Medicinally, barley water was used as a soothing remedy for stomach disorders, and to relieve nausea. To prepare it, put 2 ounces of barley in a pot with 6 cups of water. Boil it down to half the amount of water. Strain, sweeten to taste, and drink. Two thousand years later, this remedy still works.
There is a lady named Sandy L. that was always complaining about frequent gas and terrible heartburn. It seemed like no matter what she did the pain of the gas and heartburn would not go away. Sandy took Nexium, Zantac and Esomeprazole for her indigestion.
Her doctor found a peptic ulcer in her stomach and thought the prescriptions would help, but she only grew worse. She believed that she would never again live a normal life. However, she read many articles concerning ways to rid gas and heartburn. In one article she read that barley water worked for many people for conditions like hers. She decided she had little or nothing to lose, so she added 3 ounces of barley to a pot of water and let the water absorb the barley broth. After taking barley water for a few weeks, Sandy’s condition began to vastly improve. Her doctor also tested her for the ulcer and discovered it had gone away. Her doctor was so impressed by this that he told Sandy to remain on the barley water. He even told other patients about this. So far, she is ulcer free.
Historic Mediterranean people had a remedy for gallstones they called spear water This was, in reality, barley water. This spear water actually did break up gallstones in the gallbladder and relieved many people back then of pain and serious indigestion. This was, in reality, barley water. Here is the modern evidence of the ability of barley water to break up bile from the liver excess of which can back up into the bloodstream giving the skin a yellowish or jaundiced look.
A doctor reports the case of a woman who cured herself of severe jaundice by boiling a cup of barley grains in 6 to 8 pints of water until they were soft, and drinking the water during the day, from time to time. Her urine became quite clear and the jaundice disappeared. “This sounds to good to be true,” says the doctor, “but if it really helps, why not try it?” Similar results are being achieved in the tropics in cases of liver trouble and jaundice, using the same barley water.
Barley Juice Powder
Shelly, a 35-year-old young American lady from San Francisco shared an experience that she hoped would benefit those who hear her story. She stated that, a pigmented mole on her right thigh starter giving her some problems, so she consulted several skin doctors. They referred her to a prominent oncologist at a Medical Center near where she lived. He pronounced it a rare form of melanocarcinoma, which he thought was treatable with combined chemotherapy and radiation. Upon learning of the drastic effects of both therapies, however, she decided to take her chances with more natural things instead. Someone told her about bakuryokuso from Japan, which she started taking faithfully. She was elated to report that her melanocarcinoma began subsiding in seven weeks of taking the bakuryokuso.
Bakuryokuso is plain green barley juice powder. She took a spoonful in a glass of juice or plain water with every meal. Green barley juice and grass are very popular in the East. Bakuryokuso are very popular throughout Japan and now available United States and Canada as Kyo-Green, which consists of organically grown young barley and wheatgrass, with kelp, unpolished (brown) rice, and Bulgarian chlorella (a mineral-rich algae). You can purchase this great healing juice online.
Barley and Chlorophyll
Some doctors attribute the power of barley juice and wheatgrass to chlorophyll. Doctors Charles Elson and Walter Troll who have studied on this subject say that protease inhibitors in barley and other seeds suppress cancer causing agents in the intestinal tract. Japanese researchers have discovered proteins in barley grass juice that seems to protect cells from ultraviolet radiation and a specific carcinogen. This was said to be the result of the stimulation of DNA repair by this protein. Both that protein and another in barley grass juice have been shown to have anti-inflammatory activity when injected into lab animals. In addition, both barley drinks and juices are free from side effects. You may also purchase chlorophyll in pill form, too in case your an eat on the run type of person.
Barley Cholesterol Inhibitors-Enter lovastatin
For many years’ scientists have been trying to find out why vegetarians tend to escape heart attacks, strokes, diabetes, high blood pressure, and a high count of bad LDL cholesterol, as well as certain cancers. Dr. Asaf Qureshi, an agricultural scientist formerly with the U.S. Agriculture Dept. believes the answer can be found in a well-known plant called barley.
Dr. Asaf Qureshi’s father, a doctor in Punjab, Pakistan, believes that his patients in Punjab rarely had heart diseases because they ate a lot of barley.
In later 1970’s, Dr. Qureshi (the son) began a study to try to isolate any compounds that he could from barley that could lead a breakthrough to find a barley born antidote for lowering heart problems. Could there be a compound in barley that might suppress the liver from producing bad cholesterol? Yes, and the inhibitor is called tocotrienol or inhibitor 1. Two other inhibitors were also found. All were present throughout the kernels of barley, rye, and oats, particularly in the outer layers. This is the idea behind a popular cholesterol pill called Mevacor (lovastatin). It blocks an enzyme in the liver that stimulates LDL (low density lipoproteins that clog arteries) [bad cholesterol] output. In testing the cholesterol of chickens raised on oats. Wheat, rye, and barley.
Dr. Qureshi found nothing unusual in the blood of corn-fed chickens. Wheat and rye suppressed cholesterol slightly, oats a bit more. But barley caused cholesterol to plummet to 76 mg. per 100. At first, he and his colleagues thought it was just barley doing it. Fiber reduces cholesterol by moving food through the system quickly reducing absorption time. But when all the fiber was removed from the barley, the chickens’ cholesterol still dropped sharply.
They discovered that the three inhibitors in barley deactivate enzyme in the liver needed to make cholesterol. Not only that, they suppress the liver’s ability to make LDL, the bad cholesterol, that clogs arteries. Levels of HDL (High density lipoprotein), the “good” cholesterol, remained intact. These 3 inhibitors in barley are also present in lesser amounts in other grains and vegetables, where they act as powerful drugs to suppress the liver’s ability to produce cholesterol. This is a major reason why vegetarians have much less heart disease, says this expert. They are constantly eating these cholesterol-lowering compounds.
Good-Bye Chronic Constipation
A team of Mid-Eastern doctors treating chronic constipation sufferers tried substituting barley flour for wheat flour in biscuits and scones and gave them to 20 patients suffering from chronic constipation. Ten other patients received no barley biscuits or scones. They were given traditional laxatives. Each patient on the barley biscuits was asked to eat three or four barley biscuits a day. Result: Fifteen of them (75 percent) became completely free of constipation, had less gas and abdominal pain, and quit taking laxatives. When they were deprived of these barley foods, virtually all the group became constipated and went back to laxatives within a month. The less processed the barley, the more healing power it seems to have.
Doctors recommend whole-grain barley products: barley flour, barley grits, and barley flakes (a cereal similar to rolled oats). Even the less-powerful Scotch barley and pearled barley that we can but right from our own supermarkets have a natural laxative effect and cholesterol-lowering effects. (Pearl barley is the grain without its skin. Scotch barley is the grain with husks only partly removed.) With the exception of barley beer (zythos), beer is not a good barley source, because almost all the cholesterol-lowering chemicals in the barley used to make it are cast off in the residue. Some of this residue (“spent grain”) is made into barley flour for health-food stores and bakeries.
AND, Barley has no gluten. It is gluten free and this is wonderful for those that gluten intolerant—-yay.
Lots of Love