Common barley (Hordeum vulgare) is one of the most ancient cereal crops. According to historical data, this grain crop was widely used as early as 3100 BC. The plant was used for medicinal purposes by the Chinese, Greeks and Romans. Plant grains were discovered during archaeological excavations in the Severyansky and Polyansky burial grounds. Barley has been used to treat various pathologies.
Today the plant is used in alternative medicine, cosmetology and cooking. It is known about the diuretic, expectorant, anti-inflammatory and restorative effects of barley. The plant, or rather preparations made from it, is also valued in veterinary medicine. Cereal medicines are used to treat vomiting and constipation in pets. The grain crop is also used in cosmetology. Barley is included in various masks for facial skin care, as well as creams and lotions.
Description: barley is an annual herbaceous plant belonging to the genus Barley and the family Poaceae, reaching a height of fifty centimeters or more. The stems are equipped with well-developed nodes and hollow internodes, flat alternate leaves. Flowering occurs at the beginning of the summer period, and the fruits - grains - ripen towards the end of the summer period.
Wild barley
This is a plant grown for food and cultural purposes. This cereal crop is cultivated in Ukraine, Russia, the USA, Asia, Belarus, and Canada. In the wild, as in the photo, it is practically never found. Single stems can grow on embankments, along roads or in crops.
Several recommendations regarding the collection and preparation of medicinal raw materials. Barley fruits are used to make products. They are also the raw material for the production of cereals and flour. The grains are collected as they ripen. Next, they are threshed and dried outside, in the shade or in a room with sufficient ventilation. The harvested raw materials are filled into bags and stored in a dry place.
It is not for nothing that the plant is widely used in various fields: medicine, cooking, cosmetology, veterinary medicine. Barley contains a considerable amount of nutrients and beneficial substances:
Medicines from the plant in question have: choleretic, wound-healing, tonic, antispasmodic, anti-inflammatory, tonic, immunostimulating, enveloping, sedative effects.
Seed barley
Compositions from barley grains contribute to:
The plant is very beneficial for skin and hair. The extract has a moisturizing, anti-inflammatory and rejuvenating effect and helps nourish the dermis with essential nutrients.
Cosmetics based on barley extract are suitable for all skin types. They will help with hydration, regeneration, etc. The extract is also used in dermatology.
Baths with this drug will help minimize inflammatory processes, eliminate rashes, furunculosis, and eczema. The extract of the plant in question is an important component of various skin and hair care products: masks, gels, creams, lotions.
Sources of the extract are grains and sprouts of the plant. To obtain the product, environmentally friendly raw materials are used, which go through several stages of processing: grinding, extraction, defertilization, moisture removal, drying. To extract the extract, low-temperature technology is used to preserve all the beneficial substances of the plant.
Liquid extract is a solution that has a characteristic aroma and color (it is what gives cosmetic compositions a light green or light green color). You can find barley sprout extract in the form of a fine powder. This product has a rich green color.
Barley is a very healthy and nutritious plant. However, formulations based on it can be used with the knowledge of a doctor. It is not recommended to replace barley medications with medications prescribed by a specialist. Be vigilant and remember that informal medicine can only be used as an adjuvant therapy.
1. Preparation of a remedy that improves appetite. Mix barley malt - 100 grams with magnesium carbonate - 50 grams and medicinal yeast - 70 grams. Combine the resulting mass with granulated sugar - 250 g. Mix the composition thoroughly and consume a spoonful of the drug every day.
2.: use of tincture. Pour the crushed spikelets of the plant in the amount of 30 grams of vodka - one glass. Place the tightly closed container in a cool place for a week. Use a filtered mouth rinse twice a day.
3. Preparation of an anthelmintic composition. Mix ground barley seeds with crushed pumpkin seeds in equal proportions. Pour thirty grams of the composition with high-quality vodka - 200 ml. Leave the product in a warm place for a week. Take 50 ml of filtered medicine twice a day before meals: in the morning and in the evening. Children should be given medicine only in the morning.
4. Infusion for the treatment of bladder pathologies. Steam twenty grams of barley flour in a liter of boiled water. The composition must be infused for three hours, preferably in a thermos. Drink 100 ml of strained infusion four times a day. If you want, you can add a little sugar.
5. Scrofula, hemorrhoids: treatment with jelly. Brew medium-thick malt jelly and consume 100 g of it three times a day.
6. Diarrhea, gastrointestinal pathologies: mucus therapy. Pour 15 grams of boiling water over the barley grains - half a glass. Place the container in a warm place for five hours. Then place the container on the stove and simmer the composition over low heat for a quarter of an hour. Cool and take a spoon three times a day.
7. Cough: use of healing infusion. Mix barley grains with oat and rye grains in equal proportions. Grind the raw material to a powdery consistency, and then combine with chicory and almonds. Brew the mixture with boiled water. Take two spoons of the composition three times a day.
Despite the usefulness of the plant, there are still contraindications to the use of drugs based on it. It is not recommended to take barley formulations if you have individual intolerance, stomach and duodenal ulcers, or cholecystitis.
In addition, do not forget that taking barley decoction with honey can cause a decrease in libido.
Barley is an important cereal plant that has healthy and nutritious grains and can therefore be consumed as food for both animals and humans. Currently, this cereal is used in cosmetology, alternative medicine and cooking. Its beneficial properties in these areas have long been known.
Barley is an annual or perennial plant that belongs to the cereal family. The height of the crop spike can reach 10 centimeters or more. The stems have well-developed nodes, as well as flat leaves on them. The description says that this grain crop blooms in early summer and bears fruit in late summer. This plant is grown in many countries around the world. It can also often be found growing wild along roads.
The presented plant is widely used in various fields, as it contains a large number of useful and nutritional components. Among them are the following:
The cultivated plant is also used in medicine. It has a choleretic effect, reduces fever, tones the body, relieves spasms and inflammation, and also strengthens and stimulates. With the help of grains, you can remove cholesterol from the body, normalize the process of protein metabolism, improve the functioning of the gastrointestinal tract, eliminate spasms, remove toxins and waste from the body, normalize the functioning of the central nervous system, etc. Also, cereal is often used as fodder for animal feed.
For an ear to mature, it will take an average of about 3 months after planting. For plants when planting, the best temperature is from 1 to 3 degrees Celsius. But the ear ripens only at +20 degrees. Some varieties can ripen at lower temperatures, depending on the location of germination. Typically, such varieties are intended for the North and high mountain regions of the Russian Federation. Winter varieties allow farmers to confidently plan their yield and not have to worry about frost.
Barley grain usually has a length of 8 mm. When the first ears sprout and appear, they may be affected by diseases and pests, which usually appear due to a lack of nitrogen compounds in the soil, which is why the quality of the grain also suffers. It is recommended to plant seeds in prepared soil. This is usually done in the fall.
The most common and popular type of this cereal is the two-row one. It comes in winter and spring.
The culture has good characteristics and is highly trusted among farmers around the world. At the same time, it brings low temperatures and a lot of sun well, but will require regular replenishment of the soil at the site of germination and moisture.
The culture can grow on soils with any acidity, but prefers black soil. Before planting, it is recommended to plow the soil and clear it well of weeds. For good germination and a large harvest, it is recommended to give the grains enough sun, but at the same time protect them from high temperatures.
It is necessary to stop planting crops in the same place for more than 3 years in a row. It is also necessary to observe crop rotation, periodically planting other crops in such areas, among which are potatoes, wheat, rapeseed, etc. If it is intended to grow grain for livestock, then it must be planted in those areas where legumes previously grew.
Barley has several species and families, which are divided into subfamilies and are close relatives of barley. Ordinary barley can be used for food by both humans and animals, but feed barley is more suitable for animals.
The grain crop is classified depending on the amount of endosperm and proteins in its composition. If there are a lot of these components, then it can be used to prepare malt and make beer from it. This culture is also used in baking. It makes quite loose and plump bread. This product contains a lot of sugar and can ferment well when fermented.
Some cereal plants are perennial herbs. They differ in characteristics and planting methods, the amount of harvest and the period of harvest. Winter barley is capable of producing a lot of harvest, and is grown in unpretentious soil and does not get sick, but it does not withstand frost well, and therefore it must be properly processed after planting and prepared for winter.
This cereal can grow in any region, regardless of its weather conditions. Recently, high-yielding varieties of this crop have appeared, which make it possible to collect large amounts of grain per hectare. Before planting such crops, it is recommended to choose exactly the variety that is intended for a particular region.
Universal varieties include “Priazovsky”, which is distributed throughout Russia, including in the northern or southern parts of the country. The peculiarity is that it quickly adapts to any soil and grows well on them. The crop can be grown both for feed and for food needs. The ripening period of this variety is on average 80 days.
The stem on which the ear is supported looks quite strong, and therefore the plants do not fall during strong winds and precipitation. The culture is also resistant to the appearance of various pathologies. The yield is 50 centners per hectare. The weight of the grain varies on the order of 0.40 g.
The Helios variety is also distinguished by its high germination rate and good grain quality. It matures in about 3 months, and is also unpretentious to the soil. On average, about 80 centners of cereals can be collected per hectare.
"Mamluk" is a productive species and produces good yields when all required agrotechnical measures are carried out. This makes it possible to collect about 40 centners per hectare. It has high yields and is therefore popular in various regions of the country. The crop tolerates drought well and ripens early. It is resistant to various diseases and the grain is often used to make cereals.
The Duncan variety was first bred in Canada, after which it spread throughout the world. It is characterized by a high rate of emergence, high yield and rapid germination. The crop has a strong stem and is therefore resistant to lodging in strong winds and rains. Productivity – 80 centners. When growing this variety, it is worth remembering that it does not like strong thickening and the presence of weeds in the area.
Cereal varieties "Vakula" adapt well to various soils, have good germination and produce large yields. The grain germinates quickly, regardless of weather conditions, but it is recommended to constantly feed the plant. The grains themselves have a high protein content, which allows them to be used for feeding livestock or in brewing.
Not long ago, barley was used as a food product everywhere. But today its importance is decreasing, as new hybrid varieties of wheat, corn or rice appear, which makes it possible to grow them faster and in larger volumes. Since barley usually does not have such qualities, its role fades into the background. It should be noted that in the West, cereals for fast foods are usually produced from this crop. In Russia, barley is used to prepare side dishes and soups. In Africa or the Middle East, cereals are used for baking and making porridges.
It is also noted that the plant is beneficial for the body. It can have a healing effect on him. Often in folk medicine this culture is used to treat the stomach and bile ducts. Barley also helps with inflammation of the respiratory tract.
It is noted by experts that this culture has no contraindications and does not harm humans. The only thing is that you need to assemble it correctly. For this purpose, the time is chosen when the grains in the fields are fully ripened. This usually happens at the end of summer. The grain can be stored whole or ground into flour if necessary. It is also worth noting that if processed improperly and when preparing food, as well as medicines, barley may contain staphylococci and various bacilli.
Therefore, it is important to prepare all components after thoroughly processing them at high temperature. It is noted that all these harmful components do not pose a danger to animals.
The requirements for the use of cereals of this type are simple. Typically, the grains of the plant are used to feed animals, but it can also be used to prepare folk recipes to get rid of various human diseases. Decoctions for baths, poultices, compresses, etc. are made from barley. Knowing the features of this cereal, everyone will be able to appreciate its benefits and use it correctly if necessary.
Watch the following video about the benefits and harms of barley.
Common barley (lat. Hordéum vulgáre) is a herbaceous plant, a species of the genus Barley (Hordeum) of the Poaceae family.
An important agricultural crop, one of the oldest cultivated plants in human history (the plant began to be cultivated about 10 thousand years ago).
Barley grain is widely used for food, technical and feed purposes, including in the brewing industry, in the production of pearl barley and barley groats.
Barley is one of the most valuable concentrated animal feeds, as it contains complete protein and is rich in starch.
In Russia, up to 70% of barley is used for feed purposes.
Botanical description
Botanical illustration from the book by O. V. Thome “Flora von Deutschland, Österreich und der Schweiz”, 1885
This is an annual plant with a height of 30-60 cm, in cultivated varieties - up to 90 cm. The stems are straight, bare.
Leaves are up to 30 cm long and 2-3 cm wide, flat, smooth, with ears at the base of the blade.
Forms a spike with a awn about 10 cm long; each spikelet is single-flowered. The spikes are four- or hexagonal, up to 1.5 cm wide, with a flexible axis that does not break into segments. The spikelets are collected in groups of three; All spikelets are fertile and sessile. The glumes are linear-subulate, drawn into a thin spine, usually exceeding their length. The lower lemma is ovate-lanceolate. Common barley is a self-pollinating plant, but cross-pollination is possible. Blooms in June - July.
The fruit is a grain. Fruiting in July - August.
Distribution and ecology
Wild barley grows from North Africa to Tibet.
Cultivated barley often runs wild near crop areas and is often found as a randomly grown plant near roads or on embankments.
Story
Barley belongs to the oldest cultivated plants. Like wheat, it was domesticated during the Neolithic revolution in the Middle East more than 10 thousand years ago. Wild barley is distributed over a wide area from the island of Crete and North Africa in the west to the Tibetan mountains in the east.
In Palestine, barley was eaten no later than 17 thousand years ago. The ancient Jews sowed it at the end of autumn, the barley harvest began earlier than the wheat harvest, on the second day of unleavened bread, that is, on the 16th day of the month of Nisan.
The peoples neighboring the Jews also processed barley in significant quantities. The king of the sons of Ammon paid tribute to Jotham, king of Judah, for three years, and annually sent ten thousand cows of barley to Judea, that is, more than eight thousand and a half quarters. Barley flour was one of the sacrificial utensils.
Barley bread was hard and heavy and was considered less nutritious than wheat bread, but healthier, and was a common food for the common people. Under King Solomon, a lot of barley was sent abroad.
King Solomon sent the woodcutters working on the construction of the temple in Lebanon for food: “... twenty thousand cows of wheat, and twenty thousand cows of barley...”. Barley was also used to feed horses and mules. In times of need, barley was sold at a very high price.
The oldest examples of cultivated barley were found in Syria and belong to one of the oldest Neolithic cultures of the pre-ceramic period. It has also been found in ancient Egyptian tombs and in the remains of lake pile structures (that is, in the Stone and Bronze periods). Barley spread to Europe from Asia Minor in the 4th-3rd millennia BC. e.
Based on many historical monuments, one can judge the widespread distribution of barley in distant times. In particular, it appeared on the Korean Peninsula no later than 1500-850 BC. e. It is possible that barley was introduced into cultivation in different areas independently.
In Central Europe, barley culture became universal already in the Middle Ages. In the countries of America, barley is a relatively new crop, which was brought by settlers from Europe in the 16th-18th centuries. Barley could have entered Russia from Asia through Siberia or the Caucasus and has long been of great importance as a food product for those areas where the cultivation of other grains was impossible or difficult.
Botanical illustration from the book by O. V. Thome “Flora von Deutschland, Österreich und der Schweiz”, 1885
Common barley in cultivation
The growing season, depending on the variety, is 60-110 days. In cultivation, barley is less demanding than other grains. Seeds can germinate at temperatures from +1 to +3 °C, and ripen at +18 °C. Early ripening varieties are grown far in the north and high in the mountains (up to 4500 m).
Winter barley is a younger crop than spring barley (approximately 2000 years old). In many countries there is a transition to growing winter barley. Romania and Bulgaria have almost completely switched to autumn sowing, more than half of the area in Germany and France, and a lot of winter barley is sown in Hungary and Poland. In general, winter barley accounts for about 10% of world crop production.
In Russia, barley has long been of great importance as a food product for those areas where the cultivation of other grains is impossible. At the beginning of the 20th century, among all plants cultivated in the Russian Empire, barley occupied fourth place in area (slightly more than 4.5 million dessiatinas, or 7.1% of the total sown area), inferior in space to rye by five, oats by three, and wheat more than twice.
In the spring wedge, it occupied second (first - oats) place, surpassing buckwheat, millet, corn and other cultivated plants in terms of sown area, and was generally sown in larger quantities on peasant lands than on landowners' lands.
Barley crops, however, were far from uniform across individual areas of Russia. It occupied the largest (10-20%) area in relation to other grains in the north (more than 54% of all sown land), where it displaced other plants and was, in the full sense, bread for the population (it was called there, like rye in the south, live).
The northwest and especially the west produced the best brewing varieties. In the south it was cultivated for livestock feed and for export. In the central and eastern provinces of the Russian Empire, barley was rarely cultivated; in particular, it was least common in the provinces of Penza and Ryazan (less than 0.1% of the area).
Chemical composition of grain
Ripe grains contain up to 15.8% proteins, 76% carbohydrates, 3-5% fats, 9.6% fiber, enzymes, vitamins B, D, E, A.
Economic importance and application
Common barley is one of the most important cultivated plants. Of all grains, it goes the farthest to the north (in the Arkhangelsk province of the Russian Empire it was the dominant “bread”).
Barley grain is used to make flour, cereal products (pearl barley and barley), and for livestock feed. Barley is used in the production of beer and kvass, and in the production of coffee surrogates. Barley is also used for the production of various whiskeys, for medicinal and cosmetic purposes.
Barley is not consumed directly as human food, but is mostly converted into cereal, the best variety of which is called pearl barley. Barley is rarely ground into flour for baking purposes, since it does not produce a porous dough that could be completely baked. In some areas of Finland, bread (“rieska”) is made from barley alone, and it is baked on birch bark. Usually, when baking bread, if barley flour is used, rye or wheat flour is mixed into it.
Barley beer was perhaps the oldest drink of Neolithic man. Later it was used instead of currency for payments to employees. As a material for brewing, barley is highly valued and almost irreplaceable.
In Ancient Egypt, barley was used to make not only beer, but also bread. The Egyptians called barley jt (pronounced probably yit) or šma (shema). In the latter version, barley was also a symbol of Upper Egypt. The Sumerians called barley Akiti. The Book of Deuteronomy lists barley among the seven fruits of the Promised Land, and the Book of Numbers describes the Israelite sacrifices made with barley.
In Ancient Greece, barley was used in the sacred rites of the Eleusinian Mysteries. The goddess Demeter also had the name or title of the mother of barley. Pliny the Elder described a recipe for barley porridge in his Natural History.
In Tibet, barley flour, tsampa, came into use no later than the 5th century. BC e.. In Ancient Rome, gladiators were called hordearii (lat. hordearii) - “barley eaters”, or “barley eaters”, or “barley men”, because barley, which contributed to the rapid gain of muscle mass, was one of the main parts of their daily food . In medieval Europe, bread made from rye and barley was the food of the peasants, while wheat bread was consumed only by the upper classes. Only by the 19th century did potatoes gradually replace barley.
Barley is used mainly in the southern regions as livestock feed and in this regard is of great economic importance. In Central Asia, Eastern Transcaucasia, Arabia and many other places, fodder barley as feed for horses everywhere replaces oats, which burn out there in the hot summer, and on this feed the Arabian and the closely related Karabakh horse were created and the hardy Asian steppe horses live.
Straw and chaff of barley also serve as feed, and the chaff is mainly steamed or boiled to prevent various animal diseases (mainly colic) from rough barley awns; They even advise not to use it as food at all, but to leave it to rot in compost heaps.
In modern Russia, barley is sown everywhere in agricultural areas.
In Siberia, roasted and ground barley, called tolkan, was consumed with tea. To do this, a layer of tolkan was poured onto the bottom of the cup, pressed with a finger to the bottom and salted, then tea was poured; Sometimes they added another piece of cow butter. Once the tolkan was served, it was used for several cups of tea, and then eaten.
For medicinal purposes, barley has long been used in folk medicine. Malt extract is used for bronchitis and for feeding young children. It is drunk for metabolic disorders, expressed in the appearance of skin rashes, boils, etc.
Cultural significance
According to the Sunnah, the Prophet Muhammad believed that at-talbin or talbina - a stew made from barley flour with milk or honey - "calms the heart of the sick and takes away part of (his) sadness." Avicenna, in his 11th century work “The Canon of Medicine,” wrote about the healing effects of barley water, soup and broth for fever. Roasted barley tea is still popular in Asia.
In English folklore, John Barleycorn from the folk song of the same name is the personification of barley, as well as the beer and whiskey made from it. In the song, John is presented as suffering humiliation, attack, and ultimately death, corresponding to the various stages of barley cultivation. The image of John Barleycorn may be associated with the ancient gods of German-Scandinavian mythology, Mimir or Kvasir.
Application
Decoction:
1) 2 tbsp. l. Boil barley groats in 400 ml of water. Take 2 times a day as a general tonic after suffering serious illnesses, for gastrointestinal and pulmonary diseases;
2) 1 tsp. Boil barley groats in 200 ml of boiling water and filter after cooling.
Used for feeding infants, adding a decoction to whole milk. To feed a child aged 1-2 months, take 3 parts of barley broth for 1 part of whole milk. The amount of decoction is reduced as the child’s age increases. Feed with decoction until 8-9 months of age.
Infusion:
2 tbsp. l. flour from sprouted barley grains (barley malt) per 1 liter of boiling water, infuse for 4 hours, filter, add sugar to taste. Take 100 ml 4-6 times a day for hemorrhoids, diathesis, cough, stomach diseases, kidney stones and especially for diseases of the bladder and urinary tract. The infusion has a beneficial effect on the nervous system.
Bath:
1-1.5 kg of barley malt is wrapped in gauze, placed in a bath, poured 2-3 liters of boiling water, left for 30 minutes and the required amount of water is added. (For children's baths, take 0.5 kg of malt.)
Used as an emollient for inflammatory processes on the skin.
Poultices made from barley malt and barley flour are used for breastfeeding, hardened tumors and external inflammatory processes.
Barley is an annual plant belonging to the cereal family. Has a wide variety of species. However, most of the cultivated barley is common barley; its other species are rarely planted or grow as wild. The grass has a straight, knotty stem up to half a meter high. The grain is covered with a film, when cleaned it is light with yellowish or brownish tints. However, Soviet scientists also developed several varieties of crops with naked seeds.
Barley is the oldest cereal crop grown by humans. Its cultivation lasts more than 10 thousand years and took place in the Middle East. However, there is evidence that the ancient Palestinians ate it 17 thousand years ago. Today, in the wild, it occupies large areas from North Africa to Tibet.
The oldest representatives of cultivated cereals were discovered in Syria, which date back to the pre-ceramic period. It was found in the tombs of Egypt (Stone and Bronze Ages). Archaeological research proves the widespread distribution of barley in ancient times, and does not exclude its independent cultivation by peoples in different territories. In the Middle Ages, European peasants ate rye and barley bread, since wheat bread was included in the diet of only the privileged classes. It was only by the 19th century that barley began to be replaced by potatoes. Its penetration into Rus' occurred from Asia, Siberia and the Caucasus.
Barley is a cold-resistant cereal that grows well in northern and highland regions. As a result, it was and is now the most important food product for the inhabitants of these territories, since it is difficult or impossible to cultivate other grain crops there. It is widely used not only as a grain crop, but also as feed for livestock and poultry.
Barley grains contain proteins (13%), fats (3.5%), carbohydrates (75%), starch (60%), hemicellulose (6.5%), pectins (2%). They are rich in amino acids (essential and non-essential). Of the former, methionine, valine, lysine, isoleucine, leucine, tryptophan, threonine, and phenylalanine are present. The latter include arginine, alanine, histidine, cystine, glycine, serine, proline, tyrosine, aminosuccinic and glutamic acids.
The vitamin series consists of beta-carotene, provitamin A, B1, B2, P, B6, B15, E, choline and some others. The elemental base is zinc, manganese, silicon, copper, potassium, fluorine, calcium. At the same time, it contains tin, zirconium, selenium, nickel, molybdenum, chromium and other elements. Barley flour contains a lot of beta-glucan polysaccharide, which lowers cholesterol.
The antifungal antibiotic hordecin, effective for skin diseases, was isolated from barley.
Barley is the raw material for the production of barley and pearl barley (pictured below), widely used in the national nutritional diet. Moreover, pearl barley is whole grains that have been cleaned and polished (the latter is not always done). The name of this grain, similar in color and shape to freshwater pearls, comes from the old word perl (pearl). During the production of barley groats (yachki), grains undergo film release and crushing operations. No grinding is used here, which preserves fiber, the presence of which this cereal is superior to pearl barley.
A coffee surrogate is also prepared from barley. The culture is the raw material basis for the brewing industry and an excellent concentrated livestock feed, as it is rich in complete protein and starch. In our country, 70% of the total barley harvest is used to feed animals. By the way, beer made from this grain was the oldest human drink in the Neolithic era, and a little later they began to use it to make mutual payments, i.e., they were introduced to the rank of money.
In rural areas, they are well aware of the nutritional and healing effectiveness of feeding pigs (and other animals) with unrefined grains. Barley straw is not much inferior to them in terms of the indicated properties, and its consumption by livestock is lower only than oat straw, surpassing rye and wheat, which is explained by the value of its biologically active components.
Ancient medicine used cereal grains and flour, as well as barley water. Avicenna wrote that culture has a cleansing effect on the body. Breast diseases were treated with barley water. When fennel seeds are added to it, the amount of milk in women increases. It cools and moisturizes well during various fevers (drink it with fennel and parsley during cold ones, and without any additives during hot ones). Grain films have long been considered diuretic. Freckles were removed with hot barley ointment. Bandages made of barley, quince and vinegar were often used, which prevent excess salt from reaching the joints during gout. According to Tibetan medicine, the culture is beneficial for inflammation of the nose and throat (E. Bazaron, 1984).
A decoction of barley groats stimulates lactation in women, treats liver diseases, has emollient, enveloping, diuretic, blood purifying, expectorant effects, soothing the irritated intestinal lining. It is a wonderful tonic and general strengthening agent for diseases of the stomach, intestines, and chest, and quickly restores the body after illnesses. In the old days, these properties of the culture were highly valued, so they used it to feed weakened infants, mixing barley broth with milk, which made it more nutritious.
Soups and porridges made from barley are prescribed to people who are obese. Their use is due to the high concentration of fiber, which, if not absorbed, irritates the intestinal walls, stimulating its peristalsis. They are especially necessary in old age, when (due to weakened peristalsis) they suffer from constipation. Mucous decoctions of the product are included in the diet for inflammation in the intestines and stomach.
The healthfulness of barley malt is great. Its water infusion has a softening, enveloping and anti-inflammatory effect, and the water extract (decoction) improves the digestibility of cow's milk, stops tumor development in the initial stage, and normalizes the body's metabolism. It is no coincidence that the decoction is used against obesity.
Mastitis, “hardened” tumors, and external skin inflammations are treated with poultices made from a malt and flour mixture. A drink made from it effectively fights cough, hemorrhoids, scrofula, urolithiasis and other urological diseases.
Malt perfectly performs cosmetic functions, restoring rough, cracked and chapped skin by taking malt baths with the further use of nourishing creams and applying masks. These baths weaken and stop skin diseases.
To make malt from barley, its grains are sprouted, then dried and ground to a powder. Next, pour hot water (1 liter) into 30 g of powder and leave for half an hour. The prepared infusion retains its healing properties for no more than a day, and in the refrigerator. If barley is sprouted together with peas, china and clover, you will get top-class malt. Malt extract banishes diabetes mellitus (L. Sklyarevsky, 1973).
Methods of application
Barley grains are infused for up to half a day in water at a ratio of 1:4 (infusion can be replaced by prolonged boiling). Strain it off. Drink 0.4 liters of barley water daily. It is strictly forbidden to add honey or vinegar to it!
200 ml of water is poured into 20 g of barley malt, left for an hour in a warm place, boiled for 10 minutes, filtered. Take 100 ml three times a day before meals.
Place barley malt (1 kg) wrapped in cheesecloth in a saucepan, pour in boiling water (3 l), leave for half an hour, pour into a bath, dilute with 36-degree water. Used against skin diseases. For children, the amount of malt is halved.
Boiled water (0.5 l) is poured into the grains (50 g), infused for a quarter of a day, boiled for a quarter of an hour, infused again for half an hour, and filtered. Dosage: 70 ml daily (four times a day).
The grains are sprouted. The sprouts are isolated, dried and crushed. 30 g of them are poured into a liter of boiling water, left for 4 hours. Daily dose of 100 ml – 5 times.
Mix and grind barley grains (500 g) and oak bark (30 g), pour in water (10 l), boil for half an hour over low heat, leave for an hour, strain. Take a bath with a decoction against itching.
The sharp end of the grain is heated and the abscess is cauterized with it.
Pour 200 ml of boiling water into 30 g of barley cereal (do not use pearl barley!), cook for a third of an hour, strain. The decoction is added to whole cow's milk for feeding infants. So, the proportion of milk and broth for a two-month-old baby is 1:3. With age, the proportion of the decoction decreases. The recipe is used until the child reaches 9 years of age.
Infuse 30 g of malt flour in a liter of boiling water for 4 hours and strain. Take daily (three times 100 g) with sugar (to taste) before meals.
Conclusion
It must be said that, no matter which of these recipes is chosen, treatment must be carried out regularly, patiently and persistently. You should not expect a dramatic effect on the first day. If you cannot get the desired result after several procedures, it is better to continue them, but not interrupt them. There is no reason to rush from one recipe to another and panic. You should stock up on patience, perseverance and set yourself up for a speedy healing.
usually a person knows little about his illness, so he goes to the doctor; stye for eyelids is a completely different matter, you know almost everything you need about it: you know what it is, you know what to do about it, and most importantly, you know what NOT to do. Don't believe me? Now I will prove it. Barley is an inflammation of the sebaceous glands of the eyelid, very similar to cereal grains. On the eyelid there are: ordinary sebaceous glands of the skin, sebaceous glands at the base of the eyelashes and modified sebaceous glands that produce the oily part of tears... Staphylococcus lives on the skin. It does not cause harm unless one of the special conditions is created for it: the sebaceous glands can produce a lot of dense secretion (sebum), the ducts become clogged, creating excellent conditions for the development of inflammation; You can also become hypothermic or injured, and the usually peaceful bacteria begins to attack. A stye is a pimple! No more, no less. A pimple on the eyelid, inflammation of one of the many sebaceous glands that occurs due to poor hygiene or weakened local immunity. It behaves like a pimple on the face, is treated like a pimple on the face, goes away at the same speed and with the same consequences. It all starts...in different ways. Sometimes there are no symptoms - a whitish head immediately appears, surrounded by swelling. It may hurt, it may not hurt. Sometimes swelling appears first and there may even be swelling of the entire eyelid. Then, after a few days, the barley ripens. Time passes, the pus breaks out, the swelling subsides - everything ends. The permit period varies - from 3 to 7 days. But it goes away on its own, in most cases. There are no consequences for vision, it’s all outside. If you do nothing at all, conjunctivitis can develop: when the contents burst out, it infects the surface of the eye, this happens rarely and is easily treated, but if you try and really press and squeeze out, you will get the same thing as when you try to squeeze out an ugly thing on your face - sometimes nothing, and sometimes scar. Only yes, because it will not be a red spot, but an eyelash lost forever and a cosmetic defect. But if you try very, very hard to squeeze everything out at once, then there may be an abscess - and here the person already receives a full range of medical care, from long-term treatment to possible eyelid surgery in the future. The main rule is not to crush the barley. And you (as I said from the very beginning) know this, but if you don’t put pressure, then what to do? Unfortunately, eyelid swelling and pain can occur not only due to stye. If there is any inflammation, the eyelid swells, and it would be nice to know exactly why this happened. Upon examination, the ophthalmologist excludes causes of eyelid swelling that are more serious than styes. This is why you should consult a doctor if symptoms appear. The most harmless example: if the stye opens and goes away, then there may not be deeper inflammation in the eyelids. What will remain is a hailstone - a chalazion, it will be unsightly, and you may have to operate. A more offensive example: but it looks like it’s the head of a pimple, like a stye! But no, there is already an abscess here. Already surgery: and the sooner, the better. It’s easy to confuse, the outcomes are different, so please, don’t put pressure, don’t diagnose yourself! Just remember the unsuccessful outcomes with a pimple on your face, and you will no longer want to do something about your eyelid yourself. Everyone asks the ophthalmologist for drops or a magic composition, or some kind of ointment: something to make it go faster. But all that is in international recommendations today is dry heat: a terry towel, a hot water tap, wring out, fold several times to better maintain the temperature and apply to the eyelids for two to three minutes, repeat 3 to 4 times a day . And eyelid hygiene: we have a separate video on this topic, everything is described in great detail. And yes, perhaps drops, but not any specific ones, but drops according to the situation: perhaps with an antibiotic to prevent conjunctivitis, when and if the pus comes out, or drops that reduce tension, pain, in general - drops according to the situation, or it breaks through, or it will pass even without treatment in 3-7 days. The above allows you to safely speed up the resolution of barley by a day, by 2, the rest is all wonderful folk advice, it will also speed up the process by a maximum of 2 days, but this poses unnecessary risks. Everything is clear: it’s difficult to walk with a swollen eyelid, it’s not powdery, it hurts! Let's cauterize, pierce, squeeze, anoint - this is clear, but you must also understand that everything that works with a pimple on the face also works on the eyelids: sometimes you are lucky, sometimes not, but correcting the eyelids is much more difficult than the skin of the face. Therefore, if you don’t want cosmetic defects, there is no need to interfere! If barley appears frequently, something is wrong. Let's continue the analogy with skin: one thing popped up by chance, another thing appears regularly. If barley appears regularly, this is wrong. Usually, there is something seriously wrong with the meibomian glands inside the eyelids, the ones that produce the crucial fatty part of tears. We need a doctor, we need a diagnosis. A truly modern diagnostic method is called meibography. Here is our device: the glands are visible on it, it is clear what is happening to them, and most importantly, it is clear whether the treatment is helping or not. Based on quick, no-contact tests, a good eye specialist will provide you with eyelid care options that will help prevent eyelid inflammation from recurring. Based on quick, non-contact testing, a good specialist will prescribe you a short treatment and suggest eyelid care options that should prevent a permanent history of eyelid inflammation.
