Barley and the glycemic index
According to the American Diabetes Association (ADA), the glycemic index (GI) essentially measures how foods containing carbohydrates raise blood glucose. Carbohydrate-containing foods are ranked on the glycemic index according to how they compare to a reference food which is either glucose or white bread. Glucose or white bread is given a GI of 100. Carbohydrate-containing foods are typically ranked high GI (70 or more), medium GI (56-69) and low GI (55 or less). A food with a high GI raises blood glucose more than a food with a medium or low GI. Barley is considered a low GI food. The ADA emphasizes that if you are concerned about diabetes it’s important to follow a meal plan that fits your personal preferences and lifestyle, and that will help you reach your overall goals for managing blood glucose. Using the GI may be helpful in “fine-tuning” blood glucose management when combined with carbohydrate counting.