Wild Black Barley

Wild Black Barley is a grain of very ancient origins. It also unique among grains as the only one to be able to go from field to table with no additional processing. High in protein and rich in dietary fiber, the beautiful grain will add a nutty flavor and pleasant texture to your favorite side dishes and recipes.

+Barley

Barley

Barley, which originated in the Middle East as a wild grass, was believed to be the first cereal crop by many ancient religions. For the ancient Greeks, it was the cereal gift of the goddess Ceres. Among the ancient Egyptians, barley was grown in mud from the Nile River and held in pottery trays shaped in the form of the goddess Isis; the germinating grain symbolized her return to life.

In the period 10,000 to 8,000 B.C., semi-nomadic hunters gathered wild cereals like barley and wheat. Eventually, the cultivation of barley spread to China, Japan and Northern Europe. English and Spanish settlers introduced barley to North and South America.

Today, because of its ability to adapt to adverse climates, barley is grown over much of the world. It is one of the most productive of the cool-season cereal grains in moisture-short or dryland areas. Total world production has been about 165 million metric tons in recent years. The world's leading producers of barley are the Commonwealth of Independent States, the European Community (particularly Germany, France, Britain, Spain and Denmark), Eastern Europe (especially Czechoslovakia, Poland and Romania) and Canada.

The United States is a relatively minor producer of barley compared to other nations, growing only about 6 percent of the world crop. Barley production is centered in the Northern and Pacific Northwest states, as well as California.

The Many Varieties of Barley

Barley is one of the four major feed grains grown in the United States. It is a hearty plant, able to withstand many different growing conditions. However, barley is least tolerant of hot, humid conditions, which makes it unsuitable for the subtropical regions of the Southeastern United States.

There are many different varieties of barley grown in the United States. But there are two basic types, which are classified based on the number of rows of grain seen when the heads of the stalks are viewed from above. The two types are:

· Two-row barley, named because there are two rows of barley kernels on the head of the stalk. Each stalk produces between 15 and 30 kernels.
· Six-row barley, named because the head of the stalk contains six rows of barley kernels. Each stalk produces between 25 and 60 kernels.

The varieties may be either malting or non-malting.

The Barley Plant -- Stages of Life

Barley is planted either as a winter or summer crop. In the northern states, where winters are severe, barley is planted in April or May as a summer crop. In the warmer regions, barley is planted between mid-September and November. Fall-planted barley lies dormant during the winter months. Spring-planted barley is harvested in the fall. Fall-planted barley is harvested in June. A combine is used to harvest the crop.

The Barley Market

The method used to market barley depends upon where it is grown and the variety being produced. In the United States, barley is used in the following ways:

· 57%: Feed for livestock and poultry
· 40%: Food, alcohol (including malting) and industrial uses
· 3%: Seed

+Wild Black Barley

Wild Black Barley

Originating from Ethiopia, the cradle of civilization, Black Barley is one of the oldest grains in food production. This specialty grain is beginning to be noticed within the food industry because of its recognized health benefits and versatility in the kitchen.

Because of the low yield per acre, this variety of barley has not been grown in the United States until a farmer in Montana recently decided to take a risk.

Black Barley is unique among grains as the only grain that can go from field to table without being processed, because the gloom or bran layer stays attached to the kernel and is edible. It is the “wholest” of whole grains.

Some refer to black barley as purple barley, but this is actually incorrect. There are three colored barleys: black, purple and blue, each with distinct nutritional and antioxidant properties.

+Nutritional Properties of Barley

Nutritional Properties

According to a recent announcement by the FDA, “soluble fiber from foods such as barley, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

The National Academy of Sciences/Institute of Medicine recently recommended an increase of recommended daily fiber to 28 grams per day. Finding this much fiber can be difficult. However, just two tablespoons of barley a day can provide more than 28 grams of fiber.

A diet rich in fiber has many other health benefits that are being studied by nutritionists, health care professionals and others. Scientific evidence proves that barley rich products are an excellent source of nutrients that the body needs for growth, repair and overall well-being. Diets high in dietary fiber have demonstrated beneficial effects on weight loss by adding low calorie bulk to the diet, which may improve your feelings of fullness as well as potentially helping to lower blood sugars after a meal.

The shape of this hearty grain resembles a coffee bean and cooks up to a glossy mahogany color. It is a great tasting, wonderful addition in soups, stuffings or alone as a delightful alternative to rice. Because of its somewhat chewy texture, you may prefer to mix it with other grains when used alone.

Nutritional Facts

· Serving Size: 1/2 cup cooked
· Calories 105
· Fat 0g
· Carbohydrate 23g
· Dietary Fiber 2g
· Sodium 0 mg
· Protein 2.5g

One study comparing black and purple barley to traditional yellow barley found that black barley was higher in protein and lignin (not to be confused with lignan) than the yellow barley. The researchers supposed that the presence of pigments and a relatively high concentration of lignin might help reduce the level of kernel blight severity in black barley, but determined that more studies are needed to determine the chemical composition and pest resistance associated with purple and black barleys.

Traditional White Barley Nutritional Facts

Nutrition Facts	Hulled Barley		Pearled Barley, Raw		Pearled Barley, Cooked
Serving Size	100g	%DV	100g	%DV	100g	%DV
Calories	355		352		124
Calories from Fat	19		10		4
Total Fat g	2g	3%	2g	3%	1g	1%
Saturated Fat g	1g	2%	0g	1%	0g	1%
Trans Fats	--	--	--	--	--	--
Cholesterol mg	0mg	0%	0mg	0%	0mg	0%
Sodium mg	12mg	1%	9mg	1%	3mg	0%
Total Carb	74g	25%	78g	26%	28g	10%
Dietary Fiber	17g	69%	16g	63%	4g	15%
Sugars	1g		1g		0g
Protein	13g		10g		3g
Vitamin A	1%		1%		0%
Vitamin C	0%		0%		0%
Calcium	3%		3%		1%
Iron	20%		13%		8%

Nutrient Information
	White Barley		Black Barley
Vitamins	%DV
Vitamin A	22 IU	0%
Retinol	0 mcg
Retional Activity Equivalent	1 mcg
Alpha Carotene	0 mcg
Beta Carotene	13 mcg
Beta Cryptoxanthin	0 mcg
Lycopene	0 mcg
Lutein + Zeaxanthin	160 mcg
Vitamin C	0 mg	0%
Vitamin E	0.57 mg	1%
Vitamin K	2.2 mcg	3%
Thiamin	0.646 mg	43%	0.49 mg
Riboflavin	0.285 mg	16%	0.27 mg
Niacin	4.604 mg	23%	8.20 mg
Vitamin B6	0.318 mg	15%
Vitamin B12	0 mcg	0%
Folate	19 mcg	4%
Food Folate	19 mcg	~
Folic Acid	0 mcg	~	.0611 mg
Dietary Folate Equivalents	19 mcg	~
Pantothenic Acid	0.28 mcg	2%
Minerals	%DV
Calcium	33 mg	3%	37.3
Iron	3.6 mg	20%	3.69
Magnesium	133 mg	33%
Phosphorus	264 mg	26%	432
Potassium	452 mg	18%	496
Sodium	12 mg	0%	15.9
Zinc	2.77 mg	18%
Copper	0.498 mg	24%
Manganese	1.943 mg	97%
Selenium	37.7 mcg	53%
Fats	%DV
Total Fat	2.3 mg	3%
Saturated Fat	0.482 mg	2%
Monounsaturated Fat	0.295 mg	~
Polyunsaturated Fat	1.108 mg	~

+Tocopherol and Tocotrienol Content of Barley

Barley as a Source of Tocopherols and Tocotrienols

	Tocopherols (T1) milligrams per 1000 grams* / ppm				Tocotrienols (T3) milligrams per 1000 grams* / ppm				T3	T1 & T3
	alpha	beta	gamma	delta	alpha	beta	gamma	delta	Total	Total
Barley	350	50	50	-	670	120	120	-	910	1360

Health Benefits of Tocopherols and Tocotrienols

Cholesterol Reduction

· Inhibit cholesterol production in the liver, thereby lowering total blood cholesterol.
· Alpha-tocotrienol suppresses hepatic HMG-CoA reductase activity that results in the lowering of LDL cholesterol levels.
· Combination of gamma-tocotrienol and alpha-tocopherol is found as a potential hypolipemic agent in hyperlipemic humans at atherogenic risk.
· Tocotrienols inhibit cholesterogenesis by suppressing HMG-CoA reductase.

Anti-cancer and Tumour Suppresive

· Confer anti-cancer properties.
· Inhibit tumor growth of certain cancers.
· Alpha-tocotrienol and gamma-tocotrienol have shown to prolong the life span of cancer-infected mice.
· Gamma-tocotrienol is 3 times more potent in inhibiting growth of human breast cancer cultured cells than Tamoxifen.

Potent Natural Super-antioxidant

· Alpha-tocotrienol has been shown to be 40-60 times more potent than alpha-tocopherol as an antioxidant in the prevention of lipid peroxidation.
· Effective antioxidant in the prevention of protein oxidation and lipid peroxidation after strenous exercise for athletes, joggers and body builders.

Anti-aging / Cosmetics and Personal Care

· Preferentially accumulates at the strata corneum of the skin. First line of defense against free radicals generated in the skin by UV/ozone rays. Prevention of skin aging and damage by oxidative rays. Being a more potent antioxidant, the tocotrienols neutralizes free radicals at a faster rate and hence protect tocopherols.
· Protection against UV-induced skin damage and skin aging.
· Tocotrienols topically applied onto the skin was found to penetrate rapidly through the skin and the highest concentrations are found in the uppermost 5 microns.
· Tocotrienol-treated skin contained Vitamin E at concentration 7-30 fold higher than control values.
· Tocotrienol augments the efficacy of sunscreens containing compounds that reduce penetration of or absorb ultraviolet radiation.

+Antioxidant Properties of Wild Colored Barley

Antioxidant Properties of Colored Barley

Barley is recommended for healthy diets due to its high fiber content and antioxidant substances. Colored barley is also known to contain anthocyanins and anthocyanins have antioxidants. In study conducted by researchers at the Honam Agricultural Research Institute in Seoul, South Korea, twenty-two lines of colored barley germplasms (ten lines of black barley, ten lines of purple barley and two lines of blue barley) were screened for their anthocyanins profile and antioxidant activity.

Separation of anthocyanins by high-performance liquid chromatography (HPLC) showed that each colored barley had a distinct anthocyanins profile. Antioxidant activity of colored barley was evaluated on the basis of scavenging capacity of 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radicals. Five major anthocyanins were separated from purple and blue barley as compared to four anthocyanins in black barley. The most common anthocyanin in purple barley was cyanidin-3-glucoside and in black and blue was barley delphinidin-3-glucoside. The purple group had higher total average content of anthocyanins and the DPPH radical scavenging activities than those of colored barley.

The researchers determined that colored barley germplasms should be very useful in breeding for healthy foods.

+Cooking with Wild Black Barley

Cooking with Black Barley

Cooking black barley kernels

In medium sauce pan bring 3½ cups water to a boil. Add 1 cup black barley kernels and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and the liquid is absorbed. Makes about 3 cups. Note: Black barley may be cooked ahead and stored for a short time prior to using. Store cooked barley in an airtight container and refrigerate or freeze for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Using barley flour

Barley flour adds a subtle nutty flavor and fiber to baked goods. While barley flour contains gluten, the type of gluten in barley does not promote adequate rising on its own. So it is best to use barley flour in combination with all-purpose enriched wheat or whole wheat flour. As a rule of thumb, in yeast breads, barley flour may be substituted for about ¼ of the total flour used. For most quick breads, muffins, cookies and bars, barley flour may be substituted for about ½ of the total amount of flour used.

Tip: to give black barley an extra boost of nutty flavor, toast the uncooked kernels over medium heat in a nonstick pan.

+Wild Black Barley Beverages

Black Barley Roast Koffe and Iced Tea Beverage

US Omega3 Foods is excited to introduce a new “Healthy and Delicious” alternative to traditional coffee. Black Barley Roast Koffe has the aroma and taste of coffee without caffeine. Black Barley Roast Koffe contains essential nutrients including: amino acids, dietary fiber, protein, tocopherols, niacin, essential fatty acids, calcium, iron, phosphorus, potassium. A great nutritional boost with the familiar aroma and taste of roast coffee, Black Barley Roast Koffe tastes great hot or iced.

Barley Coffee coming soon

Barley Tea coming soon

Barley Water Usually flavored with lemon or other fruit, barley water is a popular drink in many countries. It can be made by boiling washed pearl barley, straining, and then pouring hot over rind and/or pulp of the fruit, and adding fruit juice and sugar to taste. The rind may also be boiled with the barley.

In Britain, Lemon Barley Water is sold in concentrated form in 1L bottles, which is usually diluted with three to five parts cold water. Lemon Barley Water has a long association with Wimbledon, being still the official drink supplied to players on the court, though it faces competition from drinks such as Gatorade.

Barley Water as Health Aid

Drinking boiled barley in water, strained or not, is an ancient practice. Barley water or porridge is an excellent food for the convalescent, infants, and the infirm. It is easily assimilated and can be taken to clear stagnant mucous and soothe an inflamed digestive tract or urinary tract.

When given to babies, it helps with the digestion of milk, preventing the development of curds within the stomach. It is commonly given to children suffering from minor infections or diarrhea and is especially recommended for fevers.

Cool barley water is used in drinks for fevers and to soothe and heal stomach or digestive upsets, irritable bowels, dry coughs, diarrhea, cystits, or irritable bladders. It is sometimes combined with chamomile for pain although it is not anodyne.

Strong barley water soothes sore throats and makes an excellent wash for raw, itchy skin.

Barley Water, Recipe
courtesy Alton Brown, 2006

2 quarts water
1 cup hulled barley
2 lemons
1/4 cup honey

Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside. After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley.* Add the honey and stir to combine. Refrigerate until chilled. *Or use the cooked barley in another recipe.

Additional Health Benefits of Barley

Chinese research suggests that barley may be helpful in treating hepatitis. Since it is so easily digested, it would give the liver a much needed rest while making the easily digested nutrients available to strengthen the body.

Trials undertaken in the 1990s, suggest that barley may be helpful in controlling blood-sugar levels in diabetics. Barley bran may have an effect in lowering cholesterol and in preventing bowel cancer. Six-rowed barley is used in Chinese herbal medicine to strengthen digestion. It is also thought to reduce breast-milk production, helpful during weaning. For this reason, women who are breast-feeding should avoid barley.

Barley Poultice

Made into a poultice, barley is helpful in soothing and reducing inflammation in sores and swellings. Barley poultices are used to draw the poison out of boils, abscesses, stings, and bites, as well as to clear up weeping eczema.

To Make a Barley Poultice: Use a coffee or seed grinder to make a fine powder from flaked barley. Add sufficient water to make a paste. Wrap in a piece of clean cloth or a paper towel, and apply either hot or cold. A hot poultice will ease stiff and painful joints and draw poisons from abscesses and infected cuts. A cold poultice will relieve swellings. Adding herbs in equal amounts will give added benefits: chamomile for any deep pain and stomach aches; sage for aching joints; onion for boils, abscesses, and infected cuts. Adding honey is suitable for weeping eczema and other itchy skin conditions.

+Barley and the FDA

FDA Allows Barley Products to Claim Reduction in Risk of Coronary Heart Disease

As part of its continuing initiative to provide Americans with the information they need to make healthy nutritional choices about foods and dietary supplements, the Food and Drug Administration (FDA) today announced that whole grain barley and barley-containing products are allowed to claim that they reduce the risk of coronary heart disease (CHD).

Consumers can expect to see whole barley and dry milled barley products such as flakes, grits, flour, meal, and barley meal bearing the health claim. An example of the health claim that may be used is:

"Soluble fiber from foods such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of food] supplies [x] grams of the soluble fiber necessary per day to have this effect." CHD is the cause of almost 500,000 deaths annually. Risk factors for CHD include high total cholesterol levels and high levels of low density lipoprotein (LDL) cholesterol. Scientific evidence shows that adding barley to one's diet can contribute to lowering serum cholesterol.

"Promoting health by helping people get better nutrition information about the foods they eat is among FDA's top priorities, because the choices that Americans make about their diet have a great impact on their well-being," said FDA Deputy Commissioner for Medical and Scientific Affairs Scott Gottlieb, MD. "The FDA review process for making health claims, when combined with our strong enforcement work, rewards companies that make healthier products while we enforce the law against companies that appeal to consumers through false and misleading health claims."

FDA is authorizing food manufacturers to immediately use the health claim for barley and the reduced risk of coronary heart disease through the issuance of an interim final rule. To qualify for the health claim, the barley-containing foods must provide at least 0.75 grams of soluble fiber per serving of the food.

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*These statements have not been evaluated by the FDA. The information provided is intended solely for informational and educational purposes. Our products are not intended to diagnose, treat, cure or prevent any disease. They are intended to be included as part of a healthy diet that includes regular exercise. Please consult a medical or health professional regarding questions about your health.