By Dan Fonder
Barley is said to be the oldest of cultivated grains according to historians. Romans, Greeks and Hebrews consider it as their prime bread. Grain is highly regarded by Jews and is used alternately when talking about the fruits of the Earth, as revealed by the sacred history.
Considered as less nutritious than wheat, barley is less favored by some people because of its taste. On the other hand, others may like the nutty and rich taste of barley. In some areas, it is a popular breakfast meal which provides hectic people with proteins and dietary fiber. As to digestibility, it is a bit harder to digest compared to other wheat. It contains starch cells that are less soluble which makes it a bit hard for gastric juice to work on.
There are many varieties of barley: the common ones are two eared or two rowed barley. Barley looks more like oats and wheat but is light in color. People with diabetes will benefit a lot when including barley as a part of their diet. To be specific, a palatable barley soup can do the trick. These include pearled barley with some carrots and root vegetables.
Making a soup by combining these two staples offer a satisfying, warm and filling diet to diabetics and it is a very helpful in a diabetes weight loss program. Tasty liquids such as beef or chicken stock simmered along with pearled barley can please even those individuals with sensitive palates, convincing them that it is a savory meal.
With barley, you can get a lot of health benefits. During a cold weather, it is very suitable to eat a delicious, steaming big pot of barley soup. Whatever stew or soup you are cooking, you can always add whole barley grains to improve the nutritional value of your meal. It is also a good source of copper, manganese and phosphorous.
No comments:
Post a Comment