What about barley?

Having decided to eliminate processed wheat flour from my diet - and enjoying oats and barley but never having really eaten much of them, I am finding many recipes that utilise barley. I have eaten it twice recently - the first time I cooked it in a rice cooker and I didn't put enough water in it - and it boiled a bit "dry" - but it was still OK to eat. The second time I cooked it on the stove top and this time used too much water - with the result that there was quite a bit of liquid still in the pot so I strained the barley and kept the liquid. I sub-consciously thought that perhaps the liquid would have some value - and the internet tells me that it does - I had unknowingly invented "barley" water . Tonight I enjoyed a glass of it after the evening meal - I now feel quite satiated :)

And i have found these health benefits for barley water ( plus of course the barley itself which we used in a low fat Indian Curry ) top10homeremedies.com/kitch...

What do your think??

5 Replies

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  • You mentioned the curry was low fat which rings alarm bells for me. In maintenance the body uses about 10% of energy intake as protein (although it isn't used as fuel), 30% carbohydrate, and 60% from fat. If we are attempting to lose body fat then some of that 60% can be derived from the body fat of course.

    Obviously I'm getting a skewed vision of how you eat; most carbs should come from above ground vegetables, with only a small portion of other low Gi carbohydrates if any phcuk.org/wp-content/upload...

  • I have been diagnosed ( sort of) with atherosclerosis - basically hardening of the heart arteries. It is my understanding that this happens to many/most people eventually with advancing age, so to avoid heart attack in the not too distant future, I have to closely examine what has got me here -high cholesterol (for which the medical profession think mostly about statins) , diet, exercise, alcohol, smoking, genetics. I am aware that I have drunk too much coffee and alcohol over the past 30 years - so these are going, eaten too much refined wheat products and eaten quite a lot of red meat with little regard to other sources of fat. I especially like Indian and Thai cuisine which can be quite heavy in fat, although not necessarily so for all recipes. I think that I recall somewhere a calculator that told me that I should eat no more than 30 Grams of fat each day ( and even then not animal fat) - it is very easy to get to that 30 grams per day level and most westerners diet would greatly exceed that. "Something" has got me to where I am at now - and things have to be changed - a reduction in my fat consumption is one of those things

  • Ultimately Bazza you have to do what you think is best. The advice you were given is not the advice of the health professionals that published the link above, which is much closer to how I eat, and natural fat is not an issue. As I've mentioned elsewhere, I paid to have a heart scan earlier this year which revealed I have zero calcification. Primitive hunter-gatherer tribes also don't tend to have evidence of atherosclerosis. It's only when we adopt Western processed food, alcohol or smoking for instance that it is 'inevitable'.

  • Cooked barley is great in any thick soup. Also in home baked bread to give a nutty chewy taste. I eat it nearly every morning. Cooked barley in biscuits and cookies.

    You can see I love it as a grain

  • Congratulations for the changes you are making, you seem to be serious about it (and the health problem is not a joke).

    Have you tried other non-refined sources of carbohydrates, like quinoa, polenta (milled corn, but good for the Heart), millet, amaranth and a whole variety of whole grain rices (long grain, basmati, red, wild, black, short grain...)?

    I usually recommend to anyone interested to join cookery classes for wholefoods in their area. I know that macrobiotic chefs are trustworthy with unrefined produce, so here is a link to them (if there is nobody listed in your area, perhaps they have contacts that are not on the website):

    macrobiotics.org.uk/cooks/

    Good luck!

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