Wheat nourishes more people worldwide than any other cereal crop. It is most nutritious when left unrefined. If you want to enjoy the full health benefits gained from this great grain, choose 100% whole wheat products. Wheat germ is the nutritional heart of the wheat kernel. Two tablespoons of toasted wheat germ contain 55 calories, with more than 15% of the Recommended Dietary Allowance (RDA) of vitamin E, thiamine, zinc, and phosphorus, as well as 10% of the RDA for folate and magnesium, and useful amounts of other B vitamins, iron, copper, potassium, and manganese. It also contains 4 g of protein and almost 2 g of fiber.
The soluble fiber in whole wheat helps lower cholesterol. Keeps your digestive system on track.The insoluble fiber in whole wheat regulates waste and helps prevent constipation.
Helps with a healthy weight
Whole wheat is packed with fiber, which fills you up and helps you lose or maintain your weight.
Promotes heart health
The vitamin E in wheat germ is a powerful antioxidant that is linked to heart health as well as a strong immune system. The fat in wheat germ (1.5g in 2Tbsp) is predominantly polyunsaturated fat, which can help lower LDL cholesterol levels when it replaces saturated fat in the diet. Wheat germ is also a source of plant sterols that help lower cholesterol levels.
Manages blood pressure
Wheat is a good source of magnesium, which can act as an anti-inflammatory, lower blood pressure, balance blood sugar, and relax muscles.
Wheat has high levels of iron, which is used to make the proteins hemoglobin and myoglobin that help carry and store oxygen in the body. Iron also helps prevent anemia.
Refined wheat can raise blood sugar and cause insulin resistance over time, which is associated with obesity, hypertension, high triglycerides, type 2 diabetes, and other chronic health conditions.
Many people are confused about the difference between a wheat allergy and gluten intolerance, or the more severe celiac disease. They are separate conditions. With a wheat allergy, the allergic reaction is to proteins contained in the wheat, and it is only associated with wheat products. Gluten intolerance and celiac disease apply to wheat and all other foods that contain gluten.
Symptoms for all three conditions can range from mild to severe; the best course of action is to avoid any wheat products if you have one of these ailments.