Sunday, March 19, 2006

Barley helps lower Cholesterol and in Treatment of Diabetes and Obesity

Barley, a type of whole grain, is originated in Ethiopia and Southeast Asia. It belongs to the family of gluten grains. Ancient Greeks used bread made of barley and barley has been a part of our provisions from time known. We have been using the barley plant as food and as medicine. Barley is readily available in the market and it is available in the form of grains as well as flakes and grits. The whole barley grain is rich in fibre content. Barley is used to treat diabetes and obesity and also helps lower cholesterol. The insoluble fibres present in barley is a best feed for the beneficial bacteria in the digestive track thus aiding in the growth of the bacteria. Barley forms an integral part of the chinese medicine as a anti phlegm formula.

Whether purchasing barley in bulk or in a packaged container, make sure that there is no evidence of moisture. Store barley in a tightly covered glass container in a cool, dry place. Barley can also be stored in the refrigerator during periods of warmer weather. Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency, it is slightly lighter in color. Sprouted barley is naturally high in maltose.

Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find. After rinsing, add one part barley to three and a half parts boiling water or broth. After the liquid returns to a boil, turn down the heat, cover and simmer. Add some whole barley to a pot of soup to improve your health and increase the flavour. Barley is a better breakfast for people with diabetese
The properties of barley are sweet and neutral. The Ayurvedic healing system uses it for balancing kapha and pitta. Barley is easily digestable than wheat.

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