Ancient Superfood Rediscovered By David Sandoval


If I were to tell you the number-one cause of pre-mature aging and disease in the Western world,

it might surprise you. (Then again…it might not.) It’s the over-consumption of food.

Why? Not only because too much food can make us fat. It’s also because everything we eat must be

processed by our bodies, and this requires the expenditure of energy.


The human body suffers wear and tear from the continuous processing of calories.

Within each cell of the human machine, vitamins, minerals, antioxidants, healthful fats, and other

important nutrients are the cogs, gears, sparks, and replacement parts that both create energy

and repair wear and tear. The modern diet, while heavy on the calories, is notoriously light on

these healing, renewing substances. In the end, a calorie-dense, nutrient-poor diet takes a

serious toll on the state of our health, pouring fuel into the body without the nutrients required to

maintain our energy-producing equipment. We are overfed…and malnourished!


Enter a superfood literally ripped from the pages of history- Activated Barley. It is the most

energy-efficient food available in nature, and it has major implications for those who are

concerned with maximizing longevity, avoiding disease, increasing athletic performance and

fighting obesity.


Activated Barley is more than a supplement. It’s a complete food that has been converted into a

“superfood” through an all-natural process that makes it so powerful and functional it can be used

to nourish those struck by famine. In fact, the United Nations uses activated barley as a relief

food in famine-stricken countries, due to its ability to sup-port human life better than any other

single food.


Historically, sprouting is known as a way to trans-form grains or beans into more nutrient-dense

foods that are easier to digest and contain the life force associated with a “living

food”—antioxidant power, live enzymes, and amped-up vitamins and minerals.

In ancient Rome, sprouted barley gruel was used both as a food for gladiators and as staple of

the Roman army—both of which were famous for their endurance and athletic prowess. The

unique activating procedure, where the grain isn’t sprouted, but pre-sprouted, using a gentle low-

temperature process, was first used as a replacement for mother’s milk (mixed with colostrum

and honey) as a formula for infants who were unable to nurse. (Today, we know that giving honey

to babies is a bad idea because of the risk of infant botulism.)


The process used to activate (pre-sprout) barley to yield Activated Barley preserves enzyme

activity, vitamins, and minerals. This process brings it just to the point where it’s ready to

sprout—all of its energy is gathered and ready to send that shoot out to make a new plant. Then,

it’s put into a state of suspended animation, and it’s transformed into a powder that mixes easily

into any drink or recipe.


Activated Barley creates a gel in the GI tract, slowing its passage through the body and allowing

for maximum nutrient absorption.

It stabilizes glucose levels and is an amazing food for diabetics.

Its unique composition is extremely energy-dense, providing 400 percent more energy than

barley that hasn’t been pre-sprouted—which is why it is used in so many weight-loss and athletic-

performance programs.


Activated Barley is used to improve athletic endurance, help maintain healthy cholesterol levels,

control hunger, boost the immune system and detoxify the blood.

It has a very low glycemic index—lower than that of skim milk, which is widely allowed on low-

carbohydrate diets.


Activated Barley is rich in soluble fiber; this is why it has healthy effects on cholesterol and helps

maintain good blood sugar balance. It’s also rich in beta-glucans, which have, for the past three

decades, been under investigation by medical researchers because of their natural lipid-lowering,

immune-boosting, and anti-carcinogenic activities. (Another well-known source of beta-glucan:

medicinal mushrooms.) The pre-sprouting process used to make Activated Barley dramatically

increases the grain’s content of beta-glucan.


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