Hippocrates on the benefits of barley broth (From the work of Hippocrates "on diet in acute diseases")

I like that we focus our attention on all art. In fact, what operations are performed correctly and beautifully, each of them must be done correctly and beautifully; those that need speed, those that need speed; those that require cleanliness-cleanly and that can be done with the hand without pain, these should be done as much as possible without pain, and everything else in this kind should be brought to the best…

But I would most approve of a doctor who behaves far better than others in acute illnesses that cause most people to die. These acute diseases, as far as the ancients expressed them by their names, are: pleurisy, peripneumonia, phrenitis, fever, and other similar diseases, the fevers of which are generally continuous...

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The common people do not sufficiently distinguish between those who are far superior to others in these diseases, and are rather praisers or censors of some special treatment. In fact, the great proof that the common people have absolutely no idea about diseases of this kind and do not know how to deal with them is this: it is not doctors who seem to be doctors in diseases of this kind, because it is easy to learn the names of all that is usually given to those who suffer from them. If someone calls ptitzana (barley broth), or this or that wine, or melikrat (honey drink), then it seems to ordinary people that all doctors say the same thing, both the best and the worst. But this is not the case here, but on the contrary: in these very diseases, some doctors differ most from others.

It seems to me that everything that is unknown to doctors and at the same time important for knowledge, and everything that brings great benefit or great harm, is most worthy of presentation. Even such things are unknown: for what reason, in acute diseases, some doctors all their life give uncooked barley decoctions and think that they treat correctly; and others first of all take care that the patient does not eat a grain of barley in any way, thinking that this will cause great harm, but, after straining through a towel, offer only the juice of barley; and some do not prescribe either a thick decoction or barley juice…

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Ptitzana, or barley broth, seems to me justly preferred in the acute diseases mentioned above to all bread dishes, and I praise those who prefer it, for it has a mucus light, continuous, pleasant and slippery, moderately moist, does not excite thirst, and is easily excreted if this is also required; it has nothing astringent, does not cause unpleasant disorder, and does not swell in the stomach. [...] But in the beginning it should not offer either more or too thick decoction, but how much should be according to the patient's habit and that there should not be a large emptying of the vessels…

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But it is necessary that the decoction of barley should be made from the best barley and cooked as best as possible, and this is especially so if you want to use more than one liquid, because the following is also added to its other good qualities: the slipperiness of the broth produces that the barley eaten does not harm in the least, since it does not catch anywhere and does not slow down the passage towards the chest. A perfectly brewed broth is the most slippery, less thirsty, easier to digest and is the lightest, and all these qualities are needed…