The Many Benefits
These have a long history of medicinal use.
Being traced back to the ancient Babylonians who lived over 5,000 years ago.
The earliest mention of them in recorded history, occurred in 650 B.C.
When Hippocrates wrote about the benefits of these seeds for easing abdominal pains.
Today, these very same seeds are cultivated both for use in the textile industry and as a nutritional aide.
Nutritionally speaking, they're known to be a great source of omega-3 fatty acids and lignans.
Both of which have demonstrated the power to combat heart disease and certain types of cancer.
Sprinkle a tablespoon of ground seeds on your morning yogurt or make a batch of homemade salad dressing with the oil.
And you'll be contributing to the health of your heart, immune system, hair, skin, nails, and much, much more.
As a natural source of fiber and one of the easiest ways to supplement your diet with omega-3 essential fatty acids.
These seeds are fast becoming a pantry staple in many health-conscious consumers’ homes.
Sprinkle them ground on your oatmeal in the morning.
Why it's Good for You
One of the greatest benefits of both the seeds and the oil is that they're a good source of omega-3s.
Which is a type of essential fatty acid.
The key word to remember here is “essential”, which means that the body is incapable of producing this compound on its own.
And must rely on dietary intake to receive proper amounts of this health-promoting nutrient.
Proper intake of omega-3 fatty acids is essential to our health.
Unfortunately, the typical North American diet, which is low in fish and rarely includes flaxseeds.
Does not provide sufficient amounts of this essential fat.
Making supplementation almost mandatory.
Will you notice a difference in your health if you don't get enough omega-3s in your diet?
It’s very possible, since dry skin, hair and nails are all signs of an omega-3 fatty acid deficiency.
However, what you may not notice due to a lack of essential omega-3 fatty acids in your diet is what is even more important...
..."the health of your heart".
A proper intake of omega-3 fatty acids, which can easily be achieved by eating more fatty fish and flaxseeds.
Has been shown to lower both cholesterol and blood pressure.
Which helps to protect against heart disease.
Since heart disease is currently ranked as the #1 killer of both men and women in the U.S.
Getting more Omega-3 would be an intelligent preventative measure to take against this deadly killer.
More Benefits of Flaxseeds
Not only do they provide heart-healthy omega-3s, but they also are a rich source of "lignans", a specialized type of fiber.
Lignans have phytochemical-like properties that have shown the ability to fight colon, prostate, breast, and skin cancers.
As well as ease some of the symptoms of menopause.
These seeds are the most abundant source of lignans, boasting up to 800 times, more than other foods.
Fighting Breast Pain
In a recent study, adding 3 tablespoons of ground flax to their daily diet eased breast soreness for one in three women within 12 weeks.
Scientists credit flax’s phytoestrogens.
Natural plant compounds that prevent the estrogen spikes that can trigger breast pain.
More good news.
It's really easy to sneak these healthy seeds into your diet.
Just sprinkle ground flax on oatmeal, yogurt, applesauce or add it to smoothies and veggie dips.
Flaxseeds have also been found to:
~ Have anti-inflammatory properties that may be useful in the treatment of lupus and gout.
~ Dissolve gallstones.
~ Strengthen and fortify hair, nail and skin health and speed in the healing of skin lesions.
~ Help clear up acne, rosacea, eczema, psoriasis, and even help heal sunburns more quickly.
~ Facilitate nerve impulses, which may prove to be useful in the treatment of diabetic neuropathy, Parkinson’s and Alzheimer’s.
~ Relieve constipation and diverticulosis.
~ Regulate mood and decrease the tendency toward depression.
If you want to start experiencing the many benefits these seeds have to offer.
Take a tablespoon of the oil every day.
And sprinkle the ground seeds on your yogurt and salads.
Make sure to keep the oil cold and stored in an opaque container to avoid damage from light and heat.
*** Do not cook with flaxseeds, since heat destroys their beneficial effect.
Some people are allergic to flaxseeds.
So if you have a tendency toward food allergies.
Please use caution if trying them for the first time.
**** Grind 'Em To get the maximum health benefits it's important to grind your seeds to release the healthy properties within.
We use our coffee bean grinder to do the trick.
Now, here's a recipe you'll like!
Flax Seed & Honey Bread
There’s nothing like the smell of fresh baked bread, except perhaps the flavor!
Makes 2 loaves (approximately 12 slices per loaf)
2 packages - 4 1/2 tsp. 22 ml Active dry yeast
1/3 c. 75 ml Warm water, (105° to 115°F)
2 c. 500 ml Warm Silk Original or True Almond Original soy beverage, (105° to 115°F)
2 Tbs. 30 ml Molasses
3 Tbs. 45 ml Canola oil, plus more for greasing the bowl
2 Tbs. 30 ml Buckwheat or alfalfa honey
6-6 1/2 c. 1500-1625 ml Whole wheat flour
1 1/2 tsp. 7 ml Sea salt
1/2 c. 125 ml Flax seeds
Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook.
Sprinkle the yeast over the water.
Let stand for about 10 minutes, or until the yeast dissolves and foams.
Stir in the soy beverage, oil, honey, molasses and salt.
Add 5 1/2 cups (1375 ml.) flour, mixing well.
Add flour, if necessary, until dough is moist but not sticky.
Knead by hand on a floured board for 10 minutes, or on low speed in the mixer.
Adding a bit more flour if needed, until the dough is smooth and elastic.
Alternately, knead the dough in a food processor fitted with a plastic blade.
Kneed in the flaxseeds.
Form the dough into a ball and place in an oiled bowl, turning once to coat with oil.
Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1 1/2 hours.
Grease two 8 x 4-inch/20 x 10-cm (6-cup/1500 ml.) loaf pans.
Punch the dough down, knead briefly.
And form into two 8-inch (20 cm) long loaves.
Place in the loaf pans seam side down.
Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours.
Preheat the oven to 375˚F (190°C).
Bake for 40 to 45 minutes.
Turn out of the pans and let cool on racks.
per slice, at 12 slices per loaf
6 g. protein
26 g. carbohydrate
4 g. fat (23% of calories from fat)
0 g. saturated fat
0 mg. cholesterol
159 mg. sodium
5 g. fiberTweet
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