Barley has high concentrations of tocotrienols, antioxidant compounds that work to suppress the activity of the first rate-limiting enzyme (HMG-CoA Reductase) in the liver. Barley is one of the highest known sources of beta-glucans, carbohydrates (there's that word again) that have remarkable immune boosting properties.

Historically, barley has been used for thousands of years. The Roman army marched on it. It was the primary staple of their diet. They picked up that trick from the Greek gladiators who trained on it and were known as "barley eaters." (So much for meat being the food of choice for macho men.)