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.