Barley: How to use barley,Barley uses and health benefits
Barley is referred to as a source of health
Barley is referred to as a source of health, strength and stamina for athletes and manual laborers. The health benefits and medical aspects of barley foods are also referred to in ancient Arabic, Chinese, Egyptian, Ethiopian and Greek literature. Barley was the food of the Roman gladiators, who were called hordearii or “barley men.” It was believed that barley bread gave the gladiators greater strength and stamina compared with other foods.
Barley is similar to other cereal grains in terms of caloric value and protein content, but contains higher levels of β-glucan soluble fibre than other cereal grains (wheat and rye), with the exception of oats.
There is strong evidence that barley β-glucans can lower blood cholesterol levels, thereby reducing the risk of coronary heart disease.
Barley has An Importent role in health
The most common method of processing hulled barley involves the gradual removal of the outer tissues of the kernel by abrasion—a process referred to as pearling. Through this process, the tough, fibrous and largely indigestible hull is removed along with the bran layer and germ. As a result, pot and pearl barley are not considered whole-grains but they are still high in β-glucans making them a healthy choice. Products that are whole-grain include barley flakes, grits and flour, provided the bran and germ have not been removed in the milling process.
Recent research suggests that whole grains can reduce cholesterol levels and the risk of heart disease. Studies have also shown that whole grains appear to play an important role in reducing the risk of type 2 diabetes and certain cancers. Whole grains are important to overall bowel health by supporting the growth of healthy bacteria in the gut and promoting regularity.
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