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

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Synopsis

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

Malt, typically referring to germinated and dried cereal grains (often barley), has a longstanding history of use in traditional medicine and dietary practices, particularly in Europe, India, and China. Historically, malt extracts and beverages such as malted milk or malt tonics were commonly recommended as nourishing foods for individuals suffering from debility—a general state of weakness or lack of energy—especially in children, the elderly, or convalescent patients. The rationale was mainly nutritional: malt is a source of carbohydrates, small amounts of protein, vitamins (notably some B vitamins), and minerals. Its digestibility and palatable taste made it a suitable food for those with poor appetite or digestive difficulties. In the late 19th and early 20th centuries, malt extract was also used as a base for delivering cod liver oil and other supplements to improve the nutritional status of weak patients.

However, there is little modern scientific evidence to support any specific therapeutic effect of malt itself for treating debility beyond its general nutritional value. No clinical trials have established that malt has unique restorative effects apart from being a source of calories and nutrients. Thus, its use is primarily justified by traditional practice and historical dietary recommendations, not by rigorous scientific validation.

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