Barley Can Decrease Blood Sugar Levels & Diabetes Risk posted on February 12, 2016 barleydecrease risk of diabeteslower blood sugar Share this Post Share on Twitter Share on Facebook Share on Google Plus According to the article, “A recent study from Lund University in Sweden shows that barley can rapidly improve people’s health by reducing blood sugar levels and the risk for diabetes. The secret lies in the special mixture of dietary fibres found in barley, which can also help reduce people’s appetite and risk for cardiovascular disease.” The research goes on, ” “It is surprising yet promising that choosing the right blend of dietary fibres can — in a short period of time — generate such remarkable health benefits,” says Anne Nilsson, Associate Professor at the Food for Health Science Centre and one of the researchers behind the study. The study was conducted with healthy middle-aged participants who were asked to eat bread largely made out of barley kernels 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.” Click here to read more. Lund University. “Barley helps improve blood sugar levels, reduce appetite.” ScienceDaily. ScienceDaily, 9 February 2016. <www.sciencedaily.com/releases/2016/02/160209090716.htm>.