Friday, March 2, 2007
Growing Your Own
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From the May 2004 edition of Dr. Fuhrman's Healthy Times:
The U.S. Food and Drug Administration (FDA) has issued an advisory about the risks of raw sprouts prompted by several outbreaks of serious food-borne illness linked to eating raw sprouts. Young children, elderly, and those with reduced immune function should especially avoid sprouts. Since 1995, raw sprouts have emerged as a recognized source of food-borne illness in the United States. These illnesses have involved the pathogenic bacteria salmonella and E. coli O157. Alfalfa and clover sprouts have been involved most often, but all raw sprouts may pose a risk.
Dr. Fuhrman comments:
The U.S. Food and Drug Administration (FDA) has issued an advisory about the risks of raw sprouts prompted by several outbreaks of serious food-borne illness linked to eating raw sprouts. Young children, elderly, and those with reduced immune function should especially avoid sprouts. Since 1995, raw sprouts have emerged as a recognized source of food-borne illness in the United States. These illnesses have involved the pathogenic bacteria salmonella and E. coli O157. Alfalfa and clover sprouts have been involved most often, but all raw sprouts may pose a risk.
Dr. Fuhrman comments:
The small sprouts are difficult to wash and rinse during sprouting as the roots mat together. Commercially-grown alfalfa and broccoli sprouts can be safely added to soups, because the cooking temperature kills any harmful bacteria. You reduce the chances of bacterial contamination considerably if you grow your own.
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