Young barley is one of the most popular superfoods along with baby wheat, chlorella, and spirulina. This is not surprising, as young barley grass drinks are full of valuable vitamins, minerals, and other valuable nutrients. Barley grass is an amazing nutrient and is useful in making the body alkaline.
Young barley is a beneficial source of vitamins A, C, E, and K, as well as many B vitamins (B1, B2, B3, B4, B7) and β-carotene. In addition, it contains mineral compounds and trace elements such as boron, chromium, zinc, phosphorus, potassium, selenium, copper, manganese, and iron. It also contains amino acids that our body needs (including tryptophan, methionine, cystine, glutamic and aspartic acid, tyrosine) and unsaturated fatty acids, mainly linoleic and linolenic acids. Young barley also contains chlorophyll, fibre, folic acid, choline, and the most important living enzymes. These living enzymes are responsible for lots of functions in our body like breathing, talking, swallowing, moving, etc.
The extract from young barley grass has a tremendous antioxidant effect, which protects our body from oxygen stress and at the same time supports the treatment of a whole group of diseases. It works this way thanks to a few very important factors.
Young Barley contains many substances with antioxidant properties, incl. antioxidant enzymes - superoxide dismutase (SOD), glutathione peroxidase, catalase, glycosyl isovitexin, or non-enzymatic antioxidants - vitamin E, vitamin C, β-carotene, flavonoids, chlorophyll, and microelements (selenium and zinc) as mentioned above.
The content of all these ingredients may vary depending on the conditions in which the barley grew, as well as the harvesting techniques and the growth phase of the plant in which it was harvested. According to researchers, the most valuable form of young barley is fresh juice squeezed from its shoots when it reaches a height between 25 - 30 cm and has not formed gluten yet. The whole process of “squeezing“ juice from the leaves and evaporating water cannot exceed 31 degrees Celsius to maintain its enzymatic value.
The barley I am consuming is 100% clean without fillers, additives, and preservatives. Moreover, the product is not pasteurized and its absorbability is maximized.
Green Food is the best way to supply valuable nutrients, vitamins, and minerals to your body.
If you have any questions feel free to contact me at firstname.lastname@example.org
Enzymes and Enzyme Therapy. Cichoke, Anthony J., D.C. New Canaan,
Conn.: Keats Publishing, Inc., 1994, p5ff.
Green Barley Essence. MUDr. Yoshihide Hagiwara, New Canaan,
Keats Publishing, Inc., 1986, p.8ff.
The Purification Prescription. Hendler, Sheldon, Saul, MUDr., Ph.D. New York: William Morrow&Co., Inc., 1991, p.216
Amber Waves of Grain. Jack, Alex a Gale. . New York: Japan Publications, Inc., 1992, p.102.
Výživa & chiropraxe. Anthony J. Cichoke, MA, DC, DACBN
Možnosti potlačení aterosklerózy pomocí flavonoidů izolovaných ze zelených výhonků ječmene.
Takashi Miyake, Yoshihide Hagiwara, Hideaki Hagiwara,Takayuki Shibamoto
Zdraví prospěšné účinky 2″-o-glykosylisovitexinu. Dr. Shibamoto, 10. březen 1999
Biochemický a biologický výzkum výtažku z mladých ječmenných výhonků. Alan L. Goldstein Washington, D.C.
The Complete Book of Juicing, Michael T. Murray, Rocklin, CA: Prima Publishing, 1992
Antioxidative Activity of an Isoflavonoid, 2″-O-Glykosylisovitexin Isolated from Green Barley Leaves, Kitta K, Hagiwara Y, Shibamoto T, Journal of Agricultural and Food Chemistry, 40 (10): 1843-1845 Oct 1992.