Cereals have formed a very important part in the diet of human beings throughout history. With respect to wheat, traders needed to store wheat flour and its products for prolonged periods of time so they opted for removing the germ and bran. By eliminating these components, the wheat flour lasts longer. The problem is that linoleic and linolenic acids, proteins, and vitamin E are also removed.
Wheat germ is the best source of vitamin E known to date. In 1988, the American Journal of Epidemiology published that regular intake of vitamin E protects against cancer. Another benefit of vitamin E is that it serves as a protector of cellular metabolism, giving a longer life to tissues thus slowing the aging process.
Other health benefits of vitamin E are:
-Helps to treat infertility – A deficiency of vitamin E in women causes irregular periods and increases the risk of abortion. In men, it causes reduced sperm mobility.
-Protects cell membranes from oxidation and harmful free radicals.
-Blocks the process by which nitrites used as preservatives in foods form tumors.
Wheat germ may be ingested in several forms:
Flakes – (This is the way I use it) Two tablespoons sprinkled on cereal, yogurt, juice, salads, etc..
Oil – Wheat germ oil is rich in vitamin E, linoleic acids and phospholipids. Add 10 cubic cm to salads daily. You can also use it directly on the skin to prevent wrinkles.
Capsules – If you do not like the taste of the oil but want its benefits, buy capsules of wheat germ oil and take it this way. For the recommended dose read the container.
Be careful not to take more than the indicated dose. Vitamin E is considered potentially toxic if more than the recommended dose is taken. Other factors to take into account is that vitamin E can become pro-oxidant with copper. Vitamin E with selenium has a synergistic effect.