Yes, I know, you have heard barley has gluten so you should avoid it, right? Not so fast. Barley is an ancient whole grain that has been eaten for thousands of years. It helps cleanse the body of toxins, helps keep you strong and flexible plus gives you energy. Avoiding all whole grains with gluten may not be the best thing for us humans to do.
Gluten is not the evil food that people have been led to believe. Most likely it is the chemicals that are being sprayed on the gluten grains that are what is causing all the health issues that people perceive as coming from gluten. The new hybrid wheat is one example that is heavily sprayed with glyphosate. And the wheat we eat today has a complex gluten structure unlike the ancient wheat with a simple gluten structure. Read my blog about the hybrid wheat here:
Plus, when someone goes gluten free, they stop eating foods made with white flour. Just giving up that one highly refined food can help anyone feeling better overall. Many people feel better on a gluten free diet, probably because they have given up most highly processed food all of which has some type of gluten in it. And also, on a gluten free diet people read labels more, become more concerned about what is in the food they are eating and that will help people feel better.
(Note: If you have celiac’s disease you have to stay away from all gluten. )
Barley is one of the signature whole grains of spring. It has a chewy texture, becomes creamy when cooked, has a slightly sweet taste, and helps cleanse the body of toxins. Barley strengthens and nurtures the liver, gallbladder and nervous system, the organs associated with spring season.
It is an ancient whole grain and humans have been eating it since about 8500 B.C. In Roman times, the Gladiators, who had to be very physically strong, ate a diet of mostly roasted barley.
Barley contains manganese, selenium, copper, vitamin B1, B6, chromium, phosphorus, and contains all eight essential amino acids making it a complete protein. It also contains beta glucans making it good to help reduce high cholesterol, manage a good blood sugar level, and decrease inflammation.
Barely also contains a trace mineral called molybdenum, which is essential for your health and the key to many vital functions such as detoxing the body of deadly sulfates and toxins that build up in the body. And if that was not enough reason to consume barley, it also breaks down hardened accumulation of fat, helps to restore smooth organ function, helps loosen rigid muscles, and restores flexibility and graceful movement.
Here is my recipe for Spring Barley and Vegetable Stew
https://www.macroval.com/foodofthemonth.htm
Listen to my radio show: REAL FOOD with Chef Val, all about Barley.
https://www.blogtalkradio.com/macrovalrealfood/2023/04/12/real-food-with-chef-val
Upcoming Spring Cooking Classes:
Attending cooking classes is the best way to learn about healthy, whole foods, how to prepare them to be delicious, proper cooking techniques and all the health benefits.
Quinoa Millet Kohlrabi Spring Medley - Wed. April 19
6:30 to 7:30 PM (EST) - All new recipe - Virtual
Colorful, that is the theme for spring dishes and this one is beautiful! Featuring kohlrabi, asparagus and arugula!
Lemon Corn Cake with Blueberry Sauce - Wed. April 26
6:30 to 7:30 PM (EST) - All new recipe - Virtual
The sour taste of lemons is the flavor for spring! One of the best dessert combos, lemon and blueberry come together to create this gluten free, vegan cake.
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I used to always make a barley mushroom soup in the spring. I haven't made it in a while. Thanks for getting me to think of it. I will have to try that again with spring here again. I stopped using all regular whole wheat even organic, but i have been using organic einkorn berries occasionally these last few years. I love them. Very healthy. And not manipulated like most other whole wheat. So much healthier