Dr. Otto Warburg was awarded the Nobel Prize more than 70 years ago for his discovery that cancer cells use glucose at a rate 10 to 50 times higher than healthy cells through direct glycolys is via non-oxidative pathways. Called 'the Warburg Effect', this characteristic hypermetabolic activity fuels the explosive growth of cancer, steals glucose from healthy tissue and produces metabolic byproducts that contribute to systemic illness. Warburg theorized that if the uptake of glucose into cancer cells could be inhibited, their energy supply could be choked off, slowing or stopping cancer growth and forcing cancer cells to die. A few years later, Hungarian biochemist Dr. Albert Szent-Gyorgyi, also a Nobel Laureate, began seeking the explanation for low rates of cancer among populations that consume substantial amounts of whole-grain products, compared to populations that don't. By the early 1980s, Szent-Györgyi had isolated natural compounds within wheat germ that he believed would have anti -cancer properties if consumed in supplemental amounts. Recent research has linked the findings of these two Nobel Laureates: A unique fermented wheat germ extract (FWGE) blocks glucose uptake within cancer cells, choking off their energy supply, reducing their ability to grow and proliferate, and eventually causing cancer cell death by apoptosis, without any detrimental effect to healthy cells.