Pat Stephens <[log in to unmask]>:
>Tom, I read in three chinese cook books that raw mung beans should be
>quickly stir fried for the sake of detoxing them.
...
>Anyhoo, I find them offensive raw, and harder to sprout successfully than
>other Sproutman seed.  Have you tips for avoiding the decomposition which is
>hard to forestall before sprouting is complete?All my other sprouting is
>successful (haven't done nuts yet.Like raw nuts as is. I use the basket or
>the jar method, depending on pure science--and/or mood. Not quite getting
>what I see at market.Could be affecting my taste test, hmmm?

Tom:
I have never had any negative reactions to mung bean sprouts (other than
rare flatulence if I eat them in poor combinations). More importantly, I
have never heard of any toxic-like reactions to mung beans, except for a
few rare cases of food poisoning due to Salmonella or E. Coli contamination
of the sprouts.

To sprout them successfully: if you are sprouting them for several days, try
sprouting them for only a few days instead. Use glass jars for mung beans
rather than the Sproutman baskets: the jars can be easily sterilized (with
boiling water, sunlight, or, if you think it's OK, chemicals), when a batch
spoils. It is harder to sterilize the baskets (but it can be done), when a
batch spoils. If you still have spoilage, try rinsing the seeds less often -
perhaps there is excess water? Are your jars set up at an angle that allows
drainage? Is the seed good quality? (No need to pay $$$ for high quality
seed - can buy in bulk at many health food stores and even supermarkets).

Regards,
Tom Billings
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