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Low Carb Craziness: Part 3
by Jon Barron
(The Best Years in Life) In this installment we're going to focus on that mysterious miracle grain, but before we do, let's review quickly.
Cutting refined carbs and minimizing high glycemic grains and starchy vegetables from your diet makes all the sense in the world. Replacing those foods with large amounts of meat and dairy and artificial sweeteners does not - particularly since you can get all of the benefits associated with these diets without the negative side effects.
And how did we get lost in such craziness? Quite simply, we were once again seduced by our love of broad stroke generalizations.
A Grain Is Not Necessarily a Grain
Is wheat a grain? Of course, everyone would agree that wheat is a grain. Is wheat bad on a low carb diet? Again, wheat (even whole grain) is problematic on a low carb diet.
But what about wheat grass? Many people feel that the grass that grows the first few days after wheat sprouts is one of the healthiest foods on the planet. Is wheat grass a carbohydrate? Absolutely. Is it okay to eat on a low carb program?? Well, many people would say that as a grass, it's more like a vegetable than a grain. An unusual definition of vegetable to be sure, but let's go with it.
But what about a wheat berry sprout? What about sprouts in general? Are they carbs? Yes. Absolutely. Are they grains? Interesting question. At what point in the growing process does a grain become a plant?
And then there are "pre-sprouts." Take oats. There's a huge difference between rolled oats cooked in boiling water and whole oat groats put in a thermos overnight with hot water. Yes, they both taste just like warm oatmeal in the morning, but you can plant the puffed up "pre-sprouted" groats in the ground, and they will grow!! They haven't sprouted yet, but the proteins and carbohydrates have been transformed. The pre-sprouted groats are still alive. They will grow. And yet they are not a plant. They are not sprouts. They are still grains, but they are transformed. They are a different animal, with remarkable properties. They are pre-sprouts.
Which brings us to the question at hand. What is the miracle grain that I have been hinting at over the last two newsletters?
It's pre-sprouted barley.
Before we actually get into the details of Aktivated Barley, we need to look briefly at barley in general.
Research conducted in Canada, the United States, and Australia has shown that barley can play a significant role in lowering blood cholesterol in hypercholesterolemic subjects. Other studies have shown that non-insulin dependent diabetics (Type II) had improved blood glucose levels as a result of including barley in their diet. It should be noted that barley rates an astoundingly low 27 on the glycemic index. That's 22 percent less than skim milk! And yet which one is banned form the low carb no grain diets?
In addition, barley has high concentrations of tocotrienols, antioxidant compounds that work to suppress the activity of the first rate-limiting enzyme (HMG-CoA Reductase) in the liver, thus reducing cholesterol synthesis. And barley is one of the highest known sources of beta-glucans, carbohydrates (there's that word again) that have remarkable immune boosting properties and have been shown to improve blood glucose and lipid levels among diabetics in clinical trials.
Historically, barley has been used for thousands of years. The Roman army marched on it. It was the primary staple of their diet. They picked up that trick from the Greek gladiators who trained on it and were known as "barley eaters." (So much for meat being the food of choice for macho men.)
In ancient Rome, a food made from spouted barley, honey, and colostrum was used to sustain infants whose mother's had died in childbirth. In more recent years, the same formula has been used by the UN to prevent starvation in Third World countries.
The problem with sprouted barley is that it's extremely gelatinous. All attempts to dry it and package it for commercial distribution failed until a company in Sweden, called Nutritech International, figured out a way to use low-temperature steam (produced in a partial vacuum) to take the barley just up to the point of sprouting -- before it turns gelatinous, but after the point where all the proteins and carbohydrates have been converted, and at a temperature low enough so that no enzymes are damaged.
This turns out to be a remarkably interesting point for food. It's like the food is placed in a state of suspended animation at the point where all of the energy of the grain has been marshaled to sprout the pearl -- and not yet expended in the act of sprouting.
The result is a brand new superfood with unbelievable properties. Think of it like a bullet in a gun.
*The bullet in the chamber is like the barley pearl. All
the energy is dormant -- unavailable.
But pre-sprouted barley is different. It's like being able to freeze time at the moment the gunpowder has fired and before the bullet has left the gun. A huge amount of energy is now locked in the chamber, available in an easily used form, just waiting to be directed in any way you want. What if you could take that energy and use it for other things rather than making the bullet fly? What if you could use the energy locked in the pre-sprout phase to nourish the body rather than make the barley sprout? That would be a true superfood.
And in fact, this Aktivated Barley produces some astounding numbers on the Bovis Scale.
If you are not familiar with the Bovis Scale, it was developed by a French physicist and quantifies or measures how positively or negatively charged a substance is. For living organisms, the key reference point on the scale is found at 6,500 Bovis Energy Units. From 0 to 6,500, the charge is in the negative range, or life-detracting, while above the 6,500 point the energy gradually becomes more positive, or life-enhancing.
The desired minimal energy level for humans is found between 8,000 to 10,000 Bovis Energy Units, or slightly positive. The Earth itself creates energy in the 7,000 to 18,000 range. This energy is also referred to as "Biophotons", which are light particles invisible to our eyes. This positive radiation is necessary to the maintenance of life on Earth.
A simple way of describing Bovis Energy Units would be to call them "Bio-Photon-Activating" Energy Units.
Bottom line: This new pre-sprouted ultra-long-chain carbohydrate found in pre-sprouted barley registers 320,000 on the Bovis Scale. That is unheard of for food. The only thing I've ever seen higher than that is specially treated water.
Note: While the concept of the Bovis scale is based on sound theory, and the results on the body of the ingestion of high Bovis foods and water is clearly observable, accurate methods for measuring substances on the Bovis scale are in short supply. At this point in time, it is probably best to consider Bovis ratings as general indicators, rather than as accurately verifiable numbers.
The Properties of Aktivated Barely
Bottom Line: Nutrition for health
Foods like Aktivated Barley put the lie to broad generalizations such as "avoid all carbs or grains." Broad brush strokes, when it comes to diet and nutrition tend to be flawed almost by definition. As I have repeatedly said, common sense and balance are the keys to good diet. Don't be swayed by the latest fad. Certainly eliminate as much as possible all sugars and refined carbohydrates from your diet. Cut way back on high glycemic foods. But don't throw the baby out with the bathwater. Don't replace them with high levels of protein, dairy, and artificial sweeteners. Do replace them with nutrient dense foods. And don't ignore the good carbohydrates. They are essential for life.
And as for Aktivated Barley, I have been so
impressed with it that I ended up totally
redesigning a meal replacement shake that had
been in testing for almost six months to take
advantage of its remarkable properties. The
shake is being released by Baseline
Nutritionals®. I'm also using it in a superfood
formula sold by the same company.
To see parts 1 and 2 of this 3 part series:
This article was orginally published at: http://www.jonbarron.org/article/low-carb-craziness-part-3
About the author:
Anyone who has written a book or has a medical degree with a few courses in nutrition today has become a self-proclaimed health "expert." Some understand nutrition, some herbs, and others, folk remedies for specific illnesses. Jon Barron is one of the rare exceptions: after 40 years of research, he has discovered, tested, and formulated hidden health secrets from China to the Amazon and brought them to the public. The story of his life is one filled with passion, exploration, and perseverance. The discoveries he reveals throughout his quest for natural, powerful, remedies is now celebrated around the world. Once the world's best-kept secret, today thousands are practicing Jon Barron's program and discovering miraculous health results.
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