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The Grains We Eat "Barley"
The Grains We Eat "Barley" The barley we consume and enjoy today is not the barley of prehistoric man or pre-civilization man. The barley prior to civilization taking over and controling barley, like man does with all thing, just isn't the same. Before man took control of barley, barley was wild. Wild barley had brittle rachis A rachis is the main spike to which spikelet of the grain are attache. When the wild barley seeds are fully ripe the rachis forms dividers into dispersal units. The riping seed causes the rachis to become brittle, opening the opportunity for the seed to be easily dispersed. The wind easily disperses the wild barley seeds. Wild barley seeds dispersed by the wind, animals, and man usually fell in place, seeded the area for the next year's growing season. When man became civilized, man civilized barley. Civilized man wanted barley to grow where he wanted it. Civilized man wanted barley to grow near his cities, not in some distant valley. Through time and training the barley was taught to keep its seed in the rachis until man was ready to thresh the barley. Man gave the barley a beating thus teaching it to hold on to its seed. As usual civilized man helped himself but hurt himself and the barley. One might think civilized man was not so civilized at least not smart as prehistoric man. Prehistoric man gathered what he needed and went on about living and allowed the pre-civilized barley to enjoy its own nature. Barley was one of the first grains demonstrated allowing the hand of man to control it. Barley was to be sown where man wanted not where barley wanted. In Egypt, barley was called djot and was used to make bread and beer. In Egypt barley quickly deposed millet and oats from the scene. Taking the primary position of king of grain, barley began its long and glorious reign. So too in other areas of the world, barley was waring against other grains. The civilized barley needed fertile land to produce. The civilized barley needed the helping hand of man to survive. These needs of barley required man to capture more areas, more lands, more territories to meet the needs of civilized barley . The need to plant and care for his barley lead man to need more land and more people to help care for the barley. Thus the aggression of being number one, being king was unleashed. Man has yet to put that aggression back into the bottle or back to nature. They say, “You are what you eat,” takes on new meaning in explaining man and man's aggression. By now the name in Egypt for barley was 'jt' pronounced 'eat'. Barley had completely taken over civilized man but not yet man's soul. Barley came to mean fertility making the leap into religion. By the time of “Deuteronomy' book in the Bible, barley had become one of the “Seven Species” and became an Israelite sacrifice. The religious importance of barley carried over into Europe's Middle Ages where barley moves on to law and justice. Barley was so easily trained. Wild barley had two-rows of seed per head. The two-row 'rachis ' barley was lower in protein. Man gets involved and now civilized barley has two 'rachis ', four 'rachis ' and six 'rachis 'rows to a head of barley. Why did man take such a interest in barley? Because civilized man makes beer with civilized barley. The two-row has more fermentable sugar content than the six-row barley. The higher the sugar content the more alcohol is produced. The English like their ales, top fermented beers, they use two-row barley. The Germans like lagers, bottom fermented beers thus they use two-row malted summer barley. The Americans like the lager style but less alcohol thus they use the six-row barley. How much alcohol you like determines the type of barley you need. Its not what you eat but what you drink. Have you noticed the level of aggression going up in mankind? Is it your brew that's doing it to you? Does aggression rise as the alcohol level rises? Looks like the war of man is going to just get more interesting. We could revert to that old grain oats that would not be trained. Would civilized man be better off eating oats than drinking barley? We will just have to wait and see. “Barley Swiss Muffins
1-1/2 cups all-purpose flour
1/2 cup barley flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups low-fat buttermilk
2 large eggs
1/3 cup butter, melted
1 cup shredded Swiss cheese
1 cup chopped pitted green olives
1/2 cup chopped and toasted walnuts
1 jar (4 ounces) drained and chopped pimiento
Combine flours, sugar, baking powder, Italian seasoning, baking soda and salt in large bowl; set aside. In small bowl, combine buttermilk, eggs and melted butter. Add liquid ingredients, along with cheese, olives, walnuts and pimiento, to dry ingredients. Stir to blend. Spray muffin tin cups with non-stick cooking spray. Spoon batter into muffin cups, filling about 2/3 full. Bake in preheated 375° F. oven for 20 minutes or until toothpick inserted in center comes out clean. Cool slightly and serve. Makes 18 muffins.
Per serving: 156 calories, 5g protein, 16g carbohydrate, 1g fiber, 8g fat, 39mg cholesterol, 315mg sodium.”
Recipe from: http://www.barleyfoods.org/recipes/barley_swissmuffins.html |
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This intel was contributed by The MUSEUM
The MUSEUM
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May, 2012
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