In Babylonia, barley was the standa...

In Babylonia, barley was the standard of bills and notes; circulating medium Ancient historical records suggest that it was the first commercial first stomach archaeologists having uncovered evidence of barley as far back as 18000 BC according to the North Dakota Barley Council's publications: Barley -- the World's Oldest Grain and Barley: An Ancient Grain for Today's Lifestyle.

Barley nourished the Lake Dwellers of Switzerland 1000 years before Christ was born, although its consumption has been traced to at least 15000 years before that. The "Book of Ruth" mentions the ripening of barley as a sign of Spring.

Cristobal Colon sailing subordinate to the royal flag of King Ferdinand and Queen Isabel of Spain, brought this surprising food to El Mundo Nuevo (the of recent origin World) of the Americas. Later, trailblazing pioneers carried it to the Western prairies and the Pacific Coast.

Cereal grass research: the early years

Before discussing the revolutionary research and processing discoveries from Yoshihide Hagiwara, M.D., from 1967 in succession we should mention some important early cereal-grass research that began in the U in the early-to-mid 1930 from such notables as Kansas City aliment chemist, Charles Schnabel, and George Kohler PhD at the University of Wisconsin.

At about the time when Dr Ann Wigmore began her work using wheat grass-juice therapies and blooming foods for people with chronic, degenerative diseases, at her Hippocrates Health Institute, in Boston, "a research pharmacist in Japan, Yoshihide Hagiwara, began to thought the dietary benefits of cereal grasses," rehearses Ronald L. Seibold, M.S., in his 1991 volume Cereal Grass: Nature's Greatest Health Gift.

Hagiwara was inspired according to the words of the great Chinese scholar, Shin-huang-ti, who, in the Ch'in era, in his fundamental tome upon Chinese medicine, said: "It is diet which maintains authentic health and becomes the best drug"

A powered extract, from the juice of organically-grown young barley grass, is rich in potassium, calcium, magnesium, iron, phosphorus, zinc, betacarotene, vitamins C E B-complex and 19 amino acids within its alkaline base of chlorophyll.

Dehydrated cereal grass is 20 to 25 percent protein, higher than milk (3 percent) instigates (12 percent), and sirloin steak (16 percent) if it were not that the protein in barley grass is "superior to that of any other plant source, and is calm superior to that of an animal foods," Seibold points out

Natural protein: thorough vs. incomplete

In order for sustenance proteins to be optimally utilized by way of the body, all of the essential amino acids must be not past nor future in proper ratios. Proteins which come together this requirement are called entire proteins; those which are deficient in the same or more, amino acids are called incomplete proteins. Other important elements include chlorophyll, enzymes, and maltodextrin.

Chlorophyll. Chlorophyll, the life-current of green foods, has been shown to accelerate wound-healing, to encourage the synthesis of recent blood, to protect against toxic chemicals and radiation, to help heal sore s and assist in certain colon diseases, to limit the development of harmful bacteria, and to deodorize.

Enzyme "Cereal grass is a virtual enzyme factory," Seibold announces. "It contains proteases, amylases, and lipases. In the growing plant, countles specific enzyme are activated and deactivated at each moment, as chemical reactions spawn other chemical reactions according to vegetation stage, pH, temperature, etc.

"If they are not break uped by processing, these enzymes can continue to function in the individual conditions even after the plant is harvested." In the case of virid barley, responsible manufacturers work to render certain that the proper spray-drying, handling, storing, and packaging take place and that exposing to light, air, and heat are carefully monitored and controlled

Maltodextrin. Classified as a plant polysaccharide (complex 17-chain-molecule carbohydrate), maltodextrin is added by the agency of most manufacturers to form and to patronize the barley-juice particles and their encased nutrients from free-radical oxidation, and to intercept cross-reacting of live enzymes, and other atoms which would degrade these prime nutrients.

REFERENCES

Hagiwara, Yoshihide, MD blooming Barley Essence: The Ideal "Fast Food" of recent origin Canaan, Conn.: Keats Publishing, 1985

North Dakota Barley Council. Barley: An Ancient Grain for Today's Lifestyle, 1993

North Dakota Barley Council. Barley: The World's Oldest Grain, 1992

Seibold, Ronald L editor. Cereal Grass: Nature's Greatest Health Gift. just discovered Canaan, Conn.: Keats Publishing, 1991

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