Green Barley Juice as a Source of Calcium

      The American diet is short on minerals because it is short on vegetables and grains. Not only do we eat fewer mineral-rich foods, but those we eat are of diminished mineral content. "Factory" farming methods, besides polluting the soil with industrial chemicals, bleach it of its mineral content.

     Barley juice made from barley grass grown in mineral-rich soils has a wider range, higher quantity, and better balance of minerals than any of the foods that are commonly valued for mineral content. With the addition of a small amount of kelp, Barleylife contains the widest spectrum of vitamins, minerals and other nutrients that can be found in a single food source. It contains all the 14 minerals, including calcium and magnesium, in organic form and in synergy for good assimilation by the body. It also contains a wide variety of enzymes, including superoxide dismutase, which promotes the repair of cell DNA. Barleylife is also recognized as a very alkaline food, high in beta-carotene and chlorophyll, and containing all the amino acids necessary for complete vegetable protein. It is 7 times richer in vitamin C than oranges. 5 times richer in iron than spinach. 10 times richer in calcium than milk, and has 15 times more protein than an Equivalent amount of milk. Dr. Yoshihide Hagiwara, a Japanese medical scientist who spent years researching green plants, found green barley to have the richest combination of nutrients. He explains: "In raw vegetables, minerals are bonded in an organic form to enzymes, proteins, amino acids and sugars inside individual cells. Scientifically, these are called "chelated' minerals. This is the form of minerals contained in dried barley juice." Dr. Hagiwara developed a unique process that preserves all the nutrients found in the barley leaves, the only one today that is able to ensure the preservation of the enzymes to their full potential. A tablespoon of Barleylife, is equivalent to 1 and 1/2 pounds of dark green leaf vegetables.

Green Leaves of Barley, by Dr. Mary Ruth Swope