Bountiful Barley

Gabby
By GabbyPA Latest Reply 2011-11-23 13:30:48 -0600
Started 2011-11-22 11:28:19 -0600

I have been using barley more in my meals and this was interesting to read/see. I see that I need to up the nutrition of the one I use, but I love it in my pilaf and soups. This came from dLife.com…enjoy the show!

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Barley!

By Elizabeth Keyser

Nutty in flavor, springy and slightly chewy in texture, barley is an ancient grain that's new again. Get a load of its nutritional content and glycemic index ranking (the lowest!), and you'll want to have some on hand at all times. Different barley preparations can have a delicious place at breakfast, lunch, dinner, and, surprise, even dessert (just swap out half of a recipe's regular flour for the same amount of barley flour).

http://www.dlife.com/dlife_media/diabetes_sli...


6 replies

jayabee52
jayabee52 2011-11-22 15:27:26 -0600 Report

aren't there gluten issues with barley?

I am considering sprouting barley and eating it that way or juicing it.
I understand that the gluten is diminished through the sprouting process. But I must do more researh and learn more about it.

Gabby
GabbyPA 2011-11-23 13:30:48 -0600 Report

Yes, sprouting does lessen the gluten issues because now you are eating a plant, not a grain so much. You can also do that with brown rice to help cut the carbs. I don't care for sprouted rice, but some really like it.

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