Ron Ron - Barley

home / Ron Ron - Prodotto / composizione / Ron Ron - Barley

Newsletter

Select the product (products) of your interest

Hold down the Ctrl key (or x Apple Mac) to select more products


Barley (Hordeum vulgare): nat. ingredient of Ron Ron

Originally from Asia, the barley was cultivated since the beginning of human history, perhaps before the wheat, which subsequently had to give the palm, although still remains a staple food for many people. In Italy is much cultivated.

Characteristics and properties & agrave; barley

Plant essential in human nutrition, the barley associated with the nutritional function healthy qualities significant. Indeed, it is nutritious and tonic: acts on the digestive system and about the feeding due to its ability to supply nutrients and favor their absorption.

The same decoction and barley malt used in soups refreshing properties highly nutrients that make them valuable in the diet of feeble people, convalescents, the elderly and children. Also promotes the absorption of starch by the human body. Barley contains moderate amounts of phosphorus and is useful, therefore, to those who carry out an intellectual activity and for nervous subjects.

Those present active ingredients are: hordein (alkaloid) maltina starch, phosphorus, calcium, iron, potassium, magnesium. Anti-inflammatory, it acts on the immune system due to its ability to counteract inflammation. The decoction used in the form of gargling helps in cases of angina and inflammation of the oral cavity.
Emollient, in cases of inflammation of the digestive tract (biliary and pancreatic disorders), the urinary and infectious processes borne by the intestinal mucosa. Intestinal regulator.

History and curiosity

The history of the barley has its roots in the origins of man. In cooking barley is a food widely used. In aesthetic field the decoction is used on reddened skin as a decongestant.
From seed are obtained the flour and the flakes while the caryopses roasted and ground it derives a coffee by the properties nutrients without however being exciting. Barley, been known for more than twelve thousand years, is native to western Asia and West Africa and quickly spread in the Mediterranean basin, as Pliny tells as special food for gladiators, who were in fact called “hordearii” namely barley eaters.

It was one of the remedies longer used by Hippocrates who sings the praises in the Regime of acute diseases: «It seems therefore that the decoction of barley has been correctly chosen among the food grains in these diseases and I praise those who have chosen. Its gluten in fact is smooth, consistent and comforting, smooth and moist measurably, refreshing and easy excretion, if it were needed. It does not involve astringency nor bad agitation, nor swollen the belly».

The French Pharmacopoeia mentions barley which component of Tisane des Hopitaux “Bonne à tout”. The decoction of barley is still today known as the “Herbal Tea of Hippocrates”: recent clinical experiences confirm that the mucilaginous fraction of the barley concentrates and amplifies healing properties of decoction preserving totally elective tropism (the movement in response to an external stimulus) to the intestinal lumen. If ingestion of probiotics remedies (ie natural, just as Ron Ron) mucilage barley facilitates and enhances the action.