FRESH WHEAT GERM – NorthernEdge®

The best quality of Fresh is packaged in a light-proof package and immediately vacuum packed to remove the air and exclude light. This method ensures optimum freshness!

To further ensure freshness, KEEP FROZEN AT ALL TIMES!

Once wheat germ has been exposed to air and/or light, rancidity develops rapidly and is evidenced by a bitter aftertaste. Once wheat germ is rancid, it has no value and should not be eaten. NorthernEdge® Fresh Wheat Germ has a light, nutty, slightly sweet flavour without the bitter aftertaste!

YOU DESERVE THE BEST !

NorthernEdge Fresh Wheat Germ is produced from high-protein, Hard Red Spring Wheat. The germ is about 2 1/2% of the weight of a kernel of wheat. It is the embryo or sprouting section of the seed, usually separated during the milling process because the oil content limits the keeping quality of flour.

NorthernEdge Fresh Wheat Germ

is an excellent source of:

Vitamin E * B-complex vitamins * Protein

it also contains:

Iron * Potassium * Phosphorus * Calcium * Magnesium * Zinc * Amino Acids

NO ADDITIVES * NO PRESERVATIVES * NOT ROASTED, TOASTED, MICRONIZED

OR OTHERWISE PROCESSED

TASTE TELLS ! !

750 g. (26 oz.) per package

VITAMIN B-COMPLEX BONUSES IN NORTHERN EDGE FRESH WHEAT GERM

Recent studies show that vitamins B6, B12, and folic acid can dramatically lower homocysteine levels and prevent the homocysteine-induced oxidation of cholesterol that damages arterial lining.

Dr. Meir J. Stampfer of Harvard Medical School and Dr. Eric B. Romm of the Harvard School of Public Health pointed out in the Journal of the American Medical Association (JAMA), June 26, 1996, that “strong and remarkably consistant data have linked elevated levels of homocysteine with increased risk of cardiovascular diseases…”

High levelsof methionine (amino acid) found in red meat, milk, and milk products is a precurser to homocysteine, a free radical generator capable of oxidizing cholesterol. Dried milk and highly processed red meats contain high amounts of oxidized (damaged) cholesterol. While these foods are consumed in abundance in the U.S., the majority of the population is deficient in B-vitamins (see Food Damage Report).

Dr. Robert M. Russell of Tuft University said, in JAMA, June 19, 1996, “By increasing folate intake to 400 micrograms per day (twice the present RDA), homocysteine levels in blood could be reduced by four millimoles per liter, thus preventing a minimum of 13,500 deaths annually from coronary artery disease”.

Current medical research focuses on folate (a B-complex vitamin), but three other B-vitamins – B6, B12, and riboflaven also lower homocysteine levels.

B-vitamins are found in the hull and germ of whole grains and are milled away in most supermarket breads, crackers, dry cereals, and thousands of other highly processed foods.

Without B-vitamin sufficiency, a diet with excessive amounts of red meat, milk, and milk products increases homocysteine. Elevated levels of homocysteine, like high fibrinogen, contribute to coronary artery disease, heart attack, and heart failure.

Refined carbohydrates like those found in white bread and flour are sugar. They raise insulin and triglyceride levels. Refined carbohydrates have been stripped of B-vitamins and minerals, including magnesium, chromium, and zinc. Only iron – in a poorly absorbed form – and three B-vitamins are added to “enriched” foods. But our bodies need the entire B-complex and all the trace mineral elements in order to stay healthy.

Earlier research at Tufts University (reported in the Summer, 1995, FFC) indicates that moderate increases of B-vitamins in the blood were enough to dramatically lower homocysteine concentrations.

Folate (folic acid) is found in green leafy vegetables, citrus fruits, dried beans, nuts, oatmeal, wheat germ, and brewer’s yeast.

The following is excerpted from the book “About Wheat Germ” by P.E. Norris

Although the germ consists of only a small fraction of the grain, it contains more than 50 per cent of all the vitamins and is the only part of the grain that contains vitamin A.

It is the richest known source of vitamin E, lack of which causes sterility, abortion, impotence, loss of vitality, sundry sexual disorders, arthritis and some forms of paralysis. It delays the aging process and according to Drs. Shute, Vogelsang and G.A. Gloria, by aiding the circulation and metabolic processes, has cured and alleviated many heart disorders. It is a natural antithrombin (prevents clotting in the bloodstream). In addition, the germ stores vitamins of the wonderful B-complex or B-group, of which we know a good deal, but not all.

Although so small a fraction of the whole grain, the germ contains almost all the fat in wheat and a high percentage of protein and mineral salts.

NorthernEdge® Fresh Wheat Germ’s main claim to fame is Vitamin E

A recent study conducted at the Harvard University School of Public health has shown that vitamin E decreased the risk of heart disease between one-third and one-half.

Meanwhile, the World Health Organization sponsored a study that showed that vitamin E deficiency is the most important risk factor in death from ischemic heart disease (ISD) – significantly more important than high cholesterol levels, high blood pressure, or smoking.

In addition to the enhancement of cardiovascular health, there are many other impressive properties of vitamin E.

Vitamin E is a powerful antioxidant that can help retard aging, protect the muscles, blood, lungs, and eyes, prevent blood clots, and strengthen the immune system. Antioxidants work by preventing damage from free radicals. Free radicals have an unstable, or restless, oxygen molecule, which wants to combine with another molecule – and then oxidize it. When this happens, the host molecule is damaged or destroyed by the oxidation. This happens naturally, all the time, in your body, without necessarily bad effects. In normal conditions, the body keeps a limit on free radicals, and they cause minimal problems. But they can get out of control. They can attack cells in massive numbers and cause considerable damage And they like to attack cells that are anything but expendable. Antioxidants like vitamin E keep them under control.

But one question continues to confuse a lot of people: What’s the difference between natural vitamin E and its synthetic counterpart? What is meant by “natural ” and “synthetic”, anyway?

All vitamins can be derived or synthesized from food, which by any definition is a natural source. However many vitamins, such as Vitamins B, C, and E, can be synthesized from non-food sources such as petrochemical distillates which are sometimes, incorrectly, termed a “natural” source.

Vitamin E as dl’alpha tocopherol or tocopheral is usually a derivative of petroleum and turpentine mixed with artificial preservatives and sugar. It consists of eight isomers, only one of which is the natural form of the vitamin E molecule d’alpha tocopherol. (The molecule of d’alpha tocopherol as the natural form of vitamin E, when examined under a microscope with a polarized light, is seen to rotate to the right. Hence the term d’ for dextro, or right. In the synthetic form, dl’alpha tocopherol, the dl (the l stands for levo, or left) rotates to the left. It’s a mirror image of the natural form.)

Even Hoffman LaRoche, the Swiss-based pharmaceutical firm which holds the patent right to the manufacturing of dl’alpha tocopherol, recognizes the shortcomings of synthetic vitamin E: It requires 1mg of dl form of vitamin E (synthetic) to equal 1 I.U. of vitamin E activity, while 1 mg of d form (natural) is equal to 1.49 I. U.

At the 1988 New York Academy of Sciences conference on vitamin E, it was reported that the dl form of vitamin E may even block the absorbtion of the natural occurring vitamin from the food we eat.

Other researchers have reported that the artificial dl form has anywhere from 1/5 to 1/20 of the biological activity of the d, or natural, molecule of vitamin E. Clinical studies have shown that the body recognizes the difference between the artificial and natural forms.

Here are some tips for trying to decode labels: The various forms of natural Vitamin E are: d’alpha tocopherol * d’alpha tocopherol acetate * d’alpha tocopherol acid succinate

ALL THREE ARE PRESENT IN NorthernEdge Fresh Wheat Germ

Acetate or succinate are organic esters or salts of acetic acid used to stabilize the vitamin and make it less prone to oxidation.

If there’s a dl in front, you know it’s artificial Vitamin E from non-food sources such as petro-chemicals.

NEW BONUS FROM THE WHEAT GERM OIL CONTAINED IN

NorthernEdge Fresh Wheat Germ

Octocosonal sounds a lot more exotic than it really is. Although it sounds as if it might come from another planet, it’s actually a concentrated nutrient derived from none other than an old-time health food favorite: wheat germ.

Nutrition scientists were on the trail of octacosonol way back in the 1930′s, when they discovered that oils extracted from wheat germ had the ability to improve endurance and stamina. Later experiments revealed that the oil also reduced oxygen stress and quickened reaction time.

Researchers first assumed that the active ingredient in wheat germ oil was vitamin E, but comparative studies proved there was something else accounting for increased performance. Further analysis found that, in addition to vitamin E and essential fatty acids, wheat germ oil also contained several long-chain alcohol molecules. The performance-boosting effects of wheat germ oil were stimulated by these substances, one of which was octacosonal.

Later investigations have shown that these alcohols, of which octacosonal is highest in concentration, can have the following effects:

o Lower blood levels of cholesterol

o Improve energy storage in the muscles

o Improve endurance and stamina

o Quicken reflexes

o Improve performances at high altitudes

o Improve oxygen utilization

o Balance metabolism under stress

Two things you should keep in mind when selecting octacosonal supplements:

First, we recommend octacosonal derived from wheat germ oil only. Octacosonal synthesized from petroleum and other sources has not been tested, whereas the natural wheat germ oil variety has.

And second, the effects of octacosonal take upwards of three or more weeks to become noticeable.