Wheat germ, both fermented and unfermented, has been a part of the human diet for millennia with no indication that it poses any health hazards. Avemar is produced from wheat germ. A loaf of whole-wheat bread containing about 2 cups of whole-wheat flour (∼270 g) includes about 7 g of wheat germ. Wheat germ is also used as an ingredient in a wide variety of foods formulated to provide advantageous nutritional characteristics without any adverse effects.
The fermented wheat germ in Avemar pulvis is substantially equivalent to the fermented wheat germ found in whole-wheat food. Historically safe consumption of whole-wheat products also provides strong evidence of the safety of Avemar pulvis for its intended use.