Barley Formula

[Guest guest]

Dear All,

 

It has come to my attention that there is a bit of a controversy around "sprouting" the barley before you cook it.

 

Pearled barley will not sprout as the hull has been taken off, and the seed is not complete. Whole barley WILL sprout as it is complete.

 

The formula calls for "pearled" barley, and you simmer it for six hours until the barley water turns "pinkish".

 

I don't know this for certain, but it is possible that cooking the barley in water for that length of time (6 hours is a long time), may actually get rid of the enzyme inhibitors. As I said, I don't know this for certain, but I do know, that this formula as-is has saved many a baby. I've used it on both of my kids and they are the "Superman" types making Schwartzennegger look anemic.

 

If I was using whole barley (which I've never done - I've only used "pearled"), I might be tempted to sprout it for 6 hours first (as an experiment), but please realize, that this would not then be per the original formula and would be something else. It would NOT be "The Barley Formula".

 

As far as the original formula is concerned, you use "pearled" barley and you do not sprout it!!!

 

My gut instinct is that the length of time of the boiling, has rendered the enzyme inhibitors useless or non-existant.

 

Hope this handles it for y'all.

 

Love,

 

Doc (back to packing ;o)

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

[Guest guest]

-

 

According to Nourishing Traditions by Sally Fallon and the Price-

Pottenger Foundation, grains must be soaked before cooking to

neutralize the phytates. Preferably soaked in water to which some raw

whey has been added. That causes some lactic acid fermentation that

does not produce alcohol, but neutralizes the enzyme inhibitors. This

is what traditional cultures have done-- not always sprouting.

 

 

Nutrition and Physical Degeneration by Weston A price is a good read.

 

I hope this info helps.

 

My son hasn't done well when i've given him cow or goat milk, so i'm

leery to try this formula.

 

Also, the barley formula is low in fat. Breastmilk gets 40 or 50% of

it's calories from fat. You can find charts on the internet comparing

breastmilk to other milks and their contents. I would be concerned

that the cow milk doesn't have all the nutrients in it.

 

Also i have no acess to fresh raw organic milk until my friends cow

freshens in april.

 

Perhaps someone else can find a link to nutrient comparison tables

for various milks including breast milk.

 

~~hope

 

 

 

-- In herbal remedies , " Dr. Ian Shillington "

<Dr.IanShillington@G...> wrote:

> Dear All,

>

> It has come to my attention that there is a bit of a controversy

around " sprouting " the barley before you cook it.

>

> Pearled barley will not sprout as the hull has been taken off, and

the seed is not complete. Whole barley WILL sprout as it is complete.

>

> The formula calls for " pearled " barley, and you simmer it for six

hours until the barley water turns " pinkish " .

>

> I don't know this for certain, but it is possible that cooking the

barley in water for that length of time (6 hours is a long time), may

actually get rid of the enzyme inhibitors. As I said, I don't know

this for certain, but I do know, that this formula as-is has saved

many a baby. I've used it on both of my kids and they are

the " Superman " types making Schwartzennegger look anemic.

>

> If I was using whole barley (which I've never done - I've only

used " pearled " ), I might be tempted to sprout it for 6 hours first

(as an experiment), but please realize, that this would not then be

per the original formula and would be something else. It would NOT

be " The Barley Formula " .

>

> As far as the original formula is concerned, you use " pearled "

barley and you do not sprout it!!!

>

> My gut instinct is that the length of time of the boiling, has

rendered the enzyme inhibitors useless or non-existant.

>

> Hope this handles it for y'all.

>

> Love,

>

> Doc (back to packing ;o)

>

> Ian " Doc " Shillington N.D.

> 505-772-5889

> Dr.IanShillington@G...