How does the safety profile of teas made from dried alfalfa leaves generally compare to consuming raw sprouts?
Answer
The drying process mitigates the bacterial risk associated with raw sprouts.
The primary difference in safety between the two forms lies in bacterial mitigation. Raw sprouts, grown in warm, moist conditions, are highly vulnerable to surface contamination. The process of drying the leaves, as used in commercially prepared teas, effectively neutralizes this acute bacterial risk. Furthermore, the concentration of compounds like L-canavanine is typically lower in the dried leaf material used for tea compared to concentrated extracts or the entirety of a raw sprout, making teas generally considered safer concerning immediate contamination.
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