Contents
Description
Barley was a popular food since ancient times. Also, these grains were a part of cures because of medicinal purposes. In ancient medicine, people believed that these grains, when ingested, soothe the fever of blood and bile, thirst, acute fever, is useful for tuberculosis, although it itself causes losing weight.
The history of the cultivation of barley, one of the most widespread cereals globally, dates back to ancient times. The proof of this is the mention of this cereal in the Bible. The grains of this cereal have been discovered during archaeological excavations of Ancient Egypt, Rome, Greece, Palestine, and China, which existed for 4-5 thousand years BC. (on the territory of present-day Russia, barley has been grown for over 5000 years).
History
In ancient times people made flour of barley grains, which was unpretentious in terms of growing conditions. Then people baked bread of it, for more than 2 thousand years BC. This cereal was the main raw material for obtaining malt (sprouted and then dried grains of barley), which was popular raw material in ancient brewing and distilling.
In those immemorial times in the countries of the ancient world, people believed that food and drinks made from barley grains contributed to strengthening endurance, strengthening physical and mental power (this is why such a food prevailed in the diet of both ancient Roman gladiators and students of the legendary philosophical school of Pythagoras) ).
These cereal grains were the main raw material for preparing kvass, beer, barley vinegar, and baked goods. Decoctions from barley grains in ancient cuisine were the main ingredient in preparing soups, cereals, jellies, and stews.
Nowadays, this cereal is of great national economic importance and is very important in animal husbandry (as part of the concentrated feed for livestock), brewing, flour-grinding and confectionery industries, and textile production.
This cereal crop is the popular raw material for producing coffee surrogates, for cereals production, and in the pharmaceutical industry (the bactericidal preparation hordein is also a component of barley grains).
Composition and calorie content
The composition of barley grain is distinguished by an optimal ratio of proteins (up to 15.5%) and carbohydrates (up to 75%) (and in terms of its nutritional value, cereal protein is significantly superior to wheat protein).
The composition of the grain contains a relatively small amount of starch (compared to rye, wheat, peas, corn) and a lot of fiber (up to 9%) (in terms of its amount, barley surpasses most of the known cereals, second only to oats).
The calorie content of grains is 354 kcal. / 100 g
Barley rowing places
Аrom North Africa to Tibet.
Barley cooking applications
It is the raw material for making pearl barley (uncoated ) and barley (crushed grains) cereals. This cereal is good for making flour, an ingredient when baking bread and a substitute for coffee. Barley is a widespread ingredient in brewing and is the most common cereal for malt production.
Barley medicinal use
This cereal has been a popular food since ancient times. Also, its grains are medicinal purposes substance. In ancient medicine, doctors believed that barley, when ingested, soothes the fever of blood and bile, thirst, acute fever, is useful for tuberculosis, although it itself causes thinness.
Barley water lowers blood pressure, soothes the heat of blood, bile, removes burnt matter, heals all diseases of heat, heals liver heat, acute thirst, pulmonary tuberculosis, breast lining tumors, and dry cough, hot headache, darkening before in eyes.
In modern scientific medicine, doctors prescribe barley flour as a dietary product for weakened body. A decoction of grain flour may be a cure for an expectorant, anti-inflammatory, diuretic healing pyelitis, cystitis, and colds.
Sprouted seeds are a balanced, rich source of vitamins, minerals, polysaccharides, and amino acids. A substance with antibiotic properties, hordein, was isolated from grain flour.
Health benefits of barley
Due to the abundance of fiber, it’s grains help to effectively cleanse the intestines, as well as the whole body from various toxic substances.
Among other things, people often use it to prepare broths, which have excellent anti-inflammatory, antispasmodic, and general tonic properties. Doctors recommend such decoctions for various diseases of the liver, bile, urinary tract, liver, diabetes mellitus, overweight, vision problems, and metabolic disorders in the body.
INTESTINAL HEALTH
Barley, being an excellent source of fiber, cleanses our body of toxins. Fiber-rich foods act as a fuel source for the friendly bacteria in our colon. These bacteria form butyric acid, which is the main fuel for intestinal cells. It is very effective in maintaining a healthy colon. Barley also reduces the time it takes for stool to move and keeps our stomach as clean as possible. This greatly reduces the chances of colon cancer.
PREVENTS OSTEOPOROSIS
The phosphorus and copper content ensures overall good bone health. Also, this product helps with dental problems, thanks to the phosphorus content. For osteoporosis, barley is also an effective natural remedy. Barley juice is known to contain 10 times more calcium than milk. Calcium is known to be very important for maintaining healthy bones. This plant also contains manganese. We need it for normal bone production and in cases of iron deficiency anemia.
SUPPORT OF THE IMMUNE SYSTEM
Barley contains twice as much vitamin C as an orange. This vitamin especially strengthens our immunity and reduces the likelihood of colds and flu. Iron improves blood volume and prevents anemia and fatigue. It is important for the normal functioning of the kidneys and the development of cells in the body. Besides, barley contains copper, which forms hemoglobin and red blood cells.
SKIN ELASTICITY
Barley is a good source of selenium, which helps maintain skin elasticity, thus protecting it from free radical damage and weakening. Also, selenium improves the health of our heart, pancreas, and the immune system’s functioning. Selenium deficiency can lead to cancers of the skin, colon, prostate, liver, stomach, and breast.
CHOLESTEROL CONTROL
The fiber content in barley has made it an effective cholesterol-lowering agent. Typically, this product is always found in low-calorie diets.
PREVENTS HEART DISEASES AND CANCER
Barley contains certain types of phytonutrients known as plant lignans. They help us prevent breast cancer and other hormonal cancers, as well as coronary heart disease.
PROTECTS AGAINST ATHEROSCLEROSIS
Atherosclerosis is a condition where the arteries’ walls thicken due to the coagulation or deposition of fatty materials such as cholesterol. Barley contains niacin (a vitamin B complex), which lowers total cholesterol and lipoprotein levels and minimizes heart disease risk.
Barley harm and contraindications
Individual intolerance to individual components of the product.
The use of sprouted barley can cause increased gas formation. Therefore, their abuse is not recommended for people suffering from flatulence and is also contraindicated in exacerbating diseases of the gastrointestinal tract.
Barley drink
Ingredients
- Barley 40 gr
- Water 1 l
- Honey – to taste
Preparation
To prepare this drink, you need to take the quality of the beans with all the responsibility. They should be light, without traces of damage and charm. Any defect can adversely affect the taste of the finished barley beverage.
- Pour the grains kernels into a clean, dry frying pan. We send the pan to the fire. The grains are dried and fried until brownish. Simultaneously, the barley swells, some of the grains burst, making a slight crackling sound. To prevent the grains from burning, we constantly stir them in the process.
- Cool the fried grains and then grind them into powder. This can be done using a coffee grinder. The grains do not need to be ground; this is optional.
- Pour the powder into a teapot, pour boiling water over it. Close with a lid, wrap in a towel. We insist on 5-7 minutes. The whole grains put in a saucepan, pour boiling water, send them to the fire—Cook for two to three minutes.
- After the specified time you should filter the drink. To do this, filter it through a sieve or a piece of gauze folded in a couple of layers.
- Add honey to the drink, mix. Let the barley cool down to room temperature, and then refrigerate it. If desired, you can drink it warm or even hot.
The drink perfectly tones up, invigorates, fills the body with vital energy.
The same drink you can make from barley malt. These are sprouted and then dried grains of barley. A drink of this kind is; beneficial, cleanses the blood well, improves metabolism. Ancient healers used this drink for medicinal purposes.
Barley: interesting facts
Barley is the absolute record holder among cereals. Agrarians consider it the earliest grain crop since its growing season is only 62 days. Besides, this cereal is an incredible drought tolerant plant. Its secret is that it stores moisture in the spring and bears fruit before the summer drought.
And barley is also famous as one of the most productive grain crops since the amount of grain obtained primarily depends not on weather conditions. Still, its sowing density – the larger it is, the better the harvest will be.