FRESH WHEAT GERM Wheat Germ Oil

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					          INFORMATION                        BULLETIN



                         FRESH
                       WHEAT GERM

            The best quality of Fresh Wheat Genu is packaged
        in a light-proof package and immediately vacuum packed
                    to remove the air and exclude light.
                 This method ensures optimum freshness!
           To further ensure freshness, keep frozen at all times!

      Once wheat genu has been exposed to air and/or light,
 rancidity develops rapidly and is evidenced by a bitter aftertaste.
Once wheat genu is rancid, it has no value and should not be eaten.
                Fresh Wheat Genu has a light, nutty,
          slightly sweet flavor without the bitter aftertaste!

                     YOU DESERVE THE BEST!

         Fresh Wheat Genu is produced from high-protein,
Hard Red Spring Wheat. The genu is about 2.5% of the weight ora
 kernelofwheat. It is the embryo or sprouting section of the seed,
        usually separated during the milling process because
          the oil content limits the keeping quality of flour.
          .




                              Fresh Wheat Germ
                           is an excellent source of:
         Vitamin E     .   B-complex vitamins. Protein (26.9%)
                               it also contains:
Iron.     Potassium.       Phosphorus. Calcium. Magnesium.          Zinc

              NO ADDITIVES.           NO PRESERVATIVES

              NOT ROASTED, TOASTED, MICRONIZED
                   OR OTHERWISE PROCESSED

                             TASTE TELLS! !
         Vitamin B-complex bonuses in Fresh Wheat Germ                                                 Fresh Wheat Germ's main claim to fame is Vitamin E
Recent studies show that vitamins B6,           B-vitamins - B6, B12, and riboflavin also           A recent study conducted at the Harvard University School of Public Health has
B12, and folic acid can dramatically lower      lower homocysteine levels.                      shown that vitamin E decreased the risk of heart disease between one-third and one-half.
homocysteine levels and prevent the                                                              .   Meanwhile,the World Health Organizationsponsoreda study that showedthat
                                                B-vitamins are found in the hu1land germ
homocysteine-induced       oxidation      of                                                    vitamin E deficiency is the most important risk factor in death from ischemic heart
                                                of whole grains and are milled away in
cholesterol that damages arterial lining.                                                       disease (ISO) - significantly more important than high cholesterol levels, high blood
                                                most supermarket breads, crackers, dry
Dr. Meir 1. Stampfer of Harvard Medical                                                         pressure, or smoking.
                                                cereals, and thousands of other highly
School and Dr. Eric B. Romm of the                                                                    In addition to the enhancement of cardiovascular health, there are many other
                                                processed foods. '
                                                                                                impressive properties of vitamin E.
Harvard School of Public Health pointed
out in the Journal of the American              Without B-vitamin sufficiency, a diet with            Vitamin E is a powerful antioxidant that can help retard aging, protect the muscles,
                                                excessive amounts of red meat, milk, and        blood, lungs, and eyes, prevent blood clots, and strengthen the immune system.
Medical Association (JAMA), June 26,            milk products increases homocysteine.           Antioxidants work by preventing damage from free radicals. Free radicals have an
1996, that "Strong and remarkably               Elevated levels of homocysteine, like high
consistent data have linked elevated levels                                                     unstable, or restless, oxygen molecule, which wants to combine with another molecule -
                                                fibrinogen, contribute to coronary artery       and then oxidize it. When this happens, the host molecule is damaged or destroyed by
of homocysteine with increased risk of
cardiovascular diseases..."                     disease, heart attack, and heart failure.       the oxidation. This happens natura1ly,a1lthe time, in your body, without necessarily bad
                                                Refined carbohydrates like those found in       effects. In normalconditions,the body keeps a limit on free radical,and they cause
High levels of methionine (amino acid)                                                          minimal problems. But they can get out of control. They can attack ce1ls in massive
                                                white bread and flour are sugar. They
found in red meat, milk, and milk products      raise insulin and triglyceride levels.          numbers and cause considerable damage. And they like to attack cells that are anything
is a precursor to homocysteine, a free                                                          but expendable. Antioxidants like vitamin E keep them under control.
                                                Refined carbohydrates have been stripped
radical generator capable of oxidizing                                                                But one question continues to confuse a lot of people: What's the difference
                                                of B-vitamins and minerals, including
cholesterol.    Dried milk and highly                                                           between natural vitamin E and its synthetic counterpart? What is meant by "natural" and
                                                magnesium, chromium, and zinc. Only
processed red meats contain high amounts                                                        "synthetic", anyway?
                                                iron - in a poorly absorbed form - and
of oxidized (damaged) cholesterol. While        three B-vitamins are added to "enriched"              A1Ivitamins can be derived or synthesized from food, which by any definition is a
these foods are consumed in abundance in                                                        natural source. However, many vitamins, such as vitamins B, C, and E, can be
                                                foods. But our bodies need the entire
the US, the majority of the population is                                                       synthesized from non-food sources such as petrochemical distillates which are
                                                B-complex and all the trace mineral
deficient in B-vitamins (see Food Damage                                                        sometimes, incorrectly, termed a "natural" source.
                                                elements in order to stay healthy.
Report).                                                                                        Vitamin E as dl 'alpha tocopherol or tocopheryl is usua1lya derivative of petroleum and
                                                Earlier research at Tufts University            turpentine mixed with artificial preservatives and sugar. It consists of eight isomers, only
Dr. Robert M. Russell of Tuft University
                                                (reported in the Summer, 1995, FFC)             one of which is the natural form of the vitamin E molecule d'alpha tocopherol. (The
said, in JAMA, June 19, 1996, "By               indicates that moderate increases of
increasing folate intake to 400 micrograms                                                      molecule of d'alpha tocopherol as the natural form of vitamin E, when examined under a
                                                B-vitamins in the blood were enough to          microscope with a polarized light, is seen to rotate to the right. Hence the term d' for
per day (twice the present RDA),
                                                dramatica1ly     lower    homocysteine          dextro, or right. In the synthetic form, dl'alpha tocopherol, the dl (the I stands for levo, or
homocysteine levels in blood could be           concentrations.
reduced by four millimoles per liter, thus                                                      left) rotates to the left. It's a mirror image of the natural form.)
preventing a minimum of 13,500 deaths           Folate (folic acid) is found in green leafy           Even Hoffman LaRoche, the Swiss-based pharmaceutical firm which holds the
annually from coronary artery disease."         vegetables, citrus fruits, dried beans, nuts,   patent right to the manufacturing of dl'alpha tocopherol, recognizes the shortcomings of
                                                oatmeal, wheat germ, and brewer's yeast.        synthetic vitamin E: It requires I mg of dl form of vitamin E (synthetic) to equal 1 LU.
Current medical research focuses on folate
                                                                                                of vitamin E activity, while I mg of d form (natural) is equal to 1.49 LU.
(a B-complex vitamin), but three other                                                                At the 1988 New York Academy of Sciences Conference on vitamin E, it was
                                                                                                reported that the dl form of vitamin E may even block the absorption of the natural
 The following excerpt is from About Wheat Germ by P.E. Norris                                  occurring vitamin from the food we eat.
     Although the germ consists of only a small fraction of the grain, it contains more               Other researchers have reported that the artificial dl form has anywhere from 1/5 to
than 50% of all the vitamins and is the only part of the grain that contains vitamin A.         1/20 of the biological activity of the d, or natural, molecule of vitamin E. Clinical studies
     It is the richest known source of vitamin E, lack of which causes sterility, abortion,     have shown that the body recognizes the difference between the artificial and natural
impotence, loss of vitality, sundry sexual disorders, arthritis, and some forms of paralysis.   forms.
It delays the aging process and according to Drs. Shute, Vogelsang and G.A. Gloria, by                Here are some tips for trying to decode labels: The various forms of natural
aiding the circulation and metabolic processes, has cured and alleviated many heart             vitamin E are:
disorders. It is a natural antihrombin (prevents clotting in the bloodstream).                   d'alpha tocopherol. d'alpha tocopheryl acetate. d'alpha tocopheryl acid succinate
     In addition, the germ stores vitamins of the wonderful B-complex or B-group, of                       -   All three are present in Northern Edge@ Fresh Wheat Germ          -
which we know a great deal, but not all.                                                             Acetate or succinate are organic esters or salts of acetic acid used to stabilize the
     Although so small a fraction of the whole grain, the germ contains almost all the fat      vitamin and make it less prone to oxidation.
in wheat and a high percentage of protein and mineral salts.                                         If there's a dl in front, you know it's artificial vitamin E from non-food sources such
                                                                                                as petro-chemicals.
            New Bonus from the Wheat Germ Oil
              Contained in Fresh Wheat Germ
     Octacosanol sounds a lot more exotic than it really is. Although it sounds
as if it might come ITom another plant, it's actually a concentrated nutrient
derived from none other than an old-time health food favorite: wheat germ.

    Nutrition scientists were on the trail of octacosanol way back in the 1930's,
when they discovered that oils extracted ITom wheat germ had the ability to
improve endurance and stamina. Later experiments revealed that the oil also
reduced oxygen stress and quickened reaction time.

     Researchers first assumed that the active ingredient in wheat germ oil was
vitamin E, but comparative studies proved there was something else accounting
for increased performance. Further analysis found that, in addition to vitamin E
and essential fatty acids, wheat germ oil also contained several long-chain
alcohol molecules. The performance-boosting effects of wheat germ oil were
stimulated by these substances, one of which was octacosanol.

     Later investigations have shown that these alcohols, of which octacosanol is
highest in concentration, can have the following effects:
             »   Lower blood levels of cholesterol
             »   Improve energy storage in the muscles
             »   Improve endurance and stamina
             »   Quicken reflexes
             »   Improve performance at high altitudes
             »   Improve oxygen utilization
             »   Balance the metabolism under stress

    Two things you should keep in mind when selecting octacosanol
supplements:

    First, we recommend octacosanol derived from wheat germ oil only.
Octacosanol synthesized from petroleum and other sources has not been tested,
whereas the natural wheat germ oil variety has.

     And second, the effects of octacosanol take upwards of three or more weeks
to become noticeable.

				
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Description: FRESH WHEAT GERM Wheat Germ Oil