Barley
Barley is a more complete grain, when compared to processed white flour. Barley yields much more nutrients and fiber. It also received the rare approval of the FDA, which officially declared that regular consumption may reduce the risk of heart disease by reducing cholesterols and fats.
An excerpt from the official FDA Announcement:
As part of its continuing initiative to provide Americans with the information they need to make healthy nutritional choices about foods and dietary supplements, the Food and Drug Administration (FDA) today announced that whole grain barley and barley-containing products are allowed to claim that they reduce the risk of coronary heart disease (CHD).
CHD is the cause of almost 500,000 deaths annually. Risk factors for CHD include high total cholesterol levels and high levels of low density lipoprotein (LDL) cholesterol. Scientific evidence shows that adding barley to one's diet can contribute to lowering serum cholesterol.
"Promoting health by helping people get better nutrition information about the foods they eat is among FDA's top priorities, because the choices that Americans make about their diet have a great impact on their well-being," said FDA Deputy Commissioner for Medical and Scientific Affairs Scott Gottlieb, MD."
Barley lowers low density lipoproteins and triglycerides and is part of a heart healthy diet. It is also low in saturated fat, cholesterol and sodium.
High in essential vitamins and minerals, it is a great source of fiber, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium.
Researchers think barley may increase the excretion of bile acids or neutral sterols, increase catabolism of low-density lipoprotein (LDL) cholesterol, and reducing fat absorption.
There are links between barley and lowering blood sugar, potentially helping diabetic patients.