Synopsis

Source of validity: Traditional
Rating (out of 5): 1

Malt, typically referring to malted barley or other malted grains, has a long history of use in traditional remedies, particularly in Europe and North America. In the 19th and early 20th centuries, malt extracts were commonly used as tonics and as ingredients in patent medicines, often promoted for their nourishing and restorative properties. Malt beverages, such as malted milk and malt tonics, were sometimes recommended for people with nervous exhaustion, "nervousness," or general debility. The rationale was largely based on the idea that malt provides easily digestible carbohydrates, B vitamins, and other nutrients, which might help strengthen individuals feeling weak or anxious. However, there is no robust scientific evidence that malt or malt extracts have a direct anxiolytic (anti-nervousness) effect. Modern research does not support the use of malt as a treatment for nervousness, and its traditional use likely stemmed from its calorie- and nutrient-dense composition rather than any specific neurological effect. Thus, the justification for its use in this context is rooted in historical tradition rather than scientific validation, and the evidence supporting it is weak.

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