Tag: Wheat germ agglutinin

Wheat germ agglutinin (WGA) is a protein naturally present in wheat, particularly concentrated in the germ and outer bran layers. This lectin, like others, serves a protective function for the plant but has garnered attention due to its potential antinutritional effects in humans.

Raw wheat germ contains one of the highest concentrations of lectins among common food sources, specifically a type called Wheat Germ Agglutinin (WGA). However, the crucial point for most consumers is that processing and cooking significantly reduce this lectin's activity. This nuanced understanding of wheat germ's lectin content is essential for making informed dietary choices.

Despite the promotion of whole grains for their health benefits, the wheat kernel contains proteins like Wheat Germ Agglutinin (WGA), a lectin that some sources have controversially linked to adverse health effects. This article explores the nature of WGA in nutrition, its scientific basis, and the impact of food processing.