Live porridge from sprouted barley Vita, 300 g

Properties of sprouted barley

At the initial stage of barley germination, biochemical processes are accelerated, due to which the grains have a beneficial effect on the body:

  • kill bacteria;
  • relieve inflammation;
  • tone;
  • envelop the walls of the stomach, preventing trauma and irritation of the mucous membrane;
  • stimulate the immune system;
  • cleanse from waste and toxins;
  • lower body temperature.

Chemical composition and nutritional value

Sprouted barley is rich in vitamins:

  • B1 (thiamine);
  • B2 (riboflavin)
  • B4 (choline);
  • B5 (pantothenic acid);
  • B6 (pyridoxine);
  • N (biotin);
  • PP (niacin);
  • E (alpha tocopherol).

The grain contains minerals:

  • potassium;
  • calcium;
  • silicon;
  • magnesium;
  • sodium;
  • sulfur;
  • phosphorus;
  • chlorine;
  • boron;
  • vanadium;
  • iron;
  • iodine;
  • cobalt;
  • manganese;
  • copper;
  • molybdenum;
  • nickel;
  • selenium;
  • fluorine;
  • chromium;
  • zinc.

Nutritional value of the product per 100 g:

  • calorie content – ​​288 kcal;
  • proteins – 10.3 g;
  • fats – 2.4 g;
  • carbohydrates – 56.4 g;
  • water – 14 g;
  • fiber – 14.5 G;
  • ash – 2.4 g;
  • sucrose – 0.51 g;
  • glucose – 0.2 g.

Sprouted barley contains large amounts of:

  • enzymes and pectins that improve digestion;
  • essential amino acids;
  • antioxidants.

Benefits and harms

Nutritionists recommend eating sprouted barley grains for:

  • general strengthening of the body;
  • increase metabolism;
  • regulation of the heart and thyroid gland;
  • increasing iron levels in the blood;
  • normalization of the central nervous system;
  • normalization of blood pressure;
  • lowering cholesterol and sugar;
  • reducing excess weight;
  • strengthening hair follicles;
  • liver cleansing;
  • restoration of musculoskeletal and cartilage tissue;
  • eliminating free radicals;
  • collagen synthesis;
  • skin rejuvenation;
  • increasing immunity;
  • activation of sexual function.

Official medicine does not prohibit and even insists on the inclusion of sprouted grains in the diet for such conditions and diseases as:

  • diabetes;
  • angina;
  • dermatitis;
  • polyarthritis;
  • bronchitis;
  • furunculosis;
  • insomnia;
  • disturbance of intestinal microflora;
  • deficiency of vitamins and minerals;
  • tuberculosis;
  • asthma;
  • infertility;
  • sinusitis;
  • thrombophlebitis;
  • osteoporosis;
  • haemorrhoids;
  • prostatitis;
  • pharyngitis;
  • obesity;
  • disorders of the cardiovascular, digestive and genitourinary systems.

The dietary supplement is well tolerated by the body and causes virtually no side effects. In rare cases, individual allergic reactions may occur.

Attention! Doctors advise people over 65 years of age to use sprouted barley with caution due to its high fiber content, which causes intestinal colic and flatulence.

Beneficial properties of barley sprouts

The beneficial characteristics of sprouted cereal have been known for many years - even in ancient times, the healing product was used in folk treatment.

A valuable component of home remedies is replete with a combination of elements that have a beneficial effect on various problems of the body. The main components of barley sprouts:

  1. Vitamins. Strengthen the nervous system, improve digestive processes, and increase the body's defenses.
  2. Proteins. They normalize the functioning of internal organs, increase efficiency, and energize them.
  3. Selenium. Has a powerful antioxidant effect.
  4. Minerals. Improve the functioning of the endocrine system, reduce the risk of developing thyroid diseases.
  5. Cellulose. Removes harmful formations and toxins from the intestinal walls, regenerates tissue.
  6. Phosphorus. Activates metabolic and digestive processes, has a tonic, calming quality.

You can purchase a valuable product in stores, but it is more useful to germinate the cereal yourself - this guarantees that all requirements, preparation rules will be met, and home remedies will only bring health benefits.

How to properly germinate barley

Barley is sold in specialized health food stores, but the grains can be sprouted without problems at home in an ordinary glass container between layers of gauze. Automatic grain sprouters make the process easier. Water is poured into the unit, prepared grains are poured in and the optimal mode is selected. The system independently irrigates the barley, regulating the humidity level. This technique is suitable for those who sprout grain in large quantities.

We will tell you about the easiest way to obtain biologically active sprouts using available materials.

Bean selection

Suitable for germination are unpeeled grains (in shells) of high quality, without signs of mold, collected no earlier than two months ago. This product retains all the beneficial substances.

Optimal conditions

Grains begin to germinate at an air temperature of at least +20° C and a sufficient level of moisture. Do not allow the material to dry out; spray it with water every day. If you follow the germination rules, sprouts will begin to appear in 2-3 days.

Germination instructions

The process of obtaining biologically active barley has the following sequence of actions:

  1. Rinse the grains with boiled water cooled to room temperature and soak for 48-72 hours.
  2. Change the water every seven hours.
  3. Place the barley between layers of cheesecloth and place in a glass bowl. Cover with a lid and place in a dark place. Do not lay out a layer more than 2-3 cm, otherwise the material will turn sour.
  4. Irrigate the top layer periodically with water and ventilate the grains once a day for 15 minutes. To do this, remove the lid and remove the gauze.
  5. After the grain has sprouted and the length of the shoots is 1-3 mm, place the material in a colander and rinse with boiled water.

Reference. The most useful are seedlings 2-3 mm long. They contain the maximum amount of vitamins and minerals.

There is another way to germinate barley - for malt. This is a labor-intensive process that takes time. The material is selected taking into account the percentage of germination, which should reach 90%.

The sequence of actions is the same, with the difference that the length of the sprouts should be one and a half times the size of the grain. It is also necessary to increase the humidity level after the first seedlings hatch. Spraying the grains more frequently will help with this. The optimal air temperature is +15° C. The whole process takes about a week. The barley is then dried and kept in linen bags for a month before being made into drinks.

Cooking rules, storage of sprouted grains

Preparing sprouts will not cause any particular difficulties - the process is simple and quite exciting. The first rule is to use only high-quality cereal.

It is better to purchase grains at a pharmacy or from a trusted seller - this guarantees that the barley has not been treated with chemicals for long-term storage. Before cooking, rinse the grains thoroughly with running water.

Pour the barley (200 g) with lukewarm clean water (2 l), leave for five hours at room temperature. After the grains have swollen, drain the liquid and place them between two layers of a damp cloth. Leave indoors until germination - the first shoots will appear in 2-4 days (depending on the temperature). If the room is too hot, it is recommended to periodically moisten the plant material.

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It is recommended to store sprouted grains in the refrigerator and preferably consume them two days in advance - after this time, the plant material will lose a number of medicinal properties and begin to deteriorate. To extend the shelf life, it is recommended to dry the barley - the healing component will last up to several weeks.

Grind the dry sprouts along with the grains into flour and store in glass containers. Close the jars tightly; high humidity in the room will cause spoilage of the product.

Another option for storing plant materials is freezing. Place the grains in containers; no need to compact them. Close tightly and immediately place in the freezer.

The shelf life of dry and frozen products is different. Dried grains turned into flour do not lose their healing properties for a month; frozen grains do not lose their healing properties for up to 6 months.

How to use

Sprouted barley is best digested in the morning. The grains can be eaten whole, chewing thoroughly. They serve as an excellent addition to salads and sandwiches. The grains rolled in a meat grinder are mixed with honey, nuts, raisins, dried apricots, prunes, dates, figs, herbs, and lemon. It turns out to be a very tasty pasta.

Healthy milk is prepared from sprouted grains. To do this, grind the barley into a homogeneous mass using a blender and add two glasses of water. The mass is placed on a sieve, wiped, then filtered through cheesecloth and diluted with water to the desired consistency. It is used to make delicious cocktails with banana, apple, berries, and dried fruits.

Barley jelly is useful for gastrointestinal diseases and diabetes. Sprouted and dried grains are scrolled through a meat grinder, a little cold water is added, then boiling water, left for 10-12 minutes and filtered.

Decoctions increase the production of breast milk, regulate sugar levels, treat colds and coughs, liver and kidney diseases. This drink is even given to infants as a nutritional supplement.

Norms for the use of sprouts

Nutritionists recommend gradually introducing sprouted grains into the diet, starting with 1-2 teaspoons. As the body gets used to it, the norm is increased to 60-70 g per day.

Therapeutic recipes for barley decoctions and compresses

For severe cough, diarrhea, colitis, gastritis, stomach and duodenal ulcers and other inflammatory diseases of the gastrointestinal tract : Take 100 g of barley grain, pour 1 liter of boiled water at room temperature, leave for 5-6 hours, then cook for 15-18 minutes and let it brew for 30-40 minutes. Then strain the barley broth and drink a quarter glass 3-4 times a day before meals.

For chronic constipation: finely chop 4 small pears, mix with 150 g of barley grains, add 1.5 liters of water and cook over low heat for 20 minutes. Then cool, strain and take 1 quarter glass 10 minutes before meals 3 times a day.

For bronchitis, pneumonia and tuberculosis, accompanied by a severe cough: 2 tbsp. mix spoons of raisins with 2 tbsp. spoons of barley grain or oats and add 1.5 liters of water. Then cook, covered, over low heat until half the liquid has evaporated. You can add 1 tbsp to the prepared barley broth. a spoonful of honey.

For a severe cough, a decoction can also help, which can be prepared as follows: mix equal amounts of barley, rye and oats, grind in a coffee grinder, add a little chicory and almonds and brew with boiling water. Drink 3-4 times a day; before drinking, you can add baked milk to the barley broth.

As a general tonic for patients who have undergone surgery on the abdominal organs , you can use barley decoction prepared according to the following recipe: 40 g of barley grains crushed in a coffee grinder, pour 450 ml of hot water, leave for 4-4.5 hours, and then boil for 12- 15 minutes on low heat. Then cool, filter and take 3 tbsp. spoon before meals 3 times a day.

For diathesis, it is useful to take baths with the addition of barley decoction, which can be prepared as follows: mix 25 g of oak bark and 400 g of barley grains, grind, then pour in 8 liters of water and cook over low heat for 30 minutes. Then leave for 1 hour, strain and add to the bath.

Barley decoction to enhance lactation : pour 300 g of barley grains into 3 liters of water and cook over low heat for 2 hours (in this case, it will be very useful to cook oat grains together with fennel seeds). Then cool the resulting broth, strain and take a third of a glass 3 times a day.

To relieve muscle tension, draw pus from an abscess or draw out poison from a bite site, a barley compress will help, which can be prepared as follows: grind the barley grains in a coffee grinder, then mix them with hot water until a homogeneous paste is obtained. Wrap the resulting mass in cotton cloth or a towel and apply it as a hot or cold compress. When using such a poultice for abscesses or bites, it is useful to add chopped onion to it. And if you add honey to the mass prepared according to the recipe described above, then such a compress can also be used for skin irritations or eczema.

For bottle-fed infants, barley broth will be especially useful, which is prepared as follows: 1 teaspoon of barley grains crushed in a coffee grinder, pour 1 glass of boiling water, and cook over low heat until the barley mass is boiled. Then the resulting broth is cooled, filtered and used as an additive to whole cow's milk or formula prepared for feeding. To feed a child 1-2 months old, take 3 parts of barley broth for 1 part of whole milk. The content of barley decoction in milk should be reduced as the child’s age increases. It is recommended to feed your baby barley broth until he reaches 9 months of age.

Barley jelly

Jelly made from sprouted barley grains is very useful for people with diabetes, stomach and duodenal ulcers.

Barley grains need to be sprouted and dried; the finished grains are ground in a meat grinder or coffee grinder. Add a little cold water, add boiling water and boil for a couple more minutes. Leave the resulting suspension for twenty minutes and express. You need to take this jelly freshly prepared for half a month.

Where else is sprouted barley used?

Sprouted barley grains are used for baking bread. To do this, grind them into a homogeneous mass and knead the dough. The bread turns out to be very nutritious, retains minerals, vitamins, fiber, amino acids, and proteins. This product brings much more benefits than white bread made from refined flour.

Malt is prepared from barley - sprouted grain in which starch is converted into sugar necessary to produce alcohol. Beer, moonshine, and whiskey are made from it.

What is the value of ground sprouts?

Talkan is the name of wholemeal flour made from sprouted barley. This product retains the nutrients and beneficial properties of the grain for human health, as well as water-soluble fiber. To use talkan effectively, it is added in small doses to first and second courses.

If you brew barley talkan, you will get a mucous decoction, which will be very useful for those who maintain gentle diets for diseases of the gastrointestinal tract of an inflammatory nature.

The properties of wholemeal flour will be fully revealed if you make porridge from it, which can be eaten with dried fruits or cold-pressed oil. Flour is added to yeast dough, pancakes are baked from it and cookies are made. Food prepared with the addition of talkan will become a powerful stimulant of the body’s vital functions due to its beneficial properties that are preserved even when sprouted grains are processed.

After eating coarse barley flour, a person feels that:

  1. Rapid saturation occurs, and this allows you to reduce a single portion of food by 2 times.
  2. There is no feeling of hunger for a long time, because nutrients are absorbed to the maximum.
  3. A program to rid the body of extra pounds is launched.
  4. Metabolic processes improve due to a balanced diet.
  5. A feeling of health and strength comes, which allows you to accomplish everything you have planned.

Nutritionists recommend consuming sprouted barley flour in the following cases:

  • children during periods of rapid growth;
  • with a tendency to allergic reactions;
  • if there are metabolic disorders;
  • adults with increased physical activity;
  • athletes who regularly engage in weightlifting, running, swimming;
  • for vegetarianism, to compensate for the deficiency of vital amino acids;
  • during depression and prolonged stress;
  • if there is a history of fatty liver and certain diseases of the gastrointestinal tract.

Sprouted barley and flour made from it are especially useful for teenagers and people under 50 years of age. In old age, barley dishes may be too rough and cause harm to the body.


Healthy people have nothing to fear from the possible negative effects of sprouted barley on the body. The product is often well tolerated with the exception of individual intolerance to the components.

It is completely contraindicated to consume grain if:

  • chronic discomfort in the gastrointestinal tract (constipation, loose stools);
  • stomach and intestinal ulcers;
  • flatulence;
  • colic;
  • cholelithiasis in the acute stage;
  • pancreatitis.

Advice. A drinking regime will help reduce the harmful effects of fiber on a weakened intestine. Drink at least 1.5-2 liters of clean water per day to improve food movement.

Composition of barley grain

The composition of barley grain is characterized by an optimal ratio of proteins (up to 15.5%) and carbohydrates (up to 75%) (and in its nutritional value, barley protein is significantly superior to wheat protein).

The composition of barley grain includes a relatively small amount of starch (compared to rye, wheat, peas, corn) and quite a lot of fiber (up to 9%) (in its amount, barley exceeds most known cereal crops, second only to oats).

The composition of barley grain (like the composition of oat grain) is characterized by a high content of water-soluble dietary fiber beta-glucans, which help cleanse the body of harmful substances and reduce blood sugar and “bad” cholesterol levels. It is precisely due to the reduced starch content and a significant amount of beta-glucan fiber that cereals produced from barley and oat grains have, from the point of view of nutritionists, a clear advantage over other cereals (wheat, rye, buckwheat, etc.), and in this regard can claim to title of the most useful dietary food products.

Barley grain contains water-soluble B vitamins necessary for human health (B1, B2, B3, B4 (choline), B6, B8 (biotin), B9), fat-soluble vitamins E, A, D, as well as a wide range of useful macro- and microelements (silicon, phosphorus, potassium, calcium, magnesium, nickel, sulfur, manganese, selenium, iodine, zinc, bromine, copper, cobalt, chromium, fluorine, etc.).

The complex of B vitamins contained in barley grains takes an active part in many processes occurring in the human body (energy, protein, fat, water-salt metabolism, hematopoiesis), regulates the functions of the nervous, cardiovascular, muscular and digestive systems, helps maintain normal hormonal balance in the human body.

The vitamins A, E and D contained in barley grains in combination with B vitamins contribute to the full growth of the human body, normalization of vision, improvement of the condition of cartilage and bone tissue, skin, mucous membranes of internal organs, and also play a significant role in strengthening the immune system, prevention of infectious and oncological diseases.

A distinctive feature of the mineral composition of barley grain is its high content of phosphorus, silicon and potassium (you can learn about the beneficial properties of these macroelements, which are very important for the body, in the “Barley” section).

Barley also differs from most known cereal crops in its increased content of antiviral and antibacterial substances, such as lysine and hordecine . In this regard, barley decoctions and infusions are a well-known remedy in folk medicine for the treatment of fungal and inflammatory skin diseases, diseases of the digestive system and respiratory system, and barley grains serve as raw materials for the production of bactericidal and antiviral pharmaceuticals.

Contraindications and harm

There are practically no contraindications to eating barley. In most cases, grain is completely safe and extremely healthy, but to avoid possible harm, you should not eat this product if you are allergic to grains or have an individual intolerance.

Sprouted barley is contraindicated to eat in large quantities:

  • during pregnancy and breastfeeding due to the risk of food poisoning;
  • for gluten intolerance;
  • If you have diabetes, you should discuss the permissible intake of the product with your doctor in advance.

A couple of weeks before surgery, you should stop eating grains to avoid problems with regulating your blood sugar after surgery.

Barley sprouts should not be eaten by children under 12 years of age. Sprouts can harm the growing body, causing disorders in the gastrointestinal tract. You should avoid sprouts if you have flatulence.

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