Barley for health and wellness 

For many years Mother Earth has been producing barley for human consumption.  The barley is a variety originally from Norway, and it grows very well in East Iceland.  After the harvest, the barley is dried to 90% dry matter and stored.  It is then polished and sold either as whole barley (Bankabygg), to be used like rice, or as barley meal (Byggmjöl), to be used for baking and batters.  Because Iceland's climate demands slow growth over a short summer, the barley's nutrients are very concentrated, it is very healthy, and it has a delicious flavour.   

Research has linked the consumption of a diet rich in whole-grain foods with a reduced risk of coronary heart disease, type 2 diabetes, and certain cancers, as well as with weight maintenance and digestive health benefits.

Barley delivers important nutrients (complex carbohydrates, dietary fiber, vitamins and minerals) and antioxidants. It is a rich source of β-glucan, which is a soluble dietary fiber. β-glucan has been shown to reduce elevated blood cholesterol levels and to balance blood glucose and insulin responses after meals. The positive health effects of β-glucan in oats have been known for several years; however, barley is an equally good or better source of β-glucans. Barley and oats contain much higher β-glucan levels than wheat. By partly replacing wheat flour with barley, it is possible to increase your total soluble dietary fiber with the resulting bread products.  

The intake of dietary fibers in most Western countries is lower than the recommended intake. The 2005 USDA Dietary guidelines for Americans recommended the consumption of at least three servings of whole-grain foods per day, preferably by replacing refined grains with whole grains. At least half of the daily grain intake should be from whole grains.  

(β-glucans = beta-glucans)