4. Barley Grass: Consuming barley grass dates back as far as 7000 BC.
Crop reports on barley in Mesopotamia date back to 2440 BC, and there are records dating back to 2000 BC. that
the Chinese were cultivating barley. Since Biblical times, other ancient Asian and Middle Eastern cultures
included young wheat and barley grass plants in their diets, as did the Greeks and Romans.
Introducing barley grass into your diet is a natural acid reflux cure. The barley has amino acids and chlorophyll,
that are used by your body as a natural and effective anti-inflammatory ingredient. It has 11 times the calcium of
cows' milk, nearly 5 times the iron that you get from spinach, 7 times the Vitamin C in oranges, 4 times
the Vitamin B1 in whole wheat flour and 80 microgram's of Vitamin B12 per 100 grams of dried barley plant
Usually, dried barley grass is boiled and consumed as a tea in order to provide gastric relief. The barley
grass powder can be steeped in boiling water as a tea, or mixed into water or juice.
Because it’s not an animal protein, it isn’t full of the fat our bodies have a difficult time digesting, hence
it gets digested rapidly. Too much animal fat fermenting in the stomach is one of the reasons your body goes
into over-drive producing too much gastric acid. It produces more to get that fat digested. This is one of the
reasons eating French fries can set off an episode of heartburn.
Barley grass is a powerful antioxidant, that fights the free radicals that cause aging. Barley
grass also works at keeping our digestive systems free of toxins with the chlorophyll it contains. Barley grass
powders and capsule supplements are now on the market and achieve the same results as the fresh juice.
Replacing white flour bread and pasta starches (that contain very little nutrition) with cooked pearl barley is
another way to introduce a high protein fiber into to your diet. Pearl barley can also be added to homemade soups
The juice of barley grass contains beta carotene, vitamins B1, B2, B6, B12, pantothenic acid, and folic acid. It
also has a high mineral content that includes potassium, calcium, iron, phosphorus, and magnesium. Other healthy
ingredients that work to keep the natural immune system healthy are chlorophyll, amino acids, protein, fiber, and
enzymes. Cobalamin or vitamin B12 deficiencies can be avoided in vegetarian diets by supplementation with
dehydrated barley grass juice.
While all of these nutrients can also be found in green vegetables such as spinach, watercress, collards, kale,
Swiss chard, mustard greens, bok choy, green beans and green peppers, to reach the levels that your body needs
would mean eating a lot more of these vegetables on a daily basis. This can be done by juicing and by adding barley
grass to the diet.
While juicing is something most North American's need to do, many feel they just don't have the time to
mess with it. Barley grass does come in powered form for convenience. By mixing one to two teaspoons of barley
grass with an eight ounce glass of water or juice, you’ll be able to get a good deal of all these green
vegetable nutrients from one drink. Pineapple juice and apple juice are the best juices to use for mixing.
5. Cabbage Juice: Cabbage contains glutamine. Cabbage juice was a
favorite food among the North American Natives, and with the European peasants, as a natural heartburn and
acid reflux cure, because of it's alkaline nature.
Note: Other types of alkaline vegetables that work well with juicing for an acid reflux cure are
carrots, cucumbers, celery, zucchini, beets and greens. These alkaline veggie's help to tame the acid in the
stomach of people suffering from acid reflux.
Drink an 8-oz. glass of organic vegetable juice on an empty stomach, three or four times a day as an acid reflux
cure. Feel free to combine different vegetables and to add a pinch of sea salt for flavour. Adding a small hand
full of fresh basil and/or freshly grated ginger root enhances the healing properties for reflux and gerd.
If juicing vegetables is an inconvenience or does not appeal to you, just eat some raw alkaline vegetables. You
could make a tofu dip by processing the tofu in a food processor with 4-5 cloves of garlic; a little parsley and
scallions for color and added nutrients; a bit of sea salt; cayenne pepper and white pepper. Don't make a face.
Most people don't even realizing they are eating tofu and will eat up the veggies and dip while asking, "What is
this dip? It's really good". I don't usually tell them until it's gone.