Learning most of the time for me and most folks comes out of necessity. As we all age our body does not function as efficiently as it did when we were in our twenties. One issue that is common as we age is our kidneys, they are the filters of our bodies, they get clogged up and don't do as good a job.

Barley water is a simple drink that has many health benefits, but it's best known for it's ability to detox the body and flush out the toxins and aid in digestion. Barley water is nothing new and has been enjoyed in England and Asia as a hot beverage like tea. Many other countries also enjoy it cold as a summer drink to help reduce the body temperature.

The Mayo Clinic recommends barley as a source of soluble fiber. Which most of us could use. I have started drinking barley water a couple times a week but I boil the barley and strain out the barley and just drink the water. I then use the barley in other ways. You may also blend the cooked barley with the water to make a thicker drink. This certainly will contain higher amounts of digestive fiber and more calories. If you choose to use this method be mindful of the higher amounts of fiber and calories you are consuming.

Vitamins: Barley also have several vitamins B1 (thiamin) and vitamin B3 (niacin). The B vitamins are needed for a healthy nervous system, proper liver function and great for your skin, hair, and eyes. The other important vitamins in barley are choline, pantothenic acid, riboflavin, and vitamins A, K, B6 and B12.

Minerals: Barley contains minerals like selenium, iron, magnesium, zinc, phosphorus, and copper. Selenium, along with vitamin E, protects the cell membranes from deterioration and aids normal thyroid function. Copper and iron play an important role in the formation of bone and cartilage.

Antioxidants: Barley also contains antioxidants That slow down the rate of oxidative damage by the free radicals.

Phytochemicals: Phytochemicals are natural plant-based chemicals that decrease the risk of heart disease, diabetes, and cancer. Being a plant source, barley is said to contain these phytochemicals.

Low Glycemic Index: The glycemic index of boiled pearled barley is 35, which is the lowest among all the common cereal grains. Making it a great  carbohydrate choice for diabetics or dieters who are recommended a low glycemic meal plan.

Recipe: Single Serving which I use

• 1T. barley
  
• 1 - 2 cup water
  
• Boil for 15 minutes or until the barley is soft.
  
• Strain out the barley and top off the water back up to 1 cup - cool
  
• Use the cooked barley on my salad for lunch
  

Recipe: Cooked Barley Water - Serves: 4 cups
Ingredients

• 1 cup organic Pearl Barley
• 5 cups water
• Juice of ½ - 1 lemon (to taste, or other fruit if preferred)
• 1 tablespoon raw honey (optional to taste)
• Cinnamon stick (optional)
• Fresh ginger root (optional, to taste)

Instructions

1. Wash the Pearl Barley and soak it in water for at least an hour.
2. Place the Pearl Barley, water, ginger and cinnamon in a pan. Switch the heat on.
3. Boil it and then simmer for 20-25 minutes with the lid off. This will reduce the amount of water by about ⅓. The grains should be softened and cooked.
4. Switch off, strain and add a few drops of lemon juice to the water (you can alternate with mint leaves, orange or lime juice, maple syrup, other herbs and spices etc.). Set cooked barley aside.
5. Add honey to taste, stir and leave to cool. Now your homemade barley water is ready!

Notes
It is best to drink it on the day of making. It can also be refrigerated in an airtight container for up to 3 days.

Recipe: Raw Version of Barley Water
 Ingredients

• 1 cup organic Pearl Barley
  
• 5 cups water
• Juice of ½ - 1 lemon (to taste, or other fruit if preferred)
• 1 tablespoon raw honey (optional to taste)
• Cinnamon stick (optional)
• Fresh ginger root (optional, to taste)

Instructions

1. Place all of the above ingredients into a large glass jug and cover with a breathable lid or kitchen towel.
2. Stir the mixture and let it sit for 24 hours.
3. Strain and serve.

Source:
Fit for Live TV, 9 Benefits of Barley Water,  by Anitha Gomathy
foodndtv.com, 5 Amazing Barley Water Benefits,  by Plavaneeta Borah
http://www.stylecraze.com - 25 Benefits of Barley

I have always made homemade stock not because it was healthy, who knew, but because I couldn't waste all those good bones and vegetable scraps. I guess I come from a long line of soup makers, my Dad to this day makes soup every week.

If you have never made homemade broth it's easy  healthy and very inexpensive. We often buy chicken legs in the 10 pound bags, you can't beat the price. I steam them and remove all the meat, which I use in soups, casseroles, and enchiladas. I have never known the difference between broth, stock or bone broth.

Different Types of Broths

• Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken).  Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
• Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone).  Often the bones are roasted before simmering them as this simple technique greatly improves the flavor.  Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted.  Stock is typically simmered for a moderate amount of time (3 to 4 hours).  Stock is a good source of gelatin.
• Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.
  

Health Benefits of Bone Broth
Bone broths are extraordinarily rich in protein, and can be a source of Glycine and Proline.   Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body.  Glycine also supports digestion and the secretion of gastric acids.  Proline, especially when paired with vitamin C, supports good skin health.  Bone broths are also rich in gelatin which may support skin health.  Gelatin also support digestive health.  

Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. If you aren’t already, make bone broth a regular part of your kitchen routine. It’s a health boosting, easy and inexpensive… you can’t afford not to!

Recipe for Bone Broth

• 2 pounds (or more) of bones from a healthy source
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

 A good ratio is 2 pounds of bones per gallon of water. This usually works out to 2-3 full chicken carcasses.   If you don't have enough for the recipe freeze them until you have a stock pile of bones. You can use them directly out of the freezer. You’ll also need some vegetables for flavor. These are actually optional but add extra flavor and nutrition.

Typically, I add (per gallon of water and 2 pounds of bones):

• 1 onion
• 2 large carrots  (rough chop and don’t need to peel)
• 2 celery stalks, rough chopped

I also add, per batch, a bunch of parsley from the garden. Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350. Then, place the bones in a large stock pot (5 gallon pot). Pour the water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

• Beef broth/stock: 48 hours
• Chicken or poultry broth/stock: 24 hours
• Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 30 minutes for the first 2 hours to remove this.

During the last 30 minutes, add the garlic and parsley, to the broth.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in the fridge for up to 5 days. I remove any fat that has hardened and come to the top of the container. Then freeze for later use in soups, gravies and sauces. 

Especially in the fall and winter,  drink at least 1 cup per day as a health boost. Heat about 8 ounces with a little salt and enjoy with breakfast instead of your usual coffee or tea. Bone broth supports your immune system and is easy to digest. If you have stomach issues, bone broth will calm them quickly letting your body start healing.

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s  a perfect way to boost your health, along with being inexpensive and easy.


Sources:
http://nourishedkitchen.com