Avemar facts

[Guest guest]

http://www.mskcc.org/mskcc/html/69418.cfm

the Memorial Sloan Kettering Cancer Center Site.

It is a balanced discussion in that it does present some evidence for

it, but only in the overarching conventional framework. The writer

insists on referring to it as WGE (wheat germ extract).

" Warnings: WGE should be taken under medical supervision only.

Diabetics should use this product with caution because of the high

carbohydrate content. " -- Sloan Kettering site

It is fascinating that physicians don't want you to use Avemar

without a physician's permission and a physician's fees. Avemar is

nothing but dried up German wheat beer. Wheat germ is used rather

than the whole grain flour. The same saccharomyces yeast is

used. Incidentally the same yeast is used to make both ale and

bread. This is why beer is often called liquid bread.

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

$200 per month is quite a bit to pay for this product. The only way

many people can afford it is to stop drinking their imported German wheat beer.

On the other hand, look at the Avemar patent. It is a little padded

with non-essential steps such as spray drying. There is no reason

you can't make your own. A month's supply would take you half an

hour (grind your wheat germ in your coffee mill or Vitamix) and a

batch might cost you all of five dollars. Caution: use an oversize

bucket to make it as it does foam, and then don't try to drive after

drinking it.

The essentials of the patent process is below. I suppose it is

called Avemar as a truncation of Ave , so non-Christians take heed.

AVEMAR production (from US Patent):

" It proved suitable to use for the production of the fermented, dried

vegetal material described in the present invention wheat germ--which

is a by-product of flour milling and available in large

quantities--around to flour quality, either in its original state or

defatted. The use of defatted wheat germ has no specific advantages.

Fermentation was done with baker's yeast (Saccharomyces cerevisiae).

This type of yeast is commercially available. The period of

fermentation seas about 10-24 hours, preferably 15-20 hours or about

18 hours. The temperature of the fermentation is about 25-35.degree.

C. preferably about 30.degree. C. The weight ratio of the wheat germ

and the yeast is 4:1-2:1, preferably about 3:1, the weight ratio of

the dry matter and water is 1:6-1:12, preferably about 1:9.