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( Barley)
Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. It is a member of the grass family, Poaceae. In 2005, barley ranked fourth in quantity produced and in area of cultivation of cereal crops in the world (560,000 km², or an area larger than continental France).[2] The domesticated form (H. vulgare) is descended from wild barley (H. spontaneum). Both forms are diploid (2n=14 chromosomes). As wild barley is interfertile with domesticated barley, the two forms are often treated as one species, Hordeum vulgare, divided into subspecies spontaneum (wild) and subspecies vulgare (domesticated). The main difference between the two forms is the brittle rachis of the former, which enables seed dispersal in the wild. Wild barley comes from Epi-Paleolithic sites in the Levant, beginning in the Natufian. The earliest domesticated barley occurs at Aceramic Neolithic sites in the Near East such as the (PPN B) layers of Tell Abu Hureyra in Syria. Barley was one of the first crops domesticated in the Near East, at the same time as einkorn and emmer wheat.[3] Barley was alongside emmer wheat, a staple cereal of ancient Egypt, where it was used to make bread and beer; together, these were a complete diet. The general name for barley is jt (hypothetically pronounced "eat"); šma (hypothetically pronounced "SHE-ma") refers to Upper Egyptian barley and is a symbol of Upper Egypt. According to Deuteronomy 88, barley is one of the "Seven Species" of crops that characterize the fertility of the Promised Land of Canaan, and barley has a prominent role in the Israelite sacrifices described in the Pentateuch (see e.g. Numbers 515). A religious importance extended into the Middle Ages in Europe, and saw barley's use in justice, via alphitomancy and the corsned. In ancient Greece, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries. The preparatory kykeon or mixed drink of the initiates, prepared from barley and herbs, was referred to in the Homeric hymn to Demeter, who was also called "Barley-mother".
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Barley Subcategories
Barley Articles
3 Secrets To Dramatically Melt Fat by Lucas Wold
In my secret Fat Loss Files program, you’ve seen that to lose weight effectively you need fiber-rich fruits and veggies, lean proteins, and high-fiber starches in your diet.
Fruits and vegetables are all over the place. Bananas, apples, pinea...
Weight Loss & Hormones by Brian Balster
It's that time of year again, where we sit ourselves down and resolve to make our lives better. Like most Americans, your #1 New Year's resolution is probably weight loss. But you've tried all the diets, watched all the Fat Camp reality shows, and yo...
Barley Green by Brian Balster
Barley green is the new super food. It's loaded with vitamins, minerals, and live enzymes.
When choosing a barley green product, look for one that is freeze-dried. Heat destroys the enzymes in barley green. So inges...
Barley Grass by Brian Balster
Barley Grass (hordeum) has become the new 'it' product for those in the know. It provides fast, easy alkaline minerals and has a host of health benefits.
Barley grass is high in calcium, contains all 20 amino acids, and is ...
Your Body is Not a Watch by Brian Balster
When a watch is broken, what do you do? You take it to the jeweler’s to get it fixed. The jeweler then takes apart the watch, determines the part that is broken and fixes or replaces it. For fixing a watch, this approach works. ...
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