Barley may be the latest good-news grain: eating it or foods containing it significantly reduces the levels of two types of “bad cholesterol” that’s linked with cardiovascular disease. Researchers from St. Michael’s Hospital, Toronto, found that barley reduced both low-density lipoprotein, or LDL, and non-high-density lipoprotein, or non-HDL, by seven per cent. The review, published… Continue reading The Good-News Grain