Now that's an interesting amino-acid, L-Canavanine (found in alfalfa
sprouts, see below).
Herpes may take it as L-Arginine.
Apparently, Astragalus Root contains L-Canavanine, as well (hmmm, maybe

that's why it works so well against herpes)

http://www.peacefulmind.com/safety.htm
ALFALFA (Medicago sativa)

Safety: Alfalfa in its various forms may present some health risks.
Powdered alfalfa herb, alfalfa sprouts, and alfalfa seeds all contain
L-cavanine, a substance that may cause abnormal blood cell counts,
spleen enlargement, or recurrence of lupus in patients with controlled
disease. However, heating alfalfa may correct this problem.
Researchers investigating alfalfa seeds' ability to lower cholesterol
levels discovered that it had another effect on the lab animals used
for testing. In some of the monkeys, it caused a disease very similar
to lupus. Further research on this effect revealed that monkeys that
had abnormal blood cell counts when eating either alfalfa seeds or
sprouts, and then recovered when alfalfa was no longer part of their
diet, developed the symptoms again when given an isolated component of
alfalfa called L-canavanine. Alfalfa seeds and sprouts have a higher
concentration of L-canavanine than the leaves or roots.
In a clinical trial of alfalfa seeds for lowering cholesterol involving
only three human volunteers, one man who participated developed
pancytopenia (an abnormally low number of all of the various types of
blood cells) and enlargement of the spleen. Additionally, there are two
published case reports of patients who had lupus which was controlled
with drug therapy, suffering relapses after consuming alfalfa tablets.
Again, L-canavanine is thought responsible for these effects.
When alfalfa seeds were autoclaved (heated to extremely high
temperatures) and fed to monkeys for a year, no ill effects were seen,
and the monkeys' cholesterol levels decreased. It may be that the
L-canavanine can be destroyed by extreme heat, while the saponins that
seem to be responsible for the beneficial effects of alfalfa remain
intact. If so a heat-treated product might prove safe; however, much
research remains to be done before we can know this for certain.
At present, it seems prudent that people who have been diagnosed with
lupus, or those who suspect a predisposition to it based on family
history, should probably avoid alfalfa. This includes the tablets used
for supplements and the sprouts on the salad bar (go for the lettuce or
the spinach instead).
Because of the estrogenic effects of some of alfalfa's components,
alfalfa is not recommended for pregnant or nursing women or young
children. In addition, the high vitamin K content in alfalfa could, in
theory, make the drug warfarin (Coumadin) less effective.
Finally, a number of cases of food poisoning have been documented from
fresh sprouts infected with bacteria that was present on the seeds
prior to germination. Unfortunately, sprouts can appear fresh and yet
host enough bacteria to cause illness in people who eat them. Some
health care workers recommend that those at higher risk for such
infections-young children, those with chronic diseases, and the
elderly-avoid eating sprouts altogether.

Dosage:A typical dose of alfalfa for tea is 1 to 2 teaspoons per cup,
steeped in boiling water for 10 to 20 minutes. Tablets and capsules of
whole alfalfa or alfalfa extracts should be taken according to the
manufacturer's recommendations. Certain products are said to be free of
canavanine and other potentially harmful constituents, and may be
preferable.

Contraindications: If you are taking warfarin (Coumadin), the high
vitamin K content of alfalfa might make it less effective.

NATURAL TOXINS IN BEANS ARE NO CAUSE FOR ALARM
by Steve Meyerowitz
People have been alarmed by articles alleging that alfalfa and other
sprouts contain toxins. This news has struck fear in Vegetarians and
others because sprouts have always been considered "health food." Most
of us have heard this news from the very popular author and proponent
of natural healing, Andrew Weil. When questioned for more detail, Dr.
Weil refers us to well known toxicologist Bruce Ames. Ames has written
extensively on plant toxins. In a recent telephone interview, Dr. Ames
claimed that he is not against sprouts. "Eat any sprouts you want..."
he said. "There's nothing wrong with sprouts....If I was to be against
sprouts then I would be against every kind of vegetation."

Ames tells us that there are toxins in the seeds of many common plants
and vegetables as a natural protective mechanism against insects and
other predators. The natural toxin identified in sprouting seeds is
known as L-canavanine, a pre-cursor necessary for the development of
the amino acid arginine. L-canavanine is one of 600 non-protein amino
acids synthesized by plants. It is found in hundreds of legumes (beans)
and other arginine rich foods such as garlic and onion.

However, it's presence in beans (alfalfa is a tiny bean) is not a cause
for alarm. During the germination process, L-Canavanine is converted to
Arginine, one of the essential amino acids. In 1960, Dr. E.A. Bell,
demonstrated that once alfalfa reaches the green stage, this toxin is
reduced to a trace amount. More recently, L-Canavanine biochemist
Gerald A. Rosenthal of the University of Kentucky found that this
natural toxin "was shown to exhibit significant antineoplastic activity
against MIAPaCa-2, a human pancreatic cancer." This natural plant
protectant can also protect us against cancer! This work is underscored
by that of John Hopkins researcher Paul Talalay who in 1997 found that
the cancer protectant sulphoraphane is present in broccoli sprouts in
quantities up to 50 times greater than in broccoli.

The research quoted on this subject involved feeding monkeys
L-canavanine sulfate tablets plus biscuits made from raw, unsprouted
alfalfa beans and "sprouts." However, none of this research actually
involved alfalfa sprouts as they are typically consumed by people. The
"sprouts" were beans germinated for 1-3 days and then oven dried. They
never turned green. Sprouts for human consumption are grown for
approximately 7 days and contain only a trace of L-canavanine.

The thrust of the research was to explore the connection between this
toxin and the auto-immune disease Lupus. It was not a test of alfalfa
sprouts. In fact, "sprouts" played only a marginal role in 2 of the
numerous studies on this toxin between done between 1981 and 1984.
According to Lupus specialist Dr. Emil J. Bardana, who worked with Dr.
Rene Malinow on the two studies involving the so called "sprouts,"
there is no basis to say that eating alfalfa sprouts would cause lupus
or SLE. "I wouldn't discourage my lupus patients from eating alfalfa
sprouts." The amount of sprouts you eat on a salad "isn't anywhere near
the dose we fed the monkeys."

Keeping things in perspective, many common foods contain toxins all of
which are consumed in greater quantities than sprouts: potatoes have
solanine, mushrooms have strychnine, apples and apricots have cyanide.
If you believe such toxins threaten our health, then you should also
eliminate tomatoes, eggplants and peppers, mustard, cottonseed oil,
peanuts, black pepper, root beer (sassafras) and last but not least,
coffee which, according to Dr. Ames, contains the "natural mutagen
chlorogenic acid and highly toxic atractylosides".

Let us not forget that as living plants, sprouts are some of our
richest sources of phytochemicals, enzymes, anti-oxidants,
nitrosamines, trace minerals and chemo-protectants such as
sulphoraphane and isoflavone which work against toxins, resist cell
mutation and invigorate the body's immune system. Don't doubt the
sprout!

"Until Man duplicates a blade of grass, nature can laugh at his so
called scientific knowledge." --Thomas Edison

©1998 Steve Meyerowitz

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http://www.sproutman.com/toxins.html