Green grasses are at their nutritional peak before they enter the reproductive cycle. To create grain, the plant must channel its nutrition up to the seed heads. When grasses are harvested before they enter the reproductive cycle, they have a different chemical makeup from their adult, largely depleted, counter-parts. Young grasses contain about the same vitamins and minerals as dark green vegetables. When these grasses are juiced and concentrated, as in Green Barley, they are far superior nutritionally. This amazing discovery is supported by data.

For example, according to the US Department of Agriculture's Nutrient Database, barley contains 22 International Units (IU) of vitamin A per 100 g and barley flour contains no vitamin A. Green Barley, however, contains 19,700 IU of Vitamin A per 100 g. This is 2 ½ times the beta carotene found in an equivalent weight of raw carrots and about 25 times that found in an equivalent weight of raw broccoli. Vitamin A is an important antioxidant known to protect cells. It is implicated in cardiovascular health and is believed to have anti-cancer benefits. To use another example, barley contains 33 mg of calcium per 100 g and barley flour contains 32 mg of calcium per 100 g. Green Barley contains 730 mg of calcium per 100 g. This is more than 7 times the calcium found in an equivalent weight of raw spinach and 15 times the calcium found in an equivalent weight of raw broccoli. Calcium is essential for bone development. You can see then, that grasses, when juiced and concentrated as in Green Barley, offer us great nutrition.

Barley grass is considered the most nutritional of the green grasses. Yoshihide Hagiwara, M.D., the pioneer of green foods, is responsible for more than 200 published studies on green and natural foods. After studying green plants for decades, he said, "It is clear to me, then, that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food. For reasons of palatability, higher nutrient content, and favorable harvesting features, green barley stands out as the best among these.".

Barley grass contains a wide spectrum of vitamins and minerals, amino acids, including the eight essential ones that we must get from our diets, proteins, enzymes, chlorophyll, and phytochemicals.

Amino acids are the building blocks of proteins, which are the major constituents of every cell and body fluid (except urine and bile) , and are thus necessary for the continual cell building, cell regeneration, and energy production that we need for life. An added benefit of the green barley leaf proteins is that they are polypeptides - smaller proteins that can be directly absorbed by the blood, where they promote cell metabolism (the chemical changes that we need to live).

Green barley leaves contain a multitude of enzymes. Enzymes are essential for the thousands of chemical reactions that occur throughout the body, including the production of energy at the cellular level, the facilitation of digestion, the absorption of digested nutrients, and the rebuilding and replenishing of all that the body requires for metabolism to occur.

The enzyme superoxide dismutase (SOD) is a powerful antioxidant thought to slow the rate of cell destruction by providing a defense against free radicals, especially the most prolific free radical, superoxide. Superoxide free radicals are thought to be responsible for the breakdown of synovial fluid that leads to the inflammatory response in joints. Much of the current clinical research on SOD is focused on arthritis, bursitis, and gout. Low levels of SOD are also associated with cataracts and other degenerative diseases. In addition, it is believed to help the body use zinc, copper, and manganese more effectively.

As SOD is heat sensitive, it is thought to be the yardstick for measuring overall enzymatic activity. If SOD is present in a food in an active state, it can be concluded that the other enzymes in the food are also present in an active state.Enzymes are not found in processed and cooked foods.

Green barley grass also contains chlorophyll. Chlorophyll has been studied for its potential as a deodorant, in stimulating tissue growth, and in stimulating red blood cells in connection with blood supply. Perhaps most remarkable is the similarity between chlorophyll and the red pigment in blood. Research in the 1940s demonstrated that the two pigments react the same during breakdown.

According to an article in the Journal of the National Cancer Institute (Jan. 4, 1995), chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meats), polycyclic hydrocarbons (found in smoked and barbecued foods), and aflatoxin (a mold on peanuts). The chlorophyll formed complex compounds with the carcinogens while they were still in the digestive tract, limiting their bioavailability.

Chlorophyll also removes carbon dioxide and carbon monoxide, the by-products of respiration and pollution, and has been found to reduce fecal, urinary, and body odor in geriatric patients. In addition, it has anti-inflammatory, antioxidant, and wound-healing properties.

Phytochemicals are simply plant chemicals that are thought to be essential to health. They have been associated with the prevention and/or treatment of at least four of the leading causes of death - cancer, diabetes, cardiovascular disease, and hypertension - and with the prevention and/or treatment of other ailments, including neural tube defects, osteoporosis, abnormal bowel function, and arthritis, as well as numerous chronic conditions.

Research has found that green barley extract has antioxidant and anti-inflammatory activity, immune system support, and cholesterol-lowering effects.

Green barley grass has a high alkalizing effect, which helps keep the ratio between acidity and alkalinity in our body fluids balanced. Our cells cannot adequately function if the pH (which measures acidity and alkalinity) is not in a narrow range. Most processed foods are acidic, and when we consume too many of them, the acidity-alkalinity balance is upset.
Green barley grass contains buffer minerals such as sodium, potassium, calcium, and magnesium. Buffer minerals neutralize acidic materials and can help people maintain a healthy acidity-alkalinity balance.

Barley tests at 25,500 ORAC units per 100 grams, that is 255units per gram, or 1275units per 5g tablespoon.

So 3 tablespoons per day provides 3825 ORAC units - well within the daily recommended antioxidant intake.

Add your daily fruits and veggies and you are at the top of the recommended intake of antioxidants. (Not to mention all the other tremendous nutrients and benefits of the barley juice.)

Herb-All Organic is a whole food concentrate that captures all the nutrients in green barley grass. The power of Herb-All Organic is found in this combination of nutrients. The powdered juice of Herb-All Organic is as close to the natural state of young barley leaves as possible and thus supplies the leaves' nutrients in natural proportions.

Herb-All Organic is produced in the clean, green, pristine lands of New Zealand and Canada. While American soil, water, and air have become increasingly devoid of nutrients and polluted from chemicals, the soil, water, and air in New Zealand and Canada are richer and purer than in many places in the world.

The barley used for Herb-All Organic is grown from a variety of seed that allows for the longest harvest window. The leaves are harvested with state-of-the-art equipment when their nutrients are most potent and alive. The leaves are then juiced (not milled, as in many other barley grass products) and processed using the most advanced and efficient cold-processing methods for maximum freshness and nutrition. The juice is spray-dried, using a special, low-temperature process. This preserves the delicate balance of nutrients and Phytochemicals.

Herb-All Organic was born out of a vision for even better health for millions of people around the world. Dr. Hagiwara discovered through its 20 years of experience and ambitious research that barley juice could be even more powerful simply by paying attention to detail at every step of the process.

• Barley seed varieties provide the widest window of harvest
• Barley crops thrive in clean, green, pristine environments in which the nutrients in the soil contribute to the nutrients in the plants and the juice.
• Barley crops are staggered so that each field is harvested when the plants are bursting with nutrition.
• Barley crops are harvested when they are at their nutritional peak, before they enter the reproductive cycle and use their nutrients to produce grain.
• Barley crops are cut only once, allowing for optimum nutrient density
• Harvested barley plants are juiced and chilled immediately, rendering the enzymes dormant and preserving their precious nutrients.

It's best to sip it slowly on an empty stomach, either 20 minutes before a meal or 2 hours after, so that the nutrients can be assimilated easily without the presence of other foods. Take either cold or room temperature liquid, as hot liquid will break down the live enzymes.

• For young children 0-1year old, start with one (1) sachet  per day.
• From 2-adulthood, take 2 sachet per day.
• You may take more or less depending on your needs.
• Athletes and others dealing with large amounts of stress often take larger amounts; sometimes as many as 2 to 3 sachet  per day.

Herb-All Organic delivers the greatest benefits when taken on an empty stomach, 30 minutes before or 2 hours after a meal. However, there will be some benefit no matter when you take Herb-All Organic.
Because heat and acidity can affect enzymatic activity, it is recommended that Herb-All Organic not be taken in any of the following: cranberry of prune juice, carbonated drinks, or hot drinks.

Barley grass should be kept away from moisture and sunlight, in its own jar with the lid fastened securely. Do not store barley grass in the refrigerator where condensation could cause nutrients to oxidize and break down.

After extensive laboratory testing, Dr. Hagiwara discovered that the juice of young barley plants had the greatest number of nutrients, including vitamins, minerals, enzymes, amino acids, and chlorophyll, of any of the 200 different types of green leafy plants, grasses and herbs he examined. His next step was to develop a technique that would protect these nutrients in powder form. Since Green Foods Corporation's 1969 patent of a process that is one of the most expensive and sophisticated in the natural foods industry, Dr. Hagiwara has grown, harvested and processed powdered juice from barley plants in Japan. In 1990, he opened a second 52,000-square-foot processing facility near the Pacific Ocean in Oxnard, California. Our facility in Oxnard is just minutes away from the fertile fields where we grow barley grass and other crops. The proximity of the fields to the processing plant ensures maximum freshness of Green Magma and our other products.

As Long as your health practitioner has not forbidden you to eat salads or green vegetables, you can use Barley.

Herb-All Organic  is a whole food concentrate, so most people should be able to take it. Those with severe medical problems or complications should consult a health practitioner before introducing something new to their bodies. Those on restricted diet (especially in regard to "green foods") should also consult a health practioner.

Maltodextrin is a soluble (dissolvable) complex carbohydrate that acts as a buffer to keep enzymes and other molecules apart so that they do not react and denature (loose their healthful properties). It is not a simple sugar (dextrose, fructose, sucrose, table sugar, corn syrup, etc.) and does not behave like a simple sugar. It can be derived from potato or corn starch, and its starch component frees glucose across the human intestinal barrier in a time-release fashion over several hours, so no steep rise or fall of blood sugar results.

Maltodextrin is used to help stabilize and protect Barley. When the maltodextrin is sprayed on to Barley, it forms a protective coating around the fragile nutrients. This shield is "broken" when you add a liquid and drink the product.

Although small, the amount of kelp in Barley has a dramatic effect on the product. Kelp is a densely nutritious food, which adds more vitamins and minerals. The certified organic Barley  does not contain any kelp.