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by Sue Becker, 1999<\/strong> One of the most significant benefits in the health of our family we have noticed since we began to mill our wheat and make our own bread, is the great reduction in the number of colds we suffer from.\u00a0 I recently came across an article on the subject of colds I found very enlightening.<\/p>\n We have all heard of the wonderful benefits of taking vitamin C to help ward off colds.\u00a0 However, to bring out the total protective quality of vitamin C, wheat germ should be added to the daily diet according to Dr. Albert Szent-Gyorgyi, the Nobel Laureate who first isolated vitamin C.\u00a0 Dr. Szent-Gyorgyi, however, found that vitamin C could not properly function in the human body in its pure form.\u00a0 Something seemed to be missing.\u00a0 A friend later told him that he credited a breakfast of wheat germ every morning as the reason he had been without colds for several years.\u00a0 Dr. Szent-Gyorgyi, being a chronic cold sufferer, adopted the same custom and found that he, too, had no more colds.<\/p>\n Dr Szent-Gyorgyi then made an intensive biochemical study in which he established a very complex series of reaction between ascorbic acid (vitamin C) and components of the wheat germ.\u00a0 These reactions were triggered by the manganese content of the wheat germ.\u00a0 He found that materials present in most plant foods to a very limited extent are present most richly in wheat germ.\u00a0 Dr. Szent-Gyorgyi believes that any plant food will enhance our absorption and utilization of vitamin C, but to fully potentiate the large amounts of vitamin C recommended by him and other renowned scientist, he believes that two ounces of wheat germ every day is necessary to receive the full benefits of the vitamin C. (there\u2019s that daily bread again!)<\/p>\n Dr. Szent-Gyorgyi explained that biochemically vitamin C functions as an antioxidant in relation to toxins present within our bodies. These toxins, if allowed to oxidize within our systems, cause a chain of reactions to occur that disrupt the normal processes of life.\u00a0 There are literally thousands of potential toxins ranging from heavy metals, the venom of insect stings and snake bites, toxins produced by harmful bacteria, to the numerous viruses like the hundred or so of the common cold.<\/p>\n All of these toxins attack us in the same way.\u00a0 They disrupt the normal activities of the body when they are oxidized.\u00a0 Vitamin C prevents the oxidation. Dr Szent-Gyorgyi found, however, that the wheat germ furnishes the otherwise missing chemical elements that permit the vitamin C to actually regenerate itself so that it is not used up the first time it functions as an antioxidant, but is able to perform the same protective role many times.<\/p>\n Dr. Szent-Gyorgyi states “My finding wheat germ useful against colds is not at variance with Dr. Linus Pauling\u2019s statement that \u2018If one is deficient in two factors, administration of one of them may help to some extent, while full benefit may be derived only by taking the two in combination.”<\/p>\n When Dr. Szent-Gyorgyi speaks of “full benefit”, he is speaking of much more than preventing colds.\u00a0 He believes that in addition to being free of colds, the length, continued good health, and activity of his life are also attributable to this combination.\u00a0 If you mill your own wheat, you of course are obtaining the wheat germ with all these vital components intact.<\/p>\n Fascinating isn\u2019t it that scientist continue to discover what God knew all along!\u00a0 Give us this day our daily bread!\u00a0 Real bread though, with all its life still available!<\/p>\n Reference The Complete Book Of Vitamins<\/p>\n DISCLAIMER: Nothing in this article should be construed as medical advice.\u00a0 Consult you health care provider for your individual nutritional and medical needs.\u00a0 The opinions are strictly those of the author and are not necessarily those of any professional group or other individual.<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" by Sue Becker, 1999 (From our newsletter “Real Bread – The Staff of Life”, October 1999) One of the most significant benefits in the health of our family we have noticed since we began to mill our wheat and make our own bread, is<\/p>\n","protected":false},"author":2,"featured_media":528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"_links":{"self":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/comments?post=228"}],"version-history":[{"count":0,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media\/528"}],"wp:attachment":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media?parent=228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/categories?post=228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/tags?post=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(From our newsletter “Real Bread – The Staff of Life”, October 1999)<\/em><\/p>\n