History of Use of Green Barley as Food

Barley has been served as a food staple throughout history and is amazingly one of the best sources of nutrients on Earth that the human body needs from birth until old age. Research done by an agronomist shows the use of barley dates back to as early as 8,000 B.C. and has been used by the Ancient Greeks, Romans, Chinese and Egyptians. Roman Gladiators consumed barley as a source of energy and strength while the Enslaved Egyptians consumed Barley Bread as their sole sustenance. Barley was also used as a food staple in the late 16^th century Europe and was frequently mentioned in the Bible as being used by the Hebrews and Egyptians.

In modern times, it was discovered by the Chinese that animals being raised for their organs and medicinal properties produced superior results when they were fed barley leaves compared to being fed with dry feed.

In the 1980s, Dr. Yasuo Hotta, a research professor at the University of California San Diego discovered a special fraction in green barley juice which produces an incredible stimulation in restoring cellular DNA. Dr. Hotta discovered that these phytochemicals found in green barley contributed significantly to the reparation of DNA. In his research, Dr. Hotta stressed that the substance stimulating the DNA repair has been found only in significant amounts in green barley leaves.

Green barley juice has since been consumed for its many benefits to human health. Another Japanese Pharmacologist, Dr. Hagiwara, conducted a series of case studies that indicated that green barley juice contained constituent that increased strength and motor activities in mice, had anti-ulcer activity, contained anti-inflammatory proteins and lowers cholesterol. In the 1990s the Diabetes Resource Center Inc., found that the dried juice from organic green barley leaves was a beneficial food for those with type II diabetes.