A recent study from Lund University in Sweden shows that barley can rapidly improve people’s health by reducing blood sugar levels and the risk for diabetes.
The secret lies in the special mixture of dietary fibres found in barley, which can also help reduce people’s appetite and risk for cardiovascular disease.
“It is surprising yet promising that choosing the right blend of dietary fibres can – in a short period of time – generate such remarkable health benefits,” says Anne Nilsson, Associate Professor at the Food for Health Science Centre and one of the researchers behind the study.
Eating bread made from barley kernels
For the study, healthy middle-aged participants ate bread made largely out of barley kernels for three days – at breakfast, lunch and dinner.
Approximately 11-14 hours after their final meal of the day participants were examined for risk indicators of diabetes and cardiovascular disease.
Barley boosts the metabolism
The researchers found that the participants’ metabolism improved for up to 14 hours after eating their last barley meal of the day.
Additional benefits included decreases in blood sugar and insulin levels, increases in insulin sensitivity and improved appetite control.
How does it work?
The effects arise when the special mixture of dietary fibres in barley kernel reaches the gut, stimulating the increase of good bacteria and the release of important hormones.
If you want to reap the benefits, try adding barley to salads, soups and stews or use it as an alternative to rice or potatoes.
Source: Lund University via Sciencedaily.com
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