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For many centuries humans have used barley plant (both the seeds
and leaves) as food and medicine. A source for the B vitamins,
vitamin E, and folic acid, barley seeds are also ground into flour
for baking or processed for use as a cereal. Malt sugar, another
common derivative of barley is made and used as a natural laxative.
Many people associate barley with the making beer, but in other
parts of the world it is a primary grain for food. In Asia, barley
seeds are fermented and added to soybeans, salt, and seaweed for
flavoring food.
For medical use barley being research for it
ability to treat diabetes, high cholesterol, and obesity. Some
evidence suggests that barley seed products in the diet may improve
blood sugar levels in individuals with diabetes -- possibly because
the fiber in barley seeds delays stomach emptying and slows down the
absorption of carbohydrates from foods. Like oatmeal, barley seeds
contain both soluble and insoluble types of fiber that may help to
lower cholesterol. Studies have shown that individual with barley in
their diet experienced reductions in their total cholesterol,
low-density lipoprotein (LDL, the “bad cholesterol), or triglyceride
levels. Additionally, barley may assist in weight loss in that acts
as an apetite supresant making people feel like they have eaten more
than they really have. Barley seeds may also protect against colon
cancer.
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