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Barley (Hordeum vulgare)

Barley (Hordeum vulgare)

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

About

Barley is a plant. The grain of barley is used to make medicine.

Barley is used for lowering blood sugar, blood pressure, and cholesterol, and for promoting weight loss. It is also used for digestive complaints including diarrhea, stomach pain, and inflammatory bowel conditions.

Some people use barley for increasing strength and endurance. Other uses include cancer prevention and treatment of a lung problem called bronchitis.

Barley is applied to the skin for treating boils.

In foods, barley is used as a source of vitamins, carbohydrates, proteins, and fatty oils.

In manufacturing, barley is used as a food grain, natural sweetener, and as an ingredient for brewing beer and making alcoholic beverages.

How does it work?

The fiber in barley might lower cholesterol and blood pressure in people with high cholesterol. Barley may also reduce blood sugar and insulin levels. Barley seems to slow stomach emptying. This could help keep blood sugar stable and create a sensation of being full, which might help to control appetite.

Traditionally used for

High cholesterol.
Stomach cancer.
Inflammatory bowel disease (ulcerative colitis).
Bronchitis.
Diarrhea.
Boils.
Increasing strength and energy.
Weight loss.

Dosage

By Mouth:

For lowering cholesterol: 3 grams of barley oil extract or 30 grams of barley bran flour or 0.4 to 6 grams of soluble fiber from barley added to a National Cholesterol Education Program (NCEP) Step I diet.

Pearled barley, or barley flour, flakes, or powder in doses of 3-12 grams daily have also been used.

Possible Side Effects

Barley is SAFE for most people when taken by mouth appropriately. Barley flour can sometimes cause asthma.

Special Precautions & Warnings

Pregnancy and breast-feeding: Barley is SAFE when taken by mouth during pregnancy in amounts commonly found in foods. However, barley sprouts are POSSIBLY UNSAFE and should not be eaten in high amounts during pregnancy.

There is not enough reliable information about the safety of taking barley if you are breast-feeding. Stay on the safe side and avoid use.

Celiac disease or gluten sensitivity: The gluten in barley can make celiac disease worse. Avoid using barley.

Allergies to cereal grains: Consuming barley might cause an allergic reaction in people who are sensitive to other cereal grains, including rye, wheat, oat, corn and rice.

Diabetes: Barley might lower blood sugar levels. Your diabetes medications might need to be adjusted by your healthcare provider.

Surgery: Barley might lower blood sugar levels. There is a concern that it might interfere with blood sugar control during and after surgery. Stop using barley at least 2 weeks before a scheduled surgery.

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