Evidence supporting the use of: Malt (Barley)
For the health condition: Debility

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Malt (Barley) has traditionally been used as a nourishing agent to support individuals experiencing debility or general weakness. Historical evidence indicates its use in traditional European, Ayurvedic, and early American folk medicine, where malted barley preparations—such as malt extract or malted milk—were recommended for convalescents, the elderly, and those recovering from illness. The rationale stems from malt’s composition: it is rich in easily digestible carbohydrates, some protein, B-vitamins, and small amounts of minerals, making it a source of energy and mild nutrition when appetite or digestion is compromised.

However, scientific validation of malt specifically treating "debility" (a non-specific term for general weakness) is limited. While malt and malted foods provide readily available calories and are gentle on the digestive system, clinical trials supporting its direct efficacy for debility are lacking. Most of the support is based on the general nutritional benefits of malted barley, rather than specific therapeutic effects on weakness or convalescence. In summary, Malt (Barley) is used for debility mainly due to historical tradition and its nutritive properties, with only weak indirect scientific support related to its caloric and nutrient content.

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