You can include soy sprouts in your diet by adding them to salads, sandwiches and stir-fries, or you can use sprouts as a garnish for a variety of dishes. Recent concerns about sprouts and bacteria might have you wondering if soy sprouts are healthy for you or present a possible danger that shouldn't be risked.
Bacteria
The most notable news concerning sprouts may be the E. coli outbreaks traced to sprout consumption. In 2011, raw sprouts appeared to have caused a deadly outbreak of E. coli in Germany, while alfalfa sprouts were to blame for a salmonella outbreak in the United States. Raw sprouts can harbor bacteria that can lead to severe and life-threatening illness due to the way the sprouts are grown, then eaten without cooking. Contaminated water, animal droppings or improperly cleaned seed-sorting equipment can all harbor bacteria, which is then transferred to the sprouts. The microbes in the bacteria flourish under the typical growing conditions for the sprouts: warm, moist and indoors.
Fighting Bacteria
According to FoodSafety.gov, certain people should avoid eating raw sprouts of all types, including soy. These include children, the elderly, pregnant women and those with compromised immune systems. Sprouts should be thoroughly cooked in order to kill any harmful bacteria. When dining out or letting another person prepare your food, request that sprouts not be added to sandwiches, salads or other foods where they are typically served raw.
Allergies
Soy allergy is common in the United States, according to the Cleveland Clinic. You should not eat soy sprouts if you have an allergy to soy products. Soy allergies often occur in infants and children, and these may begin with soy-based formulas given to newborns. However, the allergy can strike at any time. Children often outgrow the allergy. Reactions to eating soy sprouts by those with a soy allergy can include itching and hives; tingling or swelling of the lips, tongue and throat; difficulty breathing; stomach pains; vomiting or diarrhea; dizziness or fainting; and anaphylaxis, a potentially fatal multi-system reaction throughout your body.
Soy and Estrogen
Since the amount of hormone replacement drugs prescribed for menopausal women was reduced in 2002 and 2003, soy has been studied for its ability to activate estrogen receptors in cells, including breast cancer cells. Studies have focused on particular isoflavones contained in soy, which are one type of the molecular compounds known as polyphenols. Studies on the possible benefits of certain isoflavones have shown mixed results. Some plant estrogens appear to reduce tumors, while others appear to spur their growth. According to William Helferich, a University of Illinois professor of food science and human nutrition who was cited on the ScienceDaily website in 2007, eating the whole soybean, including the sprout, is the best way to reap the potential benefits of its individual chemicals.
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