I use barley but not in the quantities used in most recipes. I use a combo
of lentils and barley. So far no ill effects bg-wise unless I overdo the
barley. I use about 1/4 barley to about a cup of dried lentils in soups with
lots of vegies including cabbage and celery leaves and some kind of meat
(lamb shanks etc). I cook my soups in a slow cooker. 150 gr is about 5 ozs
and probably a dry weight.

MaryL wrote:
> I have completely eliminated the "white stuff" since being diagnosed
> T2 five years ago--no refined sugar, pasta, rice, potatoes, or flour
> (except for the occasional input when eating in restaurants, which is
> not often). I used to like barley but also have not tried that
> during this time. It is also a good source of nutrition. So...can
> any of you tell me your experiences with barley? Has it had a major
> impact on your meters, or not. I am tempted to try making some
> barley soup, based on some recipes that look good. I checked carbs
> and the glycemic index and found some odd information. I used this
> source: http://www.glycemicindex.com/. Click on Free GI Database,
> then enter pearl barley in the search box. That location shows 31.7
> carbs per serving for pearled barley (Canada). Then, the *same*
> source shows 123.3 carbs for pearl barley, boiled 60 minutes! The
> information appears to be for the same size (serving size of 150
> grams, which frankly does not mean a lot to me because I am not used
> to thinking in "grams").
> MaryL