BARLEY: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews

Overview

Barley (Hordeum vulgare) is a common grain that is high in fiber. It's consumed in foods and used to brew alcoholic beverages worldwide.

The fiber in barley might lower cholesterol, blood sugar, and insulin levels. It also seems to slow stomach emptying which could keep blood sugar stable and help to control appetite.

People use barley for heart disease and high cholesterol. It is also used for colon cancer, diabetes, diarrhea, high blood pressure, obesity, and many other conditions, but there is no good scientific evidence to support these uses.

Uses & Effectiveness ?

Likely Effective for

Heart disease. Eating 3.6 grams of barley daily as a source of dietary fiber seems to reduce the risk of heart disease.
High cholesterol. Eating 3-12 grams of barley daily seems to reduce total and low-density lipoprotein (LDL or "bad") cholesterol in adults with high cholesterol.

Possibly Ineffective for

Colon cancer, rectal cancer. Eating more barley as a source of fiber doesn't seem to lower the risk of developing colon or rectal cancer.

There is interest in using barley for a number of other purposes, but there isn't enough reliable information to say whether it might be helpful.

Side Effects

When taken by mouth: Barley is commonly consumed in foods. But there isn't enough reliable information to know if it is safe to use in larger amounts as medicine. Side effects might include gas, bloating, and an unpleasant taste. Some people might also be allergic to barley.

When applied to the skin: There isn't enough reliable information to know if barley is safe. Allergic skin reactions are possible.

Special Precautions and Warnings

Pregnancy: Barley is commonly consumed in foods. But there isn't enough reliable information to know if it is safe to use in larger amounts as medicine while pregnant. Barley sprouts are possibly unsafe and should not be eaten in high amounts during pregnancy.

Breast-feeding: Barley is commonly consumed in foods. But there isn't enough reliable information to know if it is safe to use in larger amounts as medicine while breast-feeding. Stay on the safe side and stick to food amounts.

Celiac disease or gluten sensitivity: The gluten in barley can make celiac disease worse. Avoid using barley.

Allergies to cereal grains: Consuming barley might cause an allergic reaction in people who are sensitive to other cereal grains, including rye, wheat, oat, corn and rice. An allergic reaction is also possible in people allergic to grass.

Interactions ?

Moderate Interaction

Be cautious with this combination

Triclabendazole (Egaten) interacts with BARLEY
Barley seems to reduce the amount of triclabendazole that the body can absorb and use. But it's not clear if this is a big concern. Until more is known, people taking triclabendazole should use barley with caution.

Dosing

Barley is commonly consumed in foods. As medicine, there isn't enough reliable information to know what an appropriate dose of barley might be. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult a healthcare professional before using.

View References

REFERENCES:

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CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you.

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