Fine Nutrition's Young Barley Grass Powder
Young Barley Grass powder is made from 100% fresh young barley grass, field grown in the sun with soil containing mineral rich nutrients. Young barley grass is high in vitamins, antioxidants, enzymes, minerals, amino acids, chlorophyll, and other phyto-nutrients. It comes in a finely powdered form for maximum absorption.
Young Barley Grass is recommended for those who tend to have unbalanced meals, are lacking vegetables in their diet, and wish to maintain a healthy, high fiber diet.
Young Barley Grass is mild in taste and mixes easily in water or juice. Its extremely high fiber content is considered beneficial to a healthy colon and normal regularity.
This product contains numerous enzymes indispensable to a healthy body, one of which is SOD, which breaks down harmful free radicals in the body. Young barley grass contain a wealth of minerals as the driving force behind recovery from fatigue, including potassium, calcium, anemia-preventing iron, magnesium, copper, manganese and zinc. Young barley grass are also referred to as "a treasure chest of vitamins," leading off with carotene, which becomes vitamin A, and including vitamins B1, B2, C and E, as well as niacin and choline, ensuring well-balanced and effective vitamin intake. A balanced variety of amino acids is also included. This product uses 100% tips of young barley grass grown in New Zealand, in granulated form.
Contents: 90g (3g x 30 packets)
How to take
Take 1-2 sticks daily.
Dissolve 1 stick in 180ml-240ml (5 oz) of water or juice.
Made in Japan
Make sure to watch the testimony of Maritoni Fernandez on how Young Barley Grass restored her body's immune system and saved her life below.
Additional Information on Barley Grass
Barley: a nutritional powerhouse
As cereal grains go, barley is a winner when it comes to good nutrition. This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free. Here’s a closer look:
Fiber
Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber. Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease. Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function. Insoluble fiber may also help lower the risk for certain cancers such as colon cancer.
Cholesterol and fat
Like all plant foods, barley is naturally cholesterol-free and low in fat. A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories*
*Source: USDA Nutrient Database for Standard Reference 13 (November 1999)
Vitamins and minerals
Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper.
Antioxidants
Barley contains antioxidants, which are also important for maintaining good health. Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen.
Phytochemicals
Barley contains phytochemicals, which are natural plant-based chemicals. Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer. More research is needed to confirm these results.
Barley lowers cholesterol
Laboratory and animal studies around the world have yielded promising results regarding barley’s potential health benefits. Now, data from human clinical trials bolster past findings and show a significant correlation between barley consumption and cholesterol reduction.
Two clinical trials were conducted at the United States Department of Agriculture/Agricultural Research Services (USDA/ARS) Human Nutrition Research Center in Beltsville, MD between 2001 and 2002. Final data from the trials were published in the Journal of the American College of Nutrition and the American Journal of Clinical Nutrition.
The trials were designed to investigate whether barley, as a soluble fiber source, would beneficially change cardiovascular risk factors and included men, pre-menopausal women and post-menopausal women with moderately elevated cholesterol levels.
For both trials, the men and women were given controlled American Heart Association Step 1 diets for 17 weeks. After a two-week adaptation period, the diets were modified to include low, medium and high levels of soluble fiber from barley. The three diets were consumed for five weeks each. Cholesterol levels were measured after each five-week period.
Final data from the trials showed that compared to pre-study concentrations, total cholesterol levels and low-density lipoprotein (LDL) cholesterol (commonly known as “bad” cholesterol) levels were significantly reduced after the subjects consumed the modified diets containing low, medium and high levels of soluble fiber from barley. The researchers reported that the reduction in total cholesterol and LDL cholesterol concentrations was most notable after the subjects consumed the higher levels of soluble fiber from barley.
Data between both trials showed total cholesterol levels were reduced on average by 6.5%, 9.3% and 13.3% after consuming the low, medium and high soluble fiber diets respectively. LDL cholesterol levels were reduced on average by 8.6%, 11.9% and 17.4% after consuming the low, medium and high soluble fiber diets respectively.
USDA/ARS researchers concluded that the consumption of barley-containing foods and the associated soluble fiber significantly improved several cardiovascular disease risk factors among the subjects. They emphasized that the highest barley soluble fiber intake resulted in the greatest reduction in total and LDL cholesterol concentrations.
“We’ve known for years that barley holds tremendous potential as a healthful food choice,” says Dr. Christine Fastnaught, cereal scientist and research consultant for the National Barley Foods Council. “These results confirm key barley health benefits, particularly the grain’s ability to reduce cholesterol.”
“When it comes to soluble fiber availability, barley is a superior choice,” notes Fastnaught. “That’s because soluble fiber is found throughout the entire kernel.” That’s not necessarily the case with other grains. “In some grains, fiber is only found in the bran layer of the kernel,” says Fastnaught. “In these cases, if the grain is processed and the bran layer is removed, all of the fiber is lost as well.”
Fiber, including soluble fiber, is found throughout the entire barley kernel. “If barley is processed and the bran layer is removed, the end product still contains significant amounts of fiber, including soluble fiber,” says Fastnaught. “Whether whole grain or more heavily processed, barley is an excellent choice when it comes to heart-healthy dining. Its inherent nutritional benefits will likely increase its use as an ingredient in new foods development in the future.”
Researchers note that barley’s qualities as a nutritious food ingredient go well beyond cardiovascular disease risk reduction. Future studies, including those conducted by USDA/ARS researchers are planned to investigate barley’s ability to improve intestinal health, increase immunity to disease, and promote weight-loss maintenance by reducing insulin resistance.
Barley fights diabetes
Type 2 diabetes and pre-diabetes affect over 80 million Americans. Health and nutrition professionals remind us, however, that this disease can be controlled and even prevented. It’s a matter of making some simple but important lifestyle choices including losing weight, increasing physical activity and including plenty of whole grain, high fiber foods such as barley in the daily diet.
Barley is an excellent food choice for those concerned about type 2 diabetes or pre-diabetes because the grain contains essential vitamins and minerals and is an excellent source of dietary fiber, particularly beta-glucan soluble fiber.
Research shows that barley beta-glucan soluble fiber promotes healthy blood sugar by slowing glucose absorption. For example, findings from a clinical trial published in the December 2006 edition of Nutrition Research showed that mildly insulin-resistant men who ate muffins containing barley beta-glucan soluble fiber experienced significant reductions in glucose and insulin responses, compared to responses after eating muffins made with corn starch. In a clinical study reported in the August 2006 edition of the Journal of the American College of Nutrition, data showed that subjects who ate cookies and crackers made with barley flour enriched with beta-glucan soluble fiber also experienced significant reductions in glucose and insulin responses compared to responses after eating the same products made with whole wheat flour. A long-term study published in the August 2007 edition of the Diabetes Research and Clinical Practice journal reported a 30-percent decrease in HbA1c (average blood glucose level) in type 2 diabetics who consumed a healthy diet including pearl barley that supplied 18 grams of soluble fiber a day.
So whether it’s whole grain or processed barley products, dietary fiber, including beta-glucan soluble fiber, is available in amounts that have a positive impact on improving blood glucose levels.
