To give our body a balanced supply of nutrients, such as vitamins, minerals, enzymes and other important elements, we should constantly insert a large percentage of in our diet raw green vegetables, which is very difficult to contemplate in the hectic daily life, which often forces one to fall back on fleeting sandwiches or in any case, for reasons of "safety", on cooked vegetables that in this way lose a very large part of their nutritional value.
But even assuming we succeeded, we must consider that both fruit and vegetables today, due to the impoverishment of the soil, the prolonged times of transport and storage, as well as the "casual" use of chemistry, have been slowly depleted of their vital substances: Apples contain only 20% of the vitamin C compared to twenty years ago, the same is true for the beta-carotene in fennel, only one fifth, the calcium in broccoli, only one third, and so on.
Due to this sum of negative factors, to which excessive meat consumption in many cases must be added, our metabolism very often finds itself having to “work” in a context of acidity, a condition that makes the development of many typical pathologies more likely in our times.
The discovery of the properties of barley grass
The discovery of the immense nutritional value of barley grass it is due to a Japanese scientist, Yoshihide Hagiwara (graduated in both medicine and pharmacy), that starting from the 70s - aware of the fact that the nutrients produced in the laboratory can never replace the more articulated and complex ones of nature - began to analyze the properties of more than 200 plants, to understand which from a nutritional point of view could be the most beneficial.
After years of analysis he published his research internationally which highlighted the richest and most complete source of nutrients in nature in the young and green seedlings of barley grass. Only one problem remained: "How to make it available to everyone?". The solution was to invent one tecnologia “spray dry” (cold air jet) - which among other things won the prestigious international "Science and Technology Agency Award" in 1987 - capable of pulverizing, in a few seconds, the juice obtained from young and green barley sheets, without losing, in any way, its nutritional properties and qualities.
Thanks to this process the pulverized barley grass, a real vital chlorophyll distillate, has become a product known all over the world under the name of "Green Magma". Today the dehydrated barley grass, “Green Magma”, is grown in a completely organic way in the hilly areas of California, on soils rich in minerals. Irrigated with pure water and collected only at the peak of its growth, it is processed on site and dehydrated in a very short time.
The chemical analyzes carried out by Dr. Hagiwara, initially in Japan and then in the USA at the University of Medicine of Davis (California), where he taught for years, have highlighted the extraordinary nature of this plant. Barley grass possesses double the calcium contained in milk, double the potassium contained in wheat, 7 times the vitamin C contained in oranges, 30 times the vitamin B complex contained in milk, 5 times the iron in spinach, more than 70 enzymes, including the well-known antioxidant SOD (Superoxide dismutase), one of the secrets, now revealed, of the eternal youth of Hollywood stars and many Olympians.
The dehydrated juice of organic barley leaves - to drink it just put a tablespoon of green powder in a shaker and mix with a glass of water - is the easy-to-use solution, which allows you to benefit from all the intact properties of a juice of freshly squeezed barley grass.
The analyzes conducted on Green Magma confirmed, in addition to the basis of chlorophyll, the presence of the following nutrients listed on the label: complex carbohydrates, vitamin A , B1, B2, B3, B6, B12, C, E, K, biotin, choline, folic acid, pantothenic acid, 19 amino acids (including all 8 essential amino acids and 3 amino acid chains), calcium, iron, magnesium, potassium, sodium and other 50 minerals, fatty acids (half of the fatty acid content is composed of linoleic and linolenic fatty acids) and 70 enzymes, including the well-known superoxide dismutase, now also recognized by official medicine as the "Prince" of antioxidants and anti-aging agents.
The extraordinary power of chlorophyll
Life on earth depends on the special ability that only green plants possess, thanks to photosynthesis, to transform light into vital energy. His chemical structure is incredibly similar to that of blood, of which it promotes the regeneration.
It also plays an important one outdoor anti-inflammatory, germicidal, normalizing intestinal bacterial flora and alkalizing: avoiding and the ph of the organism turns towards acidity, condition that always favors and accompanies 90% of existing pathologies. Finally, the presence of oxygen in tissue cells increases, promoting in this way the disposal of waste, including heavy metals, and the reactivity of the immune system.
Eastern science also recognizes the value of barley juice
Barley juice has entered the nutritional habits of oriental peoples to such an extent that in 2003 the Taiwan Department of Nutrition and Food Science has promoted research, published internationally and also taken up in the country by various scientific and medical-herbal magazines, which has shown how barley juice favors a series of anti-oxidant processes, hindering the formation of free radicals , lowering the level of "bad" cholesterol and promoting the action of the immune system.
To learn more:
> Barley flour: properties, use and benefits
