By Ty Bollinger
Barley has written its own history since the era of the ancient Egyptians. More than ten thousand years ago, ancient Egyptians were using barley, one of the earth’s oldest grains. They used it as food for humans and animals. The grain was also used in making alcoholic beverages and barley water for medicinal purposes.
The ancient Greeks used barley for making bread and served it as food for their athletes. They believed that barley bread contributed to the athlete’s overall strength. Even in ancient China, they recognized this special grain as a symbol of male virility.
In 1494, Christopher Columbus introduced barley to the land of America. However, even with barley’s ancient history, Americans do not include it as one of their staple foods. Unlike wheat and oats, barley was unpopular… until now! Barley has recently gained some recognition, not only in the culinary field, but also in the medicinal field as scientists have uncovered its astounding health benefits.
Today, Canada, the United States, Russia, Germany, France and Spain are the world’s largest producers of barley. It is a rich source of fiber, minerals, and phytochemicals that combat several types of diseases such as diabetes, heart disease, and even cancer. Including barley in your meals is an appetizing way to combat these diseases since it has a rich, nutty flavor with a chewy consistency.
Barley resembles wheat berries but is lighter in color. It is also notable for its maltose content which is used for making malt syrup sweeteners. Breweries also use the grain for making beer, wine, and other alcoholic beverages (although I don’t recommend those as part of your cancer-fighting diet!)
How Barley Fights Cancer
It was mentioned earlier that barley has the ability to combat cancer. Since it is naturally rich in fiber,