Remains of barley (Hordeum vulgare) grains found at archaeological sites in the Fertile Crescent indicate that about 10,000 years ago the crop was domesticated there from its wild relative Hordeum spontaneum. ….. The wild populations from Israel-Jordan are molecularly more similar than are any others to the cultivated gene pool. The results provide support for the hypothesis that the Israel-Jordan area is the region in which barley was brought into culture. In landraces from the Himalayas and India, the BKn-3 allele IIIa prevails, indicating that an allelic substitution has taken place during the migration of barley from the Near East to South Asia. Thus, the Himalayas can be considered a region of domesticated barley diversification.  PMID:  10742042

According to a widely accepted theory on barley domestication, wild barley (Hordeum vulgare ssp. spontaneum) from the Fertile Crescent is the progenitor of all cultivated barley (H. vulgare ssp. vulgare). To determine whether barley has undergone one or more domestication events, barley accessions from three continents have been studied ….. A clear separation was found between Eritrean/Ethiopian barley and barley from West Asia and North Africa (WANA) as well as from Europe. The data from chloroplast DNA clearly indicate that the wild barley (H. vulgare ssp. spontaneum) as it is found today in the "Fertile Crescent" might not be the progenitor of the barley cultivated in Eritrea (and Ethiopia). Consequently, an independent domestication might have taken place at the Horn of Africa.  PMID:  17279366

It is not known whether trace amounts of proteins that may remain in cereal-starch-derived food ingredients even after food processing can trigger allergic symptoms in cereal-allergic individuals. The aim of this study was to find out if barley starch syrup causes allergic reactions in patients with allergy to wheat, barley, rye or oats. Fifteen children with allergy to these cereals, confirmed by double-blind placebo-controlled food challenge (DBPCFC), were selected for the study. When exposed to cereals, seven of the children (47%) showed immediate type reactions, such as urticaria, rash or anaphylaxis. Eight of the children (53%) showed delayed type reactions, such as deterioration of atopic dermatitis or diarrhoea. The fifteen children with allergy to cereals were exposed to barley starch syrup in DBPCFC and none of them showed any objective signs of allergy. On skin-prick tests (SPT), five of the children (33.3%) showed a positive (>or= 3 mm) reaction to at least one of the cereals but none of them to barley starch syrup. This study confirmed with 98% confidence that at least 90% of the patients with verified allergy to cereals will not react with allergic symptoms to barley starch syrup.  PMID: 19117084

Urticaria from beer is an IgE-mediated hypersensitivity reaction induced by a protein component of approximately 10 kDa deriving from barley. This allergen does not seem to be related to the major barley 16-kDa allergen responsible for baker's asthma. Because of the severity of the allergic manifestations to beer we recommend testing atopic patients positive to malt/barley and/or who exhibit urticarial reactions after drinking beer for their sensitivity to this beverage.  PMID:  10202351

Pearl barley soup with carrots and mushrooms

A 50-year-old man developed bronchial asthma both after exposure …. to feeding stuffs and cereal flours in his work environment and after ingestion of beverages made of these cereal grains……..
Allergy to storage mites (Lepidoglyphus destructor), house dust mites (Dermatophagoides pteronyssinus and farinae), and barley and corn flours were tested … Bronchial challenge tests with every allergen showed no response except for an immediate response to barley flour. The most relevant clinical feature was an immediate asthmatic response developed after oral provocation with either barley-made beer or barley flour itself which indicates IgE-mediated mechanism.  PMID: 7648375

 

Beer is one of the earliest human inventions and globally the most consumed alcoholic beverage in terms of volume.

In addition to water, the 'German Beer Purity Law', based on the Bavarian Beer Purity Law from 1516, allows only barley, hops, yeasts and water for beer brewing.

The extracts of these ingredients, especially the hops, contain an abundance of polyphenols such as kaempferol, quercetin, tyrosol, ferulic acid, xanthohumol/isoxanthohumol/8-prenylnaringenin, α-bitter acids like humulone and β-bitter acids like lupulone. 8-prenylnaringenin is the most potent phytoestrogen known to date. These compounds have been shown to possess various anti-bacterial, anti-inflammatory, anti-oxidative, anti-angiogenic, anti-melanogenic, anti-osteoporotic and anti-carcinogenic effects.

 

Epidemiological studies on the association between beer drinking and skin disease are limited while direct evidence of beer compounds in clinical application is lacking. Potential uses of these substances in dermatology may include treatment of atopic eczema, contact dermatitis, pigmentary disorders, skin infections, skin ageing, skin cancers and photoprotections, ….. Further studies are needed to determine the bioavailability of these compounds and their possible beneficial health effects when taken by moderate beer consumption. PMID: 23802910

Hugh Fearnley-Whitingstall

sweetcorn and barley soup with carrot and tomato

When considering how to use barley in your kitchen, think about substituting it for rice or couscous in any of your favourite recipes.

Try it, cooked until tender, with chopped, toasted hazelnuts, lots of chopped parsley and/or mint and shredded, cooked leftover lamb or chicken, and a mustardy vinaigrette for a substantial salad – a portable deli/lunchbox version of the Scotch broth.

Stir it with fried mushrooms in a rich pilaf. Add pearl barley to a smoked ham and vegetable broth.
Or for something truly unexpected, but very simple and heartening, try the traditional Sephardi dish, belila, made by simmering pearl barley until tender and sweetening it with honey before stirring in rose- or orange-blossom water and chopped almonds and/or pistachios. Traditionally served to celebrate a child cutting its first tooth, it also makes a very good, warming breakfast, either on its own or with some thick yoghurt stirred into it.