JUST BARLEY, like Kamut & Alfalfa, is planted on 2,800 acres of organic farmland on an ancient volcanic lake bed over 5 000 feet high in the mountains of South-e astern Utah . The high altitude of the cropland contributes to a significantly higher protein content. Annual crop rotations and the fact that the crops are re-mineralized by the season run-off from the surrounding hills assure maximum nutrition in each harvest. The leaves are harvested, rinsed, juiced, and dried "on sight" at only 88 degrees F. Yielding a completely non-pasteurized product which retains the "live" qualities of the vitamins, minerals and enzymes.

Scientific research has shown that the juice from young barley leaves is rich in vitamins (especially beta carotene, B complex vitamins and vitamin C), minerals (including potassium, calcium, iron, phosphorous and magnesium), chlorophyll and mucopolysaccharides, which play a major role in the structural integrity of body tissue. Of the 3000 enzymes known and identified, Barley grass contains up to l000 of them, including the potent anti-oxidants Super oxide dismutase (S.O.D.), catalase, peroxides, cytochrome oxidase and dehydrogenase.

Cytochrome oxidase is an enzyme essential for cell metabolism. In the body there are two forms of fat - brown fat which contains cytochrome oxidase and is metabolically active, and white fat, which doesn't and isn't metabolically active. Regular consumption of Barley Juice may stimulate weight loss, probably due to Barley's enhancement of the cytochrome oxidase enzyme system.

Barley is also an important source of the superoxide dismutase enzyme (SOD), a potent antioxidant. Normal metabolic activity produces dangerous superoxide free radicals which can damage cell walls and are linked to premature ageing and many diseases, including cancer and heart disease. In mice inoculated with cancer, barley juice had a surprising curative effect, probably due to the juice's high level of SOD.

Continuing research has revealed numerous other benefits of barley juice. Barley juice is very alkaline and can contribute to maintaining the body's acid-alkaline balance. Isolated compounds from barley juice are found to have hypercholesteromic, anti-inflammatory and anti-ulcer properties. A new anti-oxidant, 2"-O-GIV, has been isolated and reported to have anti-oxidant activity equal to or superior to vitamin E. Finally, studies have shown that when barley juice is added to injured cells, the cell's DNA repairs itself rapidly. This may contribute to preventing abnormal changes in the cell structure, which could lead to cancer and rapid ageing.