I was intrigued when I found out that Wheat Germ has many healing properties. The Germ is the seed where the new plant will germinate. It’s the part of the plant with high concentrations of vitamins, minerals, protein, and fatty acids.
People with skin problems can benefit from Wheat Germ oil. Wheat Germ oil is recommended for soap making due to its high contents of vitamins A, E, D and fatty acids. Vitamin E is a natural antioxidant, it also contains squalane. Squalane is a natural bactericide with healing properties. Squalane is involved in cell growth. Those with psoriasis can benefit from its healing properties. In fact, one of my children suffers from psoriasis. Of course I went to the local health food store to get it. It’s only been a couple days since he started using the oil but the redness and inflammation has gone down considerably. There’s even shampoo out there with Wheat Germ oil that can be used for seborrheic dermatitis, and scalp psoriasis.
Wheat Germ is very high in vitamin B, which helps support a healthy immune system. Wheat Germ contains high amounts of folic acid, thiamin, niacin and riboflavin. All of which are essential to a body’s proper functioning. Wheat Germ is rich in potassium, which is a mineral that keeps the body balanced and counteracts sodium. Anemia patients can benefits from its high level of iron. Magnesium, another mineral found in Wheat Germ, helps form teeth enamel and healthy bones.
Those suffering from constipation, colon problems and even cancer can benefit from Wheat Germ. It is very high in fiber; one tablespoon of Wheat Germ is the same as 1 gram of fiber. It is also beneficial in controlling diabetes or heart diseases.
As always, please consult with your physician before adding anything to your diet and remember it is not in place of any medications you have been prescribed for any medical condition you many have.
Wheat Germ & Banana Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup toasted wheat germ
- 1 1/2 cups mashed ripe bananas (about 3)
- 1/2 cup milk
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.
Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.