U.S. housewives, short of meat and likely to remain so for the duration, were turning to an ancient makeshiftbean sprouts. Said Dr. C. M. McCay, of the school of nutrition at Cornell: Why not? Sprouted soybeans, in his opinion, are a good meat substitute. They are high in protein and fat, are not starchy, have higher vitamin C content than unsprouted beans. Biggest advantage: they grow quickly (some sprout in three days), can be raised right in the kitchen, in any container where they can be kept clean, dark, damp.
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