According to researchers, barley can also rapidly improve people's health by reducing risk for cardiovascular disease.

The study was conducted with healthy middle-aged participants who were asked to eat bread largely made out of barley kernels (up to 85 percent) for three days -- at breakfast, lunch and dinner.

Approximately 11-14 hours after their final meal of the day, participants were examined for risk indicators of diabetes and cardiovascular disease.

The researchers found that the participants' metabolism improved for up to 14 hours, with additional benefits such as decreases in blood sugar and insulin levels, increases in insulin sensitivity and improved appetite control.

The effects arise when the special mixture of dietary fibres in barley kernel reaches the gut, stimulating the increase of good bacteria and the release of important hormones, the researchers said.

The ambition is also to get more people to use barley in meals, for example in salads, soups, stews, or as an alternative to rice or potatoes.

 

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