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Authorized Distributor of Dr Hagiwara's BarleyGreen Products.
Discover the Gold Standard in Organic Wellness with Dr. Hagiwara's
Original Barleygreen (Barley Green) - endorsed by Dr. Lorraine Day.
"DRINK YOUR GRASS - DON'T SMOKE IT"
BARLEYGREEN
Barleygreen® is a registered trademark held by YH-International, Inc.
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Is a soluble powder made from the juice of organically-grown beets and contains a variety of vitamins, minerals, and phytonutrients including folic acid, iron, calcium and betaine. Like BarleyGreen®, BG BetaBeet™ is produced from seed to finished product using organic cultivation, gentle juicing, and our award-winning, low-temperature spray-drying process. Our special processing stabilizes the nutrients in the beet juice, providing you with live enzymes and whole food nutrition which is certified organic. The result is a delicious and nutrient-dense beet juice powder that provides you with the nutrients and detoxification power of fresh beets.
Beets help to detoxify the liver and blood while providing important support nutrients to the body. In addition, beets may protect the cardiovascular system, enhance fat metabolism and increase muscle mass.
Dr. Hagiwara's ORIGINAL"BarleyGreen"
*Labeled "Organic"
Organic labeling means using organic barley leaves and using a completely chemical free process. (See Organic Label Rules ) If the label doesn't say "organic" then most likely the barley grass was grown with chemicals or the process in drying or granulating the barley grass juice into powder used some chemicals. Clinical Research Shows Barley Grass Supplements Can Boost Cardiovascular Health
Organic Barley Fields
Detoxifying with Green Foods
Recent research now suggests that the oxidation product of alcolol, acetaldehyde, may be resposible for cancer and other health problems related to alcohol consumption. Acetaldehyde is toxic to tissues and may produce genetic mutations by damaging DNA.
Barley Green - The Natural Detoxifier
Bob Terry, Ph.D. Nutrition Advisor, GreenFoods Corporation
Barley Powder Comparison
Barley Green
Other Barley
Products
Who is the scientist or researcher behind the product? What
scientific papers have they published on barleygrass juice extracts? Over the years, many claim to have developed a
better product but none have stood the test of time.
Dr. Yoshihide Hagiwara, MD. Over 40 years of scientific
research in barleygrass juice extract. Published hundreds of scientific papers on barleygrass juice extract.
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Does the color look similar to barleygrass juice or the grass itself?
The bright green is the active chlorophyll. A darker color results
when the product starts oxidizing just like an apple starts turning
brown when you cut it in half. Laboratory methods used for
measuring the levels of chlorophyll do not typically distinguish between fresh (active) and denatured (inactive) chlorophyll
BarleyGreen is bright vibrant green similar to
the fresh barleygrass in the fields.
Dr. Hagiwara's company has been doing it over 35
years. Every day they're still learning and refining their processes. Dr. Hagiwara's Barley products have been
the industry leader for over 35 years because they understand how to dry the barleygrass juice into powder without damaging the delicate valuable nutrients.
How many years does the company have processing barleygrass juice into powder? Many companies claim to
have a new better process yet they've been doing
it less than a year.
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How does it taste? Some barley powders have an unpleasant bitter taste. Usually the bitter taste results
from inexperience in processing. The product is being burned during an inadequately controlled spray-
drying process. Unfortunately, burned green powder
is known to contain several types of carcinogens.
Today, BarleyGreen does not experience that bitter taste. When the company first started, they did experience similiar problems.
Today, BarleyGreen taste great.
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What is the alkalinity of the product? Many Barley products are around 6.7. A low pH indicates the
product has been oxidized.
What is the alkalinity of the product? Many Barley products are around 6.7. A low pH indicates the
product has been oxidized.
Is the product labeled organic? Many companies claim
to be organic but why isn't the label? Anyone can
say anything verbally.
BarleyGreen labels say "Organic"
BarleyGreen is the only product that was used in Dr. Hagiwara's scientific research.
Does the company reference Dr. Hagiwara's research in promoting their product? All the research studies were
using originally done using Barleygreen powder or juice.
Most barley powders are very different from Dr. Hagiwara's Barley product and have NO relation to Dr. Hagiwara's
process. It's false and misleading for companies to
reference Dr. Hagiwara's research and claim their
product will produce the same benefit and more.
For many years, Dr. Hagiwara's Barley Grass products have been the trusted industry leader in Green Juice powder. Don't be fooled by imitations or copycat products. Accept no substitute.
Ask for Dr. Hagiwara's Original BarleyGreen by name.
Dr. Yoshihide Hagiwara
Normally, alcohol is metabolized in the liver to carbon dioxide and water via several enzymatic steps. However, some people lack the gene that is responsible for the production of the enzyme, aldehyde dehydrogenase (ALDH), which helps breakdown acetaldehyde. For those who lack this enzyme, drinking alcohol may not only be unpleasant, but may have long-term health consequences. Chronic drinkers and people who over imbibe at one time may also wind up with a level of acetaldehyde in their body that may not be metabolized fast enough to prevent damage.
In fact, researcher Dr. Mikko Salaspuro, chairman of Alcohol Diseases at the University of Helsinki, noted that acetaldehyde accumulates in the gut when people drink alcohol and this may have toxic effects on all the tissues of the digestive tract. It is well known that esophageal cancer is linked to heavy alcohol consumption but the cause has not yet been determined.
Since acetaldehyde is produced in the gut during drinking, it may be possible to breakdown the acetaldehyde by consuming certain drinks or food. Dr. Shibamoto's laboratory has recently shown that fresh, young barley grass juice (the same barley grass formerly used in Barleygreen helps prevent the oxidation of alcohol and the production of acetaldehyde. The formation of acetaldehyde is prevented by the presence of a unique bioflavonoid, called 2"-O-glycosyisovitewxin or 2"-O-GIV, found so far only in barley grass juice.
This action of 2"-O-GIV is particularly important in light of recent research by Finnish researchers showing that acetaldehyde toxicity from alcohol consumption may be a causative factor in cancer of the esophagus and other gastrointestinal tissues. It may also play a role in other cancers as well. Over the last decade, Dr. Shibamoto's laboratory in the Environmental Toxicology Department at the University of California, Davishas published a number of peer-reviewed articles showing that 2"-O-GIV from barley grass juice is very effective at preventing the formation of two types of aldehydes, acetaldehyde and malonaldehyde, from oxidation of lipids in plasma. In 1998, Dr. Shibamoto's laboratory published an article [1] demonstrating the potent ability of 2"-O-GIV in preventing the formation of acetaldehyde in beer stored at elevated temperatures for over 7 weeks. As little as 1 microgram of 2"-O-GIV per milliliter of beer inhibited the formation of acetaldehyde by more than 60%, whereas the same amount of the chemical preservative, BHT, reduced it by only 15%.
Because acetaldehyde is such a potent toxin to the body, it would seem prudent to drink some high quality barley grass juice known to contain 2"-O-GIV before, during and even after that next alcoholic drink.
1. S. Nakajima, Y. Hagiwara, H. Hagiwara, and T. Shibamoto. Effect of the antioxidant 2"-O-Glycosylisovitexin from young green barley leaves on acetaldehyde formation in beer stored at 50 degrees C for 90 days, 1998, Journal of Agriculture and Food Chemistry Vol. 46 (4), 1529-1531.
Unfortunately, thousands of toxic chemicals pervade our environment and continuously pose a risk to our health. Furthermore, common food preservatives such as BHT and sorbic acid may cause adverse reactions in people sensitive to these chemicals. Although the ideal solution for pesticides and herbicides would be to eliminate their use, this prospect seems unlikely and, even if this were to occur, toxic residues would probably remain in the environment for many years afterwards as has occurred with DDT. Eliminating food additives from our diet is also problematic since their use is widespread and few commercially acceptable substitutes are available. The good news is that nature provides us with an abundance of fresh green plants that can help our bodies neutralize and eliminate toxic chemicals we ingest from our water, air, and food. Of course, we need to choose green plants that do not contain the very substances we want to eliminate.
Over the last 20 years, research done by Dr. Yoshihide Hagiwara and colleagues in the United States and Japanhas shown that young green barley grass is an extremely potent detoxifier. Barley grass juice contains abundant chlorophyll, antioxidants, enzymes, and other phytochemicals that neutralize free radicals and other unfriendly chemicals, including pesticides and food preservatives.
In 1978, Dr. Yoshihide Hagiwara revealed the detoxifying power of the barley grass juice used for making BarleyGreen/Jade Green Zymes is useful in breaking down an insecticide (malathion), and two chemical food additives (sorbic acid and BHT)[1]. His research found that barley grass juice effectively decomposed the insecticide, malathion, and the food preservatives, sorbic acid and BHT. Heating the juice causes destroys its ability to breakdown either malathion or sorbic acid indicating that enzyme activity may be responsible for its actions. However, heat treatment does not affect the barley grass juice's ability to destroy BHT, an observation which led Dr. Hagiwara to suggest that BHT is adsorbed onto proteins rather being metabolized by enzyme activity. The following year, Dr. Hagiwara and colleagues reported that barley grass juice contained numerous enzymes that may help neutralize toxins, including superoxide dismutase, cytochrome oxidase, peroxidase, catalase, fatty acid oxidase, and transhydrogenase [2].
In the 1990's, Dr. Shibamoto and Dr. Hagiwara isolated, identified, and studied the properties of a potent bioflavonoid antioxidant, named 2"-O-glycosylisovitexin or 2"-O-GIV, in young barley grass [3]. They showed that 2"-O-GIV was particularly effective in preventing the free radical oxidation of fatty acids, fish oils, and lecithin caused by ultraviolet light and natural chemical reactions in blood [4]. Amazingly, it is also very effective in preventing the formation of two toxic by-products, acetaldehyde and malonaldehyde, that result from the oxidation of alcohol in beer [5]. These two toxins may be responsible for the adverse reactions alcohol can produce, including hangovers, impaired liver function, and damage to cellular DNA.
Other exciting research recently published by Dr. Shibamoto along with Dr. Hagiwara and colleagues, found that young barley grass extracts effectively degraded a variety of organophosphorus pesticides including malathion, chlorpyrifos, guthion, diazinon, methidathion, and parathion [6]. Incubation of the individual pesticides with a 3% solution of barley grass juice for several hours resulted in the complete degradation of both malathion and chlorpyrifos along with a significant breakdown of parathion by 75%; diazinon by 54%; guthion by 41%; and methidathion by 23%. They also confirmed Dr. Hagiwara's previous finding that barley grass juice's ability to break down malathion is lost when barley grass is heated to 120 degree C, most likely due to destruction of enzyme activity by heat. Further research into the manner in which barley grass juice degrades pesticides and other toxins is under way.
While Dr. Hagiwara, Dr. Shibamoto and colleagues continue their important research, it is now clear that Dr. Hagiwara's Barley products contain numerous beneficial substances that help us detoxify our bodies in a natural and effective manner. Because Dr. Hagiwara's Barley products contain certified organic young barley grass, it will not burden our bodies with additional toxins.
In summary, research is helping to better understand why Dr. Hagiwara's Barley products provide the many benefits that thousands of regular consumers of his products already know about -- better looking hair, skin and nails, increased energy levels, improved digestion, and fewer illnesses -- clear indicators of good nutrition and a detoxified body.
References:
1. Hagiwara, Y. Study on green juice powder of young barley (Hordeum vulgare L) leaves II: Effect on several food additives, agricultural chemicals, and a carcinogen. Presented at the 98th National Meeting of the Japanese Society of Pharmaceutical Science (1978).
2. Hagiwara, Y., Sayuki, S., Miysuchi, T., Otake,H., Abe, S., Kuramoto, M., and Takada, K. Study on green barley extract. Presented at the 99th National Meeting of the Japanese Society of Pharmaceutical Science, Sapporo(1979).
3. Osawa, T., Katsuzaki, H., Hagiwara, Y., and Shibamoto, T. A novel antioxidant isolated from young green barley leaves. 1992, J. of Agricultural and Food Chemistry, Vol. 40 (7): 1135-1138.
4. Miyake, T. and Shibamoto, T. Inhibition of Malonaldehyde and acetaldehyde formation from blood plasma oxidation by naturally occurring antioxidants. 1998, J. of Agricultural and Food Chemistry, Vol. 46 (9): 1135-1138.
5. Nakajima, S., Hagiwara, Y., Hagiwara, H., and Shibamoto, T. Effect of the Antioxidant 2"-O-Glycosylisovitexin from young green barley leaves on acetaldehyd
e formation in beer stored at 50 degree C for 90 days. 1998, Journal of Agricultural and Food Chemistry, Vol. 46 (4): 1529-1531.
6. Durham, J., Ogata, J., Nakajima, S., Hagiwara, Y., and Shibamoto, T. Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L). 1999, J. of the Science of Food and Agriculture, Vol. 79: 1311-1314.
Health conscious consumers today are looking for more than wholesome, nutritious food to maintain good health, they also want to protect themselves from the ever-increasing number of toxins in our environment. While periodic use of internal cleansing and detoxification programs help to eliminate the body's toxic overload, the best solution is to gently detoxify our bodies every day through our diet. Therefore, optimal nutrition should include foods that not only supply us with all the nutrients necessary for cellular metabolism but foods that also help us detoxify daily.
Experts have been touting the nutritional excellence of green foods for decades and for good reason; green foods, especially young barley grass, contain an abundance of nutrients unsurpassed by any other type of food on the planet. Barley grass is one of the premier green foods researched extensively by Dr. Hagiwara and colleagues. They have clearly demonstrated that barley grass provides numerous benefits that include increased energy levels, enhanced digestion and immunity, anti-inflammatory actions, antioxidant protection, and neutralization of pesticides and other toxins.
Fresh, young barley grass juice contains all known essential nutrients (except vitamin D) in addition to hundreds of other phytochemicals, many of which will undoubtedly be considered in the future to be essential to our health. However, one of the most common questions consumers ask us is: how does the nutrition of your products compare to fresh whole vegetables." Consumers want to know if they are receiving the nutritional equivalent of a serving or more of fresh vegetables by taking our products.
To answer this question, we compared the nutritional content of single servings of fresh, raw garden vegetables like alfalfa, broccoli, cabbage, carrots, cauliflower, cucumber, lettuce, spinach and tomatoes to those found in single servings of Barleygreen Premium (without kelp). Our data are based on certified nutritional analyses performed by independent third-party laboratories and from data published by the USDA.
In addition, in light of current concerns over the amount of carbohydrates in the diet, we compared the nutrient content per gram of carbohydrates of combined servings of different vegetables to a single serving of Barleygreen Premium.
Questions to Ask
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