Read the full story with photos at:
https://www.otsuka.co.jp/en/company/globalnews/2013/0901_01.html
A new omugi (barley) brand was launched today across Japan. The Omugi Seikatsu*2 products include Omugi Crackers, two flavors of Omugi Rice and two flavors of Omugi Soup and they are available in supermarkets, drug stores and convenience stores in Japan.
Omugi Crackers can be eaten with cheese or crushed into yoghurt or eaten plain. To prepare Omugi Rice that contains 3,000 mg omugi beta-glucans, just microwave the packet for 2 minutes. And add hot water to Omugi Soup mixture for a cup of tasty and hearty soup.
The scientific community has been exploring the benefits of omugi, which is rich in omugi beta-glucans, a type of water soluble fiber. At a press seminar held earlier, Professor Sachie Ikegami, Emeritus Professor at Otsuma Women’s University spoke about prevention of lifestyle diseases by eating omugi products. She explained that this water soluble fiber has multiple health benefits such as lowering risk of heart disease.
Professor Ikegami has been researching the benefits of omugi for over 30 years when nobody had any interest in Japan. She said now there’s more interest because researches have shown that omugi beta-glucans slow down the absorption of sugar in the body, therefore reducing the rise in blood glucose levels after meals, making it hard for people to get fat. She said omugi beta-glucans also lower cholesterol level and help people become regular. She said barley grains contain 20 times more fiber than white rice grains/100 g.
In the US, the Food and Drug Administration recommends people to take 3,000 mg of beta-glucans daily for health maintenance, such as lowering the risk of coronary heart disease. And according to the European Food Safety Authority’s Scientific Opinion, consumption of 3,000 mg or more of omugi beta-glucans lowers blood cholesterol and reduces risk of (coronary) heart disease.
Professor Ikegami said, “It is very hard to create a food product that contains 3,000 mg of omugi beta-glucans, so I am excited to see that Otsuka has taken the lead to do so.”
For more information in Japanese, click here: http://www.otsuka.co.jp/product/omugi/