BarleyLife: Looks, Nutrition and Taste

#1 The Clump Factor For testing purposes only, not consumption, AIM has conducted “hot water” experiments for years. When barley grass powders of competitors are added to hot water, the powders disperse and dissolve, becoming light green liquid because, unlike BarleyLife, these products are processed using heat that essentially kills any active enzymes. If nothingContinue reading “BarleyLife: Looks, Nutrition and Taste”