Barley Grass Juice Powder
Fibromyalgia syndrome improved using a mostly raw vegetarian diet: an observational study
Research article |
Fibromyalgia syndrome improved using a mostly raw vegetarian diet: An observational study
Michael S Donaldson1 Neal Speight2 and Stephen Loomis3
1Hallelujah Acres Foundation, Shelby, NC USA
2Center for Wellness, Charlotte, NC USA
3Cleveland Physical Therapy Associates, Shelby, NC USA
BMC Complementary and Alternative Medicine 2001, 1:7 doi:10.1186/1472-6882-1-7
Background |
When we talk about "green foods," we’re referring to a group of foods that includes young cereal grasses like barley grass and wheat grass, as well a blue-green algae known as BGA.
Superfood No. 6: Barley Grass, Wheat Grass and Other Green Foods
Plant Power in Small Packages
When we talk about "green foods," we’re referring to a group of foods that includes young cereal grasses like barley grass and wheat grass, as well a blue-green algae known as BGA. Nutritionally, they are close cousins to dark green leafy vegetables, but offer far greater levels of "nutrient density." In other words, an ounce of these concentrated green foods contains much more of the beneficial phytonutrients found in an ounce of green vegetables.
The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll.
Chlorophyll, the phytochemical that gives leaves, plants and algae their green hues, is the plant equivalent of the oxygen-carrying red pigment hemoglobin in red blood cells. Dietary chlorophyll inhibits disease bacteria and exerts therapeutic effects on bad breath and internal odors.
Wheat and Barley Grasses
Young cereal grasses—especially wheat and barley grass—are distinguished by their brilliant emerald green hues. Before World War II, drug stores throughout the country, but especially in the grain-belt states of the Midwest, sold tablets of dried wheat or barley grass as a kind of primitive vitamin supplement. Today, young wheat and barley grasses are dried and powdered to make dietary supplements, or picked fresh to process in juicing machines.
At the early grass stage of their growth, wheat and barley are closer to vegetables than grains in composition. This is important to note because while I strongly discourage eating wheat and wheat products, I believe wheat grass is an excellent addition to your diet.
The nutrient profiles of green cereal plants change quickly as they grow. As the plant grows, the chlorophyll, protein, and vitamin content of cereal grasses declines sharply and the level of cellulose (indigestible fiber) increases. Over a period of several months, the green leafy cereal grasses become amber waves of grain bearing the kernels we harvest to make into flour—an unhealthy, pro-inflammatory food.
There is very little nutritional difference between wheat grass and barley grass, although it is important to note that barley grass acts as a free radical scavenger that also reduces inflammation and pain, and wheat grass contains P4D1, a "gluco-protein" that acts like an antioxidant, reducing inflammation. It is also thought to be able to help the body attack cancer cells.
You can get cereal grasses in powder or tablet form. Dried cereal grasses are certainly easier to handle than fresh, which must be juiced. However, fresh grass juice contains healthful enzymes not found in dried grass powder, and is likely to be higher in just about every phytonutrient found in cereal grass. Many juice bars and health-oriented markets offer these juices on their menus.
Blue-Green Algae (BGA): Spirulina, Chlorella and more
The single-celled plants known as blue-green algae (BGA) are sold in health food stores as superior sources of protein, chlorophyll, carotenoid antioxidants, vitamins, minerals and disease-preventive phytonutrients. There are several types of BGAs, the most popular being spirulina and chlorella.
The existing research, while lacking in many regards, suggests that BGAs exert some significant and perhaps unique preventive-health effects, most likely due to their polysaccharides, antioxidants, nucleic acids, and peptides. Preliminary evidence suggests that they have the following benefits:
Spirulina inhibits the infectious power of many viruses—including HIV, flu, mumps, enterovirus, measles, and herpes—probably because a sulfated polysaccharide called calcium spirulan prevents viruses from entering human cells.
Chlorella helps prevent cancer and the growth of tumors, probably because its glycoproteins enhance the migration of T cells to tumor sites
Chlorella binds to toxic heavy metals and dioxin and helps eliminate them from the body.
Chlorella protects the intestinal lining against peptic ulcers
Both Spirulina and Chlorella:
Help diminish allergies such as hay fever
Help protect the liver from toxins
Reduce blood pressure and cholesterol
Help control symptoms of ulcerative colitis
Exert strong antioxidant and anti-inflammatory effects
BGAs are rich in essential fatty acids, phenolic antioxidants, chlorophyll, B vitamins, carotenoids and minerals like calcium, iron, magnesium, manganese, potassium and zinc. BGAs—especially spirulina—are also good sources of gamma linolenic acid (GLA), an omega-6 fatty acid with many healthful properties, which some people’s bodies have trouble producing, and which is lacking in the standard American diet.
from the website: .oprah.com/presents/2005/young/life/life_greenfoods.jhtml
Green barley - it may not be 'mean,' but it's definitely green
Green barley - it may not be 'mean,' but it's definitely green
James J. Gormley
Green. It's a nice color, especially if it's the natural pigment of growing things. It works for Kermit. It also suits The Green Hornet, The Incredible Hulk, and the Teenage Mutant Ninja Turtles pretty nicely. Doesn't work quite as well on the roasted food we were planning to serve to our friends, or on that now unidentifiable leftover peeking out from underneath the Tupperware lid. "Green on demand" as opposed to "green by surprise" would be my way of seeing that difference.
- The demand for green.
- the Green Foods Revolution
And demand there most certainly has been, and is. In fact, the "Green Foods Revolution" has given a good name to such foods and components as green barley grass, chlorella, alfalfa, wheat grass, chlorophyll, and the like.
And the research? Research has been rather scant, except for that on barley and barley grass, although most studies have focused on improving the feed of livestock and grazing animals. Some very compelling laboratory studies on green barley, however, have been conducted by Allan L. Goldstein, Ph.D., professor and chairman of the Department of Biochemistry and Molecular Biology at George Washington University's School of Medicine and Health Sciences.
What's in it?
Goldstein, and colleagues, have isolated a special form of vitamin E in barley-leaf extracts, a natural form called "alpha-tocopherol succinate," which appears to be very effective in blocking the growth of cancer cells. In addition, Goldstein has written that "our studies are the first to demonstrate a role for vitamin E succinate in modulating prolactin and growth-hormone release and suggest that vitamin E may also play a hitherto unknown role in regulating neuroendocrine responses in the body."
In "English," these two hormones, growth hormone and prolactin, are very important for overall growth, for reproductive health, and for several other physiological activities.
The specially extracted juice from young barley grass provides a powerful matrix of naturally-occurring vitamins, antioxidants, amino acids, minerals, and other nutrients, including: vitamins C and E, vitamins B-1, B-3, B-6, M, biotin, folic acid, pantothenic acid and choline; beta-carotene; and such minerals as potassium, calcium, iron, phosphorus, manganese, and zinc.
It also is rich in such enzymes as superoxide dismutase (SOD), an important free-radical scavenger; cytochrome oxidase; peroxidase, and others; 19 amino acids, including valine, leucine, isoleucine, phenylalanine, threonine, and methionine; chlorophyll; protein (45 percent); carbohydrates (23 percent); and other compounds.
According to Lisa Turner in her 1996 book, Meals That Heal, "Japanese researchers have noted that when barley juice is added to injured cells, the cell's DNA rapidly repairs itself, a feat they attribute to a type of protein in barley juice with strong anti-inflammatory properties."
True enough. In fact, two interesting proteins, P4-D1 and D1-G1, have been isolated from barley grass juice," explains Ronald L. Seibold, M.S., in Cereal Grass: Nature's Greatest Health Gift. Early studies suggested a role for P4-D1 in protecting cells from ultraviolet radiation and certain carcinogens, apparently due to stimulation of DNA repair.
In studying the Japanese literature, Goldstein was impressed by what he regards as "large, albeit anecdotal, body of data suggesting that this green barley [juice] may help the body heal from many ills, ranging from asthma to sexual dysfunctions, cardiovascular disease, gastrointestinal disorders, and possibly even cancer."
How "green" does it need to be? According to self-proclaimed "Sproutman," Steve Meyerowitz, "all research points to the nutritional peak as being reached just prior to jointing," seed jointing, specifically, which occurs about 20 days after germination -- at 10 to 20 inches of growth.
REFERENCES
Goldstein, Allan L., Ph.D. "From Nature's Laboratory: A Natural Food Supplement To improve One's Health." Unpublished manuscript, 1997.
Seibold, Ronald L., M.S., editor. Cereal Grass: Natures Greatest Gift. New Canaan, Conn.: Keats Publishing, 1991.
Turner, Lisa. Meals That Heal: A Nutraceutical Approach To Diet and Health. Rochester, Vt.; Healing Arts Press, 1996
http://www.findarticles.com/p/articles/mi_m0FKA/is_n5_v59/ai_19357246
Wheat Grass and Barley grass are full of good stuff
Not just for Cows
By rbethini
Created 07/16/2006 - 10:28
Wheat Grass and Barley grass are full of good stuff.
First heard about wheat grass when a friend suffering from cancer was asked to take it by the doctor. Until then I always thought that grass, all kinds, was meant for the cattle alone.
Actually wheat grass is said to be the most nutritious plants available. It belongs to the same category as spinach, kale and broccoli. Wheat grass, alfalfa and barley glass are described as cereal grasses”. They are very good source of chlorophyll. The juice of wheat grass is often described as “liquid chlorophyll”.
Both wheat grass and barley grass are the young shoots of sprouted grains. Or one could describe them as grain plants at the grass stage, taken just after sprouting. They are said to boost health and vitality. Wheat grass, or its juice, helps fight many chronic ailments- from simple anemia to leukemia, from skin rash to cancer, from worms to ulcers.
Way back in the 1940s Charles Kettering of General Motors did intensive research on chlorophyll because doctors has discovered that chlorophyll is a great healer. It is a remarkable substance, which can capture sun’s energy and store it in plants. Chemically, chlorophyll is similar to hemoglobin, which transports oxygen from the lungs to the tissues of the body. This research led to the revelation that wheat grass, among others, was especially rich in chlorophyll.
Also, during the 1940’s Ann Wigmore from Boston made a special study (along Dr.Thomas) of the healing property of many kinds of grasses. She later started the Ann Wigmore Institute in Boston to spread awareness about wheat grass. Wheat grass has just about 10-15 calories per teaspoon and no fat or cholesterol. It contains vitamins A, B1, 2,3,4,5,6,8 and 12;Vitamins C, E and K. A teaspoon of wheat grass contains around 15mg of calcium, 8mcg Iodine, 3.5 mcg Selenium, 870-mcg Iron, 62 mcg Zinc, and many other minerals. Wheat grass also contains three important enzymes that have significant anti-oxidant properties. And it contains 70 percent chlorophyll.
Wheat grass juice is sweet while the juice of barley grass is rather bitter. Actually neither taste is appealing. But both are so nutritious and beneficial that they are fast becoming two of the most widely used supplemental health foods. Wheat grass is considered perfect for dieters, athletes, people on the move and those who want to keep up a healthy immune system.
Wheat grass is available at most health food stores. It can be refrigerated for up to three days if stored in a plastic container or a strong polythene bag. It can be chewed as it is or made into juice. But it should be drunk with in half an hour of extraction. An electric blender should not be used as the rapid blade movement destroys most of its nutritional qualities, particularly the chlorophyll. Special manual juicers are available or it can be crushed on a stone slab. A little water may be added when grinding it and then it should be strained through a fine wire mesh or a clean cloth.
Wheat grass is believed to be a wonderful cleanser and rejuvenator, helping the body detoxify. While it is not a substitute for medicines it helps maintain good health and fight ailments like asthma, inflammation and arthritis. To know more about cultivating wheat grass check www.sproutman.com/wheatgrass.html
If you want to try it, go slow at first, and remember it is a supplement to a healthy diet.
