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Barley Grass Juice Powder

Barley grass juice powder is an exceptionally nutritious food and also a good blood builder. Japanese health researcher Hagiwara states that the leaves of cereal grasses provide the nearest thing to perfect food that this planet offers.

It contains an abundance of phytochemicals including antioxidants known to protect the body from free radical damage. Barley Grass Juice offers a chlorophyll-rich whole food with a natural balance of beta-corotene, proteins, minerals, amino acids, active enzymes and vitamins C and E , B1, B2, B3 and B6 among others.

In addition, Barley Grass Juice is said to help reduce inflammation and pain, benefit pregnant and lactating women, help protect against and to detoxify radiation in the body, heal wounds and promote bowel health and regularity.

Ordinary dried Barley Grass is approx. a five times concentrate of the fresh grass. Barley Grass Juice is approx. a fifteen times concentrate. The low nutrient hard to digest cellulose is discarded leaving only the juice that is then dried using a spray dry technique.

References:

1. Hagiwara, Y. Study on green juice powder of young barley (Hordeum vulgare L) leaves II: Effect on several food additives, agricultural chemicals, and a carcinogen. Presented at the 98th National Meeting of the Japanese Society of Pharmaceutical Science (1978).

2. Hagiwara, Y., Sayuki, S., Miysuchi, T., Otake,H., Abe, S., Kuramoto, M., and Takada, K. Study on green barley extract. Presented at the 99th National Meeting of the Japanese Society of Pharmaceutical Science, Sapporo (1979).

3. Osawa, T., Katsuzaki, H., Hagiwara, Y., and Shibamoto, T. A novel antioxidant isolated from young green barley leaves. 1992, J. of Agricultural and Food Chemistry, Vol. 40 (7): 1135-1138.

4. Miyake, T. and Shibamoto, T. Inhibition of Malonaldehyde and acetaldehyde formation from blood plasma oxidation by naturally occurring antioxidants. 1998, J. of Agricultural and Food Chemistry, Vol. 46 (9): 1135-1138.

5. Nakajima, S., Hagiwara, Y., Hagiwara, H., and Shibamoto, T. Effect of the Antioxidant 2"-O-Glycosylisovitexin from young green barley leaves on acetaldehyde formation in beer stored at 50 degree C for 90 days. 1998, Journal of Agricultural and Food Chemistry, Vol. 46 (4): 1529-1531.

6. Durham, J., Ogata, J., Nakajima, S., Hagiwara, Y., and Shibamoto, T. Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L). 1999, J. of the Science of Food and Agriculture, Vol. 79: 1311-13

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