Barley: laxative and regulator of intestinal activity

The barley belongs to the family of the Poaceae, and it is a cereal that can become a magnificent and good substitute for those people who suffer intolerance to common flour ( gluten intolerance).

Not in vain, it is a cereal grown since ancient times. There is evidence that more than 4,000 years ago it was already consumed in regions such as Abyssinia or Nepal.

It is necessary to know that there are different varieties of barley, as it is the case of the "pearl" or the "mondada", although in the case of the dishes and recipes the most used is the "mondada".

But the most important issues are the benefits and properties of barley, since it is characterized as a delicious and certainly nutritious cereal.

Benefits and properties of barley

It has a high richness in fiber, so that the barley grain acts as a dietary supplement helping to lower high cholesterol levels, while helping to avoid problems of constipation.

According to recent investigations, there is evidence that the barley helps control high blood sugar levels by having a low glycemic index.

As we mentioned at the beginning of the article, malted barley flour is beneficial for those who suffer from food intolerance with flour.

Of course, those people who have hypersensitivity to barley flour or who are allergic, or to beer, should avoid the consumption of these types of products. This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.

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