bo7b: > EVERY seed I've ever sprouted gives me a clear stop > eventually, sometimes after eating pounds, sometimes after a tiny taste. > VERY original food? My favorites:, buckwheat, sunflower, peanuts, lentil, > mung, rye, barley, garbonzo, etc. > For me, it is different: I do get a stop, but the taste changes smoothly. It's rarely very pleasant nor very unpleasant, but the taste can vary greatly from one day to another. Mung beans, for instance, sometimes taste sweet, and sometimes bitter. Other question: I found some Canadian wild rice (black, 3 times longer than usual rice, and very thin). It didn't sprout -that confirms what Tom says ("White rice, wild rice are dead and won't sprout"). It tasted like a brand of tea I used to drink (I forgot the name, too long ago). I wonder if it violates the "rule" to eat soaked wild rice. To what extent is it "dead"? Is it dried at high temperature or what? Best wishes, Jean-Louis