Barley

Scientists at Columbia University and Stanford collaborated to reflect on the association between rapidly rising rates of type 2 diabetes and cardiovascular disease in India, and the adoption of refined carbohydrates – especially white rice and white flour – in that country. They advocated re-introduction of whole grains commonly consumed before 1950, including amaranth, barley, brown rice, millet, and sorghum, as a way to stem chronic disease in culturally-sensitive ways.
Nutrition Reviews, August 2011; 69(8):479-488

Fiber is one of the factors that is known to slow the uptake of glucose into the blood stream after eating. Researchers at Oxford Brookes University in the UK set out to explore whether whole grain barley with different fiber levels (10% fiber vs 16% fiber) or in different serving sizes (25g and 50g of available carbohydrate) would affect glycemic response. They found no difference in any of the variables, but all of the barley porridge options elicited a significantly low glycemic response.
British Journal of Nutrition, July 26, 2011:1-6 [Epub ahead of Print]