"Soy and kidney bean sprouts are toxic and should be avoided. Sprouted lentils, black eyed beans, partridge peas, peanuts and vetch retain phytates which cause poor digestion and gas
Alfalfa sprouts are mildly toxic - do not eat them every day, and avoid them if you are a cancer patient, have a weak immune system or suffer from inflammation
Most raw sprouts contain hemagglutinins, which inhibit the absorption of proteins and fats. The worst are soybeans and kidney beans, followed by Pinto, Navy, Black eye, Lima, Black beans, Aduki (Adzuki) beans, lentils and peas. Hemagglutinins are destroyed by cooking
Some people are more sensitive to raw sprouted legumes, and need to cook them. This is no reason to avoid the nutritious and enzyme-rich sprouts of other seeds."
"Soaking neutralises the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli and other helpful organisms break down and neutralise the phytic acid. As little as seven hours soaking in water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed."
http://www.growyouthful.com/recipes/sprouts.php
