A Small Seed with a Powerful Punch

Flax Seed: Chances are this little seed has been around since time began, records show it was used for its health benefits in Ancient Greece and Rome. Although after the fall of the Roman Empire the use of flax seed was discontinued until Charlemagne came to power. He is credited with restoring the use of flax seed in Europe and it was introduced to North America in the 17th century; Canada is now one of the worlds leading producers.

There are three reasons flax seed are beneficial to your health

1. Contains alpha – linolenic acid - this makes it the best vegetable source of omega – 3 fatty acids. 2 tblsps. is 140% of your daily recommended intake.
2. High in fiber.
3. Contains lignans, which are phytoestiogens that mimic the body’s estrogen hormone.

It may surprise you to know that in North America 95% of the people are not getting enough fat – the omega-3 fatty acids that is. Without the high quality fats your body will fall apart.

1. Essential fats (this means your body can not produce these fats you have to consume them) boost energy, stamina and performance 
2. Can reduce inflammation
3. Prevents excessive blod clots 
4. Lower blood cholesterol
5. Keep your cell structure healthy
6. Prevents hardening of the arteries

This list of health benefits is long.

Many believe ground flax seed is superior to oil because nutrients as well as fiber (28%) are lost during processing.

Flax seed comes both in brown and golden colors, there is no real nutritional difference. Some people just like the taste of the golden flax seed better(it taste a little nuttier and sweeter).

1. Store flax seed in your fridge until ready to use.
2. Grind only the amount you will use in two or three days; store in an air tight container in your fridge. A small coffee grinder is perfect to grind flax seed. 
3. If you are using the oil do not heat 
4. If the flax seed smells like paint they are no longer good to use.
5. Flax seed must be ground before you eat them or they will just pass through your system.

Remember, a little quality fat is a good thing. 

  Source: Dr. Victor Marchione – The Food Doctor    

Category: Nutrition