Green Barley 250g (powder)

Barley (freshly pressed and quickly and gently dried juice of the shoots) is slightly alkaline, fresh, enzymatically alive drink full of vitamins, minerals, trace elements and amino acids. There is no substitute for a varied diet, but its quality accessories. Its properties have all the positive properties of vegetables. One teaspoon of Barley corresponds to the nutritional value of several pieces of organically grown vegetables such as broccoli hlávkám two milliamperes. User is practical for its quick and easy preparation. The market has its place for more than 40 years. Its effect has been drawn up dozens of scientific studies and medical studies and investigations are ongoing.

Ingredients: Dried juice from young barley leaves, organic maltodextrin, organic whole grain rice

Packaging: 250g

Dosage: 1 teaspoon (1.5 g) mixed into 1.5 - 2 dl cold still water or your favorite juice 1-2 times daily on an empty stomach, children under 10 years ½ teaspoon 1-2 times daily

Storage: in cool, dry and dark place (not refrigerator)

 

Nutritional agents:

Vitamins: A (100% Beta Carotene), B1 (thiamin), B2 (riboflavin), B3 (Niacin), B5 (pantothenic acid), B6 ​​(pyridoxine), B12 (Cobalamin), C, E, K, Biotin, Choline, Folic Acid

Minerals: boron, calcium, chromium, cobalt, copper, iodine, iron, magnesium, manganese, nickel, phosphorus, potassium, selenium, sodium, sulfur, zinc and more than 50 trace elements.

Enzymes: catalase, cytochrome oxidase, DNase, FA-oxidase, hexokinase, dehydrogenase, nitrate reductase, nitro-oxyreduktáza, peroxidase, phosphatase, phospholipase, polyphenol, RNase, superoxide dismutase, transhydrogenáza, hexokinase, aminotransferase, aspartáza.

Amino acids: alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, thyroxine, valine.

Essential fatty acids: linoleic and linolenic acid.

Other phytochemicals: chlorophyll, bioflavonoids, 2 "-O-Glykosylisovitexin (2"-O-GIV).

 

Some of the nutritional value of the 3G (the recommended daily dose)

Energy value


44.00 kcal kJ/10

Sugars
2 g

Protein
700 mg

Fats
150 mg

Chlorophyll
44.70 mg

Minerals:

Potassium
264.0 mg

Calcium
21.54 mg

Magnesium
6.74 mg

Iron
1.47 mg

Zinc
0.22 mg

Manganese
0.16 mg

Copper
0.04 mg

Sodium
25 mg

Vitamins:

Vitamin A (Beta Carotene)
750 IU / 0.93 mg

Vitamin C
9.87 mg

Vitamin E
1.53 mg

Vitamin B1
0.04 mg

Vitamin B2
0.08 mg

Vitamin B3
0.32 mg

Vitamin B5
0.15 mg

Vitamin B6
10.2 mcg

Vitamin B12
2.40 mcg

Folic Acid
19.20 mcg

Biotin
1.44 mcg

 

Some beneficial effects of these nutrients in the body:

Minerals and trace elements

Barley is a source of important minerals and trace elements. It contains a significant amount of manganese and zinc in comparison with wheat, for example, contains 25 times more potassium, 5 times more iron, 37x more calcium, more than twice the magnesium, but half as much phosphorus, which is in excess of most conventional foods (eg dairy products). Much-needed calcium, a deficiency causes osteoporosis and tooth decay, the barley is included in the form of our body easily usable, unlike the calcium in dairy products. Heating of milk (pasteurization) is transformed into calcium organic inorganic, which can lead to undesirable deposition in the body and the formation of such kidney stones.

Vitamins

Vitamins, which contains activated enzymes that help in preventing diseases and pathological conditions. Barley is high in beta-carotene, vitamin C, E, B vitamins, biotin, folic acid, pantothenic acid and choline. Therefore gives us the vitamins, the lack of suffering, because our menu is dominated by food processing, transport and subsequent treatment loses nutrients before they reach the table. For example, vitamin C content in the freshly grated radish on air drops by half as early as five minutes. The amount of vitamins B1 and B2 in foods decreases dramatically when cooking. Many industrially treated food by the body during the digestion process even odčerpává.Vitaminy vitamins and other nutrients in barley remain patented technology is still active.

Enzymes

Thanks to the gentle processing of barley contains the full spectrum of live enzymes. Scientists have identified the body over 3000 enzymes. Without the enzyme leads to disruption of critical life functions such as digestion, respiration, movement, etc. In 1979 it was said at the General meeting of Japanese pharmaceutical companies, that green barley extract contains more than 20 enzymes and a new study revealing more and more. The Barley is the superoxide dismutase (SOD), a liquidator of free radicals, cytochrome oxidase, an enzyme catalyst oxidation and reduction of hydrogen peroxide peroxidase decomposing into oxygen and water for easy elimination from the body, oxidase required for processing fatty acids, important for transhydrogenáza heart tissue etc. Most of the commercially available enzyme preparations (including those on systemic enzyme) enzymes obtained from the blood, organs and tissues of animals and often contains only three (only digestive) enzymes. Many experts question the source and recommend a pure plant enzyme.

Protein

Barley 45% are proteins (in white flour that is only 10%). They have a low molecular weight and the body is easily used in the construction of tissues. Barley promotes healthy growth of the body. "Green" protein treat ulcers and protects the surface tissues and mucous membranes.

Antioxidants

Barley also has strong antioxidant effects. Contains potent antioxidant 2 "-O-glykosylisovitexin (GIV). The antioxidant activity against oxidative damage to lipids caused by the skin of UV radiation is about 500 times higher than that of vitamin E. GIV also supports high-absorbing activity of atherosclerosis measured in blood plasma. His activity several times higher activity Vitamin C

Among the present powerful antioxidants including superoxide dismutase (SOD), which helps rejuvenate cells, and which is assumed to be related to longevity, and alpha-tocopherol succinate, which is demonstrated by a strong antimutagenic activity, ie. that reduces the risk of cancers, including breast and colon cancer.

Chlorophyll

Barley is rich in natural wonder - chlorophyll. He is known primarily for its antiseptic properties. It is therefore possible to use green in the treatment of burns and skin injuries. It has also has antiinflammatory and antioxidant properties. Chlorophyll helps the body to receive iron and helps to eliminate the anemia. The use of chlorophyll (the green "blood" pigment of plants) in green ratio was also an increase in blood levels of hemoglobin (red blood pigment animals).

According to experts from the University of Davis Kalifornslé chlorophyll a positive impact on the richness and potency of male sperm. Also worth mentioning is its ability to prevent growth of odor-causing bacteria in the mouth. It is therefore recommended before swallowing a green moment "poválet" in the mouth.

Acid-alkaline balance

Cooked food, and refining of foods causing acidification of the organism, which often results in heartburn. In the body, decreasing the pH and leads to loading of the immune system. In an acid environment doing inflammation, infections, tooth decay is rising and increasing the risk of cancer. Because the green juice is slightly alkaline, barley able to reverse this situation and restore acid-alkaline balance. One sign that the disappearance of heartburn.

Products range from Green Magma Green Foods Corporation, manufacturer of the decision in the Register of the Chief Public Health Czech Republic number No PAB-35.0-August 7, 2008-27990th

The product from the manufacturer Cryptomonada ICBC LTD. Co.. Register in the decision the Chief Public Health Czech Republic number No PAB-35.0-3 September 2008-35906th