80 YEARS YOUNG

2018 marks Bet­ter Nu­tri­tion’s 80th year in print. Travel through time with us as we high­light pop­u­lar diet and food trends by decade. In the spot­light this month: Wheat Germ

Better Nutrition - - NEWS - BY THE EDI­TORS OF BET­TER NU­TRI­TION

Bet­ter Nu­tri­tion in the 1950s, Part 2 Wheat may have fallen out of fa­vor in re­cent years, but in the 1950s, wheat germ was a sta­ple of healthy eat­ing.

Wheat may be per­sona non grata these days, but wheat germ— an in­ner por­tion of wheat ker­nels— was con­sid­ered a health food for years. It was es­pe­cially pop­u­lar in the 1950s, when it was used in all types of recipes.

De­spite the re­cent wheat back­lash ( ex­perts have linked it to ev­ery­thing from Alzheimer’s to obe­sity), wheat germ has a lot go­ing for it, and it’s still a pop­u­lar sta­ple at health food stores. Nutri­tion­wise, wheat germ is an ex­cep­tional source of vi­ta­min E. It’s also rich in folic acid, thi­amin, zinc, phos­pho­rous, mag­ne­sium, and fi ber. As a bonus, wheat germ is a veg­e­tar­ian pro­tein source.

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