This would seem to explain why barley doesn't seem to bother my bg's
much (in small quantities, anyway)


http://www.diabeteshealth.com/read/2...beta-glucan--/


An Inside View of Barley Beta Glucan
Safia Fatima Mohiuddin
Feb 5, 2012

Barley has more beta glucan fiber than any other grain, and it has
repeatedly established positive clinical results with regard to
diabetes control. It not only boosts immune function by supporting
macrophages and neutrophils, lowers blood pressure and cholesterol
levels, and helps control obesity, but also attenuates postprandial
glucose levels, improves insulin sensitivity, and promotes a feeling
of satiety.

A Canadian research article points out that beta glucan fiber creates
highly viscous solutions in the upper digestive tract, fermentation in
the colon, and subsequent prebiotic effects by selective metabolism in
the gastrointestinal tract. This biochemical cascade results in
laxation, significant improvements in both serum lipid levels and
postprandial glycemia, and increased satiety.

Researchers argue that the dosage, food form, interaction with
satiety, and molecular weight of beta glucan determine the way in
which glycemia is regulated in patients with diabetes. For example, a
study showed that when individuals with abnormal cholesterol levels
ingested five grams per day of beta glucan in beverage form, their
glucose and insulin responses improved significantly after five weeks.
On the other hand, incorporation of beta glucan in pasta did not
significantly reduce postprandial glucose levels.

Further, when researchers from a Swiss study compared a continental
breakfast to three other beta-glucan-enriched breakfasts in differing
dosages, levels of plasma glucose responded inversely to the amount of
beta glucan in the breakfast.

A recent study reinforces the dose-related effect of soluble beta
glucan fiber in favorably affecting glucose metabolism. The research
confirmed the beneficial effects of a standardized dose of barley beta
glucan in beverage form. It established a recommended dosage and time
period that might improve insulin sensitivity in individuals who are
hyperglycemic but have not been diagnosed with diabetes mellitus.

Global research and review papers consistently support the efficacy of
barley beta glucan as a first-line intervention right from the
prediabetes state. The challenge lies in incorporating beta glucan
fiber into processed foods to increase intake.

A rule by the FDA acclaiming the beneficial effects of barley in
reducing coronary heart disease was passed in 2006. Ever since, barley
beta glucan has been incorporated into breakfast cereals, baked
products, pasta, beverages, salad dressings, and a variety of food
forms. Taste, texture, and shelf life, however, are basic impediments
to consumer acceptance.

Sources

Zekovic' DB, Kwiatkowski S, Vrvic' MM, Jakovljevic' D, Moran CA.
Natural and modified (1?3)-?-D-glucans in health promotion and disease
alleviation. Critical Reviews in Biotechnology. 2005;25(4):205-230.

Jue Li, Jing Wang, Takashi Kaneko, Li-Qiang Qin, Akio Sato. Effects of
fiber intake on the blood pressure, lipids, and heart rate in Goto
Kakizaki rats. Nutrition - November 2004 (Vol. 20, Issue 11, Pages
1003-1007, DOI: 10.1016/j.nut.2004.08.010).

Abumweis SS, Jew S, Ames NP. beta-glucan from barley and its
lipid-lowering capacity: a meta-analysis of randomized, controlled
trials. European Journal of Clinical Nutrition. 2010;64(12):1472-1480

Choi JS, Kim H, Jung MH, Hong S, Song J. Consumption of barley
beta-glucan ameliorates fatty liver and insulin resistance in mice fed
a high-fat diet. Molecular nutrition & food research. 2010
Jul;54(7):1004-1013.

Vitaglione P, Lumaga RB, Stanzione A, Scalfi L, Fogliano V.
?-Glucan-enriched bread reduces energy intake and modifies plasma
ghrelin and peptide YY concentrations in the short term. Appetite.
2009;53(3):338-344.




D. El Khoury, C. Cuda, B. L. Luhovyy, and G. H. Anderson. "Beta
Glucan: Health Benefits in Obesity and Metabolic Syndrome". J Nutr
Metab. 2012; 2012: 851362.

Biörklund M, van Rees A, Mensink RP, Önning G. Changes in serum lipids
and postprandial glucose and insulin concentrations after consumption
of beverages with ?-glucans from oats or barley: a randomised
dose-controlled trial. European Journal of Clinical Nutrition.
2005;59(11):1272-1281.

Holm J, Koellreutter B, Wursch P. Influence of sterilization, drying
and oat bran enrichment of pasta on glucose and insulin responses in
healthy subjects and on the rate and extent of in vitro starch
digestion. European Journal of Clinical Nutrition. 1992;46(9):629-640.

Tappy L, Gügolz E, Würsch P. Effects of breakfast cereals containing
various amounts of beta-glucan fibers on plasma glucose and insulin
responses in NIDDM subjects. Diabetes Care. 1996 Aug;19(8):831-4.

Bays H, Frestedt JL, Bell M, Williams C, Kolberg L, Schmelzer W,
Anderson JW. Reduced viscosity Barley ?-Glucan versus placebo: a
randomized controlled trial of the effects on insulin sensitivity for
individuals at risk for diabetes mellitus. Nutr Metab (Lond). 2011 Aug
16;8:58.

"FDA Finalizes Health Claim Associating Consumption of Barley Products
with Reduction of Risk of Coronary Heart Disease." U S Food and Drug
Administration Home Page. FDA, 2006. Web. 31 Jan. 2012. .

Categories: , Barley, Beta Glucan Fiber, Blood Pressure, Cholesterol
Levels, Coronary Heart Disease, FDA, Glycemia, Immune Function,
Insulin Responses, Insulin Sensitivity, Macrophages, Neutrophils,
Postprandial Glycemia, Prebiotic Effects, Prediabetes State, Serum
Lipid Levels