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 [log in to unmask]