What is made from barley. What cereals are made from barley and the beneficial properties of cereals

Barley grains are the grains of barley, an annual plant with tremendous resistance to growing conditions. It can grow everywhere: in the cold climate of the northern regions of Russia, in the hot climate - in equatorial America. The exceptional resistance to weather conditions made barley the first cereal crop that humans began to use in food.

Mentions of barley porridge can be found in the writings of the ancient Roman historian Pliny the Elder. The culture was cultivated in the fields of Greece, Egypt, in the Roman Empire it was considered the main food of the population. It was barley porridge that Roman gladiators used as a source of quick energy and strength. Even the very term "gladiator" or hordearii means "barley men", which indicates the high status of the product in the most ancient culture of mankind.

Groats in modern cooking

What is barley grits made of and what is its use? In the modern world, huge barley fields, cultivated everywhere until the 11th century, gave way to other cereals. The history of a valuable culture is paradoxical. Because of its high resistance to environmental conditions and availability, barley was considered a cheap product. It was impossible to gain significant funds from its sale. Because of this, in the Middle Ages, areas cultivated with barley were artificially destroyed, replaced by expensive and more valuable wheat.

The departure of barley groats from the fields of modern Russia, where barley porridge served as the basis of the table of the Finno-Ugric peoples, has become truly tragic. After their displacement by the Slavic population, not only barley fields were cleared for wheat, but also significant areas of forests. This caused a sharp change in the climate in the region, which moved from moderate to cold, continental.

Barley has been preserved in an insignificant amount as a fodder crop and the most accessible peasant food. Hence the attitude to it - as to simple porridge, peasant, army. How many names have been invented for her in budget cooking! And "fraction 16", and tarpaulin porridge, and shrapnel. The reason for this is the loss of the culture of its preparation, the loss of understanding how barley porridge is useful.

The Japanese scientist Yoshihie Hagiwara has been studying this issue for 13 years. He analyzed the properties of 150 cereals and concluded that there is no product more useful than barley and more valuable for nutrition than porridge from it. The author based his conclusions on the following statements. What is the correct name for barley groats?

• Barley porridge - barley productsubject to minimal machining. It retains the bulk of the fruit shells and the most valuable fiber. In terms of quantity, its groats are ahead of oatmeal.
• and barley porridge are not the same... Although the products are obtained from a single grain, pearl barley is intensively polished. It loses a significant proportion of its fiber during production. More similar in composition to barley porridge. The latter is only subjected to crushing without grinding.
• The composition of the cereal is balanced... Moreover, the Japanese researcher stated that its nutritional value is the highest among other types of cereals. The reason for this is the maximum proportion of vegetable protein, fiber and trace elements.

Barley groats are not found on sale. You can find only barley and barley. If you are planning to buy the most useful product, choose a cell. It is maximally similar to barley in composition. Or dark pearl barley. Such kernels will indicate the minimum grinding of the grains during production.

Benefit and harm

How valuable is barley porridge in the diet, the composition of the cereal will tell.

• Vegetable protein - 11% by weight... It is absorbed more easily than animals, so cereals recuperate faster.
• Fiber - more than 10%, but this indicator depends on the intensity of the machining of the nuclei. The less they were polished, the more valuable insoluble fibers that carry out a rough intestinal cleansing remain in them.
• Carbohydrates - up to 66%. Long carbohydrates are important for full body saturation and long-term satiety. They are absorbed gradually without causing a sudden release of glucose. This property of the product makes it possible to recommend it in the diet of people with diabetes. Barley porridge is indispensable for people engaged in intense physical labor.
• Lysine. A valuable amino acid that can only be obtained from food. It stimulates the production of collagen, the main building block of skin, bones and joints. Lysine participates in the formation of immunity.
• Microelements. The product contains a huge amount of potassium and phosphorus. The level of the latter reaches 353 mg, which no other food product can offer. Along with calcium, iron, copper and other trace elements, it provides bone strength, participates in the hematopoietic system, and improves the condition of blood vessels.

Not only cereals are useful, but also decoctions from barley grains. When boiling cereals, the substance hordecin is released. It is considered a natural antibiotic that is effective in treating skin conditions.

Cereal rich in protein and fiber has no contraindications to use. And to get to know her better and appreciate her luxurious taste, it is enough to know the correct recipe for barley porridge.

Calorie content and nutritional value

How to cook

What are the recipes for cooking porridge? You can cook the product on the stove, in the oven. Barley porridge is very convenient for cooking in a slow cooker. She comes to readiness faster than other methods. But in each case, the cereal needs to be prepared.

1. Rinse the barley. This will remove dust from the cores.
2. Soak in cold water... It is necessary to soak the grains for 12 hours. It is ideal to leave a glass of cereal in a liter of cold water overnight. The nuclei will swell but retain their shape. After this preparation, they will reach faster and will not become hard.
3. Boil in milk... The barley flavor is perfectly complemented by milk and cream. Transfer the cereal to milk and simmer over low heat. An old recipe suggests simmering it for 6 hours in a water bath. The multicooker significantly reduces the cooking time. In it, barley porridge will reach in 40 minutes.
4. Use proper proportions... The swollen kernels will make a crumbly garnish if you fill them with two glasses of liquid. For a viscous porridge, use 2 times more milk.
5. Season with butter... Barley loves butter, and the more oil, the richer the taste. In dietary nutrition, butter can be replaced with vegetable oil.

We hope you have no questions left on how to cook barley porridge. And this most valuable dish with a luxurious taste will regularly appear on your table.

Similar materials

The benefits and harms of barley porridge are something that is rarely discussed today, since the diet of a modern person has changed not towards a healthy one. The rhythm of life has forced many people to abandon a balanced diet and switch to convenience foods, fast food, and fast street food.

How and where does barley grow

Barley has a long history, is valued for its useful properties, is an early ripening, unpretentious crop among cereals. The growing season varies between 70 - 100 days. Seed germination is possible already at +1 - +2 ° C, and frosts down to –9 ° C are not terrible for seedlings. The plant tolerates high temperatures, and only if the temperature of +40 ° C remains for more than 10 hours, paralysis of the stomata is possible.

The plant is grown in different soils. It is sown in the northern regions on podzolic soils and in the southeastern regions on solonetzic soils. The best option for sowing is neutral and slightly alkaline soils, however, some varieties germinate excellently when soil acidity pH 4.3 - 4.5.

Important! Grain is not grown on saline and sandy surfaces. The culture fully develops in the places of dried bogs, which does not affect the quality and benefits of barley.

Composition and calorie content of barley porridge

The benefits of barley porridge for the body can be explained by its composition. 100 g of a ready-made dish contains 310 kcal. Since barley grains are ground unpolished, the cereal retains a storehouse of substances valuable for the body:

• carbohydrates;
• proteins;
• amino acids;
• fiber;
• micro-, macroelements: iron, calcium, magnesium, etc.;
• starch;
• vitamins: A, B1, B2, B6, D, E;
• in addition, the cereal is a natural antibiotic, since it contains gluten;
• it also contains natural antibacterial components.

Useful properties of barley porridge

Properties:

• bactericidal;
• enveloping;
• emollient;
• antioxidant;
• regenerating;
• fortifying;
• antiviral;
• hematopoietic.

Useful properties of barley porridge are used in cases:

• gastritis, ulcerative foci, pathologies of the digestive system;
• normalization of blood pressure;
• strengthening the muscles of the heart, vascular system;
• getting rid of constipation, swelling;
• reducing blood sugar and cholesterol levels;
• improving brain activity;
• positive influence on the psycho-emotional state;
• control of the balance of hormones;
• accumulation of subcutaneous fat;
• restoration of skin and hair health;
• rehabilitation of muscle muscles and the condition of cartilage tissue.

Barley porridge has a low glycemic index, therefore it is allowed for use by people with diabetes.

Important! With a high blood glucose content, a dish cooked in water is shown. Adding milk to porridge increases the glycemic index by 3 times: this should be taken into account so as not to harm health.

Barley porridge for obesity

Although barley is considered a fairly high-calorie product, it is effectively used to combat excess weight. Barley porridge for weight loss normalizes metabolic processes in the body. If you exclude fatty, fried, salty, smoked and use a dish cooked in water without additional additives, in two weeks you can improve the condition of your skin, hair and get rid of an extra ten kilograms.

Undoubtedly, there is some harm from mono-diets, but the benefits of barley porridge are significant.

Important! Obesity is more destructive, as it entails a lot of pathologies that disrupt the quality of life. When losing weight with cereals, the body extracts the maximum useful properties from the product.

The benefits of barley porridge for children

Pediatricians practically do not mention the benefits and harms of barley porridge for children, while it is a source of energy that the growing body needs during the period of physical and mental stress. It is also valuable for babies because it contributes to the production of antibodies to the causative agents of ARVI, herpes. Among other things:

• strengthening the skeleton;
• improving digestion;
• relieving allergy symptoms;
• normalizing the function of the liver, kidneys;
• regulating acid-base balance;
• improving metabolic processes in the body.

Parents should also be aware of the possible cons and dangers of eating barley porridge:

1. During cooking, beneficial properties are partially lost.
2. Young children are not offered the product, as it causes heaviness in the stomach, which can harm the digestive system.
3. Due to the high number of calories in the product, children with signs of obesity do not use barley grits in cooking.
4. With diarrhea and a tendency to gas formation, barley grits are also not used in the diet.
5. Do not give the product to children with high acidity and gastritis.

Gluten can provoke an allergic reaction, so parents should monitor their child's condition more closely when introducing a new dish into the diet.

Important! In some children, the celiac enzyme is not synthesized, therefore, the process of splitting gluten is impossible, and barley is harmful in this case.

Barley porridge recipes

Cooking recipes from barley is not difficult, but knowing some of the nuances will help to preserve the properties of the product as much as possible and surprise loved ones with a crumbly, juicy dish with a storehouse of useful properties. For a balanced diet for people of all ages, porridge is shown with stewed and fresh vegetables, with milk and in a casserole.

Barley porridge with milk

Dairy will appeal to the elderly and children. To prepare barley with useful properties, you will need:

• groats - 250 g;
• clean water - 500 ml;
• milk;
• butter.

Algorithm of actions:

1. The groats are poured with water, left overnight.
2. Before sending to cook, rinse thoroughly.
3. Grits are added to a pot of boiling water.
4. After re-boiling, simmer over low heat (10 minutes).
5. Pour the thick porridge with milk and achieve the desired consistency.
6. Bring to a boil, turn off.

The finished dish can be varied with the taste of seasonings or the addition of dried fruits and berries. According to preferences, the barley is saturated with butter - butter or vegetable. You can clearly see how porridge is prepared in the video:

Barley porridge on water

Barley groats are boiled after boiling in a quarter of an hour, while its volumes increase 5 times. To get thick porridge you will need:

• barley groats - 200 g;
• clean water - 400 g;
• salt;
• spice.

Cooking algorithm:

1. The cereals are soaked in water overnight (this will speed up the cooking process by 5 minutes).
2. Before cooking - washed.
3. Grits are poured into the water after boiling.
4. Bring to a boil, reduce heat.
5. Cook until the liquid is completely eliminated.
6. Spices, salt, oil are added to taste after the porridge is cooked.

To make the porridge more liquid consistency, take more water per glass. The barley dish can also be prepared according to the recommendations from the video:

Barley porridge in a slow cooker

To prepare a dish in a multicooker you will need:

• groats - 250 g;
• clean water - 570 ml;
• butter;
• salt.

Algorithm of actions:

1. The groats are washed thoroughly.
2. Pour into the multicooker bowl.
3. Pour in water.
4. Set the "buckwheat" mode.

After the signal from the multicooker about readiness, you can enjoy barley porridge, which has not lost its useful properties during the cooking process. For a richer taste, add pieces of butter. How to cook a dish in a multicooker step by step - on the video:

Harm of barley porridge and contraindications

Barley porridge is incredibly useful and it seems that it cannot be harmful to health. As with any product, there are some contraindications for the use of barley that should be taken into account so as not to provoke harm to the body. The product is incompatible with egg white: this combination is detrimental to the stomach, as it can cause cramping. It is forbidden to include barley porridge in food in the following cases:

• in the absence of enzymes that break down a certain protein;
• during pregnancy, so as not to provoke labor ahead of schedule;
• if the acidity of gastric juice is increased;
• in case of individual insensitivity of the product, allergy to the ingredient.

Important! There are significantly fewer contraindications than useful properties, but the consequences of ignoring them can be dire. Quincke's edema, anaphylactic shock, termination of pregnancy can lead to adverse consequences causing serious damage to systems and organs.

Conclusion

The benefits and harms of barley porridge are due to its powerful properties, therefore, uncontrolled use of the product is not desirable. It must be remembered that within normal limits the product has almost no contraindications. Only an excess of food in large portions can provoke the appearance of discomfort and other unpleasant symptoms.

Was this article helpful?

Barley is a very ancient grain crop. Our distant ancestors baked flat cakes from cereals, made kvass and brewed beer. It is believed that humans learned how to cook barley in the 8th century BC. Barley porridge is made from crushed grain. Groats go through several stages of cleaning, during which it is freed from various impurities. Ground barley grain is not polished, therefore useful vitamins and minerals are preserved in it. Among them are vitamins A, B1, B2, B6, D, E and substances such as iron, calcium, chromium, magnesium, molybdenum, sulfur, zinc.

Barley porridge differs in that it contains natural antibacterial components. When the barley is soaked, the substance hordecin is released into the water. It is used for fungal skin lesions.

To make 3 servings of barley porridge, you will need: 1 tbsp. barley grits, 2.5 tbsp. water, 25 grams of butter, 1 tsp. salt. Before cooking, it is advisable to sort the barley grits. Place the cereals on a flat plate and remove pebbles, plant debris, etc. Then rinse the barley in water. Put cereals in a saucepan, cover with cold water and put on fire. When the water boils, reduce heat to medium. Season the porridge with salt. The approximate cooking time is 30 minutes. Boil the barley until the porridge puffs.

Turn off the stove and keep the pan on it for another 15 minutes. At this time, butter should be added to the porridge. For evaporation, you can remove the pan from the stove, wrap it in a blanket: it should stand for half an hour. As a result, the porridge will turn out to be tender and soft. This product can be used for baby food.

If you want your porridge to have a savory flavor, season it with pepper or turmeric.

Very tasty barley porridge is made with milk. You will need: 1 tbsp. barley groats, 1 tbsp. milk, 1.5 tbsp. water, 1 tsp. salt without a slide. Rinse the cereal and fill it with cold water. Leave the porridge overnight to swell. In the morning, the amount of cereals will double. Drain the liquid and place the barley in a saucepan. Pour boiling water into a container and cook the porridge for 10 minutes, stirring constantly. Add remaining water: Cook for another 3 minutes. The porridge will thicken very quickly. Then pour in a glass of milk and continue stirring the porridge so that it does not burn. Barley porridge with milk takes the same amount of time to cook as usual.

Barley porridge has a positive effect on the cardiovascular system. It strengthens the stomach and intestines. Thanks to her, mental activity is activated, immunity rises. Therefore, porridge is especially useful for schoolchildren. It not only develops the mind, but also helps to withstand physical exertion. Therefore, bodybuilders actively use barley porridge in their diet. If you strictly adhere to the norms of the use of this dish, it helps to build muscle mass. For those on a diet, porridge is also beneficial. It is enough to consume it without meat, milk, or gravy.

At first glance, barley is a little-known culture and is practically not used in cooking. However, this is only at first glance ... Upon closer examination, it turns out that two rather popular cereals are made from barley: pearl barley and barley. Of course, in practice, these cereals, although they are available in almost every home, are used relatively rarely. For their taste is not as pronounced as, for example, rice, buckwheat or oatmeal. But this does not mean at all that it is necessary to continue to ignore such a valuable and useful product. Therefore, now we propose to get acquainted with barley grains better ...

Chemical composition

The benefits and harms of barley

To begin with, let's finally decide which cereal is healthier: pearl barley or barley. For many, looking at the small size of barley, mistakenly consider it less valuable. We are convinced that the cereals under consideration do not differ in anything, except for the size of the grains and the types of dishes that can be prepared from them.

According to scientists all over the world, barley is an excellent dietary product that can significantly enrich a person not only with macro- and microelements, but also with some essential amino acids, as well as B vitamins.

Thanks to such a rich composition, barley helps to slow down the aging of the body, and also has a beneficial effect on human skin, making it elastic and smooth. With regular, but at the same time moderate consumption of barley and pearl barley in people, even wrinkles appear "reluctantly".

If we compare barley with the most popular cereal of recent centuries - wheat - it becomes obvious that barley significantly benefits in terms of protein value and quantity. And this automatically puts barley and yachka in the category of dietary products that help reduce weight and lower blood sugar levels. And we haven't reached the medicinal properties yet ...

It is believed that the most ordinary barley dishes are able to relieve a person of allergic reactions, fight microbes and viruses (including herpes), and also have a diuretic, antispasmodic, enveloping and softening effect. In addition, constipation and excess weight recede in front of pearl barley and barley groats.

Ulcers, gastritis, flatulence, food intoxication and many other ailments associated with the gastrointestinal tract are eliminated or at least mitigated by barley jelly, broths and infusions.

Barley is useful for the heart muscle, and for the liver, and for the thyroid gland ... In general, using barley grains, a person enriches the entire body with nutrients, endowing it with natural strength and health.

Only one thing can be attributed to the harmful properties of barley: a high gluten content. For this protein is associated with a disease such as celiac disease - the inability of the human body to break down gluten (gluten). Moreover, recent medical studies indicate that celiac disease can manifest itself with different strengths. In fact, most people do not even suspect they have this ailment. Therefore, they see no reason to exclude foods containing gluten from their diet, despite the obvious symptoms.

Cooking applications

When it comes to cooking, barley and barley grits can be used in different ways. In fact, you can make any porridge, side dish or soup from them. It is important to take into account that barley is very slowly boiled down, so it must be soaked in running water three hours before cooking. Only then do not drain the water, because together with it a decent amount of useful microelements will go, and at the same time the antibacterial substance hordecin, which can fight fungal skin diseases.

Barley is rightfully considered the most ancient culture cultivated by mankind. Mentions about this grain can be found in the pages of the Bible and other ancient treatises. Due to the benefits for the human body, barley was used by ancient healers, as evidenced by archaeological finds in the territories belonging to Ancient Rome and Jordan. Grain grains harvested 5 thousand years BC e. scientists extracted from Egyptian burials, which confirmed the fact of their use as the main product of food and medicinal raw materials.

In modern agriculture, the sown area of \u200b\u200bbarley occupies the 4th place in the world after wheat, corn and rice. The short growing season, the undemandingness of the plant to the composition of the soil, the ability to withstand drought and frost make it possible to grow crops even in the northern regions.

Benefits and harm of barley for our health, due to the presence in the cereal of a large amount of biologically active components: vitamins, dietary fiber, macro and microelements have been used for many millennia to maintain a full life and human health.

In medieval Europe, barley was considered a peasant food, while wheat was eaten only by the "upper" strata of the population. Only much later did potatoes replace barley dishes on the tables of the poor.

10 health benefits of barley

1. Regulates the work of the digestive tract

   A distinctive feature of barley groats is that it contains about 10% vegetable protein, which our body absorbs completely. Also, one grain of cereal includes 5 - 6% fiber, an important component for the normal functioning of the intestine.

   On our tables, there are often foods that are low in fiber, which are not able to give a long feeling of satiety, as a result, we overeat and gain unwanted pounds. Barley, rich in dietary fiber, contributes to the rapid saturation of the body, and in addition, fiber helps maintain optimal microflora in the intestines, participating in the synthesis of such essential substances for the body as vitamins, amino acids and hormones.

   Eating cereal in the diet will have a positive effect on intestinal activity, barley helps to speed up the movement of the contents of the large intestine and allows you to quickly empty the stomach, while eliminating the risk of constipation and hemorrhoids.

   Nutritionists say that eating barley can help a person feel better and live much longer. After all, it is rough food that helps the well-coordinated work of the entire digestive tract. It is not for nothing that in ancient Rome, barley porridge was considered a gladiator's dish.

2. Helps maintain a stable body weight

   Barley grains, due to the presence of dietary fiber (B glucans), active enzymes and amino acids, prevent the process of increasing blood sugar peaks, which helps to reduce the accumulation of fat. Compared to other grains, barley has fewer calories, so barley cereal is recommended for weight control.

   When cooking barley porridge, cereal grains swell and increase in volume, and getting into the stomach allow you to get satiated faster and not feel hungry for a long time, which will make it possible to give up frequent snacks and not gain excess weight.

3. Reduces the symptoms of arthritis

   The chemical composition of the cereal contains copper. This element is especially important in the diet of people with arthritis. Having the ability to disarm free radicals, copper contributes to the regeneration of body cells, and also participates in the synthesis of collagen, without which the process of building skeletal bones is impossible. For people suffering from arthritis and osteoporosis, eating barley will help get rid of brittle bones and reduce the risk of osteoporosis.

4. Colon Cancer Prevention

   In the 20th century, scientists discovered in barley a group of phenolic compounds - lingans, which have antitumor activity and are able to resist the development of cancers in the body. Scientists have found that people who regularly include barley and other cereals in their diet are less susceptible to diseases of prostate, breast and colon cancer.

   As a preventive measure at home, you can prepare a decoction of barley cereals. Pre-washed grains are poured with water at room temperature at the rate of 200 grams of grains 2 liters of water and infused for about 6 hours. The settled mixture is brought to a boil and cooked for 15 minutes, then filtered and taken three times during the day before meals.

5. Benefits for gallstone disease

   On the pages of the old Russian magazine about herbs, you can find a description of the beneficial properties of barley cereal for stones in the gallbladder: "Barley broth is useful in severe biliary diseases ..." Barley grains filled with insoluble fiber help reduce bile acid secretion, which reduces the risk of formation in the gallbladder stones.

6. Anti-inflammatory qualities

   The composition of barley grains contains a wide range of active biological substances, enzymes and vitamins: copper, iron, potassium, calcium, magnesium, iodine, copper, vitamins of group B, PP, D. Nature has generously endowed the plant with such a rich list of useful substances, thanks to which cereals have anti-inflammatory, emollient and enveloping properties.

   As an anti-inflammatory agent, a slimy barley broth prepared from coarse grinding of grains is used. A handful of cereals are poured with water, so that it would cover all the seeds, let it brew for 3 to 4 hours, then bring to a boil. Remove from heat, and wait until the mass cools down, filter through a sieve and take 2 - 3 tablespoons. If desired, you can add a decoction of dumb honey and a few drops of lemon juice. Such a remedy will be useful for skin diseases: eczema, psoriasis and pyoderma. It is also used to treat fungal infections on the skin.

7. For the endocrine system

   High levels of fiber favorably distinguish barley from cereals such as wheat, corn and rye, only oats can compete with it in terms of dietary fiber. This feature allows the culture to be considered a good dietary food and an excellent preventive measure for type 2 diabetes mellitus. Eating barley foods helps to normalize blood insulin levels and accelerate glucose excretion.

   Research in this area has shown that people who eat barley have significantly lower insulin and glucose readings than other subjects.

8. Strengthens the body's immune forces

   There is an indisputable truth - "Proper nutrition is the guarantor of increasing the body's defenses."

   Barley grains, filled with phenolic ligans, support the "friendly" intestinal microflora, supporting the body's immune forces. In addition, the presence of vitamin C in cereals - a powerful antioxidant (its amount is 2 times more than in an orange), will strengthen the defenses, and reduce the likelihood of catching flu and colds. The presence of iron will prevent the development of states of anemia, anemia and wasting. So, do not refuse a plate of barley porridge during the period of colds and colds.

9. Benefits for the female body

   British scientists have noted in their research that eating a diet rich in fiber, including barley, has a beneficial effect on the health of premenopausal women. One study claims that such a diet can reduce the development of breast cancer by up to 59%.

   High levels of vitamin E in cereals will have a positive effect on maintaining the healthy state of women's skin, protecting its cells from oxygen deficiency and activating the production of additional collagen, which will certainly give not only the skin, but also hair and nails - a fresh, healthy look.

10. Help for childhood asthma

    Infusions and decoctions of barley grits are an effective remedy against asthmatic attacks in children. The combination of vitamins C and E in cereals saturates barley drinks with powerful antioxidant qualities aimed at normalizing the functioning of the respiratory system and reducing the spread of wheezing. These homemade products can reduce the likelihood of developing an asthmatic attack by 50%.

Barley - harm and contraindications

According to the results of the study, barley has no special contraindications for use and cannot harm the body, in addition to the fact that some people may have an individual intolerance to its components.

Barley, like all other cereals, contains gluten, which is not recommended by doctors for people who cannot tolerate this component. Otherwise, for those who adhere to a healthy diet and monitor their health, cereals will be a desirable product in their daily diet.

7 medicinal recipes with barley

1. Normalize the chair

   In case of problems with stool, the following composition is prepared: 4 - 5 finely chopped pears (you can grate), mixed with half a glass of barley and 1.5 liters of water.

2. Eliminate coughing attacks with bronchitis and pneumonia

   Grind the grains of barley, oats and millet in equal quantities with a coffee grinder, add 2 tablespoons of raisins and fill all with 1.5 liters of water. We boil the resulting mixture until the liquid is completely evaporated. Let the mixture cool down and add a spoonful of honey, chicory and a little baked milk to it. We accept it warm.

3. We strengthen the body's immune forces in the postoperative period

   For those who have undergone surgery, strengthening the immune forces becomes an especially urgent problem. For this purpose, the following remedy is prepared: 40-50 grams of ground barley cereals are poured in half a liter of hot water, the remedy is infused for 5-6 hours, and then boiled for 15 minutes over low heat. The filtered drink is taken up to 3 times a day before meals.

4. Supplement for bottle-fed babies

   For small children who are artificially fed, a decoction of barley is prepared. Pre-chopped 1 teaspoon of cereals is poured with a glass of water and boiled until the grains are completely softened. The resulting broth is added to ready-made milk mixtures. Pediatricians recommend such complementary feeding until the baby reaches one year old.

Barley is mentioned 20 times on the pages of the Bible.

Roman gladiators ate cereal dishes, thereby building up muscle mass.

The well-known pearl barley and barley porridge is made from barley.

Fishermen use steamed barley as bait for fish.

Cereal flour is used in the manufacture of cosmetic products - women's powder and eyeshadow.