BARLEY BREAD ACTIVELY CONTROLS BLOOD SUGAR AND METABOLIC RATE

A study on middle aged people who ate 3 servings per day of barley bread produced as much as 25% lower fasting blood glucose.

The study was conducted with healthy middle-aged participants who were asked to eat bread largely made 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.

The researchers found that the participants' metabolism improved for up to 14 hours, with additional benefits such as decreases in blood sugar and insulin levels, increases in insulin sensitivity and improved appetite control. 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.

"After eating the bread made out of barley kernel, we saw an increase in gut hormones that regulate metabolism and appetite, and an increase in a hormone that helps reduce chronic low-grade inflammation, among the participants. In time this could help prevent The occurrence of both cardiovascular disease and diabetes," says Anne Nilsson.

Thanks to geniuskitchen.com for the following barley bread recipe:

EGYPTIAN BARLEY BREAD

2 ¼ tsp yeast
½ c lukewarm water
2 tbs honey
½ tsp salt
1 egg, beaten
2 tbs shortening
2 cups barley flour

Combine yeast, water, and honey, and let proof 5 minutes.  Add salt, eggs, and shortening.  Stir in flour and blend until dough is workable.  Turn out onto a lightly floured surface and knead for a couple of minutes.

Place in a large greased bowl, turning to coat.  Cover with a towel and let stand in a warm place for 90 minutes.  The dough will rise slightly but will not double.

Turn the dough out onto a lightly floured surface and knead again.  Shape into a round cake about ½” thick. Place on a lightly greased baking sheet.  Cover with a towel and let rest one hour. 

Preheat oven to 425F,  Bake 15 – 20 minutes or until bread is pale brown and sounds hollow when tapped.

Calories in 1/8^th loaf:  190, Fat 5gm, Carbs 32 gm, Protein 5 gm, Fiber 4 gm.