May Protect Against Diabetes

By reducing blood sugar levels and boosting insulin secretion, barley may minimize your risk of type 2 diabetes. This is due in part to barley's high magnesium level, a mineral that is essential for insulin synthesis and sugar use in the body. Barley is also rich in soluble fiber, which binds with water and other molecules as it moves through your digestive tract, slowing down the absorption of sugar into your bloodstream.

According to research, a breakfast of barley has a lower maximum rise in blood sugar and insulin levels than a breakfast of other whole grains, such as oats. In another study, people with low fasting glucose were given either oatmeal or barley flakes every day. Fasting blood sugar and insulin levels were reduced by 9-13% greater for individuals who ate barley after three months.