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Wheat German is the very heart of the wheat kernel, which is removed during the milling of white flour. It is the smallest part of the wheat grain, but is one of the most valuable parts of the wheat grain itself.

It has a high concentration of vitamins and minerals including, vitamin E., thiamine, iron, zinc, magnesium, and foliate.

Vitamin E is a powerful antioxidant, and according to a recent study by Harvard Medical School, eating wholegrain foods such as wheat germ, helps reduce the risk of type 2 diabetes.

Because of the high concentration of vitamin E., which can help prevent cancer, and heart disease, it is a great idea to add a little wheat germ into home-made breads, puddings, coffee cakes, apple crumble, and homemade biscuits, or whenever possible.

However, because wheat germ contains oil, once opened, it must be sealed tightly and put in the fridge. It will keep in the fridge about the same length of time as a block of butter.

Tags: antioxidants, vitamin e, wheat germ, diabetes