1. The Assimilation Factor
“You are what you assimilate”. Since Juicing (Barleygreen, Beta Carrot and Beta Beet) is a live unprocessed uncooked food concentrate, its many nutrients are readily assimilated by our bodies. The unaltered natural vitamins, minerals, amino acids (proteins) and enzymes found in Juicing give our bodies the fuel we need. Our bodies benefit more from the usable vitamins and minerals found in Juicing than from high dosages of off the shelf vitamins and minerals that it cannot use.
2. The High Alkalinity of Juicing
Our body cells cannot adequately function if the pH range is not within pH7.35-7.45 alkaline level. When our body pH is more acidic we are more susceptible to diseases. Most processed foods are acidic, and when we consume too many of them the acidity and alkaline balance is upset. To obtain a balanced pH it would require a diet of 70-80 percent raw fruits and vegetables. The high alkalinity of Juicing is very useful in balancing the acidity of our bodies.
3. The Wide Spectrum of Vitamins and Minerals
Juicing contains at least 16 vitamins, 11 major minerals and 12 trace minerals. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, vitamins B1, B2, B6, B12, C, folic acid, and pantothenic acid. Indeed, Juicing contains 11 times the calcium in cow’s milk, nearly 5 times the iron in spinach, 7 times the vitamin C in oranges, and 80 mg of vitamin B12 per hundred grams.
4. A Whole Balanced Food
The real power of Juicing is found in the combination of its many nutrients. Juicing is a whole food concentrate; that is, it is as close to its natural state as possible and thus supplies the nutrients in a natural proportion. Juicing contains various enzymes that help digestive, anti-inflammatory, cancer preventive and toxin neutralizing.
5. The High Amount of Natural Chlorophyll
Chlorophyll is a result of plant photosynthesis. Chlorophyll has a molecular structure almost identical to that of the hemoglobin in blood. Chlorophyll can helps our body to reduce toxin, eliminates bad breath, and anti-aging.
6. The High Amount of Plant Based Protein
The protein in Barleygreen is made up of amino acids. 18 different amino acids are found in Barleygreen out of the 21 found in our bodies. The three not in Barleygreen are manufactured by our body itself. Barleygreen has twice the protein in hamburgers by weight without the cholesterol and fat. Many professional athletes use Barleygreen for the stamina and strength it gives them.
7. A Rich Storehouse of Live Enzymes in Barleygreen
Green barley leaves contain a multitude of the body’s spark plugs-enzymes. Enzymes supply the spark that starts the essential chemical reactions our bodies need to live. Without this spark, and these chemical reactions, we would be unable to walk, talk, blink, or breathe. One enzyme in particular that has been studied a lot is super oxide dismutase (SOD). The aging process has been directly linked to decreasing amount of SOD in our system. Increased amount of SOD causes our body to repair itself quicker. Additionally SOD acts as an anti-inflammatory enzyme and cancer preventive enzyme. Barleygreen is one of the richest sources available today.
Another enzyme is P4D1, isolated in a laboratory in California in the 1980’s in Barley juice. Barleygreen is the first known substance to actually stimulate repair of the DNA molecule. It is possible that disease cells can be repaired with P4D1 so that when they reproduce, they will actually produce good cells. P4D1 has also been shown in laboratory tests to eat the protein sheath off a cancer cell so that the white blood cells can attack and destroy them.
possible Anti-Cholester effects
possible Anti-Inflammtory effects
possible endurance enhancing effects
Vitamin E succinate enhances the release of
Growth Hormone and Prolactin in barley leaf essence