Wheat germ is the embryo of a wheat berries (kernel) and form about 2.5 percent of the total berry. Wheat bran (seed coat) forms 14.5 per cent and starchy starch forms 83 percent. Commercial wheat germ is a byproduct of milling of starch to make white flour. Wheat germ oil is expeller pressed from wheat germ or solvents extracted with acetone, hexane or methanol. The oil is then filtered, degummed, bleached and deodorized. It is sold as a health food or as animal feed supplement.
Water ozonator (corona types are the most effective) Air diffuser (preferably glass or chemically neutral material) Glass container
. wheat germ oil is high in two essential polyunsaturated fatty acids can not be synthesized in the body and must be consumed in the diet, linolenic acid and linoleic acid. Linolenic acid reduces cholesterol and reduces the risk of heart disease. Linoleic acid is a precursor of prostaglandin hormones, which counteract inflammation.
The polyunsaturated fatty acids in wheat germ oil are unstable, meaning they will oxidize (bond with oxygen) and becomes rancid within three days if not refrigerated in an airtight container and protected from light. Fatty acids are chains of carbon atoms with bond sites for hydrogen atoms on both sides. A polyunsaturated fats have more than one vacant area where hydrogen can be pasted, but it is not. Saturated oils such as butter, and mono-unsaturated oils, such as olive oil, are stable at room temperature, which means that, unlike wheat germ oil, they are slow to oxidise and slow to become rancid.
Wheat germ oil has the highest vitamin E content of vegetable oil, as high as 2500 mg (0.09 grams) per kilogram (35.27 grams) of oil. The recommended daily intake of vitamin E for adults is 15 mg. Vitamin E is an antioxidant, which means it can donate an electron to neutralize free radicals (oxides or peroxides with highly reactive unpaired electrons), which can damage the living cells. Vitamin E in wheat germ berries also prevents rancidity while seeds are dormant. A Missouri Botanical Garden Bulletin in January 1921 noted that testing 16 year old wheat seed had given an 8 percent germination rate, but after the year 30 of the germination rate was zero.
The US Food and Drug Administration requires that products marketed as “whole wheat” has the same proportion of the germ, bran and starch as living seed does. Oil seeds provides whole grain products a pleasant “nutty” flavor, plus a higher vitamin and mineral content than white flour products. Whole wheat flour has a shelf life of six months to one year when kept tightly sealed and refrigerated. In comparison, bleached and fortified white flour a shelf life of eight months when kept in a kitchen cupboard at room temperature or one year in the refrigerator.
Organic unrefined wheat germ oil is dark brown in color and smells and tastes of wheat kernel. If no recent cold pressed with an expeller process and immediately refrigerated, can unrefined oil becoming rancid by the time it reaches the market. When carefully stored in an airtight container, protected from light and cooling, wheat germ oil has a shelf life of up to two months.
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