Talk:Cereal germ

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[edit] cheerleading

Germ adds flavor and crunch to virtually any recipe, and it's an easy way to add extra nutrition. It can be used as a substitute for breadcrumbs in meatballs, as a casserole topping, or in coating chicken breasts. It can also replace up to 1/2 cup of the flour in recipes for muffins, breads, pancakes, and many other baked goods, making it even easier to work into your diet.

while i agree with all this, it's not very encyclopediac. better, if anyone is feeling motivated, would be to put some recipes featuring germ onto wiki cookbook and then link from here. --dan 02:22, 4 October 2006 (UTC) While I agree that the above is not neutral, an article like this should cover how it is eaten.Dejvid (talk) 10:00, 17 February 2008 (UTC)

[edit] Grain protein

Wheat germ, due to its relatively high concentration of complex carbohydrates and protein[citation needed], aids in gaining muscle and reducing instances of catabolism[citation needed]. These properties, in addition to the essential vitamins and fatty acids also present, make wheat germ a possible supplement for body builders and athletes[citation needed].

While wheat germ does have a high concentration of complex carbs and protein, it is common knowledge in the weight training community that most plant proteins (legumes excepted) carry fewer amino acids than those found in animal and dairy protein. Grain protein is by no means an "ideal" supplement for bodybuilders and, barring any groundbreaking scientific evidence refuting several years worth of studies pointing to a contrary result, this section is woefully inaccurate. Manstein16