BARLEY GRASS - CALIFORNIA

Barley grass is considered the most nutritional of the green grasses. Yoshihide Hagiwara, M.D., a pioneer of green foods, is responsible for more than 200 published studies on green and natural foods. After studying green plants for decades, he said:

“It is clear to me, then, that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food. For reasons of palatability, higher nutrient content, and favorable harvesting features, green barley stands out as the best among these.”

Research has found that green barley extract has antioxidant and anti–inflammatory activity, immune system support and cholesterol–lowering effects. Barley grass contains a wide spectrum of vitamins and minerals, amino acids – including the eight essential ones – proteins, enzymes, chlorophyll, and phytochemicals.

Amino Acids and Proteins

Amino acids are the building blocks of proteins, which are the major constituents of every cell and body fluid, and are thus necessary for continual cell building, cell regeneration, and energy production. An added benefit of the green barley leaf proteins is that they are polypeptides, smaller proteins that can be directly absorbed by the blood, where they promote cell metabolism.

Enzymes

Green barley leaves contain a multitude of enzymes. Enzymes are essential for the thousands of chemical reactions that occur throughout the body, including the production of energy at the cellular level, the facilitation of digestion, the absorption of digested nutrients, and the rebuilding and replenishing of all that the body requires for metabolism to occur. The enzyme superoxide dismutase (SOD) is a powerful antioxidant thought to slow the rate of cell destruction by providing a defence against free radicals, especially the most prolific free radical, superoxide.

Superoxide free radicals are thought to be responsible for the breakdown of synovial fluid that leads to the inflammatory response in joints. Much of the current clinical research on SOD is focused on arthritis, bursitis, and gout. Low levels of SOD are also associated with cataracts and other degenerative diseases. In addition, it is believed to help the body use zinc, copper, and manganese more effectively. As SOD is heat sensitive, it is thought to be the yardstick for measuring overall enzymatic activity. If SOD is present in a food in an active state, it can be concluded that the other enzymes in the food are also present in an active state. Enzymes are not found in processed and cooked foods.

Chlorophyll

Green barley grass also contains chlorophyll. Chlorophyll has been studied for its potential as a deodorant, in stimulating tissue growth, and in stimulating red blood cells in connection with oxygen supply. Perhaps most remarkable is the similarity between chlorophyll and haemoglobin, the red pigment in blood. Research in the 1940s demonstrated that the two pigments react the same during breakdown. According to an article in the Journal Of The National Cancer Institute (Jan 4, 1995), chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meats); polycyclic hydrocarbons (found in smoked and barbecued foods); and aflatoxin (a mould on peanuts). The chlorophyll formed complex compounds with the carcinogens while they were still in the digestive tract, limiting their bioavailability. Chlorophyll also removes carbon dioxide and carbon monoxide, the by–products of respiration and pollution, and has been found to reduce feacal, urinary, and body odour in geriatric patients. In addition, it has anti–inflammatory, antioxidant, and wound–healing properties.