Re: alfafa sprouts, any information?

Here is an item I saw about alfalfa sprouts.

Raw fooders respond to this by saying that grains should not be milled but sprouted and this usually does improve nutrient values and digestibility. On the other hand sprouted alfalfa contains a non-protein amino acid L-canavanine which is thought to trigger systemic lupus erythematosis (SLE), an auto-immune disease. Various other seed sprouts may harbor Salmonella and E. coli bacteria, although this probably reflects contamination during production and distribution, rather than intrinsic fault in the seeds.

http://www.vegsource.com/harris/raw_vs_cooked.htm

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