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 Green Barley Grass Juice Powder
Barley grass juice powder is an exceptionally nutritious food and offers a number of health benefits. Japanese health researcher Hagiwara states that
the leaves of cereal grasses provide the nearest thing to perfect food
that the barley planet offers.
Green barley 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, Green Barley Grass Juice is said to help reduce inflammation and
pain, benefits pregnant and lactating women and helps 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. Our Organic Green Barley Grass Powder 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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