Barley grass is one of the green grasses. The leaves of this cereal grass provide the nearest thing this planet offers to the perfect food. The use of barley for food and medicinal purposes dates back thousands of years.
Barley grass is high in chlorophyll, flavonoids, beta carotene, enzymes, all the essential amino acids, calcium, iron, magnesium, phosphorus, copper, manganese, zinc, vitamins B1, B2, B6, B12, C, E, folic acid, and pantothenic acid.
Barley also contains glucan; a fiber also found in oat bran and reported to reduce cholesterol levels. The root contains the alkaloid hordenine, which stimulates peripheral blood circulation and has been used as a bronchodilator for bronchitis.
Barley bran, like wheat bran may be effective in protecting against the risk of cancer.
Green barley juice contains 11 times the calcium in cows’ milk, nearly 5 times the iron in spinach and 7 times the vitamin C in oranges.
Claims and Common Uses:
- Heals stomach, duodenal, and colon disorders
- May reduce the risk of cancer
- Lowers blood cholesterol levels
- Has anti-inflammatory properties
- Used as a food and in the brewing process
- Additive for human and animal cereal foods
- A flavorful flour used in baking breads and muffins
Part Used: Grain, left when barley hull is removed.
Side Effects and Warnings of Barley Grass: None known