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Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)
  • Talbinah (Prophetic Medicine)

Talbinah (Prophetic Medicine)

€5.40 Save 20%

Talbinah (Prophetic Medicine)

Talbina is recommended specifically for those who suffer from poor digestion, pregnant women and athletes, since it compensates the lack of organization during the daily effort, similarly for athletes during exercise.

Net weight : 150g


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Talbina is a very beneficial Moroccan soup that feeds the body and brings him a significant amount of its needs in its development and assimilation of food because it contains excellent nutritious components such as vitamins, minerals, amino acids...

Talbina is recommended specifically for those who suffer from poor digestion, pregnant women and athletes, since it compensates the lack of organization during the daily effort, similarly for athletes during exercise.



Talbinah (Prophetic Medicine)




Talbinah is actually a broth made from barley (Sha`eer). The broth is called Talbinah because it is thin and white, similar to milk.
Barley (the essence of Talbinah) is a rugged cereal grain from the grass family, it can grow up to 1 ½ to 4 feet tall and flourishes in cool climates.
It has not been established where exactly barley originated from however it has been traced back to 7000BC Iran and 5000BC in the early Egyptian and Sumerian writings. Barley was part of the staple diet in ancient Egypt, in 5th century AD Tibet, and Medieval Europe. Known to the ancient Greeks, Romans and Chinese, it is from the most ancient of cultivated grains; it was the first domesticated grain in the Near East (current day Syria, Palestine, Israel, Lebanon) and has been used for centuries in dishes ranging from bread, soup and cereal.
The most common forms of barley found today are: Hulled barley where only the outer husk is removed, Scotch barley where the grain is husked and coarsely ground, barley grits where the grain is hulled and cracked into medium course pieces, and Pearl barley where the bran is removed, steamed and polished. The most nutritious and beneficial of these is the hulled barley as the other forms lose a lot of their nutritional value through the different processing they go through. Pearl barley is more commercial and widely available unlike the other forms which can mainly be found in health food stores.

  1. Parts Used
    It is more common that the barley grain is used; however, unknown to many people; the green barley leaves can be used too.
    Barley consists of carbohydrates (55% starch, 15% fibre), Proteins (12%), lipids (3%) and Micronutrients (vitamins, minerals, flavonoids and anthocyanin). Amongst its vitamins and minerals are; B1 (Thiamine), B2(Riboflavin), B3 (Niacin), B5 (Pantothenic), B6, B9 (Folate), selenium, iron, magnesium, zinc, and phosphorus. It also contains calcium and potassium. Its constituents function as follows;
    Phytochemicals – natural plant-based chemicals – may reduce the risk of diseases such as heart disease, diabetes and cancer.
    Soluble fibre is effective in lowering blood cholesterol and can reduce the risk of heart disease. It is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes.
    Insoluble fibre is beneficial in helping the body maintain regular bowel function. It may also help lower the risk of certain cancers such as colon cancer.
    Starch – has softening and absorbent properties.
    Antioxidants – especially vitamin C and E protect cells from damage caused by unstable molecules called free radicals.
  2. Application
    There are many ways to utilise barley.
    For sadness, depression or for general well-being – drink talbina until health is regained. To make talbina; add 1-2 tablespoons of 100% barley flour to a cup and a half of milk or water. Cook the mixture on a low heat for roughly 5-10minutes or until it reaches the consistency of broth, then drink. The talbina can be sweetened with honey for a better taste.
    For sore throat – gargle with barley water.
    For stomach ache – drink two to three glasses of barley water
    For diarrhoea – drink two to three glasses of barley water.
    For Diabetes, pre-Diabetes or constipation – Include barley as part of your regular diet. Drink talbina regularly, add some barley grains to your favourite stew, use barley grains as a rice substitute, or replace your normal bread with barley bread which was a part of the Prophet Muhammad’s [Symbol] diet. Eat barley flakes as a breakfast cereal, bake muffins or scones with barley flour, or even make a barley salad.
    For Urinary Tract Infection – Drink barley water several times a day, it flushes out the toxins and clears the urine.
    For help with cancer – make barley a regular part of your diet, in the form of talbina, barley water, and as a whole food in stews, bread meals etc.  Deficiency in selenium can lead to cancers of the skin, stomach, colon and breast. Barley is a good source of selenium which improves the skins elasticity and prevents free radicals.
    For constipation and anaemia – Mix green barley powder (start with 1/2 teaspoon once a day then increase to 2-3 teaspoons) with water or juice and drink it. (Green barley extract can be bought in powder or pill form in specialised stores. Please read the instruction carefully before taking any supplement.)
    Though Barley is well tolerated the following cautions are to be taken.
    Gluten allergy ––barley should be avoided by people with celiac disease and gluten intolerance.
    Type two Diabetics who take drugs to lower blood sugar may need to exercise some caution until the proper dosage is established.
    Recipe for barley water
    8 cups of water
    1 cup of barley
    2 lemons (optional)
    ¼ cup of honey (optional)
    Place the barley and water in a pot, cover, and bring to a boil.
    Decrease the heat and then let the barley simmer for 30 minutes.
    Strain the barley water through a strainer and set the water aside in a jug. (Do not waste the barley as it can be used as a rice substitute in a stir fry or a risotto dish.)
    Chill the barley water before drinking.
    For added flavour, (especially if you want to give barley water to the children) add the juice of two lemons and some honey to the barley water, stir well and then serve.

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