Bean Sprouts

At the conclusion of germination, recover the sprouted beans from beneath the vermiculite. Remove the embryo and cotyledons and discard them. Wash the endosperm tissue in distilled water and cool it in ice. 

Sprouted beans and seeds are another great way to increase the raw power of your diet. You may already be familiar with bean sprouts, found in most grocery stores. These are made from mung beans (small green beans) that have been soaked and sprouted. You can also try sprouting organic alfalfa, broccoli, chia, pumpkin, sunflower, or clover seeds and soybeans, chickpeas, lentils, and adzuki beans. Avoid kidney bean sprouts, as they are highly toxic. 

Add sprouts to salads, wraps, and other foods to significantly increase their nutritional value. Most sprouts contain highly usable protein that requires little energy to digest. Sprouting beans and seeds also increases their vitamin content exponentially and makes them more alkalizing. 

Don t worry if you don t have time to sprout beans and seeds yourself they are readily available in most health food and grocery stores. It is not essential to grow your own at home. 

Lima beans are a rich source of genistein. Other beans and peas (especially sprouted beans), black beans, and black-eyed peas also contain this isoflavone. 

Four of the 12 flavouring agents in this current group (Nos 1771,1772,1774 and 1777) have been reported to occur naturally in foods. They have been detected in white wine, spinach, potatoes, sweet potatoes, yams, kale, brown rice, brown rice germ, brown rice sprouts, barley, barley sprouts, beans, bean sprouts, corn, oatmeal, squash, carrot, onion, chestnut, apple, shiitake mushrooms, green laver, lactobacilli and broccoli (Cutillo et al., 2003 Oh et al., 2003 Anon., 2004). No quantitative data on the natural levels in food were available, and therefore consumption ratios (the ratios of their consumption from natural food sources to their use as flavouring agents) were not calculated. 

Experiments with gaseous acetic acid have been performed for disinfection of seeds intended for the production of bean sprouts (Delaquis et al., 1999). Salmonella typhimurium and E. coli 0157 H7 were eradicated from the surface of mung bean seeds and it was reported that the seed germination loss was not too large. The seeds have often been the suspected source of contamination in sprout-associated outbreaks and sanitation methods that do not interfere with the germination of the seeds are appreciated. Other volatile chemical treatments have been tested for lethality to Salmonella spp. on alfalfa seeds and sprouts with varying results both on the efficacy of the disinfectant and its effect on sensory qualities (Weissinger et al., 2001). 

Mahon, B.E., Ponka, A., Hall, W.N., Komatsu, K., Dietrich, S.E., Siitonen, A., Cage, G., Hayes, P.S., Lambert-Fair, M.-A., Bean, N.H., Griffin, P.M. and Slutsker, L. (1997) An international outbreak of Salmonella infections caused by alfalfa sprouts grown from contaminated seeds . Journal of Infectious Diseases, 175, 876-882. 

Warriner, K., Spaniolas, S., Dickinson, M., Wright, C. and Waites, W.M. (2003b) Internalization of bioluminescent Escherichia coli and Salmonella Montevideo in growing bean sprouts . Journal of Applied Microbiology, 95, 719-727. 

Rasch M, Andersen JB, Nielsen KF, Flodgaard LR, Christensen H, Givskov M and Gram L. 2005. Involvement of bacterial quorum-sensing signals in spoilage of bean sprouts. Appl Environ Microbiol 71 (6) 3321—3330. 

Soybean sprouts Bright yellow beans with 3-5 cm sprouts. Cooked and served as vegetable or in salad. 

Cyanide is usually found in compounds (substances formed by joining two or more chemicals). Cyanide can interact with metals and other organic compounds (compounds that include carbon). Sodium cyanide and potassium cyanide are examples of simple cyanide compounds. Cyanide can be produced by certain bacteria, fungi, and algae, and is found in a number of foods and plants. In your body, cyanide can combine with a chemical (hydroxocobalamin) to form vitamin B12 (cyanocobalamin). In certain plant foods, including almonds, millet sprouts, lima beans, soy,... 

Vegetables Including beans, broccoli, brussel sprouts, cabbage, cauliflower, celery, lettuce, maize, potatoes, peanut shells, peas (Including pods), rice (In husk), splnlch, sugar beets (roots), tomatoes Raw grain (except rice and maize) Coffee beans, pecans, peanuts (kernels), pineapple, soybeans... 

From far left) Crops through the year Fava beans, here in flower, are one of the first major orops of the year. Summer is a time for salad leaves and tender young vegetables, while pumpkins and squash soak up the sun to ripen in fall. Hardy Brussels sprouts are a reliable winter stalwart. 

Tall nonclimbing vegetables, such as taller varieties of Brussels sprouts, sprouting broccoli, and fava beans, may need the support of sturdy stakes—sprouts especially so if they are planted in an exposed, windy spot. 

December 2005 Salmonella Mung bean sprouts Canada, 618 confirmed cases... 

Internalization of E. coli and Salmonella in sprouting mung beans 20,000 ppm sodium hypochlorite Warriner et al. (2003b)... 

Warriner et al. (2003b,c) have used GUS in situ staining to demonstrate the internalization of generic E. coli in spinach and bean sprouts. 

Hora, R., Kumar, M., Garcia, L., Schumacher, B., Odumeru, J., and Warriner, K. (2005). Spatial distribution of Salmonella, Escherichia coli 0157 H7, and other bacterial populations in commercial and laboratory-scale sprouting mung bean beds. J. Food Prot. 68, 2510-2518. 

Mohle-Boetani, J. C., Farrar, J., Bradley, P., Barak, J.D, Miller, M., Mandrell, R., Mead, P., Keene, W. E., Cummings, K., Abbott, S., Werner, S. B., Barak, J. D., et al. (2008). Salmonella infections associated with mung bean sprouts Epidemiological and environmental investigations. Epidemiol. Infect. 137(3), 357-366. 

Foods rich in potassium apricots, avocados, bananas, beans, beef, broccoli, brus-sels sprouts, cantaloupe, chicken, dates, fish, ham, lentils, milk, molasses, potatoes, prunes, raisins, spinach, turkey, watermelon, veal, and yams... 

Spinach, winter greens, leeks, suede, turnip, Brussels sprouts, red cabbage, parsnips, corn-on-cob, red radish, mange tout, French beans, sweet potatoes, shallots, asparagus, chives... 

---