Barley is a widely cultivated hardy plant that can be grown under a greater variety of climatic conditions than any other grain. The use of barley for food and medicinal purposes dates to antiquity - agronomists place this cereal grass as being cultivated as early as 7000 BC, and roman gladiators were known to eat barley for strength and stamina.
An array of vitamins and minerals are found in green barley leaves which have the ability to absorb nutrients from the soil. By the time barley leaves are 12-14 inches high, they contain many vitamins, minerals, and proteins necessary for the human diet along with chlorophyll. These are easily assimilated throughout the digestive tract, giving instant access to vital nutrients such as potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, vitamin B1, B2, B6, C, folic acid, and pantothenic acid.
Substances within barley grass have been shown to have strong anti-inflammatory actions, and actually repair the DNA in the cells of the body. They can aid in the prevention of carcinogenesis, ageing, and cell death by protecting against toxic free radicals.
In addition, research in Japan and other countries suggests that green barley juice powder can be beneficial for asthma, anaemia, arthritis, gastritis, peptic ulcers, diabetes, obesity, cellular damage from x-rays, heart disease, and hepatitis.