Vegetarian Advice: Safe Sprouting, Avoid Ecoli

Question: What's your perspective on safe sprouting?

Your vegetarian nutrition report mentions sprouting seeds and grains. I got excited about starting that, but in researching on the internet, I am coming up against all sorts of warnings against sprouts, E. coli and things like that. What can you offer in the way of perspective? - H.R.

Savvy Vegetarian Advice

Dear H.R.,

There's no more danger from ecoli or other bacteria with sprouting than with any other raw foods, as long as you follow basic food safety rules:

• Start with very clean containers and utensils - no plastic.
• Rinse the seeds or beans before soaking.
• Use purified water for rinsing and soaking.
• Keep the soaking seeds in a cool place away from direct light.
• Soak for no more than 12 hours.
• Drain and rinse once or twice during soaking.
• Wash your hands before handling the sprouts.
• Rinse several times a day during sprouting.

Sprouting usually goes on for 1 - 3 days, in a cool, dark corner. Expose sprouts to light for a few hours to green them at the end of sprouting. When sprouting is finished, rinse, drain well, and store in a clean plastic or glass container in the fridge.

If there's any sign of spoilage during sprouting - mold, weird color, bad smell etc - toss your science project and start again. Too much warmth, no air, and not enough rinsing can quickly give rise to fermentation and spoilage.

I've been making and eating sprouts for many years, following the rules outlined above, and have never had a problem, or heard about anyone else who has. We're talking vegetables here! Meat, on the other hand, is notoriously unclean and dangerous. And it can't be sprouted!

Happy Sprouting! Judith Kingsbury, Savvy Vegetarian

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