Barley History and the Modern Barley Food Product: Green Barley

The Barley Story: Understanding the Origin of Green Barley, Probably World’s Healthiest and Nutritious Food
To better understand the product, green barley, probably the world’s healthiest food, let’s study the history of barley, from the grass family, which is a cereal grain.
Ancient Cultivation
The first cultivation of barley began during the Neolithic Age. Wikipedia cites, “The Neolithic Era, or Period, from νέος (néos, “new”) and λίθος (líthos, “stone”), or New Stone age, was a period in the development of human technology, beginning about 10,200 BC, according to the ASPRO chronology in some parts of the Middle East, and later in other parts of the world[1] and ending between 4,500 and 2,000 BC.” 1

The most ancient evidence of barley cultivation dated back to 10,000 B.C. According to the book, Barley – Webster’s Timeline History by Dr. Philip Parker, it was during the 10,000 B.C. in Mesopotamia, when people began to collect wild wheat and barley, probably to make malt and then beer. Some sources cited though that “barley was grown in the Middle East prior to 10,000 B.C.”2
As mentioned in the Dr. Parker’s Barley Book, it was stated there that in 9,000 B.C., “goats and sheep were domesticated in Persia (Iran) and Afghanistan; emmer wheat and barley were cultivated in Canaan (Israel)”, according to Alexander Hellemans and Bryan Bunch, and around 8,000 B.C., in Aegean Greece, a food-producing economy was adopted as evidenced by wheat, barley, sheep, goats, and pigs.
The earliest remains of barley were said to be recovered around 8,500 B.C. in the Fertile Crescent, including Palestine or Jericho, and Syria or Abu Hureyra. Around 7,000 B.C. and 8,000 B.C., domesticated barley was found in the Zagros Mountains including Iran or Kosh, and Iraq or Jarmo. Domesticated barley was also found around 7,000 B.C in Pakistan or Mehrgarh, and in Jeitun (Turkmenistan) around 6,000 B.C 3.
Around 6,000 B.C., in Baluchistan (Pakistan), “barley was the main crop”, according to John Teeple in Timelines of World History.
Two Kinds of Barley
There are two kinds of barley: the wild barley and the domesticated barley. The natural form or barley grows wild in the Middle East. Cultivated or domesticated barley is said to have descended from wild barley, Hordeum spontaneum.One thing that differentiates between wild barley and domesticated barley, is the spikes. Wild barley has brittle spikes; domesticated barley has non-shattering spikes. Another way to classify barley is its identification of the grains: two-row, four-row, and six-row barley, the differences of which is in the number of grains produced. The wild barley is of two-row type, which means it produces 25-30 grains, while the domesticated barley is a six-row, which means, it produces 25-60 grains. Two-row barley contains low amount of protein as compared to the six-row barley.4.
Uses of Barley

Wikipedia lists the following uses of barley:
1. Algaecide – Barley straw or also called as liquid barley extract is used as a natural way to clean a pond. This practice has been used by farmers for hundreds of years as a type of natural algaecide. It’s been said though that in reality, the barley straw does not actually kill or remove the algae. When the added barley in the pond degrades and breaks down, it decomposes and releases the enzymes that will slightly change the PH of the pond water. This change in the PH of the pond water provides a habitat for the pond that inhibits the growth of algae4.
In England, barley straw helps in reducing algae growth without harming pond plants and animals. The straw is placed in mesh bags and floated in fish ponds or water gardens. This practice, though, has not been approved by the EPA for use as a pesticide. Its effectiveness as an algicide in ponds has produced mixed results during university testing in the US and the UK5.
2. Animal Feed – Barley, as used for livestock feeding, accounts for 85% of barley production. In the United States, half of barley production is used as livestock feed.
3. Beverages (alcoholic and non-alcoholic) – Alcoholic beverage: barley is a key ingredient in beer and whisky production. Non-alcoholic beverage: barley water and barley tea in Japan. In Italy, barley is used as coffee substitute Caffè de orzo (coffee of barley)6.
4. Food – In the United States, barley production that is used for food accounts for approximately 2%7. Barley contains eight essential amino acids. It was reported in a 2006 study that eating whole grain barley “can regulate blood sugar levels (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat”. Barley, for food usage, include barley meal or wholemeal barley flour that is used in porridge and gruel in Scotland, and barley soup that is traditionally eaten during Ramadan in Saudi Arabia. Barley is used in soups and stews in Eastern and Central Europe. Barley, in Africa, is considered a traditional food plant and is considered vital in improving nutrition, boosting food security, fostering rural development, and, in supporting sustainable land care. In the Scottish Highlands and islands, barley is used in bread and biscuits.
5. Barley was used for 7 diseases –  During Prophet Muhammed’s time, barley (talbina) was prescribed for seven diseases.


The Food Product: Green Barley Powder Juice Drink
The Japanese scientist, Dr. Yoshihide Hagiwara, said that barley is the most nutritious plant that provides sole nutrition from birth to old age. His own life experience led him to discover the amazing health benefits of barley. His research was based on extensive study of over 150 plants and grains in a span of over 20 years.
Green barley is a food product that contains essential nutrients — such as, vitamins, minerals, amino acids, chlorophyll, and live enzymes. Regular drinking of this miracle product has proven beneficial in maintaining and providing the vitality and good health of people. Over the years, there have been lots of amazing green barley testimonials from people who have continuously used/drank green barley.


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