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How Barley Flour Can Help You Lose Weight?

Thursday, Jan 29, 2015 Mirfak Pty Ltd Grain Food Health Wholegrain Superfood
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Because they are rich in carbohydrates, many people would think that whole grains such as barley flour should be avoided when you’re trying to lose weight. However this is just not the case. There are good carbs and bad carbs when it comes to weight loss and it seems that some of the bad carbs – for instance those found in pasta and most breads – have given the good carbs a bad name.

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Discover The Health Benefits of Gluten-free Teff Seed

Friday, Nov 21, 2014 Mirfak Pty Ltd Gluten Free Stone Ground Flour Grain Recipes Food Health Wholegrain Superfood Ancient Grain
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Teff is a nutrient rich seed that originates from Ethiopia dating back to ancient times. The seed is especially small, being similar in size to a poppy seed.

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How to Cook with Barley Flour

Monday, Oct 13, 2014 Mirfak Pty Ltd Gluten Free Stone Ground Flour Recipes Food Health Wholegrain
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Barley flour is a nutritious non-wheat flour that comes from the barley plant and is a popular baking ingredient. Despite containing some levels of gluten, which may mean it’s not an option for people with coeliac disease, the flour has been associated with various health benefits including helping to reduce blood pressure and keeping cholesterol levels under control. It’s also rich in fibre and carbohydrates.

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Millet: Healthy, Flexible and Often Underappreciated

Friday, Aug 29, 2014 Mirfak Pty Ltd Grain Health Wholegrain Superfood
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Despite its popularity among birds, there is a common misconception that millet has minimal nutritional value for humans. However the statistics indicate that this is simply not the case. In fact, many varieties of millet can be eaten as a tasty alternative to rice and even potato!

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Cooking and Baking with Sorghum Flour

Thursday, Nov 21, 2013 Mirfak Pty Ltd Gluten Free Stone Ground Flour Recipes Food Health Wholegrain Superfood
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Sorghum flour is one of the best gluten-free alternatives to regular flour. Sweet tasting and versatile in terms of its application, it offers people a healthy, gluten-free baked products alternative. Sorghum is used to produce dry baked products, and works well when combined with grains and other ingredients. Often it is simply seen to be a replacement for regular flour, but it has the added benefits of having a much smoother baked texture compared to rice flours and other gluten-free flour equivalents.

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Hulled Millet - Get the Facts

Thursday, Sep 19, 2013 Mirfak Pty Ltd Gluten Free Stone Ground Flour Grain Food Health Wholegrain
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Having been enjoyed by humans for thousands of years, millet is processed from small-seed grasses and can be enjoyed in many different ways.

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Sorghum...The New Food Grain

Thursday, Sep 12, 2013 Mirfak Pty Ltd Gluten Free Grain Food Health Wholegrain Superfood Ancient Grain
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Sorghum is the third most important cereal crop grown in the US and the fifth most important cereal crop in the world, according to the U.S. Grains Council. Originating from the tropical areas in Africa, the oldest cultivation records date back to B.C. 3000 in Egypt and then it came to the Americas via trade routes in the 1700's.

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Wholegrain Products

Thursday, Aug 22, 2013 Mirfak Pty Ltd Grain Food Health Wholegrain Superfood
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Quite obviously, a person’s diet can have a great effect on their lifestyle and general wellbeing. It’s therefore very important to be weary of what you consume to ensure good health. At Mirfak, we take great pride in the healthy nature of all our products.

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Recent Posts

  • How Barley Flour Can Help You Lose Weight?
  • Discover The Health Benefits of Gluten-free Teff Seed
  • How to Cook with Barley Flour
  • Millet: Healthy, Flexible and Often Underappreciated
  • Cooking and Baking with Sorghum Flour

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