__top__ - Chew Wga

When you chew, WGA literally “glues” itself to the surface of your mouth. This is the physical sensation you perceive as stickiness or pastiness.

But what happens when you chew WGA? The answer reveals a fascinating, and sometimes concerning, interaction between a plant protein and your immune system. Wheat Germ Agglutinin is a type of lectin —a protein that binds to specific sugar molecules. In the wheat plant, WGA acts as a natural pesticide, deterring insects and fungi. It’s found in highest concentrations in the wheat germ (the reproductive part of the kernel) and, to a lesser extent, in the bran and endosperm. chew wga

Here is the step-by-step process of "chewing WGA": When you chew, WGA literally “glues” itself to

Unlike other proteins that are easily broken down by stomach acid, WGA is remarkably stable and resistant to digestion. This is the key to its biological activity. If you chew a piece of whole wheat bread, cracker, or pasta for 60 seconds without swallowing, you aren’t just mechanically breaking down starches. You are chemically interacting with WGA. The answer reveals a fascinating, and sometimes concerning,