DRASTICALLY STOP YOUR AGING CLOCK NOW!

Aging is part of an individual's normal growth and development but it
doesn't mean that your health should be affected by aging. Taking
barley greens puts aging on a different level. It not only slows down the
process, but it makes you age healthily by cleansing your body off
harmful toxins and keeping your cells healthy.

You may or may not have heard about the huge curative properties of barley
before!

However, it's the barley greens that are creating a huge stir among health
practitioners around the world, for the many health benefits it gives.

I thought I'd take the time to share more about the wonder of barley greens,
it could really help in your journey to a healthier, more vibrant you!

For the health-conscious individuals, barley greens is definitely something
you should consider incorporating within your diet.

First of all, what are barley greens?

Barley greens are the 10 cm. long, harvested young shoots of the barley plant
that is eaten as a salad or juiced.
Because it is ph neutral (healthy) it also has a high amount of Chlorophyll, it is
rich in many vitamins and minerals.

Studies have shown that barley greens has various curative and detoxifying functions.

Barley greens are becoming increasingly popular and you can now
easily buy barley greens prepared in various forms. Some health bars and
 restaurants also include barley greens juice in their menu.

Other benefits of taking barley greens?

* Improves metabolism and cares for your gut flora and heart.

Barley greens is good for your health as it  lowers your bad cholesterol
levels and blood pressure.
It also makes your blood healthier by increasing the red blood cells in
your blood.

The properties of barley greens also reduce the acidity of your
blood because barley greens are very rich in alkaline minerals. Taking
barley greens will also help enhance your thyroid functions. It is also said
that barley greens are effective in treating gastrointestinal diseases like
constipation, diarrhea, peptic ulcers and ulcerative colitis.

* Superb detoxifying agent *

Because of the presence of minerals and antioxidants, barley greens are a
very effective detoxifying agent. They also fights off and gets rid of harmful
chemicals and other substances that may develop into various types of
cancers and other chronic illnesses.

Barley greens makes your blood healthy and cleanses the liver effectively.
Using this to treat tumors and toxins helps patients recover from their
illnesses without the harmful side effects of synthetic drugs.

Helps to lose weight!

Barley greens have belly-fat burning properties and also suppresses your appetite.
Losing weight doesn't have to mean taking those weight-loss pills or
undergoing surgery. A daily glass of barley greens juice taken with breakfast will
do wonders for your body.

Preparations:

The popularity of barley greens is resulting in it becoming available in various
forms. Now, you can take barley greens as fresh salads, juice or fermented.

Some people also decide to grow barley greens in their homes so they can
always have it easily available to them. You will need a glass jar with a wide
mouth, about 10 cm. deep and a piece of porous material with an elastic
band to cover the top. Next you will need enough dried barley kernels to cover
a double layer on the base of the jar. Next you need to add enough water to
cover the kernels and finally, you need to use the porous cloth and rubber band
to seal the top of the jar. When done, place the jar in a sunny spot on your
kitchen window sill. Allow the sprouts to germinate and sprout, constantly
adding some water every 2 to 3 days until the greens reach the top of the
jar.

 Whatever preparations you prefer, the important thing is to be able to have your
 daily intake of barley greens.

Barley greens have many healthy benefits for you. Take a dose everyday
and start your journey to a healthier you.

The Top 7 Reasons Fermented Foods May Be the Healthiest, Most Affordable and Easiest to Make Superfoods on the Planet

By Kevin Gianni - Health Advocate and Author

"Healthiest," "most affordable" and "easiest to make" are all bold claims...

In this article, my attempt is to show you just exactly why I think it's true.

I discovered fermented (or cultured foods) when I needed them most.

For me, they assisted in rebuilding my digestion that was wrecked after taking 21 days of antibiotics - necessary for the treatment of Lyme disease after I was bit by a tick and found a erythema migrans (EM) rash on my leg.

After the 3 weeks of medication, I started to notice that my stomach didn't feel right. I was gassy, bloated, and would have a mix of diarrhea and constipation. My skin started to break out in pimples like I used to have in high school. I took some tests and found out that I had a very significant yeast infection.

To eliminate this infection I tried switching up my diet to include no sugar, took herbal supplements in an attempt to kill the yeast, and I also used all type of natural topical solutions to get rid of the acne that had developed - it was embarrassing and uncomfortable to be in public looking like I did!

Thankfully, this was right around the time I met Donna Gates, the creator of the Body Ecology Diet and one of the world's foremost authorities on intestinal health and the healing effects of fermented foods.

Like I said before to prevent my problems, I had tried eliminating sugar from my diet and took a bounty of herbal concoctions, but it was finally Donna's diet - rich in restorative fermented foods - that healed my gut and everything else in the process.

I wasn't just back to normal; I was better than ever before.

Up until then, I hadn't paid too much attention to what I heard about fermented foods, but now I was intrigued. I would soon discover countless people with stories similar to mine, and several new studies began to emerge about the link between compromised digestive health and various conditions and diseases. Like many other things before in my life, fermentation became a burning new interest of mine as it helped me just when I couldn't figure out what was going wrong. It got me back on the right track.

So now, I'm sharing what I learned with you...

In these 7 tips, you'll discover why fermented foods may just be one of the most powerful categories on superfoods on the planet. You'll also find out their many health benefits beyond just repairing the gut, like...

• Increasing your energy levels.
• Detoxifying and cleansing your system from harmful pollutants and chemicals.
• Boosting your immune system to prevent colds, infection and disease.
• Eliminating gas, bloating and poor digestion.
• Improving your mood with nutrients created during the fermentation process.
• And more!

Here they more details on how they can help...

1. Fermented foods have amazing health benefits.

Something pretty amazing happens when you let foods ferment. They turn themselves into superfoods. Fermented foods contain many more healthy compounds such as enzymes and B vitamins that aren't in the initial medium (what you started with!)

The health benefits are many and include boosting the immune system, reducing inflammation, better digestion, better skin, decrease or elimination of acne, elimination of gas and bloating, improving mood, improving allergy symptoms and more. As you can see, this is why I consider them possibly one of the best superfood categories on the planet.

Adding these types of foods - there are many, so take your pick - into your diet daily may be on of the most powerful thing you can do for your diet.

2. Anyone can make them.

If I can make fermented foods, so can you.

The only foods I'm proficient at preparing are salads, smoothies, and fermented foods. This may give you a good idea of how simple fermented foods are to make.

My favorite part is that you don't have to stand around and actively "make" them. The healthy bacteria contained in them do all the work!

The preparation is the work you need to do, which is generally pretty easy as well...

3. They take minutes to prepare.

Most fermented food recipes literally take minutes to make. Usually, the extent of making them requires just a little chopping, a quick blend (if you're making a brine) and adding a culture starter (some don't even require that!)

The rest of the work is done by the bacteria. Imagine having a team of trillions of little chefs to prepare your meals every day. (Well, maybe a trillion would be too much for your kitchen.)

4. Fermented foods help rebuild your digestion.

One of the major benefits of eating fermented foods is that they have been shown to improve digestion. If you have stress, have taken antibiotics, drink tap water (now or in your past), or taken many other medications (over-the-counter or prescription) chances are your digestion is impaired.

Fermented foods can boost the number of healthy bacteria in your gut which will help you digest your food better, reduce gas and bloating, and help you get more nutrition from you food.

5. They taste amazing

While I like to stress the health benefits of foods, let's take a step back and look at the most basic of all things when it comes to fermented foods.

They taste great!

Sauerkrauts and cultured vegetables are savory and delicious. Fermented drinks like kefirs, chichas and kombucha are refreshing and nutritious. Gluten-free breads like injera and idli are filling and hearty.

Each cultured food has it's own distinct taste, so it's up to you to experiment and find which ones you enjoy best.

6. Cultures have used them for thousands of years.

For thousands of years, cultures have been using fermented foods as a way to preserve fresh food. One thing they learned over time is that through this process, the food also had added benefits. So when you eat fermented foods you're not only tapping into thousands of years of food history, you're also tapping into the ancient wisdom that has been passed along with the creation of these foods.

7. Reduces inflammation and disease.

Ultimately, we all want to live as long as possible as healthy as possible. One of the biggest markers of disease is inflammation. Inflammation is something that even the stiffest of medical professionals can understand as being a factor in the cause of disease.

When you can eliminate or reduce inflammation in the body, your chance of getting sick decrease dramatically.

Eating fermented foods and healthy bacteria has been shown to reduce this disease causing inflammation - in turn keeping you healthier for longer.

With all these reasons and literally dozens more, it's easy to understand why fermented foods will work for you and your schedule.

But where do you start if you've never made a fermented food before, or if you're tired of the recipes you've been making?

A Definitive Guide to Fermented Food

Like always, though, we went a bit overboard. Deaths from easily preventable infectious diseases plummeted, and it became an all-out war on the sub-visual world. Germs, bacteria, microorganisms – they were all out to get us, and totally eradicating them from our daily lives became paramount for optimum health. Nowadays, everything is pasteurized – food producers are proud to mention it, kinda like the “low-fat” label – and everything that might touch a bodily orifice – hand, utensil, small child – is doused in anti-bacterial soap followed by regular applications of hand sanitizer. If it’s a general truth that people fear the unknown, I can’t think of a more salient example than our irrational, seemingly innate fear of these tiny organisms we cannot see. The Roman scholar Marcus Terentius Varro, in his 1^st century BC book “On Agriculture,” wrote of “certain creatures which cannot be seen by the eyes, which float in the air and enter the body through the mouth and nose and there cause serious diseases,” but he was just guessing (the Romans used a pseudo-soap to occasionally remove sweat and visible grime, but not for any supposed anti-microbial effects). It wasn’t until the 17^th century that microorganisms were even discovered, and it took another couple hundred years for us to realize that the little guys could cause disease and that boiling or sufficiently heating a substance could kill or mitigate the worst of them.

Now, I won’t argue that given the current state of our food system, paying attention to cleanliness isn’t important. It is. I wouldn’t feel comfortable drinking raw dairy products made from grain-fed cattle wading through rivers of their own toxic feces, and I’d be wary of eating a blood rare steak produced from the same cows in a filthy, heavily impacted slaughterhouse staffed exclusively by underpaid, overworked personnel. With our current industrial agricultural standards, I can only imagine the incidences of e. coli and other food-borne illnesses would skyrocket if they weren’t pasteurizing and irradiating everything.

I’m just saying that a little microorganism might be beneficial. And if you consider the environment in which we humans did the bulk of our evolving and adapting, perhaps a bit of bacteria (food borne and otherwise) in the body is a vital component of healthy living. I mean, if we accept the premise that the circumstances of our early evolution can inform current practices, dietary and otherwise, doesn’t that mean getting dirty and eating beneficial bacteria is part of that? I think it does.

Enter fermented foods.

People have been eating bacteria ridden foods for hundreds of thousands of years. Grok certainly happened across rotting fruit or an old carcass from time to time, and even his fresh meat and vegetation weren’t scrubbed clean, pasteurized, or irradiated. Life was “impure,” even dirty by our standards, and there were infectious diseases – but at least we were somewhat equipped to deal with them because of the seamless integration of bacteria and other microorganisms into our lives. So, while Grok may not have been actively fermenting foods (though he did employ unconventional meat storage methods that probably presaged fermentation), he was consuming plenty of bacteria on a regular basis.

In most post-agricultural peoples, some form of fermented food is a standardized component of the traditional diet. The earliest sign of wine dates from about 8000 years ago, in Georgia (Caucasus, not the state north of Florida), and there’s evidence that people were fermenting drinks in Babylon circa 5000 BC, Egypt circa 3150 BC, Mexico circa 2000 BC, and Sudan circa 1500 BC. Fermented, leavened bread was produced in Ancient Egypt, and milk was fermented in early Babylon as well. Roman soldiers often subsisted on long-fermented sourdough bread, which survived long treks well (imagine conquering the known world on a diet of bread – fermentation must be pretty effective stuff). The Inuit traditionally wrap whole seabird carcasses in seal pelts and bury them underground to ferment for months; rotting fish is another feature of their traditional diet. Fermented dairy is a major aspect of the traditional Masai diet, as is clotted steer’s blood.

The list goes on and on: East and Southeast Asia with natto (fermented soy), kimchi (fermented cabbage), soy sauce, fermented fish sauce, fermented shrimp paste, to name just a few; Central Asia with kumis (fermented mare milk), kefir, and shubat (fermented camel milk); India and the Middle East with fermented pickles, various yogurts, torshi (mixed vegetables); Europe with sauerkraut, kefir, crème fraiche, and rakfisk (salted, fermented trout); the Americas with kombucha, standard pickling, and chocolate; the Pacific region with poi (fermented, mashed taro root) and something called kanga pirau, or rotten corn.

There’s gotta be something to it, right? Everyone’s doing it (or, at the very least, everyone used to do it)! Perhaps we should, too. The Standard American Diet is definitely missing fermented food – unless you count cheap beer and box wine, of course. Even when we do eat foods that are traditionally fermented, like sauerkraut or pickles, they’re usually bastardized versions produced quickly for mass consumption. Most sauerkraut you can buy in the store, for example, is flaccid and mealy, rather than crunchy and tangy as it should be. That’s because most commercial sauerkraut (and pickles, for that matter) is preserved in vinegar instead of the traditional (and naturally occurring) lactobacterial-salt slurry. Unless the producer adds bacteria, store bought sauerkraut is usually pasteurized and bereft of taste and nutrients. Instead, get or make the real stuff.

But wait. What, exactly, are the health benefits of eating fermented food? For one, (and this doesn’t apply to a PBer, but it still deserves mention) fermentation can render previously inedible or even dangerous foods edible and somewhat nutritious. The lectins, gluten, and phytates in grains, for example, can be greatly reduced by fermentation. I don’t advocate the consumption of bread, but if you’re going to treat yourself to any gluten grain-derived food, make real, long-fermented sourdough bread the one. The Romans managed to do okay on the stuff, but that’s only because meat was expensive and didn’t travel as well. Real sourdough is a good choice for guests who simply must have their bread, but don’t think fermentation makes it Primal approved.

Dairy is another beneficiary of fermentation. In fact, next to no dairy at all, I put fermented, raw, grass-fed dairy as the optimum form. The fermentation process breaks down the lactose, thus mitigating a potentially problematic sugar and decreasing the carb content (you can consider the official carb count of real yogurt cut in half; producers list the number of carbs present in the dairy before fermentation, and the fermentation process breaks down the lactose/sugar).

Before they’re turned into delicious, rich dark chocolate, cacao beans must first be fermented. This deepens the color and enriches the flavor, but most importantly it destroys the astringent tannins present in raw cacao. Tannins lend a bitter flavor, and some people have bad reactions to tannins. If you’re overly sensitive to red wine and get headaches when you drink it, tannin sensitivity may be responsible. The best dark chocolate is the product of long-fermented cacao beans with most of the tannins removed.

Even soy becomes somewhat tolerable with proper fermentation. Natto, a Japanese form of fermented soybeans, is high in Vitamin K2 (MK-7), which is vital for bone, cardiovascular, and dental health. Again, I’m not advocating soy consumption, but rather highlighting the ability of fermentation to transform an undesirable food into one with some undoubtedly redeeming qualities.

Speaking of K2, fermentation also makes it available in a few, more Primal foods. Aged raw milk cheese has ample amounts of K2 (MK-4 form), as do grass fed liver and raw butter. It all comes down to internal fermentation: the cow eats the K1 rich greens, the gut fermentation produces the K2, and we get the K2 by consuming the liver or certain high fat dairy products made from the cow’s milk. I suppose we could probably get a bit from the half-digested stomach contents of a pastured cow, but I’d rather just stick with sauerkraut for my fermented veggie fix.

Even if you aren’t looking for ways to mitigate the damage from Neolithic food like dairy, grains, or soy, fermented foods confer other benefits. For one, fermented foods introduce helpful probiotics to our guts. There are tons of possible benefits to adding probiotics (whether by supplement or by fermented foods like dairy) to your body, including protection from colon cancer, relief from lactose intolerance and rotavirus diarrhea, reduction in children’s cavities (more vindication for Weston Price), and prevention of reoccurrences of inflammatory bowel disease. The vitamins (like K2) in fermented foods like kefir become more plentiful or more concentrated (either by breaking down the food or by virtue of the bacteria outputting more nutrients), and more bioavailable. Also, the improved digestion that accompanies a healthier gut means more nutrients, vitamins, and minerals are absorbed (and if you’re eating a usually phytate-rich food, the fermentation can really break down the mineral-binding phytates), thus allowing even better absorption.

I suspect that the benefits of fermented food aren’t stemming from some magical property inherent to fermented food, but rather the simple fact that introducing beneficial bacteria into our bodies restores the balance of intestinal flora that used to be standard in people who ate traditional, whole foods Primal diets and exposed themselves to bacteria on a regular basis. Fermented foods merely address a severe deficit in the modern gut; they don’t introduce anything new to human physiology. Despite our best attempts to recreate perfect Primal environments through diet and exercise, we still live in an increasingly sterile world. Introducing fermented foods into our diet can help normalize things and get our guts in good shape.

As for what types of fermented foods are best, I’d stick with mostly Primal stuff to be safe. Sauerkraut is great, and if you can tolerate dairy, go for full-fat Greek style yogurt (high in saturated fat and protein, low in carbs) or strain your own yogurt (much of the sugars are in the liquid whey). Kefir is another possibility, as are aged cheeses. You could even make a batch of traditional Roman fermented fish sauce: salted, liquefied sardine and anchovies fermented with herbs and spices in the hot sun for months at a time. Kombucha makes for a great refreshing drink; just make sure you watch the sugar content.

People have been eating fermented foods for thousands of years willingly, and even longer accidentally. The evidence shows there’s definitely something to it, and I think it can be a vital part of a healthy Primal Blueprint diet.

What about you? Any fermented favorites you’d like to pass along?

Read more: http://www.marksdailyapple.com/fermented-foods-health/#ixzz2OjE3xwY6