Beta-Glucan rich Barley Boosts Immune System

Mom’s Barley Soup for spring colds and winter meals boosts immune system with beta glucan. Free recipe video (below) shows how easy it is to make. It’s my vegetarian adaptation of a wonderful soup my mom made when we were kids. 175 clinical studies on everyday herbs and spices can’t be wrong.

About Beta Glucan

Moms will love this soup when they learn how easy it is to make and how protective. Those pursuing natural cancer treatment will love knowing a simple everyday food such as barley is one of the highest in beta glucan.

A powerful immune modulator, beta glucan is found in barley, certain mushrooms, oats and yeast. Science understanding the value of beta glucan is relatively new, though during the 1918 flu pandemic a woman homeopath used barley broth to save many lives. Beta-glucan has been shown to benefit cancer treatment.

Beta glucan is also believed to have cholesterol-lowering effects and to assist with  blood  sugar levels. In 1997, the FDA allowed oat bran to be registered as the first cholesterol-reducing food to include 3 grams beta-glucan daily.

Where to Get Super Immunity Secrets

Find this and many more amazing recipes in my cookbook Super Immunity Secrets, now available in paperback on amazon (and kindle) so you can have it in your kitchen and spill on it while cooking healthy food!

Make Mom’s Easy Barley Soup Recipe (lots of beta glucan) – watch the video – it takes 5 minutes to put it together – no excuses!!!

From SUPER IMMUNITY SECRETS ~

TIME: prep 10 minutes, cooking 2 hours
Heat big soup pot with 2 quarts water
ADD
• 1 large Onion chopped
• 2-3 1” chunks raw Ginger Root
(remove opt)
• 3-4 peeled, sliced Cloves Garlic
• 1 heaping tablespoon Dried Oregano
• 1 heaping teaspoon Curry Powder
• 1/2 tsp Cumin
• Few needles Rosemary
• 1/2 tsp med Red Chili powder
• 1 tsp crushed Red Chili
• 1/2 tsp Sea or Earth Salt
• 1/2 – 2/3 cup Pearled Barley
• 1/4 cup Amaranth (opt)
• 1-2 large Carrots diced
• 2-3 medium Potatoes – 1/2″ chunks
• 1 large can (28 oz.) diced Tomatoes
Simmer 1  3/4hrs. Last 5-10 minutes add
• 2 cups frozen mixed veggies
• 2-3 T Virgin Olive Oil
• 2 T natural Soy Sauce
• 1 tsp Umeboshi Plum Vinegar
Just before serving stir in
• Medium bunch Parsley chopped fine

Serve with fresh baked bread for the
hungry ones; save room for seconds!
A favorite healing meal – adapted from soup
Mom used to make. She made it with a meat
bone, which you could do depending, on
where you are in your dietary transition.
However this vegetarian version is
so incredibly good once you try it you’ll
be hooked!

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