Conscious Choice: Let the Sprouter Beware

April 1999

Let the Sprouter Beware

by Maureen Connell

For many individuals, sprouting makes raw legumes more palatable. But beware: alfalfa sprouts contain canavanine which can cause havoc in an already-dysfunctional immune system. If you have lupus, chronic fatigue syndrome, or fibromyalgia, you should avoid alfalfa sprouts altogether.

In addition, various parts of the alfalfa plant, including the seeds and their sprouts, contain anti-vitamin E factors. Therefore, any significant amount of alfalfa sprouts should be eaten on non-consecutive days to allow vitamin E absorption to occur during abstinence periods.

Pause before eating clover sprouts, too. Due to the similarities shared with alfalfa, another member of the same botanical family, clover should be approached with caution. An abundant source of calcium and phythoestrogens, red clover exerts a blood-thinning effect. This property attributed to the coumestan content is beneficial for some people but not others.

As for recent news coverage concerning salmonella and E-coli contamination, home sprouting reduces most of the risks of contact with animal fertilizers and poor sanitation methods by commercial handlers. Nevertheless, sprouts, like other foods, are vulnerable to contamination from bacteria, mold, and other microorganisms. Even after three washings in tap water, E-coli and other organisms have been known to cling tenaciously to plant surfaces. Bacteria displays a particular affinity for radish sprouts.

You can defend your sprouts against pathogens by washing them with an antiseptic agent. In the past, chloride labeled as sodium hypochlorite, was a widely-applied sanitizer, but it was found to destroy beneficial intestinal bacteria such as Lactobacillus acidophilus, even at low concentrations. Commercially available fruit and vegetable washes offer consumers a chlorine-free option. Susan Sumner, food science professor at Virginia Polytechnic Institute and State University in Blacksburg has also formulated a nontoxic two-step disinfection procedure that consumers can apply at home.

Sumner recommends first misting vinegar on the fruits, vegetables, and mass market sprouts. The acid pH established by the initial vinegar spritz then enhances the sanitizing action of a second spray with three percent hydrogen peroxide — the same strength available on the drugstore shelf. The vinegar can be diluted with a little water if desired. For convenience, and overall efficiency, the two substances may be mixed in the same spray bottle if it is combined just prior to use. Longer storage compromises the solution’s effectiveness due to the light-sensitive nature of the peroxide.

By sanitizing your sprouts and eating them in moderation, you can enjoy all the benefits they offer without worrying about the risk.

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