QUESTION ABOUT BEAN SPROUTS

“I would like to add sprouts to my diet for some variety.  However, I'm having trouble finding food-combining advice for sprouts.  What category are fresh bean (lentil, pea, chickpea, mung bean, adzuki bean) sprouts in?  Are they fatty? Starchy?  Simple sugary?  Can they be combined with soaked nuts or other fats? I know that the stage of sprouting that they're in is relevant; I eat them when they have small, non-leafy tails of a few millimeters.

“Also, at what frequency do you recommend eating them?”

ANSWER: First, I would like to say that I generally do not recommend the consumption of bean sprouts, except very rarely and in small quantities. Bean sprouts still contain a large amount of raw starch which is very difficult to digest. They also contain a number of enzyme inhibitors which makes them very hard to digest. For more information on the subject, please see my book The Raw Secrets. The kinds of sprouts that I recommend are the green sprouts, which are seeds that have fully sprouted into a small plant. Those include: sunflower greens, alfalfa, clover, fenugreek (in small quantities), and other sprouts that have a green leaf. Those sprouts can be considered vegetables and can be combined as vegetables. You can eat them as often as you desire.