Thread: wheat germ...

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Just another clean carb source. It's the "germ layer" only of a wheat.

http://www.hmiworld.org/hmi/issues/N...und_grain.html. It's only a "whole grain" when all 3 layers are left intact.

http://www.whfoods.com/genpage.php?t...dspice&dbid=66

A grain of whole wheat consists of three parts—its endosperm (starch), bran and germ. When wheat—or any whole grain—is refined, its bran and germ are removed. Although these two parts make up only 15-17% of the grain's weight, they contain 83% of its phenolics. Dr. Liu says his recent findings on the antioxidant content of whole grains reinforce the message that a variety of foods should be eaten good health. "Different plant foods have different phytochemicals," he said. "These substances go to different organs, tissues and cells, where they perform different functions. What your body needs to ward off disease is this synergistic effect - this teamwork - that is produced by eating a wide variety of plant foods, including whole grains."

A "Germ" that Promotes Health

Wheat bran is not the only star when it comes to the health benefits of wheat; wheat germ definitely deserves its "health food" reputation. The germ is the vitamin and mineral rich embryo of the wheat kernel that is removed during the refining of whole wheat grains to white flour. Packed with important B vitamins, such as folate, thiamin, and vitamin B6, and the minerals zinc, magnesium, and manganese, wheat germ is a top-notch food that can be easily incorporated into casseroles, muffins, and pancakes or sprinkled over cereal or yogurt.

The wheat germ also has a high oil content, and subsequently a high amount of vitamin E, a powerful antioxidant that helps protect the oil in the wheat germ from quickly becoming rancid. Vitamin E functions in a similar manner as a fat-soluble antioxidant in the human body where it helps protect fat-containing substances including cell membranes, brain cells, and fatty molecules such as cholesterol from damge by free radicals. Fats and cholesterol are very susceptible to free radical damage, a process that occurs when they are exposed to oxygen. When damaged, fats and cholesterol form toxic derivatives that, if left unchecked, can damage the structures of which they are a part and, in the case of cholesterol, contribute to the formation of atherosclerosis, a form of coronary artery disease. Vitamin E, when present in sufficient quantities, readily blocks these toxic derivatives. Vitamin E not only protects fats, cholesterol and all cell membranes from damage, it is also important for immune system function, cancer prevention and blood glucose control in both healthy and diabetic individuals.