprouts?!

am i the only one that had no idea about this?

[claire797]

Originally posted by sunberst


so could my stomach ache be caused by those bean sprouts?!


I'm not a doctor or a chiropractor and I don't give medical advice on bulletin boards, however, my guess is it was not the bean sprouts. Seems to me if you had gotten e coli, you'd have a lot more problems than just a stomach ache.

Maybe you're getting the bug???!!!! I hope not.

[HUNGRY!]

I think if it was the sprouts it would have taken you a day to get sick. I hope you are feeling better.

[TamiKnight]

I haven't eaten them for years because I have lupus, and my rheumatologist is adamant that I not eat ANY kind of sprouts at all. Who am I to argue? Better safe than sorry. It's worth giving up anything to never again be as sick as I was when I was first diagnosed! So, I don't have to worry about the bacteria--at least not on sprouts! :D