As I had mentioned in an earlier post, I’ve been spending a considerable time in Bangalore, India for the last several months to help care for an unwell parent. While here, I’ve had a chance to take a look at the medical systems in greater depth as we consult various physicians and specialists. I’ve also had a chance to interact with elders, neighbors, healers and the like. And I’ve grown to realize that this is where ancient wisdom meets modern science.
At one point my mother developed a UTI (urinary tract infection). Doctors prescribed antibiotics to combat the particular strain of bacteria that was causing the infection. Meanwhile, we spoke to several other people – folks in medical practice and others including relatives and friends. Our help staff and a cousin brought up barley water. Since I didn’t know what it was, I summarily dismissed the idea. A little later, a renowned medical specialist that we consulted, much to my surprise, suggested that we start her on barley water.
That suggestion finally drew my attention to this drink. I then discovered that barley water is a natural diuretic, in that it increases the frequency of urination and helps to flush out the toxins from the system. There are several NCBI articles (National Center for Biotechnology Information is a US government organization devoted to medical and genome research) that you can read up about research being done with barley water to improve human skin texture, reduce the risk of cardiovascular disease, healthy aging and warding off various infections.
Barley Water
Delicious Barley Water
Barley is an ancient grain that seems to have originated more than 10,000 years ago. Many cultures around the globe have imbibed barley water in the beliefs that this elixir can help treat urinary tract infections, kidney stones and digestive disorders. Modern day science and research also point towards this ancient wisdom.
I’ve seen barley water sold in health food stores. Most of them have preservatives and added sugar to (of course!) enhance taste and (but, of course!) to reduce its nutritional value. It is best to make your own barley water, since it is super-easy to prepare fresh. I always suggest that if something is easy to make, then make it at home. That way, you are assured of the quality, freshness and authenticity of the food you are consuming.
I’ve also seen barley flour in stores. While you can use flour in a bind (do use flour from unhulled, whole grain version), I suggest that you use whole unhulled barley if you can lay your hands on them. Unhulled barley is truly a whole grain, unlike Pearl barley which is polished to remove most of the bran.
This delicious barley water is a time-tested ancient Ayurvedic remedy that helps with hydration, energy boost, and battling infections like UTI etc. Do make note that barley has gluten, so if you are sensitive or allergic to gluten, you may wish to avoid drinking this beverage.
Research shows that drinking barley water (sans sugar) is a great way to protect the body from cancer-causing free radical cells. It is a powerful diuretic, and being mildly high in fat and rich in dietary fiber research points that barley grains may prevent chronic diseases like diabetes, colon cancer, high blood pressure and gallstones.
Nutritious Drink Recipes
Take your pick of some of your healthy and delicious beverages and let us know your favorites!
- Probiotic Kombucha
- Banana Avocado Smoothie
- DIY Almond Milk
- Kaanji – a Fermented Drink
- Romaine Ginger Smoothie
- Refreshing Watermelon Mint Ginger Smoothie
- Spiced Mulled Wine
- Easy Homemade Kefir
- Vegan Golden Turmeric Milk
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Barley Water - A Nutritious Drink
Equipment
- 1 Pressure Cooker
Ingredients
- 1/2 Cup Barley - Unhulled or Pearl
- 4.5 Cup Filtered water
- 1/2 Teaspoon Lime Juice - Optional
- 1/4 Teaspoon Himalayan Pink Salt - Optional
Instructions
- Wash barley a few times and drain out the water. Make sure the water runs clear. Soak barley in 4.5 cups of filtered water for about 6-8 hours.
- *Stovetop Pressure Cooker Method: Add water to a stovetop pressure cooker. Place the soaked barley dish (along with the filtered water) inside the pressure cooker. Allow it to cook for 4-5 whistles. Allow the pressure to release naturally.*Direct Stovetop Method: If you are cooking on a stovetop directly, place the dish on medium-high flame. Once it starts to boil, boil the barley for 10 minutes. I have used this method for this instance.*Instant Pot: If you are using an Instant Pot, use the Porridge option with vent closed. Allow the pressure to release naturally.
- Once the barley has released its nutrients, the water will look creamy white. Make sure the barley grains are super soft before turning off the stove. Allow the barley water to cool down.
- Using a sieve, drain the barley water into 4 cups. You can discard the barley grains in your compost.
- You can drink the barley water directly, or add some lime juice and salt to taste.
How long can you store the barley water if you make a big batch ?
Hi Hema, thanks for your inquiry. I wouldn’t store barley water for longer than 24-30 hours in the refrigerator. Fresh is always best!
Hi Malathy
You mentioned in your article “Unhulled” Bailey grains are far better , but you suggest boiling the barley pearls in your recipe . Which is preferable/ better , because both are easily available.
Hi Onita, thanks for your question. Both have a relatively lower content of sodium and fat. Pearl barley is lower in calories compared to hulled barley. Even though hulled barley is high in calories, it has a lot more protein and fiber. Its a personal choice; if I was to pick, I would chose hulled barley since it is less processed. However, you’d need to boil it longer. Hope this helps.
Is it good to boil barley or just soak it overnight and drink in morning? Which is better?
Boiling barley will extract the benefits of the grain vs. just soaking it overnight and drinking the water. Hope this helps.
barley which we are using for preparation is it jau or bajra
plz clarify it
Hi Nidhi, I believe bajra is the Hindi word for pearl millet. Google says ‘jau’ in Hindi translates to Barley. Hope this helps.
Hi. After straining the water from the cooked barley, can we use these in salads instead of discarding?
Thanks for your question, Seema. The barley, after removing all its essence via its water, might feel pretty bland/tasteless. But there should be nothing to stop you from using the barley in any other dish. If you do use the barley, would love your feedback.
Thanks so much for this recipe…I’ve got my barley soaking right now.
Can’t wait for my first glass 🙂
Yay! Let me know how it turns out.