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Dr Yoshide Hagiwara

Dr Lorraine Day

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Home > Barleygreen faq > Explaining Barleygreen

Explaining Barleygreen



Q: What are enzymes good for?
A: Our bodies use enzymes for everything ranging from digestion to regulating hormone production. Without them our cells could not function and we would die. Even though our bodies contain many enzymes, most foods we eat are processed and cooked which renders them virtually devoid of all enzymes. Our bodies can obtain enzymes from raw, fresh vegetables. BarleyGreen is a source of hundreds of live enzymes which our bodies can readily absorb.
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Q: How do you protect the enzymes?
A: We protect our enzymes in two ways. First, we make sure that we do not raise the temperature over that of body heat in our processing This prevents the enzymes from being damaged or "denatured." Secondly, Dr. Hagiwara discovered that Maltodextrin, a complex carbohydrate derived from starch, protects the enzymes at a molecular level, preventing them from breaking down and becoming oxidized. The end result is that BarleyGreen has hundreds of active enzymes equivalent to what would be found in fresh barley juice.
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Q: Why is kelp added to BarleyGreen?
A: BarleyGreen includes kelp for additional minerals and vitamins. Minerals are necessary cofactors for practically all enzymatic reactions in the body and, while barley grass is rich in minerals, kelp adds even more trace minerals to ensure an abundant supply of these necessary enzymatic cofactors for optimal metabolism.
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Q: What are the benefits of kelp?
A: There is an anecdote that around 2200 years ago in the Ch'in Dynasty Era of China, the Emperor Shin-Huang-Ti, who compiled the basis of Chinese Traditional Medicine, ordered his own envoy to look for medicinal elixirs in Japan. His envoy found and returned with an medicinal elixir that we know today as kelp. The Japanese have been eating kelp in their daily diet for many generations but it wasn't until recently that they have shared the secret of its health benefits.
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Q: How much sugar is in BarleyGreen?
A: BarleyGreen does not contain any simple sugars or sweeteners.
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Q: Is there a difference in the chlorophyll you buy as a supplement versus chlorophyll you obtain from natural sources like BarleyGreen?
A: Yes. It is impossible to isolate naturally occurring chlorophyll. Therefore, those supplements containing chlorophyll are not in the same form as one finds in live plants. BarleyGreen is an excellent way to obtain chlorophyll in its natural state.
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Q: Where in the digestive tract is BarleyGreen assimilated?
A: Assimilation begins in the mouth, and continues in the esophagus, stomach, and intestines, i.e. all along the entire gastrointestinal tract.
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Q: Does BarleyGreen contain digestive enzymes?
A: Yes, BarleyGreen contains many enzymes including digestive enzymes such as amylase.
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Q: Are all of Green Food's products alkaline - important for people with esophageal problems including acid reflux and hiatal hernias?
A: Yes, relative to the pH of the stomach, all of our products are alkaline, ranging from pH 7.0-7.5.
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Q: How many carbohydrates does BarleyGreen contain?
A: In a 6g serving, there are 4 g of total carbohydrate.
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Q: Is there a difference between BarleyGreen tablets and BarleyGreen powder?
A: Both are identical except that because the powder form is instantly soluble, it will be assimilated more rapidly than the tablets and some digestion of the soluble powder may occur in the mouth and esophagus as well.
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Q: Why is BarleyGreen so green?
A: The "green" is from chlorophyll. Barley grass has one of the highest, natural, rich chlorophyll contents of all the green vegetables. In fact, Barley Grass has 66 times more chlorophyll than spinach.
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BarleygreenĘ is a registered trademark of Y.H. Products, Inc.

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