LONGECITY

Hello my friends.

I was wondering what amount of glycation Toasted wheat germ possesses? I cannot find any sources for this, but for what it is worth it is fairly moderate and protein and fat, so toasting those two together could effectively equate to a good deal of glycation if I am not mistaken. Any ideas? Should I drop this lovely addition to my oatmeal?

I wouldn't worry about it at all. It it toasted only for a very short time (to disable the enzymes and some of the lectins it contains), it is rather low in protein and the oil is extremely high in tocopherol, which acts a glycation inhibitor. Most importantly, given the density of wheat germ you probably don't eat very large amounts of it.

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There used to be a thriving spermidine thread on LC but I can't find it now ( and the Google Site Search function seems to be out of order for some time already). So for all you lovers of wheatgerm, but also of mushrooms and aged cheese, I post this encouraging link there:

https://www.scienced...70421091816.htm

(btw; just to be sure I buy the non-toasted version)

I would worry about the gluten content instead, very much so even if I agree that the amounts are probably relatively moderate.