Originally published December 29 2005
Health writer argues that barley should garner more attention in American kitchens
by Mike Adams, the Health Ranger, NaturalNews Editor
For the Kansas City Star, Jill Wendholt Silva discusses the nutrition of barley, a whole grain that is all but neglected by American cooks.
T he Roman gladiators were known as hordearri, or "barley men," according to Rebecca Woods, author of The Whole Foods Encyclopedia (Penguin/Arkana).
In regional markets where it is available, the "quick" barley featured in The Star's Beef and Barley Vegetable Soup is a more realistic option for the time-pressed cook because other varieties, including hulled, hull-less and lightly pearled varieties, often require a trip to a natural foods or specialty store.
Quick barley has been "pearled" --- hulls removed and polished --- then steamed and rolled so it cooks in just 10 minutes.
Nutritionally speaking, all forms of barley are comparable in fiber and nutrition, says Mary Palmer Sullivan, executive director of the National Barley Foods Council (www.barleyfoods.org), a non-profit based in Spokane, Wash.
That's because barley, unlike other grains, retains at least 50 percent fiber throughout the entire kernel, even after the outer bran coating is removed.
In addition to its high fiber content, barley is low fat, has no cholesterol and contains antioxidants, phytochemicals, vitamins and minerals.
Barley is a terrific source of selenium, an antioxidant mineral that combines with vitamin E to fight free radicals.
Pending FDA approval, food manufacturers may be more interested in quick-cooking barley entrees and side dishes because they will be able to tout the heart health of beta-glucans, a type of soluble fiber found only in oats and barley.
"I think barley has been kind of overlooked for so many years, and we just want to get our time," says Palmer Sullivan.
Feel free to adjust the vegetables to better suit your family's preference; for example use all carrots and omit the parsnip, or substitute peas and carrots for mixed vegetables.
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