James Silverton wrote:
> Jean wrote on Thu, 23 Apr 2009 21:06:23 -0400:
>
>> Janet Bostwick wrote:
>>> "Omelet" > wrote in message
>>> news >>>> In article >,
>>>> "Janet Bostwick" > wrote:
>>> snip
>>> .
>>>>> How were you originally going to use the soaked mung beans?
>>>>> What does the mung bean packet say specifically about
>>>>> eating the 'raw' beans. I'm puzzled by the wording on the packet.
>>>>> Janet
>>>> You CAN cook sprouted beans you know!
>>>>
>>>> I've done it deliberately.
>>>> --
>>>> Peace! Om
>>>>
>>> I imagined you could, but am puzzled by the packet wording. Is it
>>> like a Surgeon's General warning that is posted on all dried bean
>>> packets or only mung? I've never considered the
>>> issue of sprouted beans being harmful. Janet
>> I am thinking this is a cover your you-know-what type warning because
>> of the past association of (other) sprouts with
>> salmonella.
>
> The danger of salmonella growing on sprouted beans is very real.
> However, if you want to eat them essentially raw you can blanch them
> without cooking by throwing the sprouts into boiling water, removing the
> sprouts as soon as the water boils and cooling in cold or ice water. As
> has been pointed out on this ng, that might not work for the much
> thinner sprouts like alfalfa.
>
> Of course, mung beans and other lentils, even if sprouting, should be
> safe enough if thoroughly cooked like in Indian dal dishes. There's
> nothing poisonous about the sprouts, unlike potatoes.
>
Oh, I didn't mean to downplay that realness. But I do think that
is why they say to cook the things. The sprouts are edible raw,
aside from that.

Actually, now I am wondering about all the raw sprouts one sees
piled next to Pahd Thai etc. One would think that restaurants
would not want to risk their customers coming down with
salmonella. (And it is quite obvious when the sprouts have been
blanched.)

--
Jean B.