Barley Brings Bountiful Benefits

Barley is an ancient grain. Some of us actually drink a lot of it, but it has a long history as a staple grain and health food.

From the Ayurvedic perspective, barley is an ideal grain for people with excess kapha dosha. It is easy to digest and has diuretic qualities, so it helps lower water retention. Since it is nutrient packed as well, vata people can also get a barley boost, especially if it is cooked with vegetable oil, and yet it does not aggravate pitta.

Along the lines of barley and healing kapha, this grain is a great staple for diabetics. It tends to help stabilize blood sugar and produce less weight gain. With a glycemic index rating of 25, it's one of the lowest GI foods you can eat. And that's for pearl barley, which has most of the fiber removed. Whole barley is almost certainly lower.

Barley bumps up your immune defense. It is rich in beta-glucan, a natural, branched polysaccharide (a molecule made up of many sugar units) hailed as having powerful and immune-boosting anticancer properties. This polysaccharide, which activates defensive cells called macrophages is found in many whole grains, including oat.

Kanji is an Ayurvedic preparation, a very thin hot cereal. You will want to eat it for very low agni (digestive fire), or when a lighter diet is needed, such as during a cold. Kanji water may be made from split mung beans, cracked barley or rice. The usual dose is one or two quarts per day. Kanji is usually made by cooking one part grain in 14 parts water until the soup is very thin. Ginger, cumin and salt may be added for taste. Strain the gruel if desired.

Of course, great tasting breakfast cereals like our new Yogi Granola Crisps are also a very convenient way to get your daily barley.

Are you a barley fan? Tell us how you like it!