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Date: | Mon, 29 Jan 96 08:07:13 PST |
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>The named (raw) seeds do contain a number of anti-nutritive factors, which
>include enzyme inhibitors such as trypsin inhibitor. However, the levels of
>these anti-nutritive factors (with a few exceptions) decrease sharply when
>seeds are soaked and sprouted. Whether the small amount that remains after
>sprouting is of concern, is the point people disagree on. One anti-nutritive
>factor that actually increases is saponin in alfalfa, which peaks at 7-8 days,
>the time when most people eat them.
I find this fascinating. I have never been able to eat alfalfa sprouts, and
avoid them like the plague. Now I finally know why. I tried them on
numerous occasions, and noticed that they always gave me a curious kind of
indigestion, and that I would have trouble with my food staying in my
stomach too long and fermenting, something that rarely happens to me
otherwise.
This was especially ironic because I was known as the sprout lady for
awhile. Twenty years ago I worked at the largest retail healthfood store in
Seattle, and got the store owner/manager to start growing alfalfa sprouts
in-store for sale, which led to me being featured in a newspaper article
about sprouting, which led to a TV appearance on a local morning show about
growing sprouts..... Of course I never told them the sprout lady couldn't
eat them herself!!! I mentioned that there were other seeds and grains that
could be sprouted, and discussed them, but the public was basically only
interested in the alfalfa as a lettuce replacement.
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