Barley & alfalfa: two bread basket grasses brimming with nutrients

Better Nutrition, March, 1997 by Shannon Quinn

More than just fodder for barnyard cows, barley grass and alfalfa are gaining prominence as green medicines that cultivate good cardiovascular health. "Juicing" green barley grass and alfalfa is becoming as trendy as carrot juice, and you can now order your favorite sandwich on whole grain barley bread with extra alfalfa sprouts. If you're on the run, you can take it by the capsule.

While news of the healing power of grains and grasses is spreading with the growing interest in natural healing, the word on barley has been out since the Bible.

For over 6,000 years, cultures throughout the Middle East and the Mediterranean have heralded green barley grass for its ability to build strength and stamina. Roman gladiators ate so much of the grain, they gained the nickname "hordearii" or "barley eaters." Heart disease rates are extremely low in the Middle East, where barley is still a staple food.

Ancient Arabs praised alfalfa as "the father of all foods." One of the most nutritious plants, alfalfa contains high levels of vitamins A (beta-carotene), B1, B12, B6, D, E, and K. A good source of protein and fiber, alfalfa is also rich in heart-healthy minerals including calcium, magnesium, iron, potassium, chlorophyll, zinc, niacin, and folic acid.

Barley and alfalfa help to fight modern ills

Brimming with vitamins and minerals, these two bread basket grasses have been touted as the answer to a variety of modern day ills ranging from heart disease to cancer.

Highly alkaline, these green grasses combat thick acidic blood that has been linked to degenerative conditions including heart disease, congestive heart failure, high blood pressure, cancer, and arthritis. Increased alkalinity leads to improved digestion, a higher threshold of pain, improved ability of blood to carry oxygen and nutrients, and inhibition of the growth of cancer cells.

The high-fiber content of barley and alfalfa aids digestion and removes toxins, while digestive enzymes contained in both herbs help the body assimilate nutrients and regulate blood sugar. Both grasses have shown promise in the treatment of diabetes and hypoglycemia and are considered to be the newest weapons in the fight against cholesterol.

Excessive low-density lipoprotein (LDL) cholesterol levels are considered a warning sign of heart disease and an indication of a risk of impending heart attack. Studies have shown that both barley and alfalfa contain substances, in addition to fiber, that can dramatically lower cholesterol.

In 1983, U.S. Department of Agriculture researchers in Madison, Wis., isolated a substance called tocotrienol in barley. Tocotrienol deactivates the enzyme that tells the liver to produce artery-clogging LDL cholesterol. Another study found that saponins in alfalfa boost the production of bile acids that absorb cholesterol and carry it out of the body.

While barley and alfalfa share some of the same healing properties, their different levels of beneficial vitamins and minerals make them complementary herbs. They can be taken alone, together, or in combination with other land or sea botanicals, such as cayenne or kelp.

Cayenne can aid effectiveness of barley and alfalfa

Cayenne red pepper is used to power a plethora of herbal blends because it stimulates all systems in the body, including the circulatory and digestive systems. Adding cayenne to alfalfa or barley grass boosts their overall effectiveness since cayenne is a catalyst herb.

As one of the most powerful natural circulatory stimulants, cayenne brings myriad benefits to the mixture. Studies show that cayenne strengthens the pulse, opens blocked arteries, thins the blood, and regulates blood pressure. Among other health benefits, it blocks the absorption of excess cholesterol.

Whether it's part of a powdered combination, blended in a juice, or eaten as a grain, herbalists and researchers agree, the less processed, the better. Unrefined, whole barley grass and alfalfa contain the most active ingredients for a harvest of health benefits in the fight against modern-day degenerative diseases.

REFERENCES

Carper, Jean. The Food Pharmacy. New York: Bantam Books, 1988.

Quinn, Shannon, et al. Death by Deception: Unmasking Heart Failure. Minneapolis, Minn.: R.F. Quinn Publishing, 1996.

Swope, Mary Ruth, M.D. Green Leaves of Barley. Phoenix, Ariz.: Swope Enterprises, Inc., 1994.