I bought a set of sprouting lids about a year ago and have been sprouting mung seeds and a salad mix every once in awhile since. I never quite get it like what I can pick up at my country market and can't figure out why. They don't quite get long enough or that juicy, refreshing taste to them. Just blah.
I recently took a Food Manager certification class, and sprouts were listed along with raw eggs, seafood, etc. as being potentially harmful. I think it's just because they are a raw product and there is more potential for bacterial growth. I'm pretty sure eating the sprouts is fine as long as you keep your sprouting jars sterilized and your hands clean when you are handling them.
I did a post on mung bean sprouts about a year ago- anyone have any tips for rinsing off the green hulls of the seeds, or do you just eat them?