While researching these topics did not give me any final information or answer on this topic, I tested a few things:

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• I tried to eat again some sprouts alone 2 days after feeling that discomfort - The sprouts are now creating lots of roots and are about 10 days into the sprouting process.

While the sprouts are now harder and more fiberish, they still seem to be ok to eat - I don't smell or taste anything which seems disagreable - When trying the raw kidney beans sprouts (which are toxic) the smell and feeling when eating them is an instant turn off - I tried them twice and both times the first impression + after affect was bad.

Withese 10 days sprouts, even though, they are more chewy and less crunchy, they still seem very much ok.

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• Spinach

I tried again these thick water filled leaves and they are terrible - It feels absolutely not like spinach. It does not tase anything bad. It simply feels like one is water filled leaves which is a very strange feeling when you are expecting spinach.

So, yes, this could have played a role in the discomfort I felt even though at first impression all you seem to tates is simply more water.

At taste, I don't detect anything really bad - I need to be more careful and simply check the quality of the spinach I buy

This feels like buying bad quality fruit or vegetables - while they might still be ok to eat - the original taste and properties are totally gone - this is related with probably bad storage, freezing or other bad handling from producers.

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Side note: For that specific spinach, the first impression is that this spinach has been frozen (maybe twice or multiple times) this could be an unvoluntary bad handling from the producer.

However, the bad leaves have been clearly mixed with good leaves. 25% of the bag is actually good quality and looks pretty much how it should normally be.

This means that the bad leaves have been voluntarily mixed with good leaves for deception.

The bad leaves might be the result of an unvoluntary mishandling and they then tried to cover their mistake rather than dumping that stock of useless spinach leaves.

There is another theory though: this could as well be a voluntary practice aimed at increasing the weight of the spinach and therefore the profit.

These thick leaves filled with water weight probably 4 times more per leaf than the healthy leaves. This happens because they are much thicker and filled with water.

This could be just a one time mistake or repeated deceptive practice by some not so conscious profit driven producers...

Some further research could definitely unveil what truly happened with that spinach

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• Coconut cream

two days later, the coconut cream box is now fermented - It has been opened for 5 to 7 days not sure exactly.

When tasting a bit of it today, it's totally off now!

If I would drink that now, I don't think this would feel good.

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Another possible element could be food combination, for instance coconut cream almost off + very ripe melon + frozen water filled spinach leaves could altogether lead to the effect I experienced.

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Conclusions:

• Consume coconut cream within 2 to 3 days after opening (get 1/2 liter instead of liter packages)
• Check spinach for quality
• Sprouts are okay to eat even when you eat them 10 days or more after starting the sprouting - They are simply more chewy, less crunchy

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That's it for now!

Do sprouts become toxic 6+ to 10+ days after srpouting?

I researched that question and found nothing! I did not see a simply web page or post mentioning this

I tasted some of these sprouts (chick peas, lentils, etc) 10 good days after starting to sprout

They are now growing real root trees and have lots of green.

They seemed perfectly ok to eat even though they are slightly harder, more chewy and less crunchy.

They seem perfectly ok to me.

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Reheating spinach

Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well.

http://en.wikipedia.org/wiki/Spinach#Production.2C_marketing_and_storage

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Yesterday, I preparared a smoothie and within an hour of drinking it, felt strong discomfort.

A few hours laters, the reaction was even stronger and the negative effects (strong stomach discomfort + lack of desire to eat anything else) lasting until 24 hours later.

The reaction was very similar to what I had when I ate sprouted kidney beans which I hear later are toxic - They contain an enzyme inhibitor which makes them impossible to digest.

What was the cause?

By narrowing the ingredients in the the smoothie, I concluded that this could have been caused by 3 possible sources:

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• Multiple times frozen spinach? - In the bag of fresh wild spinach I got, probably 75% of the leaves look very unusual - thick, they break easily and when pressed between my fingers, they appear to be full of water.

This consistency is not something I observed before - 25% of the spinach leafs are normal and thin like usual

My guess is that a frozen stock of spinach has been mixed with the fresh ones...

It's possible that this frozen (even frozen multiple times spinach leaves) becomes toxic for a reason or another.

I heard that for instance frozen spinach (the one you buy in supermarkets) can't be heated twice.

This could be similar...

This is just a guess...

I need to research this further

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• Sprouts 6+ days old

The day before, I had sprouts and they were fine - no negative reaction.

The thing that could happen is that the sprouts could develop some toxic substance exactly after 6 days for instance.

I noticed for instance that the chick peas started growing extra small side roots at this time.

Do sprouts (or some of them) develop some form of inhibitor or toxic substance after a few days?

I recall hearing that some roots (not sure what plant anymore) will develop toxic substance to stop them from being eaten so that the plant has much greater chances of survival.

This needs to be researched...

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• coco cream - off!

The package of coco's cream I used has been open now for around 4 days - The last package I used stayed open for 7 days and I did not see it going off - I used in slads dressing and smoothies and it was fine...

To be checked...

Raw foodism (or 'rawism') is a lifestyle promoting the consumption of uncooked, unprocessed, and often organic foods as a large percentage of the diet. Depending on the type of lifestyle and results desired, raw food diets may include a selectıon of raw fruits, vegetables, nuts, seeds (including sprouted whole grains), eggs, fish, meat, and unpasteurized dairy products (such as raw milk, cheese and yogurt). A raw foodist (or 'rawist') is a person who consumes primarily raw food, or all raw food, depending on how strict the diet is. Raw foodists typically believe that the greater the percentage of raw food in the diet, the greater the health benefits.
Members of the raw food community claim that raw food encourages weight loss and prevents and/or heals many forms of sickness and many chronic diseases. Critics of this nutritional approach argue that archaeological and anthropological evidence as well as medical research suggest that cooking is obligatory for humans.[1][2][3]



http://en.wikipedia.org/wiki/Raw_food_diet

Food combining is the term for a nutritional approach that emphasizes the importance of properly combining foods, as well as that of properly timing their consumption. According to its advocates, the most important rule of food combining is not to mix at the same meal carbohydrate-rich foods such as bread, cereals, carrots, beetroot and protein-rich foods such as meat, milk, eggs, beans, nuts and seeds. Another important rule is to always eat fruit alone and wait 20-30 minutes before eating another meal so that the fruit has time to pass through the stomach, since fruit does not require to be digested in the stomach with the help of gastric juices. As another example, advocates sometimes recommend that carbohydrates and citrus fruits should not be consumed at the same meal, claiming that the enzyme that digests carbohydrates (amylase) can only function in an alkaline environment. Similarly, when proteins are consumed, the stomach releases pepsin, which is its enzyme for digesting protein foods. Alkaline and pepsin neutralize each other when in the stomach together, thus rendering the digestive juices less effective in breaking down foods that have been miscombined.
Advocates of such food combining believe that the result of too many "miscombined" meals is a backlog of undigested food in the stomach. They believe that this can lead to chronic conditions such as irritable bowel syndrome, acne, and many other ailments believed to originate with an unclean colon. The most obvious negative effect, however, is the lack of energy after eating a large meal, hence the need for what is called siesta. Adepts of food combining claim they never feel tired after eating a large meal, but energized and ready to go. Among the proponents of this idea are some raw foodists who adopt the food combining philosophy to combat the ailments associated with an unclean colon, among other reasons.
Many of the assumptions used to justify food combining are not supported by biological and medical science, and there is currently little evidence supporting real-world success for these theories. One randomized controlled trial has been reported in the peer-reviewed medical literature, which found no evidence that food-combining principles were effective in promoting weight loss.[1]

http://en.wikipedia.org/wiki/Food_combining

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.
Although traditional Asian cuisine uses flavour-enhancing ingredients which contain high concentrations of MSG, it was not isolated until 1907. MSG was subsequently patented by the Japanese Ajinomoto Corporation in 1909. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

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Palmaria palmata (L.) Kuntze, also called dulse, dillisk, dilsk or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata (Linnaeus) Greville. It grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food, and in Iceland, where it is known as söl, it has been an important source of fibre through the centuries.

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Food
Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all trace elements needed for humans with a high protein content.[11]
It is commonly found from June to September and can be collected by hand when the tide is out. When collected, small snails, shell pieces and other small particles can be washed or shaken off and the plant then spread to dry. Some collectors may turn it once and roll it into large bales to be packaged later. It is also used as fodder for animals in some countries.
Dulse is commonly used in Northern Ireland,[12] Iceland and Atlantic Canada both as food and medicine. It can be found in many health food stores or fish markets and can be ordered directly from local distributors. In Ballycastle, Northern Ireland it is traditionally sold at the Ould Lammas Fair. A variety of dulse is cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the produce section. Dulse is now shipped around the world. In Northern Ireland it is particularly popular along the Causeway Coast. Although a fast dying tradition, there are many who still gather their own dulse. Waste pipes have spoiled some sites.[citation needed]
Dulse can be found in some dietary supplements, where it is often referred to as "Nova Scotia Dulce", it is a good source of dietary requirements, a handful will provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin B12, a day's supply of iron and fluoride, and it is relatively low in sodium and high in potassium.[13]
Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland the tradition is to eat it with butter. It can also be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can also be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.

http://en.wikipedia.org/wiki/Dulse

Kelp are large seaweeds (algae), belonging to the brown algae and classified in the order Laminariales. Despite their appearance, some scientists group them not with the terrestrial plants (kingdom Planta), but instead place them either in kingdom Protista or in kingdom Chromista. There are about 30 different genera. Kelp grows in underwater forests (kelp forests) in clear, shallow oceans, requiring nutrient-rich water below about 20 °C (68 °F). It is known for its high growth rate — the genus Macrocystis and Nereocystis luetkeana grow as fast as half a metre a day, ultimately reaching 30 to 80 m.[1]
Through the 19th Century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes.[2]

Essential fatty acids, or EFAs, are fatty acids that cannot be constructed within an organism from other components (generally all references are to humans) by any known chemical pathways; and therefore must be obtained from the diet. The term refers to those involved in biological processes, and not fatty acids which may just play a role as fuel. As many of the compounds created from essential fatty acids can be taken directly in the diet, it is possible that the amounts required in the diet (if any) are overestimated. It is also possible they can be underestimated as organisms can still survive in unideal, malnourished conditions.
There are two families of EFAs: ω-3 (or omega-3 or n-3) and ω-6 (omega-6, n-6.) Fats from each of these families are essential, as the body can convert one omega-3 to another omega-3, for example, but cannot create an omega-3 from scratch. They were originally designated as Vitamin F when they were discovered as essential nutrients in 1923. In 1930, work by Burr, Burr and Miller showed that they are better classified with the fats than with the vitamins.[1

http://en.wikipedia.org/wiki/Essential_fatty_acid

In chemistry, radicals (often referred to as free radicals) are atomic or molecular species with unpaired electrons on an otherwise open shell configuration. These unpaired electrons are usually highly reactive, so radicals are likely to take part in chemical reactions. Radicals play an important role in combustion, atmospheric chemistry, polymerization, plasma chemistry, biochemistry, and many other chemical processes, including human physiology. For example, superoxide and nitric oxide regulate many biological processes, such as controlling vascular tone. "Radical" and "free radical" are frequently used interchangeably, however a radical may be trapped within a solvent cage or be otherwise bound. The first organic free radical identified was triphenylmethyl radical, by Moses Gomberg in 1900 at the University of Michigan.
Historically, the term radical has also been used for bound parts of the molecule, especially when they remain unchanged in reactions. See Functional group. For example, methyl alcohol was described as consisting of a methyl 'radical' and a hydroxyl 'radical'. Neither were radicals in the usual chemical sense, as they were permanently bound to each other, and had no unpaired, reactive electrons. In mass spectrometry, such radicals are observed after breaking down the substance with a hail of energetic electrons.

http://en.wikipedia.org/wiki/Free_radical