Where does wheat germ fit into this? I'm advoiding wheat, but the germ is another matter.Since it has so many minerals, wouldn't it be good for us? Also,I am concerned about the carbs, as I have candida. Any help will be appreciated. riverrat
Most wheatgerm is rancid unless you grind the wheat your self!
But you may get cold pressed Wheatgerm oil which is very good for you!
But keep it refrigerated and only take a small amount at a time( one teaspoonful), for it is very concentrated and requires much Oxygen for the body to be able to utilize it! It is good to take some extra calcium with it, so the body may use it better!
And if you take too much of it at a time and the body does not get enough Oxygen, then it may make the body acidic!
Most people with candida are worrying about the wrong things!
The body "MUST" have "NATURAL" sugars and carbohydrates to live!
"IF" you get enough Alkaline Minerals with the Natural sugars and complexed carbohydrates, then Candida may not bother you!!!!!!!
The whole problem is a lack of Alkaline Minerals and from eating Refined and Processed foods, instead of Natural Unprocessed and Unrefined foods, which one should be eating instead!!!
The problem (in theory) with wheat germ and other gluten containing food is that it has a lectin which is closely similar to the one candida uses to attach to the cells of the intestines. The lectin is also part of how our immune system recognise candida, so an attack aimed at candida can also affect intestinal cells bound to the gluten lectin, leading to further intestinal damage (leaky gut, impaired mineral and vitamin absorption, and less favorable sites for the good bacterias to attach to).
Lectins are protein made by microorganisms to attach themselves to cells. They are also part of the plant immune system, and the "eat for your blood type" theory from Dr. D'Adamo is that the blood type antigens is what will define how the lectins affect you.
Because lectins are protein, they are destroyed (denatured) by cooking and partly by our stomach acid (which is often low for many people), but our digestive enzymes can't digest them and there will always be some lectins that make it to the digestive tract. They are part of the reason why grains and legumes can't be eaten raw. Many temporary gastrointestinal problems are related to improperly cooked legumes.