The toasting or any heat is going to break down the DNA I would think.
Toasted wheat germ contains compounds that can interfere with the DNA extraction process, such as fats and proteins. These compounds can inhibit DNA isolation and purification by binding to or degrading the DNA molecules. It is recommended to use fresh, unprocessed wheat germ for successful DNA extraction.
I always use raw.
It's just as healthy either way. Toasting will not affect the nutritional content. Enjoy!
za'atar (herb), zebda (butter), zematur (gruel/porridge of toasted wheat germ and honey-almond butter)
Wheat germ is part of a plant cell. Wheat germ is the embryo of a wheat kernel and is rich in nutrients like vitamins, minerals, and proteins.
The Wheat Germ's cell's nucleus.
It allows DNA to extract from the wheat germ.
for human consumption, wheat germ cereals and wheat germ oil are the two most popular preparations of the grain.
If the wheat germ is freshly prepared from wheat grains it will not be bitter. However, wheat germ contains oils that quickly go rancid as soon as the grain is ground and the wheat germ separated out. It is the rancid oils in stale wheat germ that cause the bitter taste. When the wheat germ is rancid it no longer has any special nutritive value. If a package of wheat germ is on sale, it is probably because it went rancid and the store manager knows it.
"Wheat germ" is a singular noun representing a composite thing. It is not correct to say "wheat germs."
Wheat germ in Tamil is called "கோதுமை பொடி உளுத்தம்" (Kothumai podi ulutham).
NO