Unlock the Supercharged Nutrition of Barley Greens
**Boost Your Nutrition with Barley Greens and Wheatgrass**
You’re probably familiar with ocean-sourced green foods like Chlorella and Spirulina, known for their high protein and healthy fats. On land, the top two green superfoods are barley greens and wheatgrass, packed with essential vitamins and minerals. Together, these green foods provide exceptional nutrition for your overall health.
**A Long-Standing Health Tradition**
Barley greens have been a staple in Traditional Chinese Medicine for over 1500 years, first documented in the “Supplementary Records of the Great Physicians” around the year 500. Prepared by watering barley seeds and drying the sprouts, ancient healers used barley greens to treat stomach issues, stimulate digestion, and manage excessive lactation in nursing mothers. They also believed barley greens could relieve liver stagnation, which we would now associate with depression.
**Benefits of Barley Greens**
Today, barley greens are valued for their well-balanced nutritional profile. They contain about 4% glutamic acid, an amino acid that helps maintain the body’s pH by alkalizing urine. This prevents the kidneys from depleting bone calcium to neutralize body acids. Barley greens are also rich in methionine, which the body uses to produce SAM-e, a compound that may alleviate pain and depression.
A single tablespoon of dried barley greens provides an impressive array of nutrients, including beta-carotene, betaine, biotin, boron, copper, iron, lutein, magnesium, niacin, riboflavin, thiamine, alpha-linoleic acid, oryzanol, zinc, potassium, selenium, and various forms of vitamin E. While barley greens don’t provide every nutrient, they come very close.
**Antioxidant Powerhouse: Wheatgrass**
Wheatgrass consists of young wheat shoots and can be consumed as juice or in dried form. Though not as nutrient-dense as barley greens, wheatgrass excels with its antioxidant properties. According to the Journal of Clinical Gastroenterology, wheatgrass is rich in enzymes like catalase and peroxidase, which might offer anti-aging benefits. A study from La Trobe University found that a wheatgrass-based cream could reduce foot and ankle pain over six weeks.
**Enhancing with Chlorella and Spirulina**
While barley greens and wheatgrass offer excellent nutrition, pairing them with Chlorella and Spirulina can be incredibly beneficial. Chlorella, a green algae from the ocean, and Spirulina, a blue-green algae from tropical freshwater lakes, provide complete proteins and essential fatty acids.
To put it in perspective, tofu is about 6% protein, and a hamburger patty is about 7%. In contrast, Chlorella is 45% protein, and Spirulina can reach up to 77% protein. These algae offer complete proteins, meaning they have all the amino acids required by the body to build its own proteins.
By combining barley greens and wheatgrass with Chlorella and Spirulina, you can enjoy a comprehensive nutritional profile that supports overall health and well-being.
