Barley malt extract strengthens nerves, intestines, immunity and blood count

Barley malt extract strengthens nerves, intestines, immunity and blood count
Barley has been used in nutrition for thousands of years, while barley malt extract (maltex) began to be sold in America about 100 years ago in the form of a “tonic for pregnant women”. Barley malt was used only for pastries and bread.Barley malt extract then and during the next few decades disappears from the market and from our sight. However, due to its nutritional composition, it is back among popular products.
Barley malt extract is made by mixing malted barley with hot water
This process allows natural enzymes to break down the starch in the whole grain into sugars (mainly maltose). The insoluble parts of the mixture are filtered, but most of the nutrients of the whole grain remain in the extract. Maltex contains less than 1% fructose (which is important information because excessive intake of fructose can damage the liver)
Maltex contains proteins, essential amino acids, soluble fibers, vitamins B2, B3 and B6, iron, calcium, potassium, magnesium, manganese and selenium (refined sugar and artificial sweeteners do not contain any of these nutrients). By consuming barley malt, various nutrients are taken in.
Experts say that barley malt has even 5x more antioxidants (especially polyphenols that prevent inflammatory conditions and diabetes, suppress allergies, protect nerves, bones, blood vessels, prevent malignant diseases) than fresh broccoli. The percentage of antioxidants increases during the processing of barley grains (because chemically bound and biologically unavailable phenolic compounds are released during this process).
Intestinal microbiome has an important influence on human health. Healthy intestines are responsible for the synthesis of vitamins, amino acids and short-chain fatty acids (a necessary source of energy for the cells of the intestinal mucosa). That’s why you use maltex if you have disturbed intestinal microflora, apart from yogurt and kefir. Probiotics act as “fertilizer and pesticide” for the gut. Probiotics are alive, so it can be difficult to preserve them in an active state until consumption. Then barley malt is useful. Survival of probiotic bacteria (during sweetening) is a big problem for dairy products (yogurt and kefir). It has been shown that such bacteria survive better in maltex than in dairy products (yogurt and kefir).


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