The Science
Barley is high in fiber (56% DV per 100g), which can slow carbohydrate absorption and improve glycemic control, but it also provides a high carbohydrate load (28% DV) that may raise blood sugar if portion sizes are not managed. The presence of magnesium (19% DV) may support insulin sensitivity, but the overall effect depends on total carbohydrate intake and individual glycemic response.
Recommendation
Consume barley in controlled portions (e.g., 1/4 cup dry) and pair with protein or healthy fats to minimize blood sugar spikes.