does it have any implications on our health?
It can lower levels of blood cholesterol, a risk factor for cardiovascular diseases
Barley
According to Health Canada and the US Food and Drug Administration, consuming at least 3 grams per day of barley beta-glucan or 0.75 grams per serving of soluble fiber can lower levels of blood cholesterol, a risk factor for cardiovascular diseases.

Eating whole-grain barley, as well as other high-fiber grains, improves regulation of blood sugar (i.e., reduces blood glucose response to a meal). Consuming breakfast cereals containing barley over weeks to months also improved cholesterol levels and glucose regulation.

when did yeast become primary ingredient in beer UNANSWERABLE where does this drink brewed from? It is brewed from water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often being termed an adjunct, especially when used alongside malted barley when was the first time people consumed this alcohol? The earliest archaeological evidence of fermentation consists of 13,000-year-old residues of a beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in Israel. where is the last grain mentioned found? In Western Asia, and near the Nile river of northeast Africa among other places
wiki:16887768
Barley [SEP] Health implications
According to Health Canada and the US Food and Drug Administration, consuming at least 3 grams per day of barley beta-glucan or 0.75 grams per serving of soluble fiber can lower levels of blood cholesterol, a risk factor for cardiovascular diseases. Eating whole-grain barley, as well as other high-fiber grains, improves regulation of blood sugar (i.e., reduces blood glucose response to a meal). Consuming breakfast cereals containing barley over weeks to months also improved cholesterol levels and glucose regulation. Like wheat, rye, and their hybrids and derivatives, barley contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers, among others.