Barley: Intolerance & Allergy

Barley is a plant of the sweet grass family. Together with oats and wheat, it is one of the most important cereals.

Here’s what you should know about barley

The unpolished grains of barley offer many B vitamins and adequate fiber. Fiber promotes healthy digestion and can prevent bloating. Barley is an annual plant that grows between 0.7 and 1.2 meters tall. The stem and leaves are hairless and smooth. The stem of the grass is erect. Leaves are arranged on it alternately and in two rows. The leaf blade is rather flat. It is between 10 and 25 centimeters long and up to 2 centimeters wide. There are two long leaf ears on the leaf sheath. These completely enclose the barley stalk. The spikelets of barley are in a spike-like inflorescence. They stand in rows and are sessile. Each spikelet usually contains only one flower. The individual awns of the spikelet are between 8 and 15 centimeters long. When mature, the inflorescences hang down with the awns. Originally, the sweet grass comes from the Near East and the eastern Balkan region. Evidence of barley use can be found as early as 15,000 BC. Presumably, the cultivated barley goes back to the wild barley (Hordeum vulgare). As a classic cultivated cereal, the plant was cultivated in the area around the Nile more than 8,000 years ago. Together with einkorn and emmer, barley was one of the first cereals to be cultivated by humans. From the year 7000 onwards, high-yielding plants were specifically used for further cultivation. Barley has also been cultivated in Central Europe since 5500 BC. In the Middle Ages, the sweet grass was used as cattle feed. Even today, winter barley is mainly used as animal feed. Also known as feed barley, it has a higher yield and protein content than spring barley. Spring barley is predominantly used as malting barley. It is processed into malt and brewing malt. Alternatively, spring barley can be processed into groats or pearl barley. Occasionally, it is also ground into barley flour. The grains of barley are firmly attached to the barley husks. For human consumption, they must be freed from the husk. In the past, the barley grains were dehusked in a tanning process. Today, this work is done by a special hulling mill.

Significance for health

The unhulled grains of barley provide many B vitamins and adequate fiber. Fiber promotes healthy digestion and can prevent flatulence. The B vitamins perform several important functions in the human body. They ensure a healthy nervous system, are involved in cell formation or strengthen hair and nails. In addition to vitamins, barley also provides vital minerals such as calcium or magnesium. Due to the complex carbohydrates it contains, barley provides quick and long-lasting satiety. The mucilage in barley forms a protective layer in the stomach and is therefore a boon for acid-loaded mucous membranes. Heartburn can be alleviated or even prevented by barley. Cooked barley has a soothing effect similar to that of oatmeal or rice gruel. Barley barley, on the other hand, is less rich in vitamins and nutrients than whole barley grains. During the production of barley, the husk is removed. This contains many minerals. However, the husk also contains phytins. Phytins can bind minerals so that they are no longer absorbed by the body. To remove the phytins, the barley grains should be soaked in cold water for one night before use. The phytins pass into the water and can then simply be poured away. Barley grass, which can be grown from the seeds of barley, has a special health significance. It convinces by a high vital substance density. Not many foods have such a high content of minerals, trace elements, vitamins and bioflavonoids. It also contains an abundance of chlorophyll. The green plant pigment also has numerous health benefits to offer humans.

Ingredients and nutritional values

The exact composition of barley varies depending on soil conditions, climate, variety and cultivation technique. Two-thirds of barley consists of carbohydrates. The fat content is rather low at 2.1 grams per 100 grams. 100 grams of barley contain just under 10 grams of protein. The fiber content is 10 grams per 100 grams. With a mineral content of 2.3 grams, barley is rich in potassium, calcium, manganese, copper, iron, zinc, phosphorus, selenium and sodium. It also contains vitamins such as vitamin A, vitamin B1, vitamin B3, pantothenic acid, folic acid and vitamin B6. Barley also contains several essential and semi-essential amino acids. These include arginine, isoleucine, leucine, lysine, threonine, tryptophan, valine, tyrosine, histidine and methionine.

Intolerances and allergies

Food allergies to barley are rather rare. However, barley, just like rye and wheat, contains gluten and should therefore be avoided by people with gluten intolerance. Since barley is also used in brewing beer, gluten-sensitive people do not tolerate beer as well. Barley should also not be consumed if you have celiac disease. Celiac disease is a gluten intolerance. The consumption of cereals containing gluten damages the intestinal mucosa. Inflammation occurs with diarrhea, weight loss, nutrient deficiency, vomiting and abdominal cramps.

Shopping and kitchen tips

Barley grains are available in hulled form at supermarkets or health food stores. Hulled barley tastes mildly aromatic and can be used to make flour and flakes. This requires a flake crusher or grain mill. The barley can also be milled. Packed airtight and stored in the dark, the grains will keep for about two years. The freshly ground barley flour or flakes should be consumed as soon as possible. They oxidize quickly and then taste rancid. In addition, important nutrients are lost on contact with the air.

Preparation tips

The ground barley can be used as flour for baking. Breads and other pasta turn out especially well in combination with wheat flour. Barley flakes go well with various desserts or taste good in morning cereal. The whole barley grains and the ground barley can be processed in many ways. They taste good in soups and harmonize with many vegetable dishes. Fresh barley grass can be grown from germinable barley grains. To do this, the seeds of the barley must be soaked overnight in water. The swollen seeds can then be spread on moist soil in a planting tray the next morning. The seeds should be moistened regularly and not lie on top of each other. After only three days, the small barley seedlings can be used in salads. Ten to twelve days pass until the barley grass is about 10 centimeters high. The grass can then simply be cut off with scissors. The finely cut blades of grass can be used in salads, soups, sauces or in fresh cheese. A nutritious juice can also be made from the sweet grass. However, this requires a special juicer. Alternatively, the fresh barley grass can also be processed in smoothies. In the trade, dried barley grass is available in powder form. With a gentle production, most of the nutrients are preserved.