The problem (in theory) with wheat germ and other gluten containing food is that it has a lectin which is closely similar to the one candida uses to attach to the cells of the intestines. The lectin is also part of how our immune system recognise candida, so an attack aimed at candida can also affect intestinal cells bound to the gluten lectin, leading to further intestinal damage (leaky gut, impaired mineral and vitamin absorption, and less favorable sites for the good bacterias to attach to).
Lectins are protein made by microorganisms to attach themselves to cells. They are also part of the plant immune system, and the "eat for your blood type" theory from Dr. D'Adamo is that the blood type antigens is what will define how the lectins affect you.
Because lectins are protein, they are destroyed (denatured) by cooking and partly by our stomach acid (which is often low for many people), but our digestive enzymes can't digest them and there will always be some lectins that make it to the digestive tract. They are part of the reason why grains and legumes can't be eaten raw. Many temporary gastrointestinal problems are related to improperly cooked legumes.
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