BarleyLife - Nutritionally
Barley grass is one of the green grasses—the
only vegetation on earth that can supply sole nutritional support
from birth to old age.
Agronomists place this ancient cereal grass
as being cultivated as early as 7000 b.c., probably in the dry lands
of southwestern Asia. In the West, barley grass was first known for
the barley grain it produces; there is written mention of the grain
as early as 2800 b.c. in Babylon. Barley is also a Biblical food,
mentioned no fewer than 32 times in the Bible.
grass vs. barley grain
Green grasses are at their nutritional peak
before they enter the reproductive cycle. To create grain, the plant
must channel its nutrition up to the seed heads. When grasses are
harvested before they enter the reproductive cycle, they have a
different chemical makeup from their adult, largely depleted,
counterparts. Young grasses contain about the same vitamins and
minerals as dark green vegetables. When these grasses are juiced and
concentrated, as in AIM BarleyLife, they are far superior
nutritionally. This amazing discovery is supported by data.
For example, according to the U.S. Department of Agriculture’s
Nutrient Database, barley contains 22 International Units (IU) of
vitamin A per 100 g and barley flour contains no vitamin A. AIM
BarleyLife, however, contains 19,700 IU of Vitamin A per 100 g.
This is 2½ times the beta carotene found in an equivalent weight of
raw carrots and about 25 times that found in an equivalent weight of
raw broccoli. Vitamin A is an important antioxidant known to protect
cells. It is implicated in cardiovascular health and is believed to
have anti-cancer benefits. To use another example, barley contains
33 mg of calcium per 100 g and barley flour contains 32 mg of
calcium per 100 g. AIM BarleyLife contains 730 mg of calcium per
100 g. This is more than 7 times the calcium found in an equivalent
weight of raw spinach and 15 times the calcium found in an
equivalent weight of raw broccoli. Calcium is essential for bone
development. You can see then, that grasses, when juiced and
concentrated as in AIM BarleyLife, offer us great nutrition.
in barley grass
Barley grass is considered the most
nutritional of the green grasses. Yoshihide Hagiwara, M.D., the
pioneer of green foods, is responsible for more than 200 published
studies on green and natural foods. After studying green plants for
decades, he said, “It is clear to me, then, that the leaves of the
cereal grasses provide the nearest thing this planet offers to the
perfect food. For reasons of palatability, higher nutrient content,
and favorable harvesting features, green barley stands out as the
best among these.”
Barley grass contains a wide spectrum of vitamins and minerals,
amino acids, including the eight essential ones that we must get
from our diets, proteins, enzymes, chlorophyll, and phytochemicals.
Amino acids and
Amino acids are the building blocks of
proteins, which are the major constituents of every cell and body
fluid, and are thus necessary for the continual cell building, cell
regeneration, and energy production that we need for life. An added
benefit of the green barley leaf proteins is that they are
polypeptides—smaller proteins that can be directly absorbed by the
blood, where they promote cell metabolism (the chemical changes that
we need to live).
Green barley leaves contain a multitude of
enzymes. Enzymes are essential for the thousands of chemical
reactions that occur throughout the body, including the production
of energy at the cellular level, the facilitation of digestion, the
absorption of digested nutrients, and the rebuilding and
replenishing of all that the body requires for metabolism to occur.
The enzyme superoxide dismutase (SOD) is a powerful antioxidant
thought to slow the rate of cell destruction by providing a defense
against free radicals, especially the most prolific free radical,
superoxide. Superoxide free radicals are thought to be responsible
for the breakdown of synovial fluid that leads to the inflammatory
response in joints. Much of the current clinical research on SOD is
focused on arthritis, bursitis, and gout. Low levels of SOD are also
associated with cataracts and other degenerative diseases. In
addition, it is believed to help the body use zinc, copper, and
manganese more effectively.
As SOD is heat sensitive, it is thought to be the yardstick for
measuring overall enzymatic activity. If SOD is present in a food in
an active state, it can be concluded that the other enzymes in the
food are also present in an active state.
Enzymes are not found in processed and cooked foods.
Green barley grass also contains
chlorophyll. Chlorophyll has been studied for its potential as a
deodorant, in stimulating tissue growth, and in stimulating red
blood cells in connection with oxygen supply. Perhaps most
remarkable is the similarity between chlorophyll and the red pigment
in blood. Research in the 1940s demonstrated that the two pigments
react the same during breakdown.
According to an article in the Journal of the National Cancer
Institute (Jan. 4, 1995), chlorophyll fed to laboratory animals
reduces absorption of three dietary carcinogens: heterocyclic amines
(found in cooked muscle meats), polycyclic hydrocarbons (found in
smoked and barbecued foods), and aflatoxin (a mold on peanuts). The
chlorophyll formed complex compounds with the carcinogens while they
were still in the digestive tract, limiting their bioavailability.
Chlorophyll also removes carbon dioxide and carbon monoxide, the
by-products of respiration and pollution, and has been found to
reduce fecal, urinary, and body odor in geriatric patients. In
addition, it has anti-inflammatory, antioxidant, and wound-healing
Phytochemicals are simply plant chemicals
that are thought to be essential to health. They have been
associated with the prevention and/or treatment of at least four of
the leading causes of death—cancer, diabetes, cardiovascular
disease, and hypertension—and with the prevention and/or treatment
of other ailments, including neural tube defects, osteoporosis,
abnormal bowel function, and arthritis, as well as numerous chronic
The value of
Research has found that green barley extract
has antioxidant and anti-inflammatory activity, immune system
support, and cholesterol-lowering effects.
Green barley grass has a high alkalizing
effect, which helps keep the ratio between acidity and alkalinity in
our body fluids balanced. Our cells cannot adequately function if
the pH (which measures acidity and alkalinity) is not in a narrow
range. Most processed foods are acidic, and when we consume too many
of them, the acidity-alkalinity balance is upset.
Green barley grass contains buffer minerals such as sodium,
potassium, calcium, and magnesium. Buffer minerals neutralize acidic
materials and can help maintain a healthy acidity-alkalinity
Green barley grass also contains unique and powerful
plant antioxidants, including lutonarin (7-O-GIO) and saponarin
(7-O-GIV). According to scientists, lutonarin is the superior
antioxidant. Antioxidants protect cells from free-radical damage.
For information about a superior green barley grass product, read
the AIM BarleyLife™ product data sheet or AIM BarleyLife™
booklet (Raising the Green Standard).
Traditional Powder 6.35 oz - Retail: $35.00
Traditional Powder 12.70 oz - Retail: $61.00
BarleyLife Capsules (280ct) - Retail: $49.50
Please Go to Order Page to see Special Price