Nature First Stabilised Wheat Germ is produced after the bran and starch have been removed during the milling of premium wheat grain. Wheatgerm is stabilised to retain its freshness with little loss of nutrients. Indirect heat is applied to raw wheatgerm to prevent deterioration of its fat soluble vitamins and oils. Raw Wheatgerm can deteriorate and become rancid within days without this process. Stabilised Wheatgerm is a good source of protein and fibre, and can be used in baking and added to breakfast cereals, muesli and protein shakes or in place of breadcrumbs in many recipes.