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History- Although nowadays, half of the world’s barley production is used for animal feed, the barley grain has been valued for its versatility since ancient times. It was a staple of the ancient Egyptian diet, where it was used to make bread and beer. Today, barley is known as a soft, chewy grain that is used to make beer, bread, cereal, and porridge.

Health Benefits- Barley is a good source of the B vitamin niacin, which protects against cardiovascular disease and helps reduce cholesterol levels. Niacin is also a key player in digestion and in converting food to energy in the body. Barley also contains magnesium, which has been shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure, suggesting it may be effective in managing cardiovascular disease and disorders involving airway constriction and hypertension. A cup of cooked barley provides half the daily requirement of selenium, shown to help prevent heart disease cancer and reduce heavy  metal toxicity in the body. In addition, the fiber content of barley makes it vital to heart   health and colon health, as it helps remove cholesterol and toxins from the intestinal tract. Barley also contains phosphorus, manganese, and copper. Phosphorus is needed to help metabolize fat and carbohydrates from food for energy. It is also a component of teeth and bones, it supports kidney function, and allows the body to properly process niacin. Copper and manganese also assist in metabolism of energy from food, and manganese helps keep bones healthy and maintain normal blood sugar levels.

Preparation- Generally, you would handle barley grain in the same manner you would rice or oats. It can often be found in natural food stores in the same area as rice, flour, etc. Keeping barley grain in an air-tight container is advised, and storing the container in the fridge will preserve it for the longest amount of time. You can use it to make a hot cereal just as you would oatmeal, add some barley grains to a soup or stew, or use barley flour the next time you make bread or dough for pizza crust.