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PostPosted: Sat May 30, 2015 2:15 pm 
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Fermented Wheat Germ (FWGE) seems to be a relatively new compound that can help fight all types of cancer and other problems. It stimulates the immune system for infections! AND it should be easy to make in your home, if you cannot afford the $150+ price per box! It should also be effective on a veterinary protocol and may be of use to our racehorses. Dr. David Williams wrote this:

This fermented wheat germ extract exhibits positive effects against cancer. It is particularly effective at reducing metastasis or the spreading of cancer to other sites throughout the body. It is well known that the capability of the immune system has a big influence on the incidence of cancer metastasis. Research has shown that fermented wheat germ can dramatically boost the response and effectiveness of the immune system even when it is not totally intact.

Avemar is a naturally fermented wheat germ extract that has been subjected to a great deal of research scrutiny, particularly in the area of cancer treatment. What makes Avemar stand out among other known therapies is the fact that its effectiveness isn’t limited to any one specific type of cancer. So far it has exhibited positive effects against all forms of cancer cell lines tested.

Cancer Cells Are Gluttons for Glucose

Before I can discuss how Avemar works, however, I should provide some basic explanations about how cancer develops and spreads. Tumor cells assume their unique characteristics according to their diverse genetic aberrations.

Whether they proceed to replicate, grow, and eventually spread throughout the body is determined by enzymatic activity and their accessibility to various nutrients—which is where nutritional habits, environmental factors, and hormones have a direct influence.

Each of these has the potential to interfere, block, or promote enzyme activity and metabolic pathways that tumor cells depend on for their survival.

For years, pharmaceutical companies have also focused their efforts in this arena in an attempt to find cures for various forms of cancer. One of their top priorities (and one area with the greatest potential) has always been to uncover compounds that inhibit glucose metabolism in tumor cells.

Every form of cancer cell utilizes glucose at rates 10 to 50 times higher than that of normal healthy cells (a well-known phenomenon referred to as “the Warburg effect”). Unlike normal, healthy cells that utilize glucose primarily for energy, tumor cells use glucose to increase the production of nucleic acids (necessary for the formation of additional RNA) and various proteins (needed for the cancer to continue to grow).

In simple terms, cancer cells have only one function: proliferation. To achieve this function, cancer cells need large amounts of glucose that they can convert into building materials for new cells. As the tumor grows, more and more glucose is consumed. Two things occur as a person’s glucose is diverted to the cancer. First, fatigue sets in. Second, since less glucose is converted to necessary fats and protein, the body begins to waste away (a process known as cachexia).

Not Throwing the Baby Out With the Bath Water

One of the main problems with conventional cancer therapies such as chemotherapy and radiation is that they are non-specific, so they destroy normal, healthy cells along with disease-ridden ones. Thus, the attempt to kill the cancer cells often kills the patient as well—which, as the old saying goes, is like throwing the baby out with the bath water.

To say Avemar works a little differently would be a gross understatement. Research indicates that Avemar works through several different mechanisms. One of its most unique benefits, however, is its ability to inhibit glucose metabolism in cancer cells.

Research at UCLA has demonstrated that Avemar reduces glucose flow into cancer cells—which inhibits their ability to produce additional nucleic acids and subsequently reduces their proliferation or growth. In the presence of Avemar compounds, cancer cells begin to utilize the available glucose to produce substances that actually inhibit cell division and stimulate programmed cell death (apoptosis) within the tumor.

As one report explains, decreased glucose consumption of the tumors results in a harmonizing of the patient’s metabolism—as well as weight gain, even in people with advanced cancers. As a result, patients treated with Avemar also have improved tolerance for surgery, radiation, and chemotherapy. Further, Avemar achieves these results without creating any toxicity or damage to normal, healthy cells. (Ann N Y Acad Sci. 07;1110:348–61)

This particular feature of Avemar explains why cancer patients using the product routinely experience an improved quality of life. They have less fatigue, pain, and depression, and experience an increase in appetite that can help them regain lost weight. (Medicus Anonymus/Pulmono 03;11 (Suppl 1):13–14) (24th Congress of the Hungarian Cancer Society, Budapest, Hungary 2001)

A Foreign Cell Informer

Avemar also assists the immune system’s ability to identify and destroy cancer cells. The cells responsible for this constant “seek and destroy” mission to rid your body of any foreign or abnormal cells are a specialized type of white blood cells called natural killer (NK) cells. However, cancer cells can evade NK cells by masking their outer membrane with a special substance that the NK cells recognize as “normal.” Avemar suppresses the release of this masking substance—allowing NK cells to better target and kill the cancer cells.

Avemar’s immune-stimulating ability appears to be so powerful that it can be useful in helping in the restoration of even the most severely compromised immune systems. In one study, animals were given skin transplants that the scientists knew would be rejected if the animals’ immune systems were functioning properly. The thymus gland was removed in half the animals to weaken their immune systems.

The thymus is where T cells develop, which are important in cell-mediated immunity. Normally, without the thymus, any animal receiving the skin transplants should have a better chance of accepting the new skin cells rather than rejecting them.

The animals that had their thymus glands removed were then given Avemar. The other half were allowed to keep their thymus gland. The researchers discovered that animals taking the Avemar rejected the skin grafts almost as quickly as the animals that still had their thymus glands—clearly demonstrating the very strong immune-restorative effects of Avemar. And again, Avemar did so without any toxicity or damage to normal cells. (Immunopharmacology 99;41:183–186)

Avemar’s safety has been studied extensively in cell lines, animals, and humans, and no adverse effects have been identified. When the data were reviewed by a panel of doctors and toxicologists, it was their opinion that Avemar has a toxicological profile similar to that of bread. (Though the product is made from only the germ part of wheat, the manufacturer has included a caution for people who are sensitive to gluten.)

A White Blood-Cell Enhancer

Not only is the use of Avemar free of toxic and adverse effects, it has the added benefit of being able to protect cells against such effects caused by conventional therapies. For instance, following radiation and chemotherapy, it has been demonstrated that Avemar was successful in restoring the bone marrow’s ability to produce red blood cells—which should be a godsend to anyone receiving cancer treatment. (1st Congress of the Hungarian Society of Clinical Oncology. Budapest, Hungary, 2000)

One of the life-threatening complications of radiation and chemotherapy is a condition called febrile neutropenia. It occurs when the therapy significantly reduces the number of white blood cells (neutropenia). White blood cells are needed to fight pathogens, and patients are extremely vulnerable to infections (and resulting death) during this period when cell counts are at their lowest. An indicator of the seriousness of the infection is the presence of a fever (the febrile part).

A clinical investigation into the condition involved 22 children in Budapest with various solid-tumor cancers. Half of those children were given Avemar before and during their chemotherapy, and the other half were not. In the Avemar group, there were a total of 121 cycles of chemotherapy and 30 episodes of febrile neutropenia (24.8 percent). In the control group—those not taking the Avemar—there was a total of 106 cycles of chemotherapy and 46 episodes of febrile neutropenia (43.3 percent). Being able to almost halve the incidence of febrile neutropenia alone should justify the use of Avemar in all patients on chemotherapy. The number of lives saved would be astronomical. (J Pediatr Hematol Oncol 04;26:631–635)

In all of the studies where Avemar was used in conjunction with conventional therapies, not only were those therapies significantly more effective, but the patients experienced considerably less therapy-related side effects. Both the frequency and severity of common side effects like nausea, fatigue, weight loss, and depression were reduced. Additionally, their immune systems recovered more rapidly. (Pharmindex Handbook of Oncology 2004/2005. CMP Budapest, 2004. p. 611–617) (Cancer Biother Radiopharm 04;19:343–349) (Cancer Biother Radiopharm 99;12:277–289) (Cancer Biother Radiopharm 04;19:746–753)


This product is based on the work of the famous Hungarian biochemist Albert Szent-Gyorgyi. Szent-Gyorgyi is probably best known for being awarded the 1937 Nobel Prize in Physiology and Medicine for his work on the roles played by certain organic compounds (especially Vitamin C) in the oxidation of nutrients by cells. He is also noted for describing the process of cellular metabolism, which is called the "Szent-Gyorgyi/Krebs cycle" (or more commonly just the "Krebs cycle").

After Gyorgyi migrated to the U.S. following World War II, he continued his work on cancer. It was based on his theory that certain naturally occurring compounds called quinones could be instrumental in helping to control the proper metabolism in cells. As you know, uncontrolled metabolism and rampant cell division is a defining characteristic of cancer.

Gyorgyi noted that wheat germ is a potent source of these quinone compounds. He suggested that they could be concentrated further through fermentation with baker's yeast. Unfortunately, he died in 1986 with his work unfinished.

In the early 1990's, another Hungarian named Dr. Mate Hidvegi picked up on Gyorgyi's work. He developed the first fermented wheat germ for human consumption. The name "Avemar" for his product came from Ave Maria (Hail Mary in Latin) after his prayer for funds to continue his research was promptly answered.

Since then, much research has been done on this substance -- in the lab, on animals and on humans. Over 100 reports have been written since 1996 and 16 peer-reviewed studies are currently accessible on PubMed.


Mate’s Transylvania Professor Lajos David was the organizer of the Department of Pharmacy of the University of Szeged in the 1920’s. He was elected as the Dean of the Faculty of Medicine, the first and only pharmacist who reached this high position at the University since. Dr. Hidvegy’s grandfather was a devout Roman catholic, who publicly opposed Nazi persecution of Jews during the Holocaust. One of his colleagues and, perhaps his best friend, was Albert Szent­Gyorgyi, the Nobel laureate who discovered vitaminC. Szent­Gyorgyi moved to the United States after World War II, where he turned to studies of muscle biochemistry. In his later years he turned to cancer research. He theorized that a revolutionary anticancer drug could be based upon vitamin C combined with methoxy­substituted benzoquinones, the precursors of which can be found in wheat germ. After completion of the PhD, Dr. Hidvegi spent two years with the Wheat Grain Trust in Winnipeg, Canada, before returning to Hungary in 1990. He decided to follow the pathway that Szent­Gyorgyi was now engaged into complete his goals. He contacted an old friend, GaborFodor, a brilliant chemist, also a collaborator with Szent­Gyorgyi in cancer research.

He was invited by Hermann Esterbauer, the head of the Institute of Biochemistry at the University of Graz, to work in his laboratory. Thanks to the generosity of Professor Esterbauer, he accomplished much at Graz together with his student, Dr. Rita Farkas. It was soon after Szent­-Gyorgyi’s death when, with the help of Dr. Fodor, they prepared the chemicals to make the drug Szent­-Gyorgyi had intended to make, with encouragement from the great quantum­ biochemist, Janos Ladik. They made wheat germ extracts with the highest free benzoquinone content. This required a fermentation process to liberate the benzoquinone moieties from the chemical bonds which keep them in natural forms: in glycosides. He recalls the purple colored active molecules in the fermentation liquid. Living cells with their exo­ and endo­enzymes are used to split bonds and make new molecules. This is also true for the manufacturing process of Avemar. This extract contains new molecules, which cannot be found elsewhere.


SInce Avemar and AvéULTRA are sensitive to heat and should not be exposed to temperatures greater than 80 degrees F (shipped in an insulated pack via 2-day delivery), this will be inportant fact when we try to make and store our DIY fermented wheat germ.


Side Effects

Avé is well tolerated by most people. No serious side effects have been reported in extensive human testing. Occasional burping, bloating, soft stools, or diarrhea may occur when first starting with Avé, but these symptoms usually improve with continued use. If diarrhea occurs, try dividing the daily usage amount into two halves, and taking separately, one morning, one late afternoon.


People often report improvements in appetite, energy and daily activity within 3 weeks of beginning to take AvéULTRA daily. Objective measures of improvement typically occur within 3 months.

For long-term results, one should use Avé for at least 6 months. People in fragile states of health need more help staying healthy that those in more robust good health. Clinical trials involving hundreds of participants taking Avé daily over a period of several years have proven it safe and beneficial for long-term use. Since Avé supports the basic mechanisms which the body utilizes to respond to stress and the daily challenges to health, it may make sense to use it continuously.

Determining how long to use Avé comes down to a personal judgment of when one is "healthy enough." Consulting with a physician may help in evaluating the factors that determine whether to continue or to stop using this dietary supplement. People using Avé can stop at any time without experiencing side effects or a withdrawal. Avé is non-addictive and non-habit forming.

Subjects in clinical trials consumed 8.5 g per day of Avemar pulvis, consisting of 5.5g Avemar fermented wheat germ actives with 3g maltodextrin, a non-active stabilizer. Each packet of AvéULTRA contains 5.5 g Avemar fermented wheat germ actives, without maltodextrin.

Suggested Use: As a dietary supplement for adults, use 1 AvéULTRA packet (5.53 g providing 5.5 g Avemar fermented wheat germ actives) per day. Add contents of AveULTRA packet to 4 oz. (120 ml) of cold water or juice, mix well and drink within 30 minutes (mix by shaking with ice for best results). To maximize absorption consume AveULTRA approximately 1 hour before or after food, and 2 hours before or after taking any drugs or other dietary supplements.

The USA price for 30 packet box is over $150.


U.S. Patent #6,355,474

Laboratory Scale Fermentation of Wheat Germ

A suspension of 33.3 g yeast (Saccharomyces cerevisiae) and 1000 ml of drinking water have been added to 100 g fresh wheat germ (according to the Hungarian standard MSZ-081361-80) ground to flour quality. The mixture was shaken in a shaker for 18 hours at C. During this period the fermented liquid got foamy and reached about three times its original volume. After fermentation the mixture was centrifuged for 15 minutes at 3000/min. After boiling and cooling the supernatant was dried by lyophilisation, and the resulting lyophilized matter was kept until further use in the freezer ( C.). The 2.6 DMBQ content of the resulting lyophilisate was 0.4 mg/g dry material (0.04% by weight).

Large Scale Fermentation of Wheat Germ

300 kg, wheat germ ground to flour quality (according to the Hungarian standard) and 100 kg, yeast were placed in a 5 cubic m fermentor, and drinking water was added until the volume became 4000 1. The fermentation period was 18 hours, during which continuous areating (0.5.1 air/l fermented liquid/minute) and slow stirring (30 rev./min) was used. In order to inhibit foaming 1 l/cubic m sunflower oil was added to the mixture. After fermentation areating and stirring were discontinued, and the fermented liquid was separated first in a screw decanter, then in a separator and finally in a filter press with textile filter. As auxiliary material 10 kg filtering perlite/cubic m was added. The fermented liquid was filtered sharp and the sharpness was checked be microscope. The filtered fermented liquid contained practically no cells, which meant that maximum 1 yeast cell was found per 10 sights. The resulting fermented liquid, which contained about 1.5% by weight dry material was evaporated in a vacuum condenser, at a temperature of C. and after discontinuing the vacuum boiled at atmospheric pressure for about 15 minutes. After this the dry material content of the solution was determined and so much maltodextrin--first solved in hot water and then cooled--was added that the dry matter content of the solution became about 30 mass %. After this the solution was spray dried in a shear nozzle rotating spray drier in which the temperature of the outgoing air was C. The resulting final product--a powder--contained 60% by weight of the fermented vegetal material according to the invention and 40% by weight maltodextrin. The 2.6 DMBQ content was--determined by HPLC according to the method described in the following example--0.4 mg/g dry material.


As you may gather, making fermented wheat germ is not exactly rocket science! It is pretty straight forward and we really do not have to worry about testing and standardizing the finished product like the company does. In the case of life threatening cancer, we will take our chances particularly since this is a non-toxic formula in the first place! Wheat germ and bakers yeast are very common ingredients easily found. So no problem there. I would make small fresh batches and not worry about drying the finished fermented solution into powdered form. After all, the final commercial step of transforming this into a freeze dried powder is simply something needed if one is to commercially produce, ship, and sell the substance. We DIY'ers don't need to worry about this last step. I would look to the patent description as the best way to make it:

1) Add 33.3 grams of baker's yeast to 1000 ml of warm distilled water,

2) add this suspension to 100 grams of fresh wheat germ that has been ground to flour consistency,

3) Allow to ferment for 18 hours. This will be anaerobic (oxygen poor) fermentation which means this flask will contain a fermentation lock limiting oxygen. It would be best if it could be shaken consistently over that period and kept at 30º C (86º F). Shaking will help strip the carbon dioxide out of the mixture and distribute nutrients and microorganisms. Hand shaking frequently may be good enough. If you happen to own a magnetic stirrer, this could be utilized to good use during the 18 hours. Make sure you have it in large enough flask to allow at least a 3x increase in volume.

4) After the 18 hours, one needs to separate the wheat germ matter from the supernatant (liquid) though that is debatable in the long run for a DIY'er. You can filter it with a close knit screen or cloth or some other device. This will be one of the more difficult stages as the product will be a thick paste which is hard to filter. A centrifuge can be a life-saver in separating the wheat germ from the liquid at this stage and as an initial stage to filtering. At this stage, it appears the patent says to boil and cool this supernatant as this helps to neutralize some bad enzymes or, perhaps, help kills the yeast cells to stop further enzyme production. You may do it now or boil everything before you try to separate the matter from the liquid, but after that, protect the solution from heat. Keep refrigerated until used up in a few days. In the end, it probably is not very necessary to do much separating of wheat germ from the liquid. It is ALL medicinal and if you can mix it into food as a paste (maybe mashed potatoes) that will help disguise the taste, that may be the economical way to go!

Dosage ?

I would go with the company's specs for the initial plan. You can always modify this from their base suggestion to more or less depending on how your individual body reacts. The good news is that this is generally a non-toxic substance and I doubt you can go too wrong in over-dosing on it. The company sells one dose packets containing 5.5 grams of fermented wheat germ. We used 100 grams in making this batch. So round off the 5.5 to 6, divide into 100 grams and you get approximately a batch that will give you 16.6 doses. Depending on your final volume after straining, you can figure how many ml it will take per 6 gram dose, as an example, suppose you ended up with 900 ml of supernatant after straining, simply divide 900 by 16.6 to get 54.2 ml of your final liquid as a dose that will give you approx 6 grams of fermented wheat germ extract.

The one time dosage of the effective agent can vary between wide limits depending on the state of the patient, and the selection of the suitable effective dosage must always be the responsibility of the doctor. Generally suitable results can be obtained if the dosage is 0.001-100 g, preferably 0.01-50 g, even more preferably 0.1-40 g per kg of body weight, e.g. in dosages of 0.1-10, 1-25 or 10-30 g.

NOTE: and this is important, take it as far away from oral consumption of foods (particularly sugars) and vit c as possible, at least a few hours before or after.

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PostPosted: Sat May 30, 2015 2:17 pm 
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Mechanism of action of Fermented Wheat Germ Extract (FWGE)

MHC-1 (Major Histo-compatibility Class 1 protein)

Tumors can fool the immune system by disguising themselves as normal cells. They can develop a camouflage by expressing high levels of MHC-I in order to to avoid recognition by the specific cells of the immune system that play an important role in antitumor defense – the so called natural killer (NK) cells. Natural killer cells recognize and are blocked by the expression of MHC-I molecules on their target cells. As FWGE reduces the MHC-I level on human tumor cells, it sensitizes them against NK killing, thus reducing their metastatic activities.

ICAM-1 (Intercellular adhesion molecule-1)

In order to defend the body effectively, some cells of the immune system – the leucocytes – require special molecules to help them get through the walls of the vessels and infiltrate the attacker. One of these special molecules is called the ICAM-1. In the presence of abundant amounts of ICAM-1, leukocytes can get through the walls of the vessels easily. It is known that the inner cells of the vessels of some tumors have smaller amount of ICAM-1 compared to normal cells, and this phenomenon can be considered an escape mechanism because efficient leukocyte infiltration is impaired. It has been shown that FWGE makes more ICAM-1 on the cells of the vessels, thus helping the leucocytes to infiltrate the tumor.

RR (ribonucleotid reductase)

Ribonucleotide reductase (RR) is an enzyme, and is needed for DNA synthesis. It was demonstrated that this enzyme is more active in cancer cells, and therefore looks like excellent target for cancer chemotherapy. It was shown that FWGE blocks this enzyme, which favorably impairs the creation of DNA for cancer cells.

PARP (Poly-ADP–ribose-Polymerase)

PARP is an enzyme that plays a pivotal role in repairing the DNA chains. The activity of this enzyme is extremely high in cancer cells because they are highly dependent upon the active function of their DNA. In the presence of PARP, the cells can correct their eventual mistakes, which coincidentally happen during cell division. Similarly, if PARP does not work well, it leads to DNA fragmentation and thus to cell death (called apoptosis). Avemar inhibits PARP, therefore DNA repair in cancer cells is also impaired. It was also shown that FWGE does not trigger apoptosis in healthy cells.

COX-1 and COX-2 enzymes

These enzymes play a crucial role in the immune system, and the pharmacological inhibition of COX can provide relief from the symptoms of inflammation and pain. FWGE non-selectively inhibits both of these enzymes and this feature may partly explain its anti-inflammatory activities against adjuvant arthritis in rats and rheumatoid arthritis in humans.

FWGE is derived from the germ (endosperm, or seed) of the wheat plant, and is a by-product of milling of wheat kernels to produce flour. FWGE differs from ordinary wheat germ in that it is fermented to concentrate the substituted benzo-quinones, which are biologically active. Concentration allows the immunomodulatory effects of the substituted benzo-quinones to be obtained without the consumption of impractically large amounts of wheat germ.

So how does common bakers yeast concentrate these quinones?

Chemical structure of quinones

Quinones are cyclic diketones in which the two carbonyl groups are linked by two conjugated double bonds. The common chemical structure present in all benzoquinones is the 2,5-cyclohexadiene-1,4-dione structure (para-benzoquinone) or the 3,5-cyclohexadiene-1,2-dione structure (ortho-benzoquinone) (Fig. 3) 4,5.The majority of the naturally occurring quinones are the para-benzoquinones, as they are more stable than the ortho-benzoquinones 5. UQ and RQ, both para-benzoquinones, consist of a quinone head group and a long hydrophobic side chain composed of multiple 5-carbon, isoprenoid units (Fig. 2). This side chain can vary in length between different organisms. Humans, for instance, synthesize UQ with a side chain consisting of ten isoprenoid units (UQ10), whereas rats synthesize UQ with a side chain of nine isoprenoid units (UQ9), and the yeast Saccharomyces cerevisiae synthesizes UQ with a side chain of six isoprenoid units (UQ6).
The long hydrophobic side chain anchors the quinone to the membrane, while the quinone head group functions as electron donor and acceptor. Quinones undergo reversible redox cycling between the oxidized and reduced forms 6.

Ubiquinone (UQ) biosynthesis

Ubiquinone also known as coenzyme Q or mitoquinones.

The biosynthesis route of UQ has been characterized in Saccharomyces cerevisiae (yeast). In this yeast the biosynthesis of UQ starts with the coupling of hexaprenyl diphosphate with p-hydroxybenzoic acid (Fig. 4)7. Hexaprenyl diphosphate is derived from acetyl- CoA via the mevalonate pathway 8 and p-hydroxybenzoic acid is synthesized from the amino acid tyrosine 2. All enzymatic steps occur at the matrix side of the inner mitochondrial membrane and the UQ intermediates are membrane associated by insertion of their long hydrophobic side chains into the lipid bilayer. All enzymes involved in UQ biosynthesis are encoded by so called COQ genes. There is growing evidence that in S. cerevisiae a multi subunit complex of COQ encoded proteins is responsible for the biosynthesis of UQ 9. This multi subunit enzyme complex should be attached to the inner mitochondrial membrane. Currently ten COQ genes (COQ1 through COQ10) are known to be involved in UQ biosynthesis in S. cerevisiae 10,11, although the biosynthesis of UQ consists of nine steps only. It is suggested that some COQ encoded proteins are necessary as structural components and/or for the activity of the multi-subunit enzyme complex 11,12, instead of catalyzing a specific enzymatic conversion. So far nine mammalian homologs of the yeast COQ genes have been identified via sequence homology (COQ1 through COQ9). Human homologs of COQ2, COQ3, COQ4 and COQ7 were demonstrated to functionally complement the corresponding yeast null mutants 6,13-15.

The biosynthesis of UQ in Escherichia coli differs from that in S. cerevisiae in the sequence of modifications that occur directly after prenylation. In S. cerevisiae these steps are C-hydroxylation, O-methylation and decarboxylation, respectively (Fig. 4), while in E. coli the first modification after prenylation is decarboxylation, followed by C- hydroxylation and O-methylation. Another difference between yeast and bacterial UQ biosynthesis is that p-hydroxybenzoic acid is synthesized from tyrosine in S. cerevisiae, while it is synthesized from chorismate in E. coli 16,17.

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PostPosted: Sat May 30, 2015 2:18 pm 
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Check out my webpage on this subject at:

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PostPosted: Sun Dec 24, 2017 11:51 am 
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This may be a quick substitute for FWGE:

. . .a gentleman from Illinois. While I enjoyed my sumptuous breakfast he ate an odd-looking concoction, a mixture of yeast and wheat germ. He ate it, he said, because he used to have several grave colds every year, but since he had been eating this mixture he had had none. Having myself suffered from colds a great deal, I started to breakfast on wheat germ too, and since then I have had no colds either. Earlier, I had always been the first to pick up any cold, and had almost died twice of pneumonia. Now I look at other people with dripping noses and think "You should eat wheat germ and take ascorbic acid."

Evidently this other gentleman was mixing yeast and wheat germ, and ate it not as a liquid but as a gruel, and the wheat germ must have fermented, so in my research I turned this up as this gentleman's possible recipe:

A wheat germ Poolish:
2 cups fresh raw wheat germ
1 ½ cups spring water
½ teaspoon of dry bakers yeast

Mix ingredients together in a glass bowl, cover and leave in warm place, about 85 degrees for 24 hours.

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