History

Green barley is considered one of the oldest green cultivated plants. Its effects were discovered 7,000 years ago in ancient China. Based on its beneficial effects, the use of this plant spread throughout Asia and subsequently to the Middle East. In the following years, awareness of barley spread to Europe and other parts of the world. It was also very popular in ancient Rome, where it was one of the special foods given to gladiators to improve their performance.

Origin and Cultivation

This green plant originates from India, where it has been cultivated since time immemorial. It is a very fast-growing plant. Just ten days after planting the seeds, young green shoots emerge from the sprouts. The shoots are harvested on the twentieth day after germination, i.e., in the early stage of the plant's life. Plants harvested at this stage of growth represent a significant source of nutrients and biologically active substances.

Production Process

Unlike dried extracts, which are made from dried extracted juice, the extraction process is completely omitted in the production of our product. Our product is therefore manufactured using a different method, which includes the following procedures. The harvested young barley shoots are gently dried and then ground into the resulting powder. It is gently processed to retain as many of its unique properties and maximum nutritional value as possible.

YOUNG BARLEY POWDER vs. YOUNG BARLEY JUICE POWDER

This product represents the classic form of young barley made from whole dried young barley shoots. It thus retains its natural fibre, full plant structure, and a comprehensive spectrum of nutrients in their original form. It is a suitable choice for those who prefer a holistic plant form with a natural content of insoluble components. For users looking for a nutritionally more intense and concentrated variant, young barley juice powder is also available. This is created by pressing fresh shoots and then gently drying the obtained juice. This method primarily captures active enzymes, vitamins, and other heat-sensitive phytonutrients, giving this variant a fine, rapidly soluble consistency and a higher concentration of selected biologically active substances.

Composition and Properties

Based on the harvest time and subsequent gentle processing of the shoots, this is a nutritionally significant product. Young barley powder is a rich source of minerals, vitamins, amino acids, and other phytonutrients in its pure natural form. However, some of the contained substances are sensitive to higher temperatures, so barley should be consumed cold. Do not mix with hot drinks, as this could damage active enzymes.

Since young barley shoots are also a natural source of water-insoluble substances, the powder is only partially soluble in water. Insoluble particles may form sediment at the bottom of the glass, which is a completely natural phenomenon for young barley powder. If sediment forms, we recommend stirring the contents of the glass again and drinking the entire contents. Young barley powder is an ideal ingredient for morning smoothies, cooled porridges, or yoghurts, where, thanks to other components, the small particles of this powder are better dispersed.

Recommended Dosage

Mix 1 tablespoon (7 grams) daily in water, juice, milk, oatmeal, smoothies, cereals, or other dishes. Daily intake of barley: 7 g.

Warning

• Do not exceed the recommended daily dose.
• The product is not intended as a substitute for a varied and balanced diet.
• Keep out of reach of children.
• Not suitable for children under 3 years of age, pregnant, or breastfeeding wo­men.
• Store in a dry place, protect from heat.

Packaging: 250 g

Country of Origin: India

Sources

[1] VENUGOPAL, Shonima and Uma M. IYER, 2010. MANAGEMENT OF DIABETIC DYSLIPIDEMIA WITH SUBATMOSPHERIC DEHYDRATED BARLEY GRASS POWDER. International Journal of Green Pharmacy. 4(4), 1–6.

[2] ZENG, Yawen et al., 2018. Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings. Hindawi-Oxidative Medicine and Cellular Longevity. 1–15.

[3] KOGA, Ryota et al., 2013. The effect of photo-irradiation on the growth and ingredient composition of young green barley (Hordeum vulgare). Agricultural Sciences. 4(4), 185–194.

[4] ASTOLFI, Stefania et al., 2010. Supply of sulphur to S-deficient young barley seedlings restores their capability to cope with iron shortage. Journal of Experimental Botany. 61(3), 799–806.

[5] BENEDET, JOHN A., HISAO UMEDA and TAKAYUKI SHIBAMOTO, 2007. Antioxidant Activity of Flavonoids Isolated from Young Green Barley Leaves toward Biological Lipid Samples. Journal of Agricultural and Food Chemistry. 55, 5499–5504.