BARLEY CONTROLS BLOOD SUGAR BETTER
Dutch researchers used a crossover study with 10
healthy men to compare the effects of cooked barley kernels and refined wheat
bread on blood sugar control. The men ate one or the other of these grains at
dinner, then were given a high glycemic index breakfast (50g of glucose) the
next morning for breakfast. When they had eaten the barley dinner, the men had
30% better insulin sensitivity the next morning after breakfast.
BARLEY LOWERS GLUCOSE LEVELS
White rice, the staple food in Japan, is a high
glycemic index food. Researchers at the University of Tokushima found that
glucose levels were lower after meals when subjects switched from rice to
barley.
BARLEY BETA-GLUCAN LOWERS GLYCEMIC INDEX
Scientists at the Functional Food Centre at Oxfod
Brookes University in England fed 8 healthy human subjects chapatis (unleavened
Indian flatbreads) made with either 0g, 2g, 4g, 6g or 8g of barley beta-glucan
fiber. They found that all amounts of barley beta-glucan lowered the glycemic
index of the breads, with 4g or more making a significant difference.
INSULIN RESPONSE BETTER WITH BARLEY BETA-GLUCAN
In a crossover study involving 17 obese women at
increased risk for insulin resistance, USDA scientists studied the effects of 5
different breakfast cereal test meals on subjects’ insulin response. They found
that consumption of 10g of barley beta-glucan significantly reduced insulin
response.
BARLEY BEATS OATS IN GLUCOSE RESPONSE STUDY
USDA researchers fed barley flakes, barley flour,
rolled oats, oat flour, and glucose to 10 overweight middle-aged women, then
studied their bodies’ responses. They found that peak glucose and insulin
levels after barley were significantly lower than those after glucose or oats.
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BARLEY REDUCES BLOOD PRESSURE
For five weeks, adults with mildly high cholesterol
were fed diets supplemented with one of three whole grain choices: whole
wheat/brown rice, barley, or whole wheat/brown rice/barley. All three whole
grain combinations reduced blood pressure, leading USDA researchers to conclude
that "in a healthful diet, increasing whole grain foods, whether high in
soluble or insoluble fiber, can reduce blood pressure and may help to control
weight."
BARLEY LOWERS SERUM LIPIDS
University of Connecticut researchers reviewed 8
studies evaluating the lipid-reducing effects of barley. They found that eating
barley significantly lowered total cholesterol, LDL (“bad”) cholesterol, and
triglycerides, but did not appear to significantly alter HDL (“good”)
cholesterol.
CHOLESTEROL AND VISCERAL FAT DECREASE WITH BARLEY
A randomized double-blind study in Japan followed 44
men with high cholesterol for twelve weeks, as the men ate either a standard
white-rice diet or one with a mixture of rice and high-beta-glucan pearl
barley. Barley intake significantly reduced serum cholesterol and visceral fat,
both accepted markers of cardiovascular risk.
BARLEY SIGNIFICANTLY IMPROVES LIPIDS
25 adults with mildly high cholesterol were fed
whole grain foods containing 0g, 3g or 6g of barley beta-glucan per day for
five weeks, with blood samples taken twice weekly. Total cholesterol and LDL
(“bad”) cholesterol significantly decreased with the addition of barley to the
diet.
BARLEY PASTA LOWERS CHOLESTEROL
University of California researchers fed two test
meals to 11 healthy men, both containing beta-glucan. One meal was a high-fiber
(15.7g) barley pasta and the other was
lower-fiber (5.0g) wheat pasta. The barley pasta blunted insulin
response, and four hours after the meal, barley-eaters had significantly lower
cholesterol concentration than wheat-eaters.
BARLEY’S SLOW DIGESTION MAY HELP WEIGHT CONTROL
Barley varieties such as Prowashonupana that are
especially high in beta-glucan fiber may digest more slowly than standard
barley varieties. Researchers at USDA and the Texas Children’s Hospital
compared the two and concluded that Prowashonupana may indeed be especially
appropriate for obese and diabetic patients.
GREATER SATIETY, FEWER CALORIES EATEN WITH BARLEY
In a pilot study not yet published, six healthy
subjects ate a 420-calorie breakfast bar after an overnight fast, then at lunch
were offered an all-you-can-eat buffet. When subjects ate a Prowashonupana
barley bar at breakfast they subsequently ate 100 calories less at lunch than
when they ate a traditional granola bar for breakfast.
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