I have a question about something I read recently. From *Practically
 Macrobiotic* by Keith Mitchell:

"Soybean sprouts should never be eaten uncooked (steam or stir fry for 6
 to  8 minutes) because the raw bean contains a substance know as *trypsin
 inhibitor*, which seems to interfere with protein digestion and the
 assimilation of the amino acid methionine in the body. This also applies
 to sprouted peas, chick peas, beans, fenugreek, alfalfa and lentils.
 Grain sprouts can be eaten raw."

This is the only source from which I've ever heard/read anything negative
 about sprouts. Does anyone have any good information on this topic???

Thanks - Alex