Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 Where is the article about wheat germ ? --Bill Re: Wheat Germ Does anyone know why we should not have wheat germ? Tony __________________________________________________________ Want to start your own business? Learn how on Small Business. http://smallbusiness./r-index Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 Andy, Rancid wheat germ isn't good for birds, either! Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 i dont consume any grain. i eat meat, fish, and fresh, raw vegetables. thats pretty much it. ive been doing this for 2 1/2 years. am totally used to it, and LOVE the way i feel each and every day. however, i recently have been coming across many articles aspousing the benefits of wheat germ. most commercial wheat germ has been toasted. its delicious but does it retain nutritionally availble qualities? and, on the other hand, isnt raw wheat germ undigestible? phytic acid, etc? im not worried about real stomachupset issues because even if i do start consuming it, itll be in smallish quantities. im more thinking of whether i am doing my body any help or am making it work harder to digest this wheat byproduct. thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 --- benyokohama <hungjury@...> wrote: > i recently have been coming across many articles aspousing > the benefits of wheat germ. most commercial wheat germ has been > toasted. its delicious but does it retain nutritionally availble > qualities? and, on the other hand, isnt raw wheat germ undigestible? > phytic acid, etc? Ben, wheat germ is a nutrient dense food. The biggest problem is that most wheat germ is rancid because of exposure to oxygen and has lost it's vitamin E during processing. If you are going to try wheat germ, the Fearn raw wheat germ is packed in an airtight bag that is " nitrogen flushed " and is the only brand I have found that tastes fresh. They also use no solvents in processing, which should help to keep nutrients intact. It's not organic, but I'd rather have fresh non-organic than rancid organic wheat germ. I keep it refrigerated and use about a 10 oz bag in about 10 days, or about 1/4 cup per day. Amazon carries Fearn wheat germ: http://www.amazon.com/Fearn-NatureFresh-Wheat-Germ-10-Ounce/dp/B000LKYWCG/ref=rs\ l_mainw_dpl?ie=UTF8 & m=ATVPDKIKX0DER I have also bought it at Whole Foods. According to the USDA nutrient data base, 1/4 cup of wheat germ has 104 calories and the following significant nutrients: % RDA adult male per 1/4 cup (1 oz or 28 g) 166 Manganese 45 Vitamin B1 thiamin 41 Selenium 35 Phosphorus 32 Zinc 29 Vitamin B6 pyridoxine 25 Copper 22 Iron 20 Vitamin B9 folate 20 Vitamin E alpha tocopherol 16 Magnesium 13 Vitamin B5 pantothenic acid 12 Vitamin B3 niacin 11 Vitamin B2 riboflavin 5 Potassium grams per 1/4 cup 14.9 carbohydrate 6.7 protein 2.8 fat (total) 1.5 omega-6 fat (over half the total fat) 3.8 fiber Wheat germ does have phytate, which is likely to reduce the bio-availability of the phosphorus, iron, and zinc. It is also relatively high in manganese and has a fair amount of omega-6 fat, so it's probably not good to eat very much. And it's probably not a good idea to eat the rancid, heavily processed varieties at all. I add the fresh wheat germ to cereal in the morning for breakfast, mainly to add vitamin E and B vitamins. The thiamine, niacin, and pyridoxine compliment the raw milk I have with the cereal. Milk is lower in these nutrients. I'm not convinced that this is the best breakfast, but have been doing it because it's fast on work days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 , > Wheat germ does have phytate, which is likely to reduce the > bio-availability of the phosphorus, iron, and zinc. It is also > relatively high in manganese and has a fair amount of omega-6 fat, so > it's probably not good to eat very much. And it's probably not a good > idea to eat the rancid, heavily processed varieties at all. Good points. It also has a lectin, wheat germ aglutinin (might be spelled wrong), that some people are sensitive to. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 > > , > > > Wheat germ does have phytate, which is likely to reduce the > > bio-availability of the phosphorus, iron, and zinc. It is also > > relatively high in manganese and has a fair amount of omega-6 fat, so > > it's probably not good to eat very much. And it's probably not a good > > idea to eat the rancid, heavily processed varieties at all. > > Good points. It also has a lectin, wheat germ aglutinin (might be > spelled wrong), that some people are sensitive to. > > Chris > thanks to both bryan and chris. pretty much in line with what i was thinking. have a good day. Quote Link to comment Share on other sites More sharing options...
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