Wheatgerm oil is the most potent form of vitamin E (149mg) and it was the original source from which vitamin E was discovered. The whole wheat grain is an excellent food for your daily vitamin E requirements, however, very few people have tasted, whole wheat and have a diet that is generally deficient in vitamin E foods. A small 200ml bottle, of cold-pressed wheatgerm oil should be an essential addition in the fridge, especially if you eat refined bread and refined foods, smoke and intend to protect yourself from polluted air. By taking half a teaspoon per day, twice a week, of cold pressed wheatgerm oil you can be assured that your arteries and heart muscles will be given assistance for protection from pollution.

Wheatgerm oil should also be part of every first aid kit and used primarily for skin irritations and prevention of wrinkly skin and for healing of scar tissue. For people with heart problems, blood clots and other ailments, check with your medical practitioner before taking wheatgerm oil. Wheatgerm oil is a fair source of omega-3 (5g) and over 60% of the oil is unsaturated with 15% mono-unsaturated. Wheatgerm oil provides an abundance of phytosterols (553mg) for protection from low density lipoproteins. Wheatgerm oil is very rich in texture and is best used as a supplement, or as a first aid treatment for healing or damaged skin tissue. Wheatgerm oil is ready, willing and waiting to heal.

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NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.

The chart above provides a guide to the approx.amount of lipids (fats and oils), calories and kilojoules required per day, based on the USDA/RDI. dietary guide. It is not necessary to obtain all the foods listed in the chart per day. This chart is designed to provide an indication of the total quantity of foods required per day to satisfy the ‘nutritional appetite’ for lipids. Some lipids are very beneficial and preferably required daily. This illustrated chart shows the recommendations of the Australian Commonwealth Department of Health and Family; it is clear that no specific mention of lipids is provided. This is mainly due to the inclusion of lipids with the group of dairy and snack foods plus the use of added cooking oils with meat, fish and poultry, plus other foods. When cooking, use cold-pressed oils and moderate their use. Obtain a variety of the lipid groups every week. Obtain the pure oils with salads or bread and combine dairy with grains, legumes or vegetables.

NOTE: d.v. refers to the daily value for women 25-50 years, refer to RDI chart for adult male and child values.

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