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 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.