How To Ferment Wheat Germ H 86 Recipe

It seems that to make Avemar (fermented wheat germ) all you need to do is get wheat germ and mix it with water and brewers yeast for 18 hours at 86 degrees Fahrenheit. You can then use it and even make bread with it and eat some each day. Fortunately I don't need it but reading all the people who do it would be a whole lot cheaper than paying $200 for pills and not knowing if it will work.

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OK JOE, can u give me the exact percentage of each ingredient (wheat germ, water, and brewers yeast). Sounds interesting, I would like to give it a try.

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Figuring out the exact percentages of each ingredient would likely be a long shot, namely because the makers of Avemar have not even listed it for their own product. If they did, they'd probably lose out on a lot of business... but maybe, just maybe... one of their customer service representatives could point you in the right direction.

One thing the manufacturer does list is that Avemar is 100% natural, comprised of wheat germ extract (fermented by bakers yeast). It is also said to be free of chemicals & synthetics... Perhaps, investing in Avemar one time and then doing a little experimenting to copy the consistency, etc, would be your best bet? The website for Avemar does list directions for dosing, preparing, and storing their product for optimum results.

Wish I could be of more help!

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I need the recipe on how to make fermented wheat germ, including the fermentation process?

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Re: Billoo9 (# 1)

I would take 3 oz of wheat germ 24 oz of water 1/8 teaspoon brewer's yeast mix water and wheat germ first then add brewer's yeast mix it in wait 18 hr. in room temperature. Stir every 6 hr. then store in fridge and use

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Re: George (# 3)

I think you can make a go of this recipe and attending article using the link below [1].

The whole ball of wax begins with fermenting the poolish, and that's as far as I take it. The bread simply seems to be a carrier with a lot of extra calories so I skip the bread making end of it.

After fermenting the poolish I put it in a pot and gently stir it over a flame to raise it above 140 degrees Fahrenheit for several minutes to deactivate the yeast. Then I dehydrate it in a tabletop dehydrator until it's completely dry. Sometimes you have to break it up with your hands to expose wet areas. Once it's thoroughly dried I grind it by hand in a suribachi to a fine powder so I can capture it in a tightly sealed jar, which you can store in the frig. I then fill capsules with it or simply spoon it into various food preparations.

I have no idea how much "extract" would be in a teaspoon, but if people are helped by eating the bread then I figure eating the dried and ground poolish would be even better.

Good luck!

[1] hummingbirdhealth.com/cancer_prevention_bread

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Re: Nick (# 5)

UPDATE

I've determined the heating, drying and grinding isn't necessary. What I do now is add 1 tablespoon of olive oil, couple of pinches of sea salt, 1.5 cups of whole almond flour and 2 tablespoons of chia seeds soaked in 2/3 cup of water until jelled (stir vigorously) to the poolish and mix well. I then oil a small baking dish (9" x 6"), transfer the mixture, and bake at 450F for 40 minutes uncovered. Turn off the oven and crack the door open to its first position, and let cool. Keep it covered in the fridge. Cut into small brownie like squares and eat two or three a day.

This basic recipe can be modified in many ways, such as adding chopped walnuts.

I find it really delicious and preferable to eating so much flour.

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