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Could barley become the next super grain?, 2013-11-22, Snack and Bakery

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Cynthia Harriman, director of food and nutrition strategies at Oldways/the Whole Grains Council, says she has theories about why barley is “always a bridesmaid, never a bride. One is that it falls somewhere in the middle on the grain spectrum We have the go-to group of grains we know really well, which includes wheat, rice, oats and corn. Then, there are the darlings of the ancient grain group, where we have kamut, teff, quinoa and amaranth. And kind of forgotten in the middle are barley . . .

Perhaps the longtime victim of an outdated image problem, barley has the nutritional profile, cost and versatility that could mainstream it into super grain status, yet it often ends up listed low on product labels and ingredient lists.

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