The wheat germ. Properties

Proteins are extremely complex bodies from the union of several simpler bodies, amino acids. As explained in the articles on proteins, these are bodies that form the basis nitrogen from the tissues of living beings, one of the three fundamental principles of human nutrition with carbohydrates and fats.

The presence of proteins in human nutrition is essential for normal development of the various functions of the human body from infancy to old age.

Its shortcomings identified in the human body a number of generals accused disorders in childhood and in old age and in certain patients the liver, stomach, etc..

In the grain of wheat there is a small particle called wheat germ extraordinarily rich in protein (40%), and this germ a thumbnail sketch of the future plant.

This germ is not taken with the meal, as not being stable, it dismisses the entire wheat grain. In the grain can distinguish three parts: the albumen, the germ that will lead to a new plant and the deck that leads to the saved.

Doing a comparative study of the main food for its richness in proteins with wheat germ, we find that has a protein content, three times the meat and fish, bacon fifteen times, five times the eggs, fifteen to milk, seven chocolate, etc..

Wheat germ contains the essential amino acids in proportion very similar to human demands.

Composition of wheat germ

* 30-40% protein
* 40% of carbohydrates in their simplest forms, ie sugars, therefore carbohydrate content is fully assimilated and easily digested even in the most sensitive stomachs, children, sick, convalescing.
* 10-15% fat. The wheat germ oil contains about 18% linolenic acid, a similar amount of oleic acid and linoleic acid, and 16% palmitic acid. These fatty acids which the body can not synthesize it must be supplied, and noted that its lack determines a number of disorders, particularly of skin and growth.
* Great richness in vitamin E (between 300-450 mg / day).

Indications of wheat germ
1) Deficiency states by insufficient intake of protein.
* Inadequate diet.
* Lack of financial means.
* Diseases that prevent proper assimilation: pyloric stenosis, sick stomach, etc.

2) Excessive protein in the body:
* In pregnancy
* Breastfeeding
* Chronic infections
* Liver disease: hepatitis, cirrhosis, jaundice, etc..
* Renal diseases: nephrosis.
* Losses protein by bleeding, melena, injuries, etc..

3) Pre-and postoperative states.

4) Healing of torpid ulcers.
How much to take wheat germ

Adults can take up to four tablespoons.

Children from one to ten years: three tablespoons.

It should take it mixed with any food (soup, fruit juice), food for early childhood, medicated feed, etc..

How to make wheat germ
Pour the amount indicated on the food and remove it. There should be boiled or prolonged heating over 60 ° C, not to destroy their vitamin qualities.

Related topics:

Wheat germ oil. Vitamin E
Brewer's yeast: rich in B vitamins, minerals and amino acids
Soy lecithin
Polen. Properties
Royal Jelly
Honey. Its properties and indications

*Automatic Translation