Recently seeing someone sprout some mung beans in a jar at home, we thought
we would have a go. But we have just seen printed on a Waitrose packet of
already sprouted beans, that they are not to be eaten raw.

Yet we are told from other popular sources, that when raw they contain the
most nutrients.

As far as we understand it, most health problems are likely to come from
fields where fecal matter is used as fertilizer.

We have found all the dried mung beans that we can see sold from
Supermarkets and Health food shops in our area in North London (U.K.) are
coming from China.

Is there a period of time that if we kept the dried beans for, any bacteria
such as e-coli and salmonella etc etc would not survive this dry
environment, and thus would be safe to sprout eat raw.

If not, is there anything else we can to with the dried beans to eat raw
sprouts them safely? Thanks.