Barley (Hordeum vulgare L.) is an annual herb belonging to the Poaceae family. It can measure between 30 and 120 cm and its seeds are grouped in spikes that have two, four or even six rows of grain around the fruiting stem.
In both East and West, and for thousands of years, barley has been grown for food and fodder in temperate zones.
Malt can be produced with barley, which in turn has an enzyme called diastase that promotes the conversion of starches into sugar.
Thanks to this phenomenon it is possible to obtain alcohol, which is why the barley grain became the raw material for the production of beers, while the distilled ferment is transformed into Scotch whisky.
How to consume barley
Barley is a versatile grain with a somewhat chewy consistency and slightly nutty flavor that makes it easy to use to complement a wide variety of dishes.
It’s easy to incorporate into your diet because it’s available in many forms, from husked barley to barley grits, flakes, or flour.
You can use it as a garnish, add it to soups, stuffings, stews, salads, and breads, or as part of a hot breakfast cereal.
Almost all forms of barley use the whole grain, except pearl, which is polished to remove some or all of the outer bran layer along with the husk.
In addition, it is characterized by being rich in fiber, phosphorus, copper, molybdenum, magnesium, manganese, selenium, vitamin B1 and a group of antioxidants called lignans.
However, experts caution that, as with all whole grains, barley also has antinutrients. These are substances that impair the digestion and absorption of nutrients by the body.
Health benefits:
Better digestion and weight control A type of soluble fiber found in barley, called beta-glucan, is particularly useful in helping to control body weight.
This is because it tends to form a gel-like substance in the intestine, which slows down digestion and nutrient absorption, while also reducing appetite and promoting satiety.
Lower risk of heart disease
Regular consumption of whole grains is linked to better heart health. For this reason, many health professionals recommend including barley in the diet. Thanks to its rich content of beta-glucans, this cereal helps reduce blood cholesterol levels and blood pressure, reducing the risk of various cardiovascular conditions.
against diabetes
According to different researches, barley is also a very useful food for people with diabetes, as it can reduce blood sugar levels and improve insulin secretion.
This is largely due to the fact that it is rich in magnesium, a mineral that plays a key role in the production of insulin and the use of glucose by the body.
Reduces the risk of gallstones
The gallbladder is a small organ that is responsible for storing the bile secreted by the liver, to release it when food is consumed, and thus achieve a correct digestive process.
When this digestive fluid hardens, it can form deposits called gallstones. These can be small (the size of a grain of sand) or large (almost a golf ball).
