Barley has been cultivated since 7000BC on the Indian subcontinent. Barley was one of the staple cereals of ancient Egypt where it was used to make bread and beer.

Research has shown that components in barley play an important role in lowering blood cholesterol.  Barley has high concentrations of tocotrienols, compounds which act as antioxidants, and are capable of reducing serum LDL-cholesterol (one of the risk factors in cardiovascular disease).   Additionally, in a small Canadian study at the University of Alberta, Type 2 diabetics had improved blood glucose levels as a result of including barley in their diet.  Unlike wheat, barley is a good source of both soluble and insoluble fiber.