Re: Re: seed sterilisation

[Guest guest]

Is chlorine bleach really that bad? It would contaminate the hull of the seed

which you don't eat anyway. I've sprouted some seriously contaminated sunflower

seeds (which I got from a local candy store); the first batch stank from

bacteria and yeast so I used lots of bleach on the 2nd and it was OK. The

sprouts didn't seem to mind.

=====================

From: ruth hanrahan <ruthieloise@...>

Date: Thu Dec 15 22:15:18 CST 2005

Subject: Re: seed sterilisation

yes, sad that business and money should be more important than quality vitality

health and having a say in what is done to the food we consume.

Thanks for your thoughts on this.

I will let you know how I go.

Ruth

magnolia filbert <rootdoctor2002@...> wrote:

Ruth, what a shame we have to deal with such ignorance and lack of compromise.

there was a sprout industry close by me. I went one day to see about purchasing

trays of sprouted wheatgrass wholesale quantity. In talking to the proprieter

and seeing the plant, I found out that everything was being IRRIADIATED. That is

even worse than chlorine. They used to have to put a symbol on products that

were irradiated, but I dont see it anymore. These wheatgrass trays were going to

local health food stores here. And I bet those store owners and consumers never

even knew nor were told that the trays of wheatgrass, and also all the clover,

alfafa, etc. were all being irradiated. It stops the growth of the plant, it

destroys enzymes, and I guess it kills any pathogens as well. The purpose of it

is to lengthen the shelf life. It makes me think of the beautiful apple the

witch gave snow white. It looks good, but its still poison. Thats one reason I

decided to sprout for myself. there is deception

in

everything these days. And no nutrition in store bought sprouts. I bet all of

the sprout companies in USA are doing that. Fruits and veg. in produce area

carry no labels, no visible sign that this has been done. The first time I

realized it, I had bought blueberries and forgot I had them. They were in back

of fridge for maybe 2 months. When I found them, they still looked as good as

the day I bought them. That was scary. Also, you cannot germinate the seeds of

irradiated plants, like mangoes and avocados, which grow so well here in Fla.

The irradiated ginger will not have corms on it. The potatoes do not have eyes.

there are little telltale signs to watch for.

ruth hanrahan <ruthieloise@...> wrote: Hi fellow sprouters

I'm a new recruit to this discussion. I am a market gardener of sprouts in

Australia (Byron Bay NSW). I have been suppying beautiful fresh sprouts, about

nine varieties, made from organic and biodynamic seeds to very appreciative

shoppers at our local growers market for years. spreading good health through

live food...yeh!

But now due to new regulations and licences put in place by the government

here (NSW food authority - food safe), I am required to soak my beautiful

organic seeds in a strong solution of chlorine before sprouting to eliminate any

pathogen which may reside on the seed and proliferate in the sprouting

process... which is moist and warm.

And i mean they are requiring a very concentrated solution! ... of 20,000ppm

of calcium hypochlorite. I just dont want to have to deal with this kind of

chemical in my spouting process. It negates the reason I am growing and

supplying food free from chemicals.

Anyway I suggested an alternative of hydrogen peroxide but they are reluctant

to meet me half way because there is insufficient evidence that it will be

sufficiently strong.

I am putting this out there because i understand that this recommendation and

concentration of chlorine has come direcly from what is required in the US, and

I was wondering what, if anything, was done about this by organic sprout

growers. If any alterative that was agreed upon?

I mean I know the answer is to simply grow them at home for yourself without

the use of nasty chemicals. However it saddens me that the consumer is being

sterilised off the planet by over-the-top regulations over the safety of good

locally grown fresh food!

Any insight as to how sprouts are 'governed' in the USA with regard to this?

Thanks, Ruth

Send instant messages to your online friends http://au.messenger.

[Guest guest]

I use a product from Shaklee called Basic H, it is a biofriendly

surfactant/detergent that is PH friendly, zero phosphates that we use for

cleansing, we have a dispenser at all our sinks in the house, it is safe to

use as Tooth Paste, I use it in our water softener to make the water

softener work more efficient. we still have a Culligan 5 step purification

filter system for our drinking water. We also use Basic L for laundry, we

have very little lint accumulation in the dryer screen (less than 10% of

using regular detergent) as a result of using this product for laundry

washing, hence I believe that Basic H is less abrasive to the clothing than

a phosphate based detergent would be, and our clothes seem to last and look

better longer as a result. So just to let your know, if our sprouts get

looking like they are deteriorating, or get a bad smell due to bacteria

built up, we soak and rinse the sprouts in water with a couple squirts of

Basic H and we can extend the longevity of the sprouts for another few days.

I believe that this would be less harmful to the sprouts than a chlorine

rinse would be, though I do not know how bad Chlorine would be for the

sprouts. Hope this helps. Thank you. Dave From Ontario

Re: seed sterilisation

yes, sad that business and money should be more important than quality

vitality health and having a say in what is done to the food we consume.

Thanks for your thoughts on this.

I will let you know how I go.

Ruth

magnolia filbert <rootdoctor2002@...> wrote:

Ruth, what a shame we have to deal with such ignorance and lack of

compromise. there was a sprout industry close by me. I went one day to see

about purchasing trays of sprouted wheatgrass wholesale quantity. In talking

to the proprieter and seeing the plant, I found out that everything was

being IRRIADIATED. That is even worse than chlorine. They used to have to

put a symbol on products that were irradiated, but I dont see it anymore.

These wheatgrass trays were going to local health food stores here. And I

bet those store owners and consumers never even knew nor were told that the

trays of wheatgrass, and also all the clover, alfafa, etc. were all being

irradiated. It stops the growth of the plant, it destroys enzymes, and I

guess it kills any pathogens as well. The purpose of it is to lengthen the

shelf life. It makes me think of the beautiful apple the witch gave snow

white. It looks good, but its still poison. Thats one reason I decided to

sprout for myself. there! is deception

in

everything these days. And no nutrition in store bought sprouts. I bet all

of the sprout companies in USA are doing that. Fruits and veg. in produce

area carry no labels, no visible sign that this has been done. The first

time I realized it, I had bought blueberries and forgot I had them. They

were in back of fridge for maybe 2 months. When I found them, they still

looked as good as the day I bought them. That was scary. Also, you cannot

germinate the seeds of irradiated plants, like mangoes and avocados, which

grow so well here in Fla. The irradiated ginger will not have corms on it.

The potatoes do not have eyes. there are little telltale signs to watch for.

ruth hanrahan <ruthieloise@...> wrote: Hi fellow sprouters

I'm a new recruit to this discussion. I am a market gardener of sprouts in

Australia (Byron Bay NSW). I have been suppying beautiful fresh sprouts,

about nine varieties, made from organic and biodynamic seeds to very

appreciative shoppers at our local growers market for years. spreading good

health through live food...yeh!

But now due to new regulations and licences put in place by the government

here (NSW food authority - food safe), I am required to soak my beautiful

organic seeds in a strong solution of chlorine before sprouting to eliminate

any pathogen which may reside on the seed and proliferate in the sprouting

process... which is moist and warm.

And i mean they are requiring a very concentrated solution! ... of

20,000ppm of calcium hypochlorite. I just dont want to have to deal with

this kind of chemical in my spouting process. It negates the reason I am

growing and supplying food free from chemicals.

Anyway I suggested an alternative of hydrogen peroxide but they are

reluctant to meet me half way because there is insufficient evidence that it

will be sufficiently strong.

I am putting this out there because i understand that this recommendation

and concentration of chlorine has come direcly from what is required in the

US, and I was wondering what, if anything, was done about this by organic

sprout growers. If any alterative that was agreed upon?

I mean I know the answer is to simply grow them at home for yourself

without the use of nasty chemicals. However it saddens me that the consumer

is being sterilised off the planet by over-the-top regulations over the

safety of good locally grown fresh food!

Any insight as to how sprouts are 'governed' in the USA with regard to

this?

Thanks, Ruth

Send instant messages to your online friends http://au.messenger.