by
Paul
Benhaimthat are able to transform sunlight, minerals and water into living
cells of concentrated nutrients. Grasses contain all known mineral
elements, being exceptionally high in calcium, magnesium,
potassium, zinc and selenium. The vitamin content of grass is
several times more concentrated than that of other green
vegetables.
The grass of rice, wheat, corn, oats, barley, rye, millet in
good healthy soil and harvested at the right moment contain some
of the richest sources of vitamins, minerals, enzymes, growth
hormones and chlorophyll. These juices have been said to be anti-
cancerous and at least fill our systems with oxygen. When fish or
meat is smoked it produces carcinogens. Hemo-proteins from
barley grass juice have been shown to destroy carcinogens. The
high levels of vitamin E, A, selenium, and zinc also help the grass
carry out preventive cancer activities as do mung beans and lentil
sprouts.
Similar to fruit and vegetables, the most active factors in
the juice of grasses are destroyed by any heat process. Storage at
room temperature is enough to destroy most of the active
ingredients. So, the ideal with most foods is to harvest, minimally
process and consume as close together as possible. Barley juice
is actually used by at least seven million people in Japan, who
claim it helps with adjusting to the ageing process. The Japanese
state that one of its enzymes (P4 Dl) suppresses damage to DNA
that is caused by carcinogens, pesticides radiation, stress and
drugs.
Barley and wheat juice also contain another important
enzyme -Super Oxide Dismutase, or SOD for short. SOD is found
in all body cells and is said to act as an anti-inflammatory, protect
against radiation and ageing. Current thinking is that it may well