Green juice was originally a convenient and easy-to-store substitute to meet the insufficient vegetable intake of some residents. In 1930s and 1940s, schnabel, an agricultural chemist, added the seedlings of grasses (including barley) to animal feed and found that it could improve the production performance of animals.
Later, he simply applied for a patent and started a company to dry wheat seedlings and grind them into animal feed. Then, in a bold attempt, he made wheat seedling powder into a dietary supplement for human consumption and sold it to major pharmacies in North America. In the following decades, barley green juice was gradually derived from wheat seedling powder, that is, the tender leaves of barley seedlings were beaten into pulp.
Brief introduction of green juice
Green juice is a beverage with young leaves of barley as the main raw material. When barley grows to 20-30cm, the seedlings contain the most nutrients, so the seedlings are selected as raw materials. The raw material of green juice is not limited to cultivated vegetables, as long as it is non-toxic and rich in high-quality vitamins, minerals and chlorophyll. Almost all of them can be made into green juice. Green juice has the functions of detoxification, auxiliary liver protection and improving sleep quality.
The raw material of green juice is vegetables, which are rich in dietary fiber. After ingesting the intestine, it can promote gastrointestinal peristalsis and help the excretion of toxins in the body. Green juice is rich in vitamin B, vitamin C, and vitamin E, which participates in liver fat metabolism in vivo and has a certain protective effect on the liver. Green juice is rich in protein, vitamins and minerals, which can effectively inhibit the excitement of nerve cells, thus improving sleep.