The improved blend of BarleyLife boasts a number of big-time benefits, including better taste, more nutrients, and more barley servings for your buck. Everywhere you look, this barley is better.

One area in particular that saw a boost from new barley was the antioxidant value for superoxide dismutase (SOD). This technical term may sound scary and complicated, but its benefits to the body are as clear as day. The SOD in BarleyLife makes a big difference, and here’s how.

respiration. The superoxide molecule is very similar to a normal oxygen molecule, except that it possesses one extra electron. As it moves through the body, superoxide tries to give away this extra electron, causing imbalance among cells and ultimately leading to disease.

 To stop this molecule from wreaking havoc, the body relies on antioxidants to prevent super4 oxide’s damaging effect. One of these antioxidants is SOD. The SOD enzyme contains minerals that accept superoxide’s extra electron, allowing the formerly dangerous free radical to return to a balanced oxygen molecule. The reaction of SOD to superoxide is unlimited, so a single SOD enzyme can interact with thousands of different superoxide molecules in its lifetime. SOD is about 3,500 times more efficient at counteracting superoxide than vitamin C.

So where does this SOD come from? SOD is produced by our body and occurs naturally in BarleyLife, along with many other antioxidants. A 

test method for SOD called superoxide radical scavenging capacity (SORAC) reports a 972 value per serving of BarleyLife, which is significantly greater than the SORAC values of onions, apples, and cherries.

So next time you reach for your new jar of BarleyLife, know that you are getting better nutrition, better flavor, and the best BarleyLife ever—in more ways than one.