The following is an excerpt from the 'Barley Book', available to purchase in our shop for £2.95.

The nutrient content of barley is well documented with research papers and findings published from institutes and universities the world over. In recent times the extensive research of Dr Yoshihide Hagiwara, of the Hagiwara Institute of Health in Japan, has yielded impressive results.

Dr Hagiwara tested 150 different plants and cereals over a thirteen year period and concluded that Barley had the highest number of nutrients of all of them. In summary he wrote “ Barley is the most excellent source of nutrients that the body needs for growth, repair and well-being.”

Probably the first authority to endorse Barley’s use was Hippocrates, who told sick people to eat barley gruel. Research has continued through the ages right into the 21st century and recent studies point to the plant having the potential to assist detoxification from pesticides when they have accumulated in the body. Other research has identified new antioxidant agents that were previously unknown in Barley. With all these ongoing discoveries it is small wonder that attention eventually turned to the ideal medium for Barley.

Isolating the optimum point for nutritional yield in the cycle of a Barley cereal was a fairly logical process. Dr Hagiwara had already demonstrated that the grass of Barley was an incredible source of nutrients prior to sprouting the grain head. It followed, then, that at the inception of nutritional activity, i.e. the first stage of channelling nutrients to the Barley grass itself, an opportunity presented itself for research. The Swedish researcher Owe Forsberg seized upon this point and, after extensive research, concluded that the optimum period was just before a grain head sprouts. This was the primary time when its nutrients and enzymes were now active.

The breakthrough came when Forsberg developed a patented process which, via heat, humidity and pressure, allowed Pre-Sprouted Barley to be harvested. There followed a series of tests on the new format which revealed some astonishing facts. Firstly, this new medium had the potential to generate 400% more energy than conventional Barley! Secondly, although the Pre-Sprouted Barley had an 11% protein content, the ratio of the eight essential amino acids within it virtually mirrored that of the human body’s. This meant, in plain terms, a far easier and effective assimilation of essential protein. Perhaps those Roman gladiators had sensed this all those aeons ago!

The Barley itself came from closely supervised organic crops, grown in Northern Scandinavia in the land of the Midnight Sun. Attention was particularly given to maintaining good farming practice. Soil depletion was studiously avoided with fallow seasons being observed. In this way a consistency of grain and nutritional content was achieved. Old stone-mills were used to mill the grain, ensuring the fibres remained whole.

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The 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 magnitude of nutrients that, combined with Pre-Sprouted Barley’s enzyme content and amino acids, it became apparent there was virtually a three stage progression of the grain’s nutrition within the body.

Firstly the initial uptake and subsequent intercellular exchange, which immediately permeates the body. Because of the extremely high bioavailability of many of the nutrients and the trace enzymes within Pre-Sprouted Barley that assist oxygen, there is a fast paced catabolism resulting in a rise in the metabolic rate.

Secondly 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 an easier assimilation because of its mineral content and fatty acids.

Thirdly, the soluble fibre in Pre-Sprouted Barley, after ingestion, turns into a gelatinousmedium. 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 furnish a steady, sustained release of energy. Additionally the gelatinous medium, along with antioxidant content such as Super Oxide Dismutase, provides a safeguard against oxidants and other unwanted chemical interactions as it passes down the digestive tract.

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Nutrients

The primary difference between ordinary barley and Pre-Sprouted Barley is enzymal activity. The Pre-Sprouted Barley grain is now active, ready to create barley leaves and a high degree of enzymal production is occurring at this point. It is this biochemical state that is captured. The number of enzymes present is estimated to number thousands but among those known to exist are Super Oxide Dismutase, Alpha-amylase, Invertase, Limitdextrinase, Pullanase, Cellulase, B-glucanase, Phenolase, Acid Phospotase, Pepidase, Endorprotinase, Protinase and Phosphodiesterase. Super Oxide Dismutase is such a powerful antioxidant it is often called the ‘ anti-aging enzyme ‘ and is known as a ‘ marker ‘ enzyme because if it is present it’s an indicator of many more associated enzymes also being present.

Vitamins available in Pre-Sprouted Barley are Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin 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, Myristic Acid, Palmitic Acid, Palmitoleic Acid, Stearic Acid and Oleic Acid.

There is a large representation of amino acids in Pre-Sprouted Barley and these are Histidine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Methionine and Cystine, Phenylalanine, Tyrosine, Phenylalanine and Tyrosine, Threonine, Tryptophan, Valine, Arginine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline and Serine.

The format of Pre-Sprouted Barley adapts a grain, already known for aeons for its sustenance, and furnishes the optimum yield at the optimum time in its development. But the physiological benefits do not end after the main nutritional yield has been assimilated.

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Fibre and B-Glucans

As Pre-Sprouted Barley’s fibre enters the large intestine, the B-Glucans contained in its cell walls are absorbed into the body’s system and bind with bile acids causing the liver to generate more bile and thus reducing cholesterol levels and general fat/lipid content to a healthier level. Additionally, the gelatinous content it brings to the general milieu of the intestinal tract can slow glycoside up-take and, as such, can have a regulating effect on blood sugar levels.

When B-Glucans enter the blood stream they also generate an immediate response from the body’s immune system. The production of anti-bodies increases and this, in turn, promotes a strengthening of the body’s defences. The benefits of B-Glucans are well documented and include their use against viral problems and some carcinogenic conditions.

Normal Barley already contains more B-Glucans than oats and they are more evenly distributed through the grain’s endosperm rather than being concentrated in the bran fraction, as in oats. The format of Pre-Sprouted Barley contains so many powerful anti-oxidants that, combined with the B-Glucan content, it acts as huge nutritional aid to the immune system. The new medium consolidates proven benefits and goes far further.

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Palatability

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.

This 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 furnishes, means in plain terms that 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 it in other formats. Pre-Sprouted Barley is, unequivocally, a major breakthrough in dietary formats.

If you are interested in more information about barley, the 30-page 'Barley Book' is available to purchase in our shop for just £2.95!