When the immune system is weakened, the opportunistic flora, which has peacefully existed for years on the surface of the skin, mucous membranes or inside the human body, is activated and can lead to various diseases. Among them is barley - or, scientifically, hordeolum: a condition familiar to many, which in more than 90% of cases is caused by Staphylococcus aureus.
The bacterial pathogen is not the only culprit of the disease. The appearance of stye can be caused by a fungus or the microscopic parasitic mite demodex, which likes to settle in or near the hair follicles.
According to statistics, most often barley is diagnosed in the age range from 20 to 50 years, but its manifestations are also common in childhood. The pathology manifested itself at least once in 90 people out of 1000.
Barley - (lat. hordeolum) - an acute inflammatory process affecting - depending on the location - one or more ciliary follicles or glands of the cartilage of the eyelids.
What is internal stye
Internal styes on the eye appear when pathogenic microorganisms spread into the eye area. The most common cause is opportunistic bacteria, which include streptococci and staphylococci. They begin to actively multiply when the function of the immune system is suppressed.
This is possible in the autumn-winter period, when viral diseases often appear. There is a congenital or acquired state of immunodeficiency, in which infectious processes appear in various areas of the body. A compaction with barley forms in the inner thickness of the eyelids, in the meibomian gland.
With external barley, inflammation is visible to the naked eye. Redness, thickening, and swelling appear on the eyelid. The internal shape is initially determined only when the eyelid is pulled back.
Barley ripening season and storage conditions
Barley grains are hidden in such spikelets.
Barley seeds usually ripen at the end of July-August, but this does not mean that you can only enjoy them in the summer. Like all cereals, this one can be stored for years if the appropriate conditions are created. We'll talk about them a little lower, but now let's figure out which barley is of the highest quality.
How to choose the right barley?
When I left the raw food diet, do you know what porridge I introduced into my diet first? It is the pit, because it is not polished - they simply take whole grains and crush them. As they say, cheap and cheerful! Another question is that I only ate it a couple of times, because I didn’t particularly like it, but I’m sure if I had known about all its Ayurvedic properties then, everything would have been different.
