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Scientific Name: Hordeum Vulgare, Hordeum Distichon, Gramineae Family
AKA: Barley, Pearl Barley, Scotch Barley, Perlatum
Parts Used: Seeds
Active Compounds: 80% starch and 6% proteins, cellulose, sugars, fats, B vitamins, and alkaloids hordenine and gramine.
Background: Used since the Neolithic era.
Applications: Cardiovascular/Anti-Inflammatory/Strength Supplement
Barley is being tested to see if it can aid in the treatment of hepatitis. It is also thought to help control diabetes and cholesterol levels. More studies reveal its potential to prevent cancer of the bowels.
Cardiovascular: Barley can be used to clear out the arteries and valves of the heart.
Anti-inflammatory: The juice from the Barleyt shoots offers anti-inflammatory agents and the powdered version reduced arthritis and ulcers in patients. Helps with internal inflammation such as intestinal irritation or tumors. Soothes sore throats and is easily assimilated.
Strength Supplement: Increased muscle mass in those consuming it while lifting weights. Provides nutrition as a food grain. Provides good source of nutrition for convalescents.
Description:
An annual plant cultivated in Asia and other areas of the world. Primarily used as a source of food, it grows up to 3 feet high and forms layers of leaves from the base around the stem. Over time, the flowers sprout the barley grains.
The barley is rounded and polished when it is of the Pearl variety. Scotch, milled, and pot barley still has part of the husk on it. Patent Barley is ground grain.
Dosage:
Barley Water: After washing pearl barley in cold water, boil it in 1 part barley to 9 parts water for 20 minutes. After straining, use as needed.
Decoction: Wash and boil 2 ounces barley in 1 cup water for 2-3 minutes. Boil again in fresh water until totaling 2 points. Then strain and use as recommended.
Safety:
No known warnings.
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