The BarleyLife® Manufacturing Process

1. Cultivation

Barley is grown without using any chemical pesticides, herbicides, or fertilisers. Instead, organic mulching, ladybug insect control, and crop rotation are used. During the growth period, the crop and soil are continually monitored and tested for nutritional content. When the plants are 10 to 14 inches tall, they are harvested. It is at this time that green barley leaves contain the widest spectrum of nutrients.

2. Washing

The barley leaves must be washed within 30 minutes of being harvested. If the washing does not occur this quickly, the natural heat of the sun begins the oxidation process and nutrients are lost. The green leaves are washed with no chemical additions. Bleach is not used. This is unlike imitation products, where bleaches are often used that leave toxic by-products on the plants.

3. Juicing

After being washed, the nutrients must be removed from the cellulose, the fibrous walls of the cells. This is done by extracting the juice using a low pressure system. This process produces less juice, but guarantees that important nutrients stay within the juice and removes 99 percent of the fibre. Other manufacturers squeeze for maximum juice; however, this subjects the cells in the grass to extreme pressure that causes their cell walls to be crushed and destroyed. The result is diluted and less active enzymes.

4. Cooling and Dearation

If left alone after juicing, the green juice begins to oxidise. Its colour changes from a fresh healthy green to a brown, indicating that nutrients are being lost. To avoid this, the green barley juice is cooled immediately. To further stop oxidation the oxygen used in the juicing process is removed. A vacuum process is used to pull out the oxygen, which extends the life of the juice. Most other manufacturers don't juice - they simply cut the grass and let it dry in fields. The few who do juice normally skip cooling and dearation because of expense.

5. Drying

Drying turns the juice into the familiar form of Barleygreen®. It is perhaps the most important step, as this is when the nutrients are captured. The key to the process is a dryer that can adequately turn the juice to powder without high temperatures. If a temperature is too high, the nutrients will be changed and lose some of their potency. A patented spray-drying method dries the juice at room temperature in approximately two seconds. The juice is sprayed on to water-soluble, complex-carbohydrate maltodextrin derived from pine nuts and corn. Maltodextrin replaces the plant fibre, prevents oxidation and keeps enzymes and other molecules separated so that they do not lose their natural qualities. Unlike plant fibre, maltodextrin dissolves in water, allowing the nutrients to absorb directly into the bloodstream in minutes.

6. Other Ingredients

Small amounts of powdered brown rice and kelp are also added to Barleygreen®. Brown rice is a rich source of Vitamins B-1, B-2, nicotinic acid and linoleic acid. Kelp contains 14 additional trace minerals and 5 additional vitamins usually missing in our diet. The bright green colour of Barleygreen® is from the chlorophyll; no colouring or flavourings are added.

Barleygreen® is then packaged and sent to happy users.

How to Order Barleygreen®

This information is reproduced with the permission of AIM International.