BarleyGold™

BarleyGold is a live superfood that is:

  • Raw
  • Whole
  • 100% Organic
  • 95% Digestible
  • Abundant in SOD Enzymes

This is a whole food that has superior deliver of antioxidants, minerals, enzymes, fiber, vitamins, amino acids and fatty acids.

Whether babies, athletes, seniors and even pets, the BarleyGold and its companion Flax Hull Lignans are a perfect food when looking to utilize live food’s array of nutrients. You will see there is no other product like the BarleyGold on the market with the ability to be sprouted and remained stabilized in the alive state for not what normally would be hours, but for years!

Convenience is what our fast-paced society wants and needs. Sprouting is tedious and time consuming with often moldy, negative results. We have surpassed what science ahs been trying to discover for years: consistent results. As you read, you will understand how our two-fold mechanical process has taken sprouting to a whole new level. This technology is what has made BarleyGold a success over the past decade, not passing fancy, but a steadily-growing product of demand.

In the past year we have done market testing in the health food store arena. Community Natural Foods of Calgary, Albert, was so ecstatic with the BarleyGold (and the Flax Hull Lignan), it has been flying off their shelves with staff boasting of their own beneficial experiences.

This product is manufactured by Breakthru Seed Enhancement Corp of Edmonton, Alberta, Canada.

Superior Benefits of the Barley Grain

Barley is a relatively under-utilized and unexploited grain. Its unique composition and competent functionality give it high nutritional potential.

There is a wide array of scientific studies trumpeting the health benefits of whole grains (the bran, the germ and the endosperm).

The product contains phyto-nutrients, natural plant-based chemicals (vitamins, minerals, fiber, antioxidants and an assortment of other disease-fighting compounds).

Studies show of all the grains Barley is a top-notch source of soluble fiber (the type that regulates blood sugar readings and decreases blood cholesterol levels).

Barley also contains compounds called tocotrienols which have shown to decrease cholesterol production.

Two Harvard studies show that people consuming whole-grain products are less likely to experience weight gain over the years. It’s not just fiber at work making you feel fuller and more satisfied, but a mix of not-as-yet-identified compounds that may boost metabolic rate or calorie-burning capacity.

There are proven links between eating whole grains and decreased risk of heart disease, stroke, certain cancers, diabetes and easier waist management. A 2003 Japanese study concluded Barley should be recommended to prevent some of these chronic diseases. In May 2006 the American FDA announced that it has finalized a rule that allows foods containing a required amount of barley to claim that they reduce the risk of coronary heart disease, specifically, whole-grain barley.

Whole-grain barley is chock full of antioxidants (a richer source than fruits and vegetables) and has six times the magnesium and four times the potassium of refined grains (both important players in maintaining healthy blood pressure readings).

Whole-grain fiber plays an important role in maintaining bowel regularity.

Barley promotes a natural anti-inflammatory process, which may help in controlling symptoms of inflammatory diseases such as rheumatoid arthritis, asthma and colitis.

Chart of Barley’s Beneficial Nutrients

This chart outlines what is available in Barley and how our body can utilize these nutrients for positive benefits

Proximates

Crude Fiber

Crude fiber underestimates true fiber and is the most unsatisfactory principle of Proximate Analysis (often replaced by Detergent Fiber System). Fiber is indigestible material that stimulates the intestines to peristalsis (involuntary contraction). Increased insoluble fiber (crude fiber) in one’s diet correlates with better protection against heart disease, softens stool effectively treating constipation, is linked with reducing risk of colon cancer and fills the stomach, reducing appetite leading to weight loss. Soluble fiber lowers cholesterol and blood sugar levels in people with diabetes. Increased soluble fiber in the diet decreases the body’s need for insulin.

Crude Fat

Fat is essential to provide energy and support growth. See schedule #5 re fats. Fats and oils (difference is melting points) are simple lipids that are esters of glycerol and fatty acids.

Ash

Foods are of two types, acid or alkaline, when referring to the ash value of a food. Ash value is the type of residue that remains after the food is digested. The body functions best with an internal chemistry being slightly alkaline. The more acid the cells become, the sicker we are and feel. Our bodies produce acid and need alkaline to neutralize acid. We must supply alkaline from outside sources. The main determining factor of alkaline is the organic minerals. Sprouted grains have higher alkaline ash value. Ash is what is left after all the organic nutrients have been burned off, and it contains all the mineral elements jumbled together. Ash is not very useful as a measure, but is used to calculate Nitrogen-Free extract.

Crude Protein
Available Protein
Soluble Protein Available Insoluble Protein

Crude protein is the total protein available in a food. Protein is essential for our growth (including bone growth) and is needed to manufacture hormones, antibodies, enzymes and tissue such as muscle. See schedule #5 re Protein.

Acid Detergent Fiber

ADIN (protein)
ADIN (nitrogen)

Acid detergent fiber (celluloses + lignan) can better predict the digestibility of grains than crude fiber. Acid detergent insoluble nitrogen is the nitrogen remaining in the acid detergent fiber and ADIN-protein is the protein remaining in the acid detergent fiber. All proteins contain 16% nitrogen. The lower the ADF, the higher the digestibility or available energy.

Non-Structured Carbohydrates

The represents the highly-digestible carbohydrate fraction. Carbohydrates provide fuel for the body. They are especially important for the brain and central nervous system for cellular recognition and communication. See schedule #5 re carbohydrates.

Nitrogen-Free Extract

This is a very misleading name indeed as this fraction has nothing to do with nitrogen and is not an extract either. NEF represents the soluble carbohydrate of the food.

Total Lipids

Lipids are various substances that with proteins and carbohydrates constitute the principal structural components of living cells. They are grouped together on the basis of their relative insolubility in water and solubility in non-polar solvents. The four types of lipids are: Fatty Acids (saturated and unsaturated); Complex Lipids (lipoproteins, glycolipids); Glycerides (neutral, phosphoglycerides) and Non-Glycerides (sphingolipids, steroids like cholesterol, waxes.


Minerals

Minerals are needed for the body fluids, for blood, bones, healthy nerves and to regulate muscle tone, including those of the heart.

Calcium

A metallic element of the alkaline earth group (bone protector, helps nerve cells communicate, helps muscles contract, helps blood clot, appears to lower blood pressure

Phosphorus

With calcium, builds bones and teeth. Needed for metabolism, body chemistry and nerve and muscle function.

Magnesium

A metallic element that maintains bones, helps muscles relax and activates enzymes needed for energy

Potassium

A metallic element of the alkali metal group that is an electrolyte that maintains the body’s fluid levels, helps regular blood pressure and heart function and helps in making protein.

Salt

A crystalline compound NaC1 that consists of sodium chloride. It is an essential nutrient in the diet of humans. It is essential for life. One of salt’s major functions is to regulate blood volume and pressure.

Sodium

An element of the alkali metal group (helps fluid balance, acid-base balance and transmitting of nerve impulses

Copper

A metallic element that helps transport oxygen and is used to make hormones

Iron

A metallic element important for the product of hemoglobin, the part of the red cell that carries oxygen

Manganese

A metallic element that works with enzymes to help with many cell processes

Zinc

A metallic element that is an essential micronutrient for animals. It strengthens the immune system and supports reproduction. Helps sperm develop and is needed for ovulation and fertilization. Zinc activates enzymes for many important functions such as the production of insulin


Vitamins

Vitamins are organic molecules that function in a wide variety of capacities within the body. Their most prominent function is as co-factors for enzymatic reactions. They generally cannot be synthesized by the body and, therefore, must be supplied in the diet.

Thiamin

It is important for energy metabolism, nerves and tissue. Muscles depend on it.

Riboflavin

Riboflavin is used in energy metabolism, healthy skin and supports vision.

Niacin

Niacin is used in energy metabolism, healthy skin, nervous and digestive systems.

Pantothenic Acid

Pantothenic Acid is used in energy metabolism. It is needed to manufacture adrenal hormones and chemicals that help regulate nerve function.

Vitamin B-6

B-6 is used in the metabolism of amino acids and fatty acids. It helps form red blood cells and is necessary for a healthy nervous system.

Folate, total
Folate, food
Folate, DFE

Folate helps form new cells.

Vitamin B-12

B-12 builds genetic material and helps form red blood cells and nerve sheaths.

Vitamin A, IU
Vitamin A, RAE

Vitamin A is used for healthy eyes, skin and bones and for hormone synthesis.

Vitamin E
(alpha-tocopherol)

Vitamin E works as an antioxidant and also stabilizes cell membranes. It helps form red blood cells, muscles and other tissue. It preserves fatty acids.

Vitamin K
(phylloquinone)

Vitamin K is important in blood clotting

Vitamin C

Level 1 NSP barley ahs 2% Vitamin C. Vitamin C is an antioxidant. It hel