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 powerhouse of essential nutrients, offering a wide range of vitamins, minerals, and enzymes that are vital for maintaining health and well-being. It is a rich source of vitamins A, C, E, and K, along with numerous B vitamins such as B1, B2, B3, B4, and B7, and β-carotene. These vitamins play key roles in supporting immune function, skin health, and overall vitality.
Beyond vitamins, young barley provides an array of important minerals and trace elements, including boron, chromium, zinc, phosphorus, potassium, selenium, copper, manganese, and iron, which contribute to strong bones, enhanced metabolism, and improved oxygen transport in the body. Its composition of essential amino acids, such as tryptophan, methionine, cysteine, glutamic acid, aspartic acid, and tyrosine, ensures that the body has the building blocks necessary for protein synthesis, mood regulation, and muscle function.
One of the standout qualities of young barley is its content of unsaturated fatty acids, particularly linoleic and linolenic acids, which support cardiovascular health and reduce inflammation. The high levels of chlorophyll help detoxify the body, while its fibre content aids in digestion and promotes gut health. Folic acid and choline present in young barley support brain function and cellular growth.
Perhaps most remarkable are the living enzymes found in young barley, which are critical for numerous bodily functions, including breathing, talking, swallowing, and movement. These enzymes help speed up vital reactions in the body, ensuring that metabolic processes run efficiently.
The power of Young Barley lies in its extract. It 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.
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.
If you have any questions feel free to contact me at hello@agashealth.com
Source:
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,
Conn.
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.
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