AboutLaurie Hamilton Expertise I am able to answer questions regarding Scientology practices and procedures, belief system, donations, religious rites, management, administrative and staff matters.
Experience I am a second generation Scientologist whose parents began in Dianetics in 1950 and studied directly with L. Ron Hubbard. I have been personally active in the church for 40 years, have eleven years former staff experience in both technical and administrative areas, and extensive technical and administative training and counseling. I am "clear" and "OT." I come from an extended family of many religions, but my spouse and children are Scientologists, as are my siblings and their spouses, several cousins, nieces, nephews, an aunt, and an uncle. Between us we have had every good and bad experience one might go through in the church at every level.<BR>
Expert: Laurie Hamilton Date: 3/14/2004 Subject: Barley baby formula
Question Well, my question is similar to Melinda's. I have been making the barley formula exaclty as Ron's recipe says and it is not turning pink. I have tried each type of Barley. I just bought Ron's handbook where it actually show's pictures of the barley before and after it is cooked. He specifically states to use whole barley. But whole barley does not look like the picture in the handbook of the barley before it is cooked. It looks more like pearled barley or barley corn. I have also tried many differant types of pots. The best result I get is a rust color water from the whole barley. My children are certainly responding very very well physically to it, which I am thrilled about. But it is really bothering me that I cannot find whole barley that looks anything like the barley in Ron's handbook, nor can I attain the color of the pink water also shown in the handbook.
Is there someone else that might know the answer? Or could you find out the answer for me.
Thank You! Kathy Katts
Answer I've heard this same comment any number of times. I've never run into anyone who knew the real answer, per se.
I'm not sure that Ron ever photographed the kind of barley that he used. The photos you are looking at may have even been taken by someone who did fully understand the purpose of them, and so may have simply photographed pearled barley.
On the other hand, there are at least thirty varieties of barley, and while they all look *similar,* they do not all look *the same.* Luckily, if grown in good soil, properly fertilized and harvested properly, they are all pretty similar nutritionally. Ron's kids were started on barley water in the UK, as I recall, and not all UK varieties are grown in the US, and vice-versa.
Further, certain vegetable dyes change color in water of differing mineral content and differing pH. You may have more luck with distilled water than tap water in getting a certain color. I would only cook barley in glass. It will not react with the pot that way, nor will the pot be ruined. A close friend of mine used barley water and never got it truly "pink" either, but her kids did famously. My kids, on the other hand, got their early nutrition "the old-fashioned way" provided by good ol' Mother Nature.
Barley water as a food for infants has been used for centuries and it is very high in a wide range of nutrients - but only when made from whole barley. Most of the nutrients are in the bran.
From an article by Jennifer Baccilieri:
"Barley
Barley originated in North Africa and Southeast Asia. Before wheat and rye, it was the chief grain in Europe. Barley can be found whole or “pearled.” Pearling removes the outer bran layer which makes it easier to cook, but removes the nutrients as well. The whole grain contains 10-15% protein and is high in niacin, folic acid, magnesium, B-vitamins,calcium, iron, potassium, and phosphorus. It is high in gluten, which may irritate sensitive individuals. Properties: Sweet and salty flavor. Strengthens the spleen-pancreas. Regulates the stomach. Fortifies the intestines. Builds the blood. Benefits the gall bladder and nerves. It is very easy to digest and barley water is given to invalids and sick, weak people. It treats diarrhea,soothes inflamed membranes, and alleviates painful and difficult urination. It helps reduce tumors, swellings, and water accumulations like edema."
and from the Vegetarian Society:
"Barley
Barley grows in a wider variety of climatic conditions than any other cereal. It used to be a very important source of direct human food, but its use has diminished over the last 250 years, replaced by wheat, and it is now used almost exclusively as animal feed or for making beer and whisky. It contains gluten, so barley flour can be made into bread. More usually found in the shops as whole or pot barley, or polished pearl barley, it is also possible to buy barley flakes or kernels. The whole barley is more nutritious with 100g providing 10.5g protein, 2.1g fat, 69.3g carbohydrate, 4g fibre, 50mg folic acid, 6mg iron and 50mg calcium. It can be cooked on its own (1:3 parts water for 45-60 minutes) as a pleasant alternative to rice, pasta or potatoes, or added to stews. Malt extract is made from sprouted barley grains."
So, as long as you are using whole barley and following the cooking instructions, I wouldn't agonize too much over the color of the water.
Do be aware that food allergies can cause a "rosy-cheek" appearance. Common allergens include wheat and to a lesser degree its first cousin barley. A luminous complexion is certainly a usual sign of good health but when "rosy cheeks" are accompanied by restlessness and irritability, easy prey for opportunistic infections, stuffy nose, etc., I suspect allergies and try to locate and remove the allergen from the diet. Just a word to the wise.
