A brief historyAlong with wheat, barley is our oldest cultivated plant, wild varieties were present throughout the area in the Middle East known as the fertile crescent.As with cultivated wheat, over the course of hundreds of years humans sought to develop wild varieties of barley into varieties that were suitable for cultivation.In the Turkish region, barley has long been the dominant crop and was used for both animal feed and as a raw ingredient in porridge, bread and various kinds of fermented drinks.In more recent centuries, cultivation of barley has gone down, first due to increased cultivation of oats and in more recent times, due to increased cultivation of wheat.Health benefitsBarley contains Beta-glutan, an insoluble fibre, that can help lower cholesterol levels in blood.Barley is also rich in minerals crucial to our health such as potassium, magnesium and phosphorous.With its low Glycaemic Index (GI), almost as low as legumes, it takes longer for the body to metabolise energy from barley.As such, it can be beneficial for diabetics to eat barley as it stabilises their blood sugar levels.Barley is included in the group of “ancient grains” that have been part of the human diet for thousands of years.Interest in unrefined food has increased in recent years, in which barley is one of the key ingredients.RisksBarley contains gluten, so it is not suitable for those with celiac disease.Malt, malted beverages such as beer, and several flavorings are derived from barley. As a result, they too contain gluten.People who want to increase their fiber intaker should do so gradually over 1 to 2 months.This can help prevent digestive problems as the body adjusts to the change. Drinking plenty of liquids while increasing fiber intake can help prevent constipation.
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