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“Stick to the flax, Ma’am.”

Flax is an ancient plant whose seed oil is the richest source of alph-linoleic acid (omega 3 essential fatty acid), a nutrient not found in most foods. 100 grams or about 7 tablespoons of seeds contain 35g of oil, 26g of protein, 14g of fiber, 12g of mucilage, 4g of minerals, and 9g of water. These nutrients posses anti-viral, anti-fungal, anti-bacterial, and anti-cancer properties. The mucilage and fiber help the body eliminate cholesterol and prevent the reabsorption of toxins from the large intestine. As a result, flax seed is used for the reversal of cardiovascular disease, cancer, diabetes, PMS, inflammatory conditions and even arthritis.

Swallowed whole flax seeds are protected by their tough seed coat, disallowing the benefit of their contents. Therefore, the seed coat must be broken for its nutrients to be available for absorption. Grind whole flax seeds in a coffee grinder just prior to serving. This will provide you with the freshest best-tasting flax meal, while ensuring optimal nutrient availability. Use the freshly ground flax seed to top yogurt, cottage cheese, applesauce, oatmeal, or in shakes or smoothies. Be sure to take in plenty of clear water to optimize the flax seeds’ nutrient potential. Six tablespoons are the recommended daily intake for the average size adult. The routine daily use of freshly ground flax seeds can improve digestion, prevent and reverse constipation, stabilize glucose levels, improve cardiovascular health, inhibit tumor formation, and help manifest many other beneficial effects. Given these potential benefits, the 2 minutes it takes to add flax seed to your daily diet is well worth your effort.

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Written by Brooks Juneau

February 1, 2005 at 7:08 pm

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