Why Wheat Germ is a Nutritional Powerhouse

Wheat germ is where the lifecycle of a new wheat plant begins. It holds the plant's highest potential, being the part from which a new plant grows. Small yet mighty, it's one of the richest foods nutritionally.

Wheat germ contains choline, a B vitamin essential for nervous system health; zinc, which strengthens the immune system; and antioxidants—phytosterols—that slow down the aging process. Research indicates that daily wheat germ consumption leads to a decrease in CRP levels—a critical inflammation marker.

More than anything, wheat germ boasts an impressive amount of Vitamin E, a strong antioxidant crucial for nervous system function and preventing tissue aging.

The fibers in wheat germ will help control hunger and maintain a healthy weight. As they are insoluble, they aid in proper digestion and help remove waste, toxins, and inflammations, contributing to lowering blood cholesterol levels.

The combination of fiber and protein in wheat germ provides stable, long-term energy. The blend of Vitamin E with dietary fibers and antioxidants will assist in blood pressure balance.

Vitamin E is vital for nourishing hair roots, boosting growth, and is beneficial in cases of excessive hair loss. It also supports skin health, making wheat germ useful for psoriasis, acne, dry skin, and other skin conditions.

Wheat germ is sensitive to oxidation, so it should only be consumed in cold dishes. Heating it destroys its nutritional value. Buy it fresh, ideally from a natural foods store, and store it refrigerated. Consume two to three tablespoons a day with vegetable or fruit salad, or in fruit smoothies.

You can also mix wheat germ into porridge or soup, after serving when they've cooled down to eating temperature, to preserve its beneficial qualities. You can even add it to cooled granola.

Those with celiac disease or a wheat allergy cannot consume wheat germ.