Sprouting beans at home - what's the new advice after the deaths in Germany?

apprentice_tycoon

I used to sprout beans and eat them raw. The disaster in Germany where it was found the the cause of the deaths was raw sprouted beans in a salad bar has put me off somewhat. I believe that it was due to the growing conditions of the beans that caused them to pick up a harmful toxin?

Now that a few months has passed what is the current advice?

Also is it OK to use the supermarket chickpeas, mung beans and aduki beans etc that are intended for cooking rather than the ones from the seed companies as there is a huge difference in price?

Bella56

Sprouting at home is a world apart from sprouting in an industrial factory. How many times have you baked bread at home, then found a mouse baked into the loaf? Or find a dead bird in your home grown salad leaves? (Real life examples!) Washing hands and dishes well decreases the risk of getting salmonella from any food that you prepare yourself.

Memory_Girl

apprentice_tycoon wrote: »

Also is it OK to use the supermarket chickpeas, mung beans and aduki beans etc that are intended for cooking rather than the ones from the seed companies as there is a huge difference in price?

Keep everything clean - rinse yours sprouts twice a day and throw out of they smell off.

I sprout supermarket (or Approved Food) beans and lentils and have for years - much much cheaper.

MG

ellawood

can i ask how you do this please

Bella56

ellawood wrote: »

can i ask how you do this please

I'm sure there is a cheaper way, but I just bought one of those 3 tier stacking sprouter kits. You put in your seeds or whatever you're sprouting in each tray, water each day, and watch them sprout until they look ready to eat. It is really easy and even a tiny package of seeds goes a really long way.