A brief history of barley Barley has been harvested by humans for thousands of years with some experts dating its first cultivation as early as 7000 B.C. There were similar finds made in Asia Minor, Palestine and Mesopotamia, and evidence seems to suggest that it was the preferred grain in these regions. Egyptians, Sumerians and Babylonians all used barley as a form of sustenance, in fact Sumerians and Babylonians used it as a form of money. Perhaps the most famous use for barley in history is its role in Ancient Rome. Gladiators in the arenas of Rome used barley as a nutritional source of strength and stamina. They were so well known for it that they were nicknamed ‘horidearii’ which translates to ‘barley men’. It was this use of barley that allowed the Roman army to march across much of Europe and the Middle East. They found the grain easy to grow and harvest and it offered them a perfect mixture of protein and nutrients. This allowed them to trek long distances and spread their empire over thousands of miles. Pre-Sprouted Barley Nutrition… Using a unique, patented process (Aktivated Barley®), all the nutrients and enzymes present in barley are captured at the barley grain’s most active point; just before sprouting and while there is no exact count of all the nutrients in barley, it is known that there are at least 14 vitamins, 12 minerals, 3 essential fatty acids, all 8 essential amino acids and many trace minerals so it packs a fairly hefty punch. . Barley also contains a high-profile enzyme called Super Oxide Dismutase. It is a scavenger enzyme that find free radicals and destroys them. It converts a harmful substance called superoxide and turns it into water and oxygen, rendering it harmless. The high protein content in pre-sprouted barley is key. Protein is made up of amino acids of which 20 are ‘standard’ amino acids which the body can make itself, and 8 are essential and the body cannot make these itself, though as the name suggests, they are essential to overall health and function of the body. Pre-sprouted barley contains all 8 essential amino acids in the ratios they are needed in o make the complete protein mentioned earlier, Three stages One of the key observations about pre-sprouted barley was its ability to boost the metabolism within a very short period of ingesting it. This seemed to stand in direct contradiction to the fact that its complex carbohydrate content offered a gradual, sustained support to energy levels. Later analysis revealed such a volume of nutrients combined with the pre-sprouted barley’s enzyme content and amino acids, it became clear that there was a three stage progression of the grain’s nutrition within the body. 1) The initial uptake and subsequent intercellular exchange that immediately permeates the body; because of extremely high bioavailability of many of the nutrients and the trace enzymes within the pre-sprouted barley that assist oxygen, there is a fast-paced catabolism resulting in a rise in the metabolic rate. 2). The amino absorption whose distribution is helped by two factors. Vital for the generation of cellular energy, the amino acids in pre-sprouted barley enjoy and easier assimilation because of its mineral content and fatty acids. 3). The soluble fibre in the pre-sprouted barley after ingestion turns into a gelatinous medium. This medium then envelopes the remaining, unassimilated nutrients as well as the complex carbohydrates. The slow release aspect of the gel combines with the gradual release of the complex carbohydrates to give a steady, sustained release of energy. Vitamins, minerals etc. The vitamin content of pre-sprouted barley is vitamin A, B1, B2, B3, B5, B6, folic acid and vitamin E. Minerals include potassium, calcium, phosphorus, magnesium, iron, zinc, copper, and manganese. Pre-sprouted barley also yields the essential fatty acids linoleic acid (omega 6), linolenic acid (omega 3) as well as lauric acid, stearic acid and oleic acid all in addition to the large representation of amino acids in pre-sprouted barley. In addition to pre-sprouted barley’s enzyme content enabling easier assimilation, its alkaline effect on the intestinal tract creates a better digestive environment for the body generally and may help ease some of the conditions associated with excess acidity. The stone-ground grain of pre-sprouted barley has an added attraction – its taste. Unlike many plant-derived compounds, pre-sprouted barley mixes well with liquid and tastes pleasant even without the added flavour of fruit juice or milk. The ease of ingestion of pre-sprouted barley coupled with its palatability, make for a medium that offers new dietary possibilities and one that furnishes a nutritional foundation for general health and recovery. The gelatinous format that pre-sprouted barley means in plain terms, there is a biochemical ‘buffer’ inherent in this cereal medium that can ease the transition and bioavailability of other nutritional compounds that may be combined with in other formats. Pre-sprouted barley is, unequivocally, a major breakthrough in dietary formats. Pre-sprouted Aktivated Barley® is the principle ingredient in the multi award-winning EssentialFood £14.95 for 200g, which is available at www.gandgvitamins.com, telephone. 01342 312 811. Makes an excellent breakfast blended with Apple and Mango Juice (my favourite) – yummy. Or with a fruit and vegetable smoothie….whatever you prefer. Enjoy the rest of your day Nancy Natural Health Blogger
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