Every once in a while I get a crunchy streak and I've been playing around with home sprouting, and have had some luck with a sprouting jar. I have been sprouting the Now Foods Zesty Mix with Clover, Fenugreek and Radish.
Ingredients: (61%) CRIMSON CLOVER SEEDS [85% Germination, 5% Hard Seed] [99.51% Pure Seed, 0.43% Inert Matter, 0.01% Other Crop, 0.05% Weed Seeds], (31%) FENUGREEK SEEDS [90% Germination, 1% Hard Seed] [99.50% Pure Seed, 0.50% Inert Matter], and (8%) RADISH SEEDS [80% Germination, 0% Hard Seed] [98.00% Pure Seed, 2.00% Inert Matter].
Now before I get real adventuresome, douse myself in patchouli, dance in the forest in Birkenstocks, and sprout something fancy, are there any toxic sprouts out there I should be aware of?
asked byMF (1204)
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on February 29, 2012
at 01:04 AM
Here is a well researched article that debunks the concerns about eating sprouts. Although the science is a decade old, it appears to have more science in it than any of the scare mongers. I'm sticking with my mix of many types of sprouts until I see something more well researched than this. Don't believe all the urban myths that circulate the internet.
on June 21, 2011
at 03:36 AM
I love sprouts! I'm not aware of any major issues as long as you aren't sprouting grains. Alfalfa is supposed to be mildly toxic but I'm not sure how reliable that information is.
I sprout broccoli, clover, mustard, garlic, fenugreek, kale, turnip and microgreens. It's fun to mix them to create new flavors.
on June 21, 2011
at 04:07 AM
Definitely limit alfalfa sprouts and buckwheat (not exactly paleo, but not actually a grain, so...). Alfalfa sprouts are mildly toxic (as Shari mentioned), and over consumption of sprouted buckwheat can cause fago-pyrism (extreme light sensitivity).
Aside from that, I think the only real problem is if you make a habit of gorging on goitrogenic sprouts. Sprouting doesn't reduce goitrogens, and you'll consume a lot more of them in sprout form than you would as mature plants.
BTW- it's not paleo, but I still highly recommend sprouting green lentils. They taste just like hull peas, but without the work!