Barley in diabetes

People with diabetes must be cautious about food and drinks, as the consequences can be severe. Diabetes can affect many organs and systems in the body, such as the heart, liver, kidneys, feet, eyes, and nerves.

If one of these organs or systems is damaged, it can lead to a domino effect that can cause further harm to other parts of the body. Therefore, one should take caution when deciding what to eat and drink.

Research shows that the yeast breaks down the sugar from the grapes and converts it into alcohol. 

Barley Glycemic Index and Nutritional Profile

According to the USDA, 100 grams of hulled barley contains the following nutrients.

Calories: 354 calories

Protein: 12.5 g

Carbohydrates: 73.5 g

Fibre: 17.3 g

Fat: 2.3 g

Magnesium: 133 mg

Calcium: 33 mg

Phosphorus: 264 mg

Potassium: 452 mg

Zinc: 2.77 mg

The glycemic index the GI, shows how a particular food is likely to affect one’s blood glucose levels. The lesser the GI score the lesser effect will it have on blood sugar levels. A food with GI 85 will cause the blood glucose to spike while that of 40 will have little effect. People with diabetes need to eat more low-glycemic index foods with scores below 55. Medium-range GI foods have scores of range 55-69.

Hulled barley has a GI score of 20 to 25. It will not change even after cooking. Pearled barley has a GI rating of 22 to 29. After boiling pearled barley for an hour, the GI score goes up to 35 since it loses some fibre. 

Rolled barley flakes, similar to rolled oats, have a GI score as high as 66.Cracked barley has an average GI score of 50.The GI of barley flour equals 30, making it a low GI flour. 

Why is Barley Good for Diabetics?

Barley has an impressive nutrient profile. Unprocessed barley is rich in protective bran, endosperm and nutrient-filled germ. A study shows that eating bread made from unprocessed barley kernels helps decrease blood sugar and insulin levels. It also leads to additional benefits like increased insulin sensitivity and improved appetite control.

Here are other reasons why barley is good for diabetes:

Rich in Fibre

Barley is particularly rich in a soluble fibre called beta-glucan. A study shows that barley, even pearled and rolled varieties, provides 19 times more dietary fibre than polished rice. This perk of barley makes it a satisfying meal for diabetic patients. Another study also says that the high beta-glucan in barley might regulate postprandial hyperglycemia in patients with type 2 diabetes. 

Low Glycemic Index

Barley is available in different forms, ranging from low to moderate GI scores. Unprocessed barley kernels, prepared or raw, will always remain in the low GI range. Even the processed kind, called pearled barley, stays in the moderate range. It is not as high as other refined grains. 

Rich in Magnesium

Magnesium deficiency is a lesser-known causative factor of type 2 diabetes. It often leads to poorly controlled glycemic profiles. Besides fibre, barley is a rich source of magnesium. It provides nearly 133 mg of magnesium per 100 g serving. Hence, barley is perfect for type 2 diabetes people with magnesium deficiency. 

Scoring low on the glycemic index and having a high beta-glucan level make barley good for diabetes. Further, magnesium in barley helps control sugar levels, especially in type 2 diabetes. Barley also has a good amount of protein and other nutrients like zinc, calcium, and potassium. 

It is important to consult a healthcare provider before trying any  treatment of health. They can help you determine the most appropriate treatment for your specific condition.

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