If I were to tell you the number-one cause of pre-mature aging and disease in the Western world, it might surprise you. (Then again…it might not.) It’s the over-consumption of food.  Why? Not only because too much food can make us fat. It’s also because everything we eat must be processed by our bodies, and this requires the expenditure of energy. 

The human body suffers wear and tear from the continuous processing of calories. Within each cell of the human machine, vitamins, minerals, antioxidants, healthful fats, and other important nutrients are the cogs, gears, sparks, and replacement parts that both create energy and repair wear and tear. The modern diet, while heavy on the calories, is notoriously light on these healing, renewing substances. In the end, a calorie-dense, nutrient-poor diet takes a serious toll on the state of our health, pouring fuel into the body without the nutrients required to maintain our energy-producing equipment. We are overfed…and malnourished! 

Enter a superfood literally ripped from the pages of history:  Activated Barley          It is the most energy-efficient food available in nature, and it has major implications for those who are concerned with maximizing longevity, avoiding disease, increasing athletic performance and fighting obesity. 

Activated Barley is more than a supplement. It’s a complete food that has been converted into a “superfood” through an all-natural process that makes it so powerful and functional it can be used to nourish those struck by famine. In fact, the United Nations uses activated barley as a relief food in famine-stricken countries, due to its ability to support human life better than any other single food.

Historically, sprouting is known as a way to transform grains or beans into more nutrient-dense foods that are easier to digest and contain the life force associated with a “living food”—antioxidant power, live enzymes, and amped-up vitamins and minerals. In ancient Rome, sprouted barley gruel was used both as a food for gladiators and as staple of the Roman army—both of which were famous for their endurance and athletic prowess. The unique activating procedure, where the grain isn’t sprouted, but pre-sprouted, using a gentle low-temperature process, was first used as a replacement for mother’s milk (mixed with colostrum and honey) as a formula for infants who were unable to nurse. (Today, we know that giving honey to babies is a bad idea because of the risk of infant botulism.) 

The process used to activate (pre-sprout) barley to yield Activated Barley preserves enzyme activity, vitamins, and minerals. This process brings it just to the point where it’s ready to sprout—all of its energy is gathered and ready to send that shoot out to make a new plant. Then, it’s put into a state of suspended animation, and it’s transformed into a powder that mixes easily into any drink or recipe. 

Activated Barley creates a gel in the GI tract, slowing its passage through the body and allowing for maximum nutrient absorption.  It stabilizes glucose levels and is an amazing food for diabetics. Its unique composition is extremely energy-dense, providing 400 percent more energy than barley that hasn’t been pre-sprouted—which is why it is used in so many weight-loss and athletic-performance programs. 

Activated Barley is used to improve athletic endurance, help maintain healthy cholesterol levels, control hunger, boost the immune system and detoxify the blood.  It has a very low glycemic index—lower than that of skim milk, which is widely allowed on low-carbohydrate diets.  

Activated Barley is rich in soluble fiber; this is why it has healthy effects on cholesterol and helps maintain good blood sugar balance. It’s also rich in beta-glucans, which have, for the past three decades, been under investigation by medical researchers because of their natural lipid-lowering, immune-boosting, and anti-carcinogenic activities. (Another well-known source of beta-glucan: medicinal mushrooms.) The pre-sprouting process used to make Activated Barley dramatically increases the grain’s content of beta-glucan.

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