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→Importance of Barley in Diabetes
===== Importance of Barley in Diabetes =====
===== Importance of Barley in Diabetes =====
Charaka gives much emphasis on the use of barley (''yava'') in ''prameha''. Barley has hypoglycemic effect along with its potent lipid reducing effect and it is best ''ruksha'' diet that helps in depleting excess of fat while providing essential energy required for maintaining daily life. Dutch researchers used a crossover study with 10 healthy men to compare the effects of cooked barley kernels and refined wheat bread on blood sugar control. The men ate one or the other of these grains at dinner, then were given a high glycemic index breakfast (50g of glucose) the next morning for breakfast. When they had eaten the barley dinner, the men had 30% better insulin sensitivity the next morning after breakfast6.
Charaka gives much emphasis on the use of barley (''yava'') in ''prameha''. Barley has hypoglycemic effect along with its potent lipid reducing effect and it is best ''ruksha'' diet that helps in depleting excess of fat while providing essential energy required for maintaining daily life. Dutch researchers used a crossover study with 10 healthy men to compare the effects of cooked barley kernels and refined wheat bread on blood sugar control. The men ate one or the other of these grains at dinner, then were given a high glycemic index breakfast (50g of glucose) the next morning for breakfast. When they had eaten the barley dinner, the men had 30% better insulin sensitivity the next morning after breakfast<ref>American Journal of Clinical Nutrition. January 2010; 91(1):90-7. Epub 2009 Nov 4</ref>.
Scientists at the Functional Food Centre at Oxford Brookes University in England fed 8 healthy human subjects ''chapatis'' (unleavened Indian flatbreads) made with 0 g, 2g, 4g, 6g or 8g of barley beta-glucan fiber. They found that all amounts of barley beta-glucan lowered the glycemic index of the breads, with 4g or more making a significant difference7.
Scientists at the Functional Food Centre at Oxford Brookes University in England fed 8 healthy human subjects ''chapatis'' (unleavened Indian flatbreads) made with 0 g, 2g, 4g, 6g or 8g of barley beta-glucan fiber. They found that all amounts of barley beta-glucan lowered the glycemic index of the breads, with 4g or more making a significant difference7.