Barley News & Updates

 Montana-Based Science HelpsManage Diabetes and Heart Health

Governor of Montana salutes Montana’s contribution to helping manage an international health epidemic.

BOZEMAN, Mont. (April 29,2008) Governor Brian Schweitzer appeared at Montana State University today to celebrate Montana’s scientific contribution to the development of barley varieties that serve as a natural way to help manage diabetes, heart disease and obesity.

The Governor congratulated MSU-trained researchers for their development of BGLife™ Barley, a new strain of barley that promotes healthy blood sugar, is proven to reduce cholesterol, promotes healthy blood pressure and helps control weight, all conditions associated with diabetes and heart disease. These patented barley varieties are the result of almost 30 years of agricultural research.

The BGLife™ Barley food products help address a worldwide epidemic that also has a big impact in our state, said Governor Schweitzer. This will open new markets for Montana exports.

The BGLife™ Barley research was based on a natural selection process that focused on a superior nutritional profile and a high concentration of beta-glucan. The BG stands for beta-glucan, a water-soluble fiber that does not exist in wheat, rice, corn or rye. Beta-glucan is the key to the barley’s ability to lower cholesterol, promote healthy blood sugar levels and help with weight control.

Type 2 diabetes poses one ofthe greatest health threats of the 21^st century. Currently in the U.S., the Centers for Disease Control estimates that one in five total healthcare dollars goes to treat someone diagnosed with diabetes. According to theAmerican Diabetes Association, 20.8 million Americans have diabetes; 6.2 million do not know they are afflicted, and 41 million Americans are pre-diabetic.

I believe that if science has the ability to find a solution, we have the responsibility to provide the solution, said Ron Ueland, president and general manager of WestBred, LLC, the agricultural research firm that brought the new varieties to development.

Research focusing on barley began in 1978 with the leadership of researchers at Montana State University, Prof. Robert Eslick, Dr. Ken Goering and Drs. Walt and Rosemary Newman. The students of this research legacy at MSU went on to develop superior beta-glucan barley strains. BGLife™ Barley was developed by a group of WestBred researchers, all MSU graduates: Dale Clark, Ph. D; Dan Biggerstaff, Ph. D; Kim Shantz; Christine Fastnaught, Ph. D, and Greg Fox, Ph.D.  

Obesity and Type 2 diabetes go hand in hand, said Frances Gough, M.D., co-founder and chief medical officer for Sound Health Solutions, a Redmond, Washington based weight andhealth risk management clinic. People with diabetes are then at higher risk for other conditions, including heart disease. These barley cereal products give us a tool to help our patients better manage a dangerous diseasebecauseof both the soluble fiber effects and the superior nutrition it provides aspart of a balanced diet.

Barley has more beta-glucanthan oats, but BGLife™ Barley has 50 percent more beta-glucan than generalvarieties of barley. In 2006, the Food & Drug Administration finalized arule that allows foods containing barley to claim that they reduce the risk of coronary heart disease. The FDA found that including barley in a healthy diet lowered LDL and total cholesterol levels.

BGLife™ Barley recently signed contracts with Japanese manufacturers to provide barley food products to be used as extenders in rice products. The barley has more than three times as much fiber as rice. We are just opening up the potential applications in marketsworldwide, said Kevin Hodges, commercial manager of the BGLife™ Barley project. 

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About WestBred, LLC

WestBred, LLC is a premierresearch and development company for cereal grains in North America. Headquartered in Butte, Montana, WestBred, LLC is an affiliate of Barkley AgEnterprises, LLP.