HOMEPAGE

 

Barley grass, or hordeum vulgare, is the leafy growth of the young barley plant. It has been used by humans for thousands of years. The ancient Egyptians, Romans and Vikings all used barley, and Columbus carried it to the Americas in 1493.
   
Much of barley grass’ benefits come from its chlorophyll content. This is the same chemical that makes grass green. As the essential ingredient in photosynthesis it is the basis of all plant life. Chlorophyll also has a very similar structure to blood haemoglobin. Key ingredients of barley grass are protein, vitamins, and minerals. The protein in barley grass has 18 of the 22 amino acids, including all of the eight essential amino acids that the body can’t make for itself. Barley grass is thus an excellent source of protein for vegans, who often lack it in their diets. Barley grass is also rich in vitamins, with 30 times more vitamin B1 than cows’ milk, plus vitamin B2, vitamin B6, high amounts of vitamin B12, and abundant vitamin C.
 
Barley grass is also an excellent natural source of minerals, including calcium, copper, iron, magnesium, manganese, phosphorus, and potassium. As it also provides a substantial amount of folic acid, pantothenic acid, carotenoids, (including beta-carotene) and organic sodium, it is small wonder it has been labelled a superfood.
 
Health benefits of barley grass
 
   *  It is anti-bacterial, protecting against infection;
   *  It is very similar in structure to haemoglobin, and can help recovery from anaemia;
   *  It reduces blood sugar issues, so can help with diabetes and weight loss;
   *  It neutralizes toxins in the body, making it an effective element in detoxification programs;
   *  It helps to purify the liver.
 
Numerous benefits have been reported by those who consume barley grass regularly. Scientific research at present lags behind what people are discovering for themselves. While exaggerated claims should be treated with caution, the impressive list of illnesses that show improvement when people add barley grass to their diet make it well worth considering if you suffer from any of the following conditions:
 
    ·  Arthritis    ·  Asthma    ·  Blood clots    ·  Cancer    ·  Fatigue    · Migraine
    ·  Excessive low density lipoprotein (LDL) cholesterol (the ‘bad’ cholesterol)
    ·  Blood sugar issues, including hypoglycaemia and diabetes
    ·  Inflammation and inflammation-related pain
    ·  Stomach and intestinal disorders
 
Our barley grass is sourced from an organic farm in Canterbury, New Zealand. It is harvested while the plant is young before the grain develops. Within six hours of harvesting it is transported to an organically certified dehydrating plant, where the moisture content is reduced to approximately 4%. It is then milled and packaged. The entire process is organically certified and retains a high proportion of the plant’s original nutritional value.

 

 

 

Wheatgrass is one of the most effective natural health supplements available, because it heals, alkalises, detoxifies and energises our bodies. It is packed full of nutrients, including essential vitamins, minerals, enzymes, phyto-nutrients and all the essential amino acids. It also contains chlorophyll, which is a potent antioxidant and acts as a natural detoxifying agent, helping purify the blood and regenerate the liver.
 
Wheatgrass is the leafy growth of the young wheat plant, or triticum aestivum. Although wheat has been used as a cereal crop for millennia, its cotyledon, or green shoots, have only been consumed by humans since agricultural research into its effectiveness as a dietary supplement in the 1930s. There is a growing body of evidence to support the benefits of consuming wheatgrass - benefits that range from improved digestion to improvements in blood pressure.
 
Wheatgrass contains just 10-15 calories per teaspoon, with no fat or cholesterol. It is an excellent source of protein, providing around one gram of protein per teaspoon. Wheatgrass protein contains 19 of the 22 amino acids, including all of the eight essential amino acids (those the body can't make for itself). It is thus an excellent source of protein for vegans, who often lack it in their diets.
 
Wheatgrass is also rich in vitamins, including A, B1, 2, 3, 5, 6, 8, B12, C, E and K. It is richer in vitamin C than orange, and twice as abundant in vitamin A as carrot. It also contains chlorophyll, a potent detoxifier. Research suggests that the bio-available chlorophyll found in wheat grass can protect us from carcinogens by detoxifying the liver and bloodstream and strengthening cells. The liver is the main detoxification organ in the body, and the chlorophyll in wheatgrass helps to stimulate and regenerate it. Wheatgrass thus helps the body to neutralize many of the pollutants that enter our body.
 
Health benefits of wheatgrass
 
    ·  Improved skin and hair, including conditions such as dandruff and eczema;
    ·  Improved the digestive system;
    ·  Better muscle and endurance building;
    ·  Improved infection resistance and fighting;
    ·  Help controlling menopause;
    ·  Relief of blood sugar disorders;
    ·  Protection against diabetes and heart disease;
    ·  Lowered blood pressure;
    ·  Help fighting tumours;
    ·  Easier elimination of body and breath odours;
    ·  Protection against tooth decay;
    ·  Purification of the liver;
    ·  Elimination of heavy metals from the bloodstream;
    ·  Active appetite suppression;
    ·  Improved energy;
    ·  Improved overall health and well-being.
 
Scientific research lags behind the experiential evidence for wheatgrass’ beneficial effects. However, research so far has produced encouraging results regarding disorders of the blood and digestive tract.
 
Our wheatgrass is sourced from an organic farm in Canterbury, New Zealand. It is harvested while the plant is young before the grain develops. Within six hours of harvesting, it is transported to an organically certified dehydrating plant, where the moisture content is reduced to approximately 4%. It is then milled and packaged. The entire process is organically certified, and retains a high proportion of the plant’s original nutritional value. Organic production and processing helps retain the product’s vitamin B12 content, which is a by-product of microorganisms on the plant rather than part of the growth structure.