The GI of boiled BARLEYMAX® was found to be 24.3 (SEM 3.5), substantially lower than glucose. Post-prandial blood glucose and incremental area under the curve (iAUC) were significantly lower after BARLEYMAX® than after the glucose drink. These results indicate that BARLEYMAX® – when boiled – produces a very low glycemic response, suggesting it may help support stable blood-sugar control and reduce risk factors associated with high-GI diets such as type 2 diabetes.
