I just started to Sprout Beans.
I’m very confused about the safety of Raw Bean Sprouts.  I have heard totally contradictory things from different Raw Food Experts.

Some experts say Pre-Soaking the Dry Beans 12 hours before even Sprouting them almost totally eliminates the toxins enzyme inhibitors, protein inhibitors, and gas producing Oligosaccharides that are in all beans.   And then, just Rinsing them twice a day for 3 days
removes any remaining toxins.  After the Final rinse, you can just eat the bean sprouts raw if you want for a snack or add them to salads, raw.

Others Experts say you still have to Steam them or Cook them to remove these toxins after the beans are sprouted.
They say If you don’t steam them, some of these toxins will still be in the sprouts as well as possibly bacteria or mold from storing them in the fridge for 5 days.

I’m not buying Sprouted Beans from a store.
I’m Buying Dry Adzuki Beans and Lentils and Sprouting them myself.
I Sprout about 64 oz. (2 quarts) of Beans at a time.
First I Soak them in water 12-24 Hours, dump the water – then Rinse them with water every 12 hours for about 2- 3 days.   The Sprouts come out perfect. After the last 12 hour rinse, the bean sprouts are totally dry and I store them in the fridge in a covered pyrex bowl for 4-5 days.

One of the reasons I’m sprouting Adzuki beans is they are supposed to be naturally easier to digest than other type beans because they have less gas producing Oligosaccharides to begin with.

Do You have to Steam Bean Sprouts before you eat them? If so, how long do you need to steam the Beans to get all the toxins out?

Thanks Steve