Wheat germ – those tiny yellow flakes – is far too little valued and used. If people only realised how wonderfully nourishing and curative these flakes are they would serve them every day in one way or the other, including in their breakfast muesli. Girls and young women in particular would eat more wheat germ if they appreciated what marvellous properties it has to offer.
Wheat germ contains a first-class protein and much oil. More important, however, are the phosphates in it, and we should all know the vital role phosphates and their combinations play in keeping our nervous system healthy. Still more important than phosphates is the high content of vitamin E in wheat germ. Let me briefly remind you of what vitamin E means to us.
It is not for nothing that vitamin E is also called the fertility vitamin, since it plays a considerable part in the development and function of the reproductive organs. But the ovaries and testicles are more than just reproductive organs, they actually discharge their secretions into the bloodstream and therefore belong to the category of organs known as the endocrine glands. Vitamin E is of great importance for the correct functioning of these glands and thus for the entire metabolism.