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Glutenfree
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Graanpletterij De Halm (The De Halm grain crushing plant) was established in 1977 with the aim of processing organic grains grown on Dutch soil. De Halm can therefore justifiably be called one of the founders of the production of organic grains, cereal flakes and mueslis. Farmers grow our products using environmentally friendly methods. This means that the farmers do not use any synthetic chemical pesticides, insecticides or artificial fertiliser.
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The Meesters van de Halm
'There's nothing more beautiful than working with pure products'
Quality according to the 'Meesters'Welcome to the world of Muesli and Grain
Best quality grains from the Netherlands…
All about Muesli & GrainFrequently Asked Questions
Phytic acid occurs naturally in seed-like foods such as cereals, pulses and nuts. It is found mainly in the outer layers of grain husks.
Incidentally, it is formally known as phytate. In nature, phytate is a source of phosphorus for germinating plants. Because people make virtually no phytase (an enzyme that metabolises phytic acid), this form of phosphorus is practically indigestible
It is an estimate of the speed at which a person’s blood sugar level rises after eating carbohydrates. Carbohydrates that break down slowly and gradually release glucose into the blood stream have a low glycaemic index value. The GI of glucose is 100. Index values below 55 are considered low. In general, a low GI is regarded as favourable and therefore healthy. This is not necessarily true for all carbohydrates (‘carbohydrate healthiness’ depends on multiple factors), but the GI is a good guideline for eating more healthily.
No. Some people simply think cereal flakes and muesli taste better when cooked because it makes them softer and easier to digest, but others like them crispy and crunchy. Which do you prefer? Try cooked and uncooked to find out!