The ALKALINE green barley

 

History and traditional usage

It is theorized that green barley was first domesticated in the Near East, moved through the silk route into Asia in the second and third millennia B.C. and brought over by Columbus to the North American Continent in 1494 on his second voyage.

Throughout history, green barley was referred to as a source of health, strength and stamina. The health benefits and medical aspects of barley foods are stressed in Ancient Arabian, Chinese, Egyptian, Ethiopian and Greek Literature.

Tracing its growth history -

23000 years ago - Seeds of wild barley were found in Israel;

10000 years ago - Domestication of barley in Iran and Syria;

Arabian: The Prophet Mohammed prescribed barley for seven diseases (grief, high cholesterol, heart disease, cancer, aging, diabetes and hypertension);

Egyptian: Barley as a gift to the goddess Isis;

Ethiopian: Barley was considered the holiest of all crops;

Indian: Indian physicians effectively used green barley to stabilize diabetes some 2400 years ago;

Romanian: Barley was the food of the Roman gladiators, "barley man or eater";

Tibetan: For several thousand years tsampa, a food made from barley continues to be a mainstay diet of the Tibetans.

In almost every culture through past ages, barley was described as having mystical and medicinal properties.

The modern food

Back to the present era, health experts worldwide are now advising people to eat more 'raw', organic foods. Science has discovered that important enzymes required by our bodies to function properly are found in raw fruits and vegetables. However, we just do not have the time to prepare and eat large quantities of those raw stuffs that our bodies need each day. Fortunately these valuable enzymes are available in a concentrated form - green barley powder.

Why do we need to take green barley daily?

+ Acidity - Taking too much acidic foods eg. processed foods, seafood and meat.

+ Salt - Salt is found abundantly in the food we take. Green barley is rich in potassium and thus works to balance out the sodium amount in salt.

+ Meat - Meat is high in phosphorous and low in calcium, as opposed to green barley high in calcium and low in phosphorous. The right balance is important for maintaining stronger musco-skeletal structure.

+ Contaminants - Most processed foods contain preservatives, chemicals and fillers, toxic to our bodies. High levels of chlorophyll found in green barley helps to neutralise and remove such toxins.

+ Cooked foods - Cooking and heat destroy enzymes. Green barley is enriched with live enzymes that aid in digestion and metabolism.

+ Drugs - Contrary to medicines and drugs prescribed to combat disease by killing harmful bacteria, green barley can perform the same task and strengthen the body at the same time.

Doc's words....

When Dr Yoshihide Hagiwara at age 38 became very ill he started using modern drugs and huge amounts of synthetic vitamins and minerals with no success. He eventually regained his health with a diet of raw, natural, unprocessed and organically grown foods.

After spending 13 years researching 150 plants, he finally found green barley to be the best source of nutrients needed by the body for healing and vitality.

He commented: "My research has shown that the green leaves of the embryonic barley plant contain the most prolific balanced supply of nutrients that exist on earth in a single source."

In addition, Dr. Howard Lutz, director of the Institute of Preventive Medicine in Washington, D.C., said that barley grass is “one of the most incredible products of this decade. It improves stamina and energy, clarity of thought, and reduces addiction to things that are bad for you. It also improves the texture of the skin, and heals dryness associated with aging”.

Nutrients


The brilliant green color in green barley is chlorophyll (the substance which allows plants to photosynthesize), is said to be an anti-inflammatory agent (effective against allergies) and total body deodorant. It also can break down carbon dioxide and release oxygen, which helps with the destruction of anaerobic bacteria. Also great for diabetic patients as it can help to strengthen the blood and control of blood sugar condition.


Green barley extract is a ‘concentrated’ nutritious whole food offering balanced nutrition to the body. Like most types of vegetable powders, it is very easily digested by the body, thus allowing use of its nutrients within a matter of minutes with very strong alkalizing effects. Research showed that it is the only vegetable on Earth which can supply all the nutrients which the human body needs from birth to old age.



** Enzymes

Enzymes found abundantly in green barley are responsible for almost everything that goes on in our bodies, including the absorption of nutrients during digestion. A very important enzyme, SOD (superoxide dismutase) is a powerful antioxidant that can remove toxic substances from our cells, restore function and repair DNA in older and less active cells to slow degeneration and thus aging. Clinical tests also show that inflammation is suppressed by SOD and osteoarthritis has been treated successfully. Enzymes that have been identified in green barley:

Aspartate aminotransferase Amylase (break down starch)Catalase Cytochrome oxidase DNase Fatty acid oxidase Hexokinase Malic dehydrogenase Nitrate reductase Nitrogen oxyreductase

Peroxidase Peroxidase catalase Phosphatase Phospholipase Polyphenoloxidas, RNase Superoxide dismutase (SOD) Transhydrogenase

** Amino acids

Very few plants contain the full range of amino acids (proteins) required for growth, repair and maintenance of tissues. Young green barley leaves are 40% protein and contain all of these amino acids. These plant proteins are 90% usable and are easily digested and assimilated. Amino acids contained in it are:

Alanine Amide Arginine Aspartic acid Cystine Glutamic acid Glycine Histidine Isoleucine Leucine		Lysine Methionine Phenylalanine Proline Purines Serine Threonine Tryptophan Tyrosine Valine

**  Vitamins (mostly antioxidants):

Biotin                             Choline Folic acid                       Vitamin C Niacin                            Vitamin E Pantothenic acid            Vitamin F Vitamin A                      Vitamin K Vitamin B1                    Vitamin P Vitamin B2                    Beta-carotene* Vitamin B6 Vitamin B12

Beta carotene* is the non-toxic form of vitamin A. It is largely found in orange and yellow colored vegetables, and more in leafy greens. The carotene in leafy greens is converted to vitamin A about twice as efficiently as the carotene in carrots and other root vegetables. it has never been known to be toxic in any amount, even though consuming excessive amounts can give an orange pigmentation to the skin. As a precursor to Vitamin A, is stored and converted by the liver only when needed.


A comparison of beta carotene content of selected raw vegetables:

Vegetable Green barley Carrots Kale Spinach Summer squash Broccoli Cabbage

IU per 100g 23,136 11,000 8,300 7,964 390 877 133

** Minerals:


Boron                               Manganese
Calcium                           Nickel
Chloride                           Phosphorous
Chromium                        Potassium
Cobalt                              Sodium
Copper                             Sulphur
Iodine                               Zinc
Iron                                  Selenium+
Magnesium

Selenium both a powerful antioxidant and a mineral absorbed from the soil is converted to Gluthathione Peroxidase (GPX) that can help to reduce risk of cancer and other serious diseases.

Healing crisis

As you can see, green barley is an extremely powerful nutritional supplement and possesses very real and visible effects on the body and the way you live. When you begin your journey to better health you may experience tiredness, mild nausea, headaches, skin irritations or flu-like symptoms. Do not be discouraged - this is all part of the detoxification process. Green barley has a big job ahead in eliminating inferior tissues and toxins to make way for superior quality nutrients in making new, healthier tissue. The elimination process of purging toxins from the cells and released into the bloodstream to be excreted can cause some discomfort but after 3-4 days you should feel better than before.

Continuous use of green barley should see great health improvement. Do a simple test to check on your blood acidity (pH). Expect to see the acidity marker improves, indicating the blood is not as thick as before even for those who are high on animal diet, starchy foods, soft drinks and preserved foods.

In summary, benefits derived from using green barley include:

+ Improves metabolism, increases satiety, reduces feeling of hunger - great for weight loss

+ Strengthens immune system - less prone to sickness and disease

+ Promotes healthier blood cells - beneficial for health recovery and anemic patients

+ Promotes gentle internal cleansing - stimulates peristalsis movement to prevent constipation

+ Lowers cholesterol and clears clogged arteries - prevents cardiovascular disease

+ Removal of chemicals, heavy metals and carcinogens - helps in detoxification of liver

+ Stabilises blood sugar level, enhances insulin function - to prevent diabetes

+ Reduces blood acidity and lessens allergic symptoms

+ Reduces colon cancer risk and suppresses tumor growth in vitro

How to use barley powder

+ Start off with half a teaspoon of green barley early in the morning and gradually increase to 2 or more teaspoons over a two week period. This will minimize any discomfort you may experience as your body detoxifies.

+ Some people whose compromising health could benefit from increased nutrition may take up to 6-8 teaspoons of green barley powder throughout the day.

+ Green barley powder may be mixed with your favorite juice, sprinkled on cereal, mixed with water or eaten straight off a spoon. Hot water kills the most important component - enzymes.

VIVA CORNER

Many people equate ‘barley’ to wheat grass commonly sold in the market. Note that wheat grass grown in thinned soil pots without deep roots to extract soil nutrients and lack the enzymes our body needs most. Also, such plant is susceptible to mold and bacteria attack in hot tropical climate. By ‘barley’ we refer to plants that can grow up to 6 ft tall with deep roots to extract nutrients from fertile and thick soil on well-irrigated farmland in cooler climate.



VIVA Green Barley is planted organically in its own farms in USA and the temperate climate is conducive for healthy growth.

1^st STEP – CULTIVATION

Only selected species are cultivated and monitored in green house before moving to open farms.

2^nd STEP – PLANTING

Planted in fertile black soil, from which mineral is absorbed to produce effective enzymes. The farms are rotated to ensure soil fertility. Neither chemical pesticide nor fertilizers are being used.

3^rd STEP – HARVEST TECHNIQUE

(a) Harvesting Stage - The highest concentration of nutrients are present for just a few critical days. VIVA green barley crops are harvested at 30-45 days' interval, when the young leaves are brimming with enzymes.
(b) Extraction of Green Barley Juice
VIVA green barley is not crusted from the leaves, but extracted from the fine powder of barley leaf juice. Crude fiber (residue at 3rd layer) is removed to avoid irritation to the stomach and bowel. Foam (top layer) produced during processing is also removed mechanically without addition of chemical de-foaming agent that contain table salt to break those bubbles as other competitors would do.
(c) Low Temperature Extraction at -70 deg C
Most manufacturers use spray-dry method to process green barley. This old method requires addition of modified starch as carriers and raises the temperature to about 40℃ during drying process. High temperature destroys important nutrients such as enzymes, phytochemicals and antioxidants.
Is rare to find green barley processed at an extremely low temperature (-70℃) like VIVA Life Science.

4^th STEP – UNIQUE MICRO-FINE FORMULA
VIVA Green Barley powder and tablet are processed into a micro-fine form. This enhances dissolution and absorption. Brown rice and kelp are added as a natural preservative and stabilizer, besides enriching the nutritional profile of the formula. No preservative or colorings are added.

5^th STEP – PACKAGING
Dark amber glass is superior to plastic packaging to retain the freshness and activity of its nutrients.

6^th STEP – QUALITY ASSURANCE

(a) Manufacturing Level Standard
Every bottle complies with stringent cGMP and FDA pharmaceutical level standard.
(b) Clinical Level Evidence
To prove its safety and efficacy, VIVA Green Barley has gone through 3 clinical trials to demonstrate its ability to reduce lipid level and prevent heart disease.
(c) International Level Recognition
No wonder VIVA Life Science won the Taiwan Nutritional Biotechnology & Medical Care Quality Award in year 2001 for the best Green Barley product in the market and obtained Health Food Certificate in 2009.

Testimony

by Bryan Phua, KL

I was in Singapore last weekend and was visiting a Viva Family member who happens to own a Chinese medicinal shop. Whilst I was there, a couple came in and enquired whether their “products” have arrived. I discovered that the “products” they were referring to was actually our Viva Green Barley!

The couple had actually visited the shop about a week ago but the “product” was out of stock. They came back all the way last weekend to purchase the products.

The wife had gastric problems for years and was unable to take a whole list of foods…and what she can take must not be too hot…too cold…not dairies…etc. And to top off with that restrictions, she had to endure constant pain!

Green Barley changed All that and she is able to enjoy one of life’s great pleasures again!

We can safety say that VIVA products are multifunctional and truly nutraceutical, being safe and effective for use for many purposes and by all ages!
 

Body pH and HEALTH

 

Acidity and alkalinity are measured according to the pH (potential of hydrogen) scale ranging from zero to 14, in which zero is very acidic, 7 is neutral, and 14 is very alkaline. Using water as a barometer with a pH of 7, any substance below this mark is acidic and above is alkaline.

Knowing the distinction between which food is alkaline and which is acidic is determined by the minerals left behind after digestion – termed the ash residue. Alkaline foods contain magnesium, potassium, calcium and sodium, which complement each other and only minute quantities are required in our daily bodily functioning.

Different fluids in the human body generally have a delicate range of acid-alkaline balance to maintain for optimal functioning. The normal pH for urine is about 4.5-8 (acidic environment to eliminate toxins), for saliva 7.0-7.4 and blood is between 7.35 and 7.45. The pH of urine has a wider range based on the acid or alkaline forming potential of foods eaten during the course of the day. First morning urine before any foods are eaten is often considered the most accurate indicator of true urine pH. (that is why you have to fast overnite before a health screening test)

Without exception, all your organs, tissues, bones and joints should also fall into this range. Basically, you came into this world with an alkaline pH and should remain till your last day. However, your body automatically becomes acidic upon death so it can decompose like it is supposed to.

When the pH levels of blood or other key bodily fluids fall out of optimal pH range due to adverse metabolic or respiratory conditions, the human body goes through a variety of adjustments to try to correct the acid or alkaline imbalance. If the body is too alkaline, a condition called alkalosis results. Conversely, an overly acid condition results in acidosis.

Acidosis:


In the modern society, many of us are prone to ACIDOSIS, a condition in which there is too much acid in the body fluids. Although a host of factors like stress, environmental toxins, lack of exercise and smoking can contribute to this condition, the main culprit is our poor dietary habits. We often neglect the need for a balanced diet and consume too much acid-producing foods such as processed food, fast food, refined carbohydrates and dairy products, and too little alkaline foods like fruits and fresh vegetables. Another cause is aging. As we age, our metabolism alters slightly, resulting in a lower calorie requirement. Excess fat accumulates quickly which results in higher acidity in the cells.

Some symptoms: Frequent sighing, insomnia, water retention, gout, arthritis, migraine headaches, abnormally low blood pressure, dry hard stools, foul smelling stools and a burning sensation in the anus, constipation alternates diarrhea, difficulty swallowing, sensitive to vinegar and citrus fruits.

Recommendations: Eat more raw foods (cooking depletes nutrients) comprising fresh fruits and vegetables that contain minerals like magnesium, potassium and calcium. Highly acidic foods that should be avoided are processed foods, foods high in sugar, animal fats and drinks that contain caffeine.

Alkalosis:

Alkalosis is a condition in which the body loses too much acid and becomes alkaline. It is less common than acidosis and produces over-excitability of the nervous system, affecting the peripheral nerves much. The causes can be due to:

• excess vomiting, which causes a loss of electrolytes
• overuse of diuretics
• endocrine imbalance
• a large loss of potassium or sodium in a short amount of time
• antacids
• accidental ingestion of bicarbonate, which can be found in baking soda
• laxatives
• alcohol abuse
• poor diet

Symptoms: Easily excited and heart palpitation, sore muscles, creaking joints, drowsiness, protruding eyes, hypothermia, seizures, allergies, night cramps, asthma, night coughs, indigestion, too rapid blood clotting and thick blood, menstrual problems, hard dry stools, bone spurs.

How main organs are affected:

When your blood starts to become acidic, acidic substances (usually toxins) are deposited into cells to allow the blood to remain slightly alkaline. This causes your cells to become more acidic and toxic, which results in a decrease of their oxygen levels, and harms their DNA and respiratory enzymes.

Overloading of toxins tax on vital organs in the body leading to chronic and degenerative diseases.

+ Acid wastes in your system rob your blood of oxygen, which causes your heart tissue to deteriorate.


+ Far too much toxins choke your liver, thus it is constantly under stressed to flush them out.


+ The pancreas is unable to produce insulin to regular the sugar level.


+ Kidneys are overburdened to clear up huge piles of toxins and wastes.


+ Hard to digest, acid-creating food poses a challenge to the stomach and can result in excess gastric acid produced to facilitate the digestion process. As a result, fewer nutrients are being absorbed, and acid rising up into your throat causing acid reflux, GERD, IBS, hiatal hernia and gastritis.


+ Wastes not clearing up properly through the colon can clog its walls and become a breeding ground for bacteria and disease. In addition, the toxins can be re-absorbed into your bloodstream, make you ill and encourage the development of food sensitivities. The problem can develop into IBS, diverticulosis and chronic constipation on a prolonged basis.


If left untreated, heavy accumulation of wastes poisons the cells and causes their premature die. These dead cells themselves turn into acids which may adapt in that environment to become abnormal cells which may develop into malignant cells having the ability to grow indefinitely and without order termed 'cancer'.
Recommendations: Watch alkaline drugs such as sodium bicarbonate taken for gastritis or peptic ulcers, and other drugs for high cholesterol. Maintaining healthy lifestyle including having more grains and acid-forming foods is crucial for right balancing.


Acidity/alkalinity range of foods

 

Note: Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.

Although lemon juice is very acidic, small amounts mixed with water can have an alkalizing effect when it is digested. This can help to neutralize the acid in your stomach, especially so for those with acid reflux caused by low stomach acid. Even those with peptic ulcers can find relief as its high ascorbic acid content can help to protect the stomach from certain cancers and other damage. However, this relief is temporary and should not be over-relied upon as lemon acidity is corrosive to the stomach lining. Mixing sodium bicarbonate from the pancreas results in its acidity turns alkaline upon reaching the small intestine.

 

Acidity and Cancer

The 1931 Nobel Prize winner Dr. Otto Warburg discovered that cancer cells cannot survive in a highly oxygenated environment. Alkalinity helps to increase the body’s oxygen level, which is why alkaline foods can be helpful in fighting cancer. When the blood is alkalized, it is able to contain more oxygen, absorbing up to 100 times more than a body with a high acid content.

In other words, oxygen levels in cells decrease in the presence of too much acid. This creates a toxic environment, which can create mutations in the cells, potentially leading to cancer. With a greater degree of alkalinity in the body, these toxins decrease.

Excessive acids present in the diet that are not dispelled fast enough can result in the body storing the toxins in the cells. People with cancer generally have high levels of acid in their system, which makes it essential for them to find balance through eating foods that are alkaline in content. This will bring the body to a healthy pH level of approximately 7.4, which helps to saturate red blood cells with healing and essential oxygen.

Sources: http://nh1.ccone.com/ph-balance.html, Prescription to Natural Healing

VIVA corner

VIVA Life Science provides the solution to blood acidity by offering this great product VIVA Green Barley with all the goodness of vitamins, proteins, phytochemicals, enzymes, minerals in a bottle. By consuming this highly alkaline food, the blood pH can improve and become less acidic. We could then achieve a better health status and continue to enjoy life.

Viva Chloroguard can be supplemented to cleanse up toxins deposited in the cells, including the immune cells. Its iodine content can help to shield radiation exposure.

 

CHLOROPHYLL in VIVA Chloroguard

 

The Greek words chloros (“green”) and phyllon (“leaf”) combined to give CHLOROPHYLL – the green pigment found in almost all plants and algae. This is a vital bio-molecule which allows plants to obtain energy from light to synthesise carbohydrates from CO₂ and water.  The process better known as PHOTOSYNTHESIS – is the basis for sustaining all plants’ life processes and thus all living things, including humans.

 

(Photosynthesis – In 1780, the famous English chemist Joseph Priestley found that plants could “restore air which has been injured by the burning of candles.” He used a mint plant, and placed it into an upturned glass jar in a vessel of water for several days. He then found that “the air would neither extinguish a candle, nor was it all inconvenient to a mouse which I put into it“. In other words, he discovered that plants produce oxygen.)

FUNCTION

The function of chlorophyll in plants mimics the function of blood in humans given its molecular structure being identical to that of hemoglobin – primarily to transport oxygen from the lungs to the body tissues. Only difference between them is the center atom. In chlorophyll the center atom is magnesium, and iron in hemoglobin. Hence, the benefits of chlorophyll to humans is its ability to perform the job of hemoglobin or adding to the quality of hemoglobin.

BENEFITS

Chlorophyll benefits for humans are derived from the antioxidant, anti-inflammatory and wound-healing properties of the pigment, thus helping to neutralize free radicals in the body and reduce inflammation.

• Chlorophyll enriches the blood with nutrients to aid in iron production giving rise to higher red blood count. An enhanced quality and quantity leads to an improved circulation and energy production.
• As plants absorb carbon dioxide, it is capable of eliminating pollutants. Smokers who find it hard to quit can take more chlorophyll. It can also act as a means to removing a heavy metal from the bloodstream by means of a chelate, as in treating lead or mercury poisoning.
• Chlorophyll aids in boosting the immune system and improves circulatory, digestive and detoxification systems. Symptoms like bad breath, foul smelling urine or fecal wastes and body odor, can be rectified with this natural deodorizer.
• Chlorophyll helps in the elimination of carcinogens (cancer causing agents) which bind to DNA.
• Its ability to destroy germs that cause infection curbs bacteria growth and further strengthens the tissues to increase resistance to prevent further attacks.

SOURCES

You can derive from green leafy vegetables like alfalfa, broccoli, Asian greens, spinach, Swiss chard, lettuce, Brussels sprouts, green capsicum, asparagus, beet greens, green peppers, peas, green beans, kale, leeks, turnip greens, etc.

However, note that cooking destroy a substantial amount of chlorophyll thus reducing the benefits. Chlorophyll supplements provides more benefits in that sense.

Source: http://www.buzzle.com/articles/chlorophyll-benefits.html

POTENCY of VIVA Chloroguard


If you are not able to consume enough vegetables, consider supplementing with VIVA Chloroguard. It is a potent combination of green food chlorophyll power in convenient tablet form, providing a substantial source of fiber, phytonutrients, antioxidants, vitamins, minerals, amino acids, enzymes, bioflavonoids, carotenes, protein, essential fatty acids, glycolipids, sulfolipids and polysaccharides. These components offer the following benefits:

+ Supports healthy gastrointestinal and digestive system function to assist in the assimilation of foods;

* Enhances digestion through rebuilding the intestinal flora and promotes metabolic activity to increase energy levels;

+ Stimulated effect on the metabolism accelerates the mitochondria activity of the fat and can benefit in weight loss;

+ Helps protect the integrity of the cells from oxidative damage and toxins. An example is precursors of neuropeptides to promote healthy brain function;


+ Its molecular nature enables penetration to the cell structure to assist in detoxification with its high alkalinity and removal of heavy metals;

+ Promotes tissue regeneration and repair of DNA synthesis with phytonutrients such as polysaccharides, sulfoglycolipids and phycocyanin, and supports healing of body tissues to enhance the immune system function;

+ Helps increase hemoglobin production to build healthy blood;

4 in 1 perfect combination

The main ingredient of VIVA Chloroguard is spirulina or blue-green micro-algae with 2280 mg in every 6 tablets. Chlorella (green algae), kelp and Nova Scotia Dulse Sea vegetables are added to make it more complete. Vitamin C and E are extras to provide antioxidant properties to preserve their potencies naturally.

Spirulina

Spirulina is abundantly found in both ocean and alkaline waters. It is very hardy and able to withstand harsh environments and doubles in bio-mass every 2-5 days.

-  Apart from high in chlorophyll, it comprises 60-70% vegetable protein by dry weight, or 4g of protein for each tablespoon. 
This complete protein contains all 8 essential amino acids in the correct ratios and 10 non-essential amino acids. Acre for acre, harvest for protein content yields 20 times more than soybeans, 40 times of corn and 400 times of beef.


-  Containing the entire Vitamin B complex, the levels of B2 (riboflavin) and B1 (thiamine) are very high, essential for the body to convert carbohydrates into accessible energy.

-  Beta-carotene is known to be high in carrots and spirulina has its ten folds, making it one of the highest natural beta carotene food source. Also, it contains a high quantity of other carotenoids such as zeaxanthin, myxoxanthophyll, echinenone and beta-crytoxanthin, which contribute to antioxidant activity and immune system support.

-  As mentioned above, its rich iron content is 28 times more than beef liver. Other minerals like calcium is 5 times more than milk, and its center of atom is an vital mineral to our body, magnesium. As it is found in the waters, DHA is present in its essential fatty acids together with the rare essential GLA or gamma-linolenic acid which is 3 times more than evening primrose oil.

Chorella (green algae)  

It has higher concentration of chlorophyll than most plants around. Similar to spirulina, it is a complete protein food, with all the Vitamins B, C and E and significant quantities of minerals.

Its simple structure being one-celled has a beneficial effect on bowel health, detoxifying the colon, stimulating peristaltic action and promotes the growth of friendly bacteria.

It is effective in neutralising and eliminating heavy metals like lead, mercury, copper and cadmium. Also it promotes the elimination of radionuclides, the dangerous component of radiation exposure and harmful substances emitting from haze smoke.

All the potent ingredients found in it help to strengthen the liver and aid in the body's detoxification processes.

Kelp (brown algae)

They contain natural source of sodium (for correct water balance in the body and cells), lithium (for a sense of wellness and direction) and iodine (for optimum thyroid function). Other naturally chelated minerals are iron, potassium and magnesium as well as trace minerals from the ocean. Other vital components contained are:

+  Algin has great therapeutic value as a heavy metal detoxifying agent. It can bind heavy metals present in the food stream upon reaching the small intestine with insoluble fibers before passing out with the stool. In this way, hazardous metals are unable to damage the kidneys. Age-related dementia and Alzheimer’s can be caused by toxins accumulated in the adipose tissue found in the brain. Other toxic substances like dioxins and PCBs which are water-soluble are readily absorbed from the digestive tract and stored in adipose tissue and the liver in abundance can be eliminated too. As for those dieting for weight loss should benefit as it releases toxic compounds and fats into their blood and lymph. 


+  One of its compounds - fucoidan can be obtained by simmering 20-40 minutes in water may reduce the intensity of the inflammatory response and promote more rapid tissue healing after wound trauma and surgical trauma. Recovery from sports injuries, bruising falls, muscle and joint damage, and deep tissue cuts can also be expedited too. Study showed that it may help to combat common viral infestations: HIV, HPV and herpes. 


+  The presence of organically-bound iodine (both T4 and T3) in brown seaweeds aid in production of thyroid hormones. Even those without a thyroid gland may be helped by the iodine, alleviating the need to mine thyroid medications for iodine. Note that PCBs and PBDEs are known endocrine and thyroid disrupters which can result in auto-immune disorders.

Nova Scotia Dulse Sea Vegetables (red algae)


Dulse has an unusually high concentration of different minerals especially copper, zinc, potassium, calcium and magnesium. It also contains high levels of EPA and DHA, which are omega-3 fatty acids most commonly found in fish.

HEALING CRISIS

Be prepared for reactions that may occur after taking an effective supplement (especially those who seldom take any):

Stomach discomfort -

Black-green stools - Clearing of the accumulated residue in the colon

Flatulence - Remove excessive gas in the malfunctioned digestive system

Constipation/bleeding when passing motion/piles - Sudden bulk materials moving through

It helps to improve the absorption of nutrients and promotes healthy gut flora (lactobacillus) in the digestive system.

Breakouts -

Pimples, rash, itch, foul - release of toxins, poor liver function, allergy

Cold, fever, sore throat - due to weak immune system

Running nose, asthma, cough - weak respiratory system

Bloated face - weak kidney function

Slight nasal bleeding - anemia

Localised pain - address the specific problem like migraine, gastric ulcer etc

It may stop the release of histamines and protect against allergic reactions. Also, by actively promoting cell regeneration, it strengthens the immune system.

Flare up -

Fever - High nutrient concentration invokes release of body heat and temperature

Insomnia - Burning of excessive fats

Drowsy and fatigue - blood acidity, liver malfunctioning, excessive drug and chemical intake

Dizziness, hunger - low sugar and blood count

Irregular menstruation - adjusting hormonal imbalance

Being a natural detoxifying and chelating agent, it helps to remove heavy metals and radioactive isotopes that cause radiation sickness. Thus it can assist the detoxifying organ and protect it against liver disease and damage (eg. liver cirrhosis and hepatitis)

Overall, it leads to improved energy and metabolic health. .

Do not fear the above reactions. Most people should get over it within a week and feel so relieved and refreshed thereafter.

If none of the above reactions manifested, it indicates a healthy body system or fully recovered from illness. Continue taking this great food for maintenance purpose.

Frequently asked Questions

1. How to choose a quality spirulina product?

The most desired products, when placed in a glass of water, should produce a deep, dark green color with a cloudy, non-transparent texture in the liquid. It should be half dissolved within 30-40 minutes with a clean, fishy smell. FDA only allows importation of chlorella raw materials that have been processed in a manner that enables easy digestion. VIVA has applied rigorous testing and manufacturing standard to ensure the safety and efficacy of this product.

2. If I am currently taking VIVA Green Barley, is Chloroguard still necessary?

Two powerful combination of nutrients from a land-based green plant food in Green barley and water-based green plant food in Chlorophyll provides an optimum, well-rounded, nutritionally dense source of a broad spectrum of necessary and essential components the body needs to survive and thrive.


Another point to note - green barley is effective in cleansing the perimeters outside the cells whilst Chloroguard targets the inner core of a cell as well as the lymphatic system.

3. When not to take Chloroguard?

As with any dietary supplement, if you are pregnant, nursing or taking any type of medication or anticoagulants such as warfarin or coumadin or have an iodine allergy, consult your physician before taking it even though quality-made, contaminant-free spirulina should be harmless in any of these situations.

4. Can children take Chloroguard?

This is a naturally-derived green food suitable for people of all ages. Generally, children over 3 years old who are capable of swallowing or chewing the tablets sufficiently can do so. Otherwise, the tablets can be crushed or dissolved in liquid.