Barley Grass Powder

Key Words: Organic barley grass powder；Barley grass juice powder

[Latin Name] Hordeum vulgare L.

[Plant Source] Barley Grass

[Solubility] Free soluble in water

[Appearance] Green fine powder

Plant Part Used: Grass

[Particle size]100 Mesh-200Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Barley ?]

Barley is an annual grass. Barley grass is the leaf of the barley plant, as opposed to the grain. It is capable of growing in a wide range of climatic conditions. Barley grass has greater nutritional value if harvested at a young age.

[How does it work?]

The fiber in barley might lower cholesterol and blood pressure in people with high cholesterol. Barley may also reduce blood sugar and insulin levels. Barley seems to slow stomach emptying. This could help keep blood sugar stable and create a sensation of being full, which might help to control appetite.

[Function]

1. Improves energy naturally

2. Rich in antioxidants

3. Improves digestion & regularity

4. Alkalizes the internal body

5. Helps rebuild the immune system

6. Provides raw building blocks for hair, skin and nails

7. Contains detoxification and cleansing properties

8. Contains anti-inflammatory ingredients

9. Promotes clear thinking

10. Has anti-aging properties

*** https://www.the-resveratrol-reviews.com

Sirtris Pharmaceuticals™ (Grape Seed Resveratrol)

The best resveratrol supplements are made from red grape seed and Japanese Knotweed (Polygonum Cuspidatum). Resveratrol is found in many of the foods we eat and naturally created by several plants as a natural defense against predators.

Grape seed resveratrol vs Japanese knotweed resveratrol?

Red grape seed extract was originally the preferred method of creating Resveratrol Supplements but companies found that Japanese Knotweed (Polygonum Cuspidatum) is a much easier process and contains a purer form of resveratrol.

How is Grape Seed Resveratrol made?

The resveratrol is extracted from the grape skin using a variety of chemical compounds that help purify the resveratrol. It is then dried and kept in a cool climate to maintain its potency. Natural Resveratrol is vulnerable to light and can lose its potency when exposed to a harsh environment.

How is Resveratrol made from Japanese Knotweed (Polygonum Cuspidatum)?

Japanese knotweed is a plant similar to bamboo with a hollow stem and contains resveratrol in its roots. The roots are sliced and again a chemical compound is used to extract the resveratrol. It then gets dried to formulate the resveratrol capsules. Japanese knotweed is a better source of natural resveratrol than grape seed resveratrol.

Japanese knotweed can grow in almost any climate and is much cheaper to grow than red grapes. This plant has been used for many years by Asian doctors to create medicines. Japanese knotweed is also known as the giant knotweed, monkeyweed and polygonum cuspidatum.

As scientists dig deeper into the chemistry of these different plants, their discovering more and more ways to help prolong human life. Modern technology allows us to better understand the chemistry of plants and natural resources than ever before. Everyday we have another scientific breakthrough in the health and wellness industry. Resveratrol supplements are just the beginning of whats to come.

Scientific studies show that taking grape seed resveratrol or resveratrol supplements from Japanese Knotweed can help prevent damage to blood vessels, reduce bad cholesterol, slow down aging, reduce inflammation, fight off free radicals that destroy the body and help overall cardiovascular health.

Do resveratrol supplements actually help prolong life? Scientists have conducted multiple tests on lad animals and the results were very promising but the only true way of knowing is from personal testimonials years from now when people are living longer. Doctors feel comfortable that taking resveratrol supplements now is safe and the research is solid enough to back it up.

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Make this creamy luxurious soup that’s entirely plant-based with nourishing miso and squash.

INGREDIENTS:

1 large red onion, chopped or julienned
generous pour of olive oil (about 4-5 tablespoons)
1/2 kabocha (pumpkin) squash, peeled and chopped
1 large butternut squash (or 2 small ones), peeled and chopped
splash of sherry (optional as you sauté the onion)
1 1/2 quarts veggie broth
1 cup raw cashews, unsalted
1/3 cup raw sunflower seeds, unsalted
pinch of sea salt
2 heaping spoonfuls white miso paste
pinch of turmeric powder, to season
pinch of cayenne or spice blend, to taste
toasted pumpkin seeds, garnish

DIRECTIONS:

In a large pot, saute the red onion in a generous amount of olive oil on low heat.

Allow the onion to simmer in its juices until it turns translucent, about 15-20 minutes.

Stir occasionally, until the onion has browned and sticks to the bottom of the pot. You can splash in some sherry at this point (optional).

Pour in the veggie broth. Add the squash and simmer on medium heat, about 20 minutes, until the squash is soft.

Once the squash is soft, turn off the flame and add in the cashews and sunflower seeds. Allow the cashews to soften in the hot broth for a few minutes until ready for blending.

Scoop out two heaping tablespoons of miso paste and put it in a Pyrex measuring cup to mix with a little broth. Ladle a little bit of the broth (without any cashews or squash pieces) and pour it into the measuring cup with the miso paste. Stir miso paste until smooth.

Pour the miso paste mixture into the pot and stir.

Season and blend the soup. Blend the soup in batches using a high speed blender. Pour the blended soup into a separate pot until all of the soup is blended smoothly.

Place the pureed soup back on the stove top and turn on the flame to low simmer. — Do not boil this soup because the miso will lose its nutritious probiotics. Miso is a fermented food. Here we are treating it as a seasoning, however, what also makes this soup nourishing is the healing properties of miso.

Only bring the soup to simmer as you season it with turmeric, sea salt, black pepper and a pinch of cayenne if you’d like a little heat. Serve with toasted pumpkin seeds as garnish and some crusty bread or nutrient-dense flax crackers spread with vegan butter. This soup makes quite a luscious meal on a cold night.

To save the remaining soup, pour into a container and save in the fridge for 3-4 days— you can freeze this for later as well. Reheat gently on the stove, bringing the heat just to simmer.

Bon appetit!

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Please comment below and let me know how you liked this recipe video! I’d love to hear from you.

xo Stephanie