In our house we are partial to barley grass juice because of the studies done by Dr. Yoshihide Hagiwara.  He studied the full range of green vegetables, such as the cereal grasses, green pepper, spinach, tree leaves, etc.  It was Dr. Atsushi Fujita who first analyzed the barley leaf chemically, and found that the young leaves of barley, the first plants to sprout after winter dormancy, would be the most effective food for sustaining life. 

The juice of the young barley plant contains the widest spectrum of vitamins and minerals of any of the plants Dr. Hagiwara tested, including 16 known vitamins.  It is especially high in the anti-oxidants, beta-carotene, Vitamin C, Vitamin E, and the full range of B-complex vitamins. 

Once again the juicing of the barley grass, makes the nutrients more usable by the body.  The live enzymes are very important to the body.  All chemical changes, and all cell, tissue, organ and system functions are performed or catalyzed by enzymes.  Thus it is important for the body to have these live enzymes for digestion, gas exchange inside the lungs, and for creating new cells.

Another important aspect of the green juice is chlorophyll.  Chlorophyll has been shown to have anti-inflammatory, deodorizing and germicidal effects.  The chlorophyll molecule is also very similar to the hemoglobin molecule in our body.  Dr. Hagiwara writes, "The substance which is a source of life and energy for plants cannot be ineffective for man.  I venture to maintain that the 'green blood' of grasses become the red blood of man."

Alkalinity is another asset of the green juice.  There is an acid-alkaline balance in our body that needs to remain in synch for good health.  Our diets contain many acid forming processed foods, and the green juice helps to balance that out.

Our favorite green juice powder is AIM Barleygreen™.  Try a jar at  http://www.ckhealth.com