I thought this was interesting.
From Science Daily:
Evidence from observational studies indicates that diets rich in whole grain reduce risk of obesity and other diseases related to the metabolic syndrome e.g. type 2 diabetes and cardio-vascular disease. The mechanisms involved are only partially elucidated. Work within HEALTHGRAIN has revealed novel insights regarding some potential mechanisms.
http://www.sciencedaily.com/releases/2010/05/100505091919.htm
Barley and rye cannot be eaten by those of us who have Celiac Disease. I think brown rice and teff would have some of the same benefits.
I find 100% flax foods do that for me, with the added benefit of not raising my glucose numbers. I can’t say the same for rye and barley.
They are better than wheat products.
These three grains have the same gluten, in descending order: wheat, barley, rye. If you have Celiac disease, you know to look very carefully at labels that say “no wheat”–they might have barley and/or rye. Of course, it would be nice to not have this disease and be able to eat these grains…
Goody gumdrops! I love my Trader Joes Low Carb Rye bread and now I have and even better reason. 
I make a really good soup (beef barley with mushrooms) which everyone laps up except our D child. Barley and lentils make great soups/stews and they are so healthy. Nice to have this extra evidience.
HEALTHGRAIN–check out their grain industry members http://www.healthgrain.org/organisations_industrial_platform_members
It’s an organization promoting the use of grains, of course. Other food consortiums have similar press releases stating their particular product promotes health & helps reduce the risk of T2. Pistachios, cinnamon, etc. The organizations typically fund the research, so claims should be viewed with a bit of healthy skepticism.
Just Increase your Soluable Fiber Intake …get it upto at least 20g and 30 g if can per day…